Hot Avocado Boats

by Karin Calloway
There was a time when avocados were considered forbidden fruit. Their high fat content made them a dieter’s bane. Then came the discovery of "healthy fats." Avocados are packed with health-promoting monounsaturated fats, especially oleic acid, along with a healthy dose of potassium and other nutrients.

This recipe probably originates from the days when dinner at home often began with half of a canned peach filled with a dollop of cottage cheese. Despite its origin, the tangy hot vinaigrette filling the center of a smooth, luscious avocado half is a combination that can’t be beaten.

Hot Avocado Boats
  • 1/4 cup red wine vinegar
  • 1/4 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1/4 cup sugar
  • 3 ripe avocados, halved, pitted and peeled
  • Leaf lettuce
Combine the vinegar, ketchup, Worcestershire and sugar in a small saucepan and heat until almost boiling. When ready to serve, place a lettuce leaf on a salad plate and top with an avocado half. Fill the center of each avocado with the hot sauce.

Makes 6 servings.
Hot Avocado Boats

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Most of us blessed with a Viking kitchen know the pleasures of spending a day at the stove preparing an elaborate meal. But most of us also live busy lives.