Lettuce Chilli Herb & Avocado Cups

avocados, butterhead, cups, lettuce, mint, parsley, recipe -

Lettuce Chilli Herb & Avocado Cups

The Indian Organics-TIO Farms-Recipe
Ingredients
  • 1 x 2 pack butterhead lettuce
  • 2 ripe avocado, halved, stone removed
  • 2 tbs Greek yoghurt
  • 1 green chilli, seeds removed, finely chopped
  • 2 tbs chopped parsley leaves
  • 2 tbs chopped mint leaves
  • 1 lemon, halved
  • 1 ripened red cherry tomatoes, quartered
  • 100g soft feta
  • ¼ cup pistachio kernels, toasted, chopped
  • Coriander, to garnish
Method
  1. Separate the small leaves from the Butterhead Lettuce, wipe clean. Arrange on serving platter.
  2. Spoon avocado into a bowl. Roughly mash with a fork. Add yoghurt, chill, parsley and mint. Squeeze over the juice from one lemon half, season with pepper. Stir to combine. Remove the seeds from the tomato, finely dice the flesh.
  3. Top each lettuce cup with a spoonful of avocado mixture. Crumble over a little feta then sprinkle with tomatoes and pistachio. Top with coriander leaves. Serve with remaining lemon half into wedges.

Ready to Eat!