Stuffed avocado

Name: Stuffed avocado
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; 1 red onion; 2 stem(s) Basil; 300 g cherry tomatoes; 2 ripe, not too soft avocados

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
1 red onion
2 stem(s) Basil
300 g cherry tomatoes
2 ripe, not too soft avocados

Directions

1
Mix vinegar with salt, pepper, sugar and 2 tablespoons of water, fold in oil. Peel onion and cut into cubes. Wash the basil, pluck the leaves from the stalks and chop coarsely, except for a few small leaves for garnishing. Stir the onion and chopped basil into the vinaigrette. Clean and wash the tomatoes, dab dry, cut in half and marinate with the vinaigrette.
2
Wash the avocados, grate dry, halve and remove the seeds. Carefully remove the flesh from the skin with a tablespoon. Cut the flesh into cubes and fold into the marinated tomatoes. Fill avocado shells with tomato avocado salad, arrange on plates and garnish with the rest of the basil. Grey bread tastes good with it