Ingredients
2 teaspoons olive oil
1 shallot, finely chopped
2 teaspoon poppy seeds
½ large avocado, peeled, pitted and cut into ½
in cubes
½ cup fresh raspberries
½ red chili pepper, deseeded and finely chopped
Directions:
- Heat the oil in a small saucepan
over a medium to high heat. Add the shallot and sauté
for 1 minute, stirring frequently. Lower the heat to medium,
add the vinegar and poppy seeds and cook for 2 minutes,
stirring constantly. Remove the pan from the heat and allow
to cool.
- Combine the avocado, raspberries
and chili. Add the vinegar mixture and fold in gently to
coat the avocado. Serve immediately.
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