Avocado Canapés
Impress your guests with our healthy avocado verrines, available in two delicious flavors—crab or Mexican kidney bean—perfect for effortless party prep.
Ingredients
For the avocado & tomato layers
- 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
For the crab verrines
- 125g pack fresh crabmeat a mix of white and brown meat
For the Mexican verrines
- 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
Instructions
- 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
Calories: 57kcalCarbohydrates: 1gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 0.2mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!