AVOCADO CANAPéS

Avocado canapés image

Serve our healthy avocado verrines when you're entertaining. They come in two tasty flavour combinations for easy party prep - crab or Mexican kidney bean

Provided by Sara Buenfeld

Time 20m

Yield Makes 16 (8 of each flavour)

Number Of Ingredients 15

Ingredients

2 ripe avocados , stoned and peeled (medium)
½ lime , juiced
2 large ripe tomatoes (225g)
1 very small shallot , quartered
few shakes Worcestershire sauce
1 tsp tomato purée
125g pack fresh crabmeat , a mix of white and brown meat
1 small shallot , very finely chopped
220g can kidney beans , drained
1 ½ tbsp finely chopped coriander
½ tsp ground cumin
½ lime , juiced
sriracha , to serve (optional)
4 tsp bio yogurt
smoked paprika , to serve

Steps:

Very finely chop the avocado, tip into a bowl and mix well with the lime juice. Roughly chop the tomatoes, then put them in a bowl with the shallot, Worcestershire sauce and tomato purée. Blitz with a hand blender until very smooth to make a coulis.
For the crab verrines, spoon half the tomato coulis into glasses then top with half the avocado mixture. Top with a little brown and white crabmeat.
For the Mexican verrines, stir the shallot, beans, coriander and cumin into the remaining tomato coulis, then season to taste with a the lime juice and chilli sauce. Spoon the avocado into glasses and top with the bean mixture. Will keep for up to one day in the fridge.
Dust the crab verrines with paprika. Top the Mexican verrines with ½ tsp yogurt, then dust with paprika to serve.

Nutrition Facts : Calories 57 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium