This is one of my very own creations, possibly a little random but really nutritous and very yummy. looks great at BBQs and parties a filling nutty, creamy origonal salad.
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    serves 4
  • Equipment

Recipe Directions

1-Cut avacado in half and remoe stone.

2- Scoop out flesh from each half

3-Add the salt and pepper and all the spices, mash together. Now half the mixture and press back into the two empty halfs of avacado skin remaining. Put to one side

4- Using a food processor chop the nuts finely. Add water gradually until a thick pastey cream texture is made.

5- Chop and crush the walnuts and almonds. stir into the cestnut paste.

6-press a layer of this nutty crunchy paste into the avacado shell ontop of the avacado flesh lining. Leave a scooped shape in the middle fo the next part.

7- grate fesh carrot coconut and parsnip.Mix then pile into the middle of the now nearly filled avacado skins/shells

8- sprinkle pepper and salt over the grated veg.

Drizzle with freshly squeezed lemon or other creamy-like sauces.

Audrina's Thoughts

This is one of my very own creations, possibly a little random but really nutritous and very yummy.

looks great at BBQs and parties

a filling nutty, creamy origonal salad.

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Maybe you can just use another type of raw nut instead?

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Maybe you can just use another type of raw nut instead?

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You can just use another type of raw nut instead.

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I looked it up after seeing this recipe (and noticing that her other two recipes she'd posted were not raw) and it seems like it's only the skin that is problematic, while the meat of the actual nut is ok, though bitter and very starchy (like potatoes, rather than like a traditional nut). But I have no personal experience eating them raw. Also, there are different kinds of chestnuts, with some being edible and others not.

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Yeah, everything I've read about chestnuts says they have to be cooked?

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How do you prepare the raw chestnuts? From what I've heard, it's really difficult to separate the meat from the skin (which is toxic from the high levels of tannin).

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