MAG THE WEEKLY | COOKERY
GREEN FOR HEALTHY
One yummy avocado recipe at a time is sure to fill up your nutrition quotient for the day
05 - 11 Mar, 2016
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Avocado Tostada
Avocado Tostada

INGREDIENTS

· 4 corn tostadas
· ¼ tsp cumin
· ¼ tsp black pepper
· ¼ tsp fine sea salt
· ¼ tsp oregano
· A pinch chilli powder
· A pinch paprika
· 2tbsp milk
· 1tbsp butter
· 1 clove garlic, minced
· 1 cup diced bell pepper
· ½ cup red onion, chopped
· 1 ripe avocado
· 4tbsp cheese, shredded
· 4 slices ripe tomato
· Sour cream for garnish (optional)


METHOD
Place the tostados on a baking sheet and set aside. In a bowl, whisk together eggs, seasoning and milk; set aside. To prepare the avocado, use a sharp knife that is longer than the avocado, cut it lengthwise, around the seed and carefully twist the two halves to separate. To remove the seed, use the knife to cautiously hit the seed, penetrating it a quarter inch. Use a spoon to scoop out the avocado meat; cut into 12 slices, squeeze and gently toss with lemon or lime juice to prevent discolouring, and set aside.
In a large skillet, melt butter over medium heat. Add garlic and cook for a minute, stirring frequently until fragrant. Add pepper and onion and cook until soft, for about five minutes. When vegetables are soft, according to personal preference, remove from heat. Turn oven broiler on to heat while assembling the tostadas. Place a tomato slice first then top it with three slices of avocado; sprinkle a tablespoon of cheese on each tostada. Place under the broiler for about one to two minutes, until the cheese melts. Serve immediately.


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