Avocado Grapefruit Verine - Verine aux Avocads et au Pamplemousse

Tasty, delicious, flavorful and surprising combination of avocadoes, marinated black olives, lemon, grapefruit and a hint of delicate herbs and whole spices.

Serves about 2 people

You Need

For the Avocado mixture

• 1 Avocado, diced
• ½ lemon, juiced
• 4 sprigs cilantro, finely chopped
• 6 cherry tomatoes, halved
• A dash of TTS Nama Shoyu

For the Olive Marinade

• 1 cup of black olives
• 3 cloves garlic, peeled and diced thinly
• ½ cup of olive oil
• 1 lemon, quartered
• 6 leaves oregano
• 6 whole pepper corns
• 2 Tbsp thyme

For the Garnish

• 2 sprigs curly leaf parsley, washed and drained
• 2 segments of grapefruit

Method

For the Avocado mixture

Step 1. Mix all the ingredients in a bowl, cover and refrigerate for about 15 minutes to mature.

For the Olive Marinade

Step 1. Toss all the ingredients together, cover and refrigerate for about 4 hours or longer to marinate, the longer the better.

Assembling the Verine

Step 1. Take two lovely glasses/bowls. Assemble the verine, layering the avocado mixture and the marinated olives alternatively, starting first with the avocado mixture. Make sure there are garlic slices and lemon quarters in between (from the olive mixture) for that surprising bite of flavor.
Step 2. Garnish with black olives, grapefruit segments and curly leaf parsley on top.

Note:

• You can always add a dash of lemon or lime juice along with TTS Nama Shoyu on top of the verines, once you have mantled them together to add that last touch.

Case Study

Tasty, delicious, flavorful and surprising combination of avocadoes, marinated black olives, lemon, grapefruit and a hint of delicate herbs and whole spices.

• Avocado is very versatile, and has a neutral taste and easily absorbs the flavors of those around it
• Cherry tomatoes are bite-sized, juicy and have a sweetish sour taste.  They are also a good source of vitamin C and a phytochemical called lycopene, which also has antioxidant properties.  Regular consumption of raw tomatoes results in clear, healthy radiant skin.
• Black olives are ripened olive fruits.  They are mostly available as marinated or pickled olives.
• Lemon juice is a very good source of vitamin C.
• Olive oil is pressed from the olive fruits and is a very good source of monounsaturated fatty acid.  Cold pressed extra virgin olive oil is the best.
• Garlic, cilantro, oregano, pepper corns, thyme and parsley are good sources of flavonoids and essential oils, all of which when consumed regularly have beneficial health effects.

Health Benefits

1. This is very high in calories and the majority of the calories come from the fats.
2. Excellent source of vitamin C, a natural water soluble antioxidant.  It enhances the body’s immune system, increases the elasticity of skin and blood vessels, and prevents bruising of the skin.
3. Very good source of vitamin E, a natural antioxidant that scavenges the free radicals that oxidize fats, preserve the integrity of cell membranes, and protect our body against free radical damage.
4. Very good source of vitamin K.  It promotes the mineralization of bones and thus strengthens bones.
5. Good source of vitamin B6 and folic acid.  These are essential in the synthesis of hemoglobin in the blood.
6. Folic acid also prevents the accumulation of an intermediary metabolite called homocysteine in the blood.  Elevated levels of homocysteine in the blood are associated with heart attack, stroke and peripheral vascular disease.  Thus, this dish also promotes heart health.
7. Moderate source of copper, which functions as a cofactor in various metabolic reactions and enhances the activity of enzymes involved in detoxification process. 
8. Good source of dietary fiber.  Aside from promoting a healthy colon, it can also reduce the absorption of cholesterol and also regulate the blood glucose and cholesterol levels.
9. Good source of phytosterols, the plant compounds that have beneficial health effects.

Nutritional Information

Each serving of this dish provides the following nutrients:

Calories: 35% (735 Cal); Total Fats: 117%; Saturated Fats: 52%; Carbohydrates: 6%; Proteins: 7%; Fiber: 44%; Copper: 23%; Vitamin C: 101%; Vitamin E: 55%; Vitamin K: 72%; Vitamin B6: 17%; Folic

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