John Myers
Guacamole Vegetable Platter
The perfect guacamole vegetable platter recipe with a picture and simple step-by-step instructions.
- 1 handful Cherry tomatoes
- 1 handful Coriander
- 1 Chili
- 2 Avocados
- 2 Limes
- 0,5 Fennel bulb
- 1 Carrot
- 0,5 Cucumber
- 0,5 package Grissini
- Salt
- Mash cherry tomatoes on the largest board you have. Rinse off the koiander, shake dry. Finely chop only the upper part together with the chilli pepper.
- Halve the avocados, remove the stones and press the pulp out of the skin of the coriander tomatoes on the board. Salt a little, squeeze out the juice of the lime and chop everything finely, season to taste. Push the guacamonle to the edge of the board with the knife.
- Clean the fennel and cut into wedges. Peel the carrot, quarter it lengthways and cut into handy sticks. Process the cucumber in the same way. Lightly salt the vegetable sticks, arrange them next to the guacamole and bring the board to the table. Place breadsticks in a glass next to them. Good Appetite 🙂
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