Avocado and Tomato Salsa Wontons
By: Natvia Fan - Sapna A.
Makes: 36 Wontons
Ingredients
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As needed Olive oil spray
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36 ea. Wonton wrappers
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2 ea. Avocados, halved, stones removed, peeled, mashed
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1/3 cup/80g/2.8oz Natural yoghurt
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10-12 drops Red Tabasco pepper sauce
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2 cups/250g/8.8oz Punnet cherry tomatoes, coarsely chopped.
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half Small red onion, finely chopped
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1/4 cup/14g/0.5oz chopped fresh coriander
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2 tbsp/40ml/1.3oz Fresh Lemon Juice
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2 tsp Natvia
- 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.
Tips:
Store the avocado mixture in an airtight container in fridge. Cover surface of avocado mixture with plastic wrap to prevent browning.
