BABY FOOD WITH AVOCADO RECIPES

Name: Smoked salmon & avocado terrines
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: British
Ingredients: sunflower oil , for greasing; 300g and 150g pack thinly sliced smoked salmon; 100g pack Chevre or other mild goat's cheese , broken into small pieces; 3 tbsp snipped chives; 3 large ripe avocados , peeled, stoned and finely chopped; 3 tbsp lemon juice; sweet chilli sauce , for drizzling; salad leaves and vinaigrette, to serve

SMOKED SALMON & AVOCADO TERRINES RECIPE | BBC GOOD FOOD

Smoked salmon & avocado terrines recipe | BBC Good Food image

A light, elegant make-ahead starter to ease you into the Christmas Day blow-out, or to kick off a dinner party menu

Provided by Sara Buenfeld

Total Time 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 8

Ingredients

sunflower oil , for greasing
300g and 150g pack thinly sliced smoked salmon
100g pack Chevre or other mild goat's cheese , broken into small pieces
3 tbsp snipped chives
3 large ripe avocados , peeled, stoned and finely chopped
3 tbsp lemon juice
sweet chilli sauce , for drizzling
salad leaves and vinaigrette, to serve

Steps:

Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.

Nutrition Facts : Calories 330 calories, FatContent 22 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 10 grams sugar, ProteinContent 18 grams protein, SodiumContent 3.67 milligram of sodium

PRAWN, AVOCADO & CUCUMBER SALAD RECIPE | BBC GOOD FOOD

Prawn, avocado & cucumber salad recipe | BBC Good Food image

A simple prawn salad to make the most of your spiralizer. Slices of chunky avocado and ribbons of cucumber make a great mix of textures and flavours

Provided by Sophie Godwin – Cookery writer

Categories Main course

Total Time 17 minutes

Prep Time 15 minutes

Cook Time 2 minutes

Yield 4

Number Of Ingredients 9

Ingredients

300g cooked, peeled king prawns , patted dry
120g baby spinach , washed and patted dry
2 avocados , sliced
1 large cucumber , ends trimmed, halved widthways and spiralled into thick ribbons, then patted dry, any very long strands cut in half
50g cashew nuts , toasted and roughly chopped
1 red chilli , finely chopped (deseeded if you like)
1 lime , zested and juiced
1 ½ tbsp sesame oil
1 ½ tbsp soy sauce

Steps:

Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.
Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.
Divide the salad between plates, and top with the prawns and cashews.

Nutrition Facts : Calories 287 calories, FatContent 21 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 18 grams protein, SodiumContent 2 milligram of sodium

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