Food & Drink

Oyster-stuffed avocados

Oyster-stuffed avocados

6 green onions, white part only 1/2 cup sour cream

1/8 teaspoon sugar

Freshly ground pepper

12 oysters, shucked, drained

1 avocado

1 tablespoon lemon juice

1/8 teaspoon salt

2 leaves Boston or Bibb lettuce

1/4 red bell pepper, cut into thin strips

Makes 2 appetizer servings.

Heat a small saucepan of water to a boil over high heat; fill a bowl with ice water. Cook the onions in the boiling water 1 minute; transfer to the ice water to stop the cooking. Drain; cut into paper-thin slices. Transfer to a large bowl. Mix in the sour cream, sugar and pepper to taste. Stir in the oysters; cover. Refrigerate at least 24 hours.

Cut the avocado in half. Remove pit; peel. Brush the cut surfaces of the avocado with lemon juice; season with salt. Arrange each half on a lettuce leaf on a small plate; fill with marinated oysters. Garnish with red peppers.

Nutritional information per serving: 365 calories, 69 percent of calories from fat, 30 g fat, 11 g saturated fat, 70 mg cholesterol, 19 g carbohydrates, 11 g protein, 371 mg sodium, 7 g fiber.