Chervil Avocado Salad

This is an unusual and refreshing accom-paniment to a hot main dish such as baked ham or roast leg of lamb. It may also be

served as a light, summery first course.

4 ripe avocados, peeled and stoned 4 fl. oz. fresh lemon juice 2 teaspoon salt

2 teaspoon black pepper

1 tablespoon chopped fresh chervil

With a small, sharp knife, cut the avocados lengthways into thin slices and place them on a shallow glass dish. Cover them

with lemon juice and season with salt and pepper.

Cover the dish and marinate the avocado in the refrigerator for at least 1 hour.

Remove the dish from the refrigerator and, with a slotted spoon, transfer the avocado slices to a chilled serving dish, discarding the lemon juice. Sprinkle the avocado with the chervil and serve at once.

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