The Avocado is, in fact, a fruit, although we use it as a vegetable. There are several varieties, including those with smooth and shiny green skins, and the rougher brownish-black type. All ripe avocados have a beautiful pale green pulp that is easily removed from the skin and stone. A warning to diet-conscious; avocados have a high fat content.
This recipe is not authentic Jamaican.
Make about 1 cup
2 avocados, fairly firm
1/4 cup olive oil
2 tbs. wine vinegar
1 tsp. sugar
1/2 garlic clove, finely sliced
1/2 tsp. shallot, finely chopped
2 tsp. parsley, chopped
juice of 1 lemon or lime
2 endives, separated into leaves
Peel and slice avocados and place in a bowl.
In a separate bowl, combine all other ingredients, except endive leaves. Pour mixture over avocados slices, refrigerate to marinate for 2 hours.
Serve on bed of endive leaves.