Description
Juicy and fresh vegetable snacks familiar, probably, to many Housewives. Collect them all together on one festive spring table!
Ingredients
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Cucumber
1 piece
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Black olives
0.5 can
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Prunes
2 piece
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Capers
2 Tbsp
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Garlic
2 tooth
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Olive oil
2 Tbsp
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Avocado
1 piece
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Dill
1 coup
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Chili
0.333 piece
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Tomato
2 piece
Cooking
Cook the pasta "tapenade". To do this, the olives (without the brine), dried plums, capers and a clove of garlic crushed with a blender. Add good olive oil.
Cucumber diagonally cut into not too thin slices. On each spread a teaspoon of tapenade.
Avocado (ripe) to release from the skin and seeds, slice them, mash them with a fork, sprinkle with lemon juice. Dill, a clove of garlic and chili pepper grind, mix with avocado, add a little mayonnaise.
Tomatoes cut into slices. On each spread a tablespoon of the paste of avocado.
Both types of starters served on one dish. Decorate with greens, capers and rings of chili pepper.
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