Recipe: Cucumber and Avocado Verrine

1 In a salad bowl put your small zucchini dice, salt and pepper then add the juice of 1/2 lemon and the tablespoon of olive oil, stir then put in the fridge covered with plastic wrap.

2 in the blender or salad bowl put the flesh of your avocado, the cucumber dice the remaining 1/2 lemon juice, the mint and tarragon leaves the salt and pepper then blend for 20 seconds.

3 Test the seasoning then using a piping bag distribute into your verrines 3/4 of their height and put in the fridge covered with film.

4 1/2 hour before eating, using a large spoon fill the top of the verrines with the zucchini dice (without putting too much marinade) then finish with a few pink peppercorns.
with this recipe you can really prepare a lot, everything is in relation to the size of your verrines, of course if you have a small lobster or langoustine blade to put on top no one will say anything to you...