Avocado and Tomato Salsa Wontons
Makes 36 Wontons
Ingredients
As needed Olive oil spray 36 ea. Wonton wrappers 2 ea. Avocados, halved, stones removed, peeled, mashed 1/3 cup/80g/2.8oz Natural yoghurt 10-12 drops Red Tabasco pepper sauce 2 cups/250g/8.8oz Punnet cherry tomatoes, coarsely chopped. half Small red onion, finely chopped 1/4 cup/14g/0.5oz chopped fresh coriander 2 tbsp/40ml/1.3oz Fresh Lemon Juice 2 tsp Natvia
Method
- Preheat oven to 190° C. Spray thirty six 30ml capacity mini muffin pins with oil to lightly grease. Place a wonton wrapper in each pan and press to line base and side.
- Bake for 8 minutes or until golden brown and crisp. Set aside in the pans until completely cooled.
- Meanwhile, place the avocado in bowl. Add the yoghurt and stir to combine. Add the Tabasco sauce to taste.
- Combine the tomato, onion, coriander, Natvia, and lemon juice in a bowl. Season with salt and pepper.
- Spoon the avocado mixture evenly amount the wonton cups.
- Arrange on a serving platter. Top with the tomato mixture and serve immediately.
