Avocado canapés served in two glasses

Avocado canapés

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Prep: 20 mins No cook

Easy

Makes 16 (8 of each flavour)

Serve our healthy avocado verrines when you're entertaining. They come in two tasty flavour combinations for easy party prep – crab or Mexican kidney bean

Nutrition and extra info

  • Easily doubled
  • Healthy
  • Gluten-free

Nutrition: Per crab verrine (8)

  • kcal57
  • fat4g
  • saturates1g
  • carbs1g
  • sugars1g
  • fibre1g
  • protein3g
  • salt0.2g
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Ingredients

    For the avocado & tomato layers

    • 2 ripe avocados, stoned and peeled (medium)
      Avocado

      Avocado

      av-oh-car-doh

      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • ½ lime, juiced
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 2 large ripe tomatoes (225g)
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 1 very small shallot, quartered
      Shallot

      Shallot

      shal-lot

      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 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
      Shallot

      Shallot

      shal-lot

      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 220g can kidney beans, drained
      Kidney beans scattered on a white surface

      Kidney beans

      kid-nee beenz

      Native to the Americas, kidney beans are so called because of their shape and come in very…

    • 1 ½ tbsp finely chopped coriander
    • ½ tsp ground cumin
      Cumin

      Cumin

      q-min

      An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

    • ½ lime, juiced
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • sriracha, to serve (optional)
    • 4 tsp bio yogurt
    • smoked paprika, to serve

    Method

    1. 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.

    2. 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.

    3. 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.

    4. Dust the crab verrines with paprika. Top the Mexican verrines with ½ tsp yogurt, then dust with paprika to serve.

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