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Basics | Starters | Mains | Puddings

Avocado with Raspberry Vinaigrette

This makes a great starter for four people, or serve with fresh crusty bread as a light lunch for two.


1 avocado
300g tin of raspberries in juice
3 tsp sugar
1 tsp white wine vinegar


If your raspberries have come in syrup rather than juice use 1 tsp sugar instead.



Drain the raspberries, reserving 3 tbsp of the juice. Add the sugar to the raspberries and reserved juice and whizz in a blender. Now push the mixture through a sieve to get rid of the pips. Put into a small saucepan, bring to the boil and boil for 1 minute. Leave to cool.

Just before serving, peel the avocado, remove the stone and cut into slices. Mix the cider vinegar into the raspberry mixture and spoon onto plates. Arrange slices of the avocado in a fan on the vinaigrette and serve. Yum!