Avocado Stuffed with Mediterranean Pickled Veggies

HomeRecipesDiet10g Carbs or LessAvocado Stuffed with Mediterranean Pickled Veggies

Total Time: 5 min

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Prep Time: 5 min

Nutrition Facts

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Nutrition information
per serving

Calories 130

Total Fat 11g

Saturated Fat 1.5g

Trans Fat 0g

Polyunsaturated Fat 1.5g

Monounsaturated Fat 8g

Cholesterol 0mg

Sodium 430mg

Total Carbs 8g

Dietary Fiber 5g

Total Sugars 1g

Protein 2g

Potassium 370mg

(Nutrition information is without optional ingredients)

Vitamin A 112 IU; Vitamin C 8 mg; Calcium 9 mg; Iron 0 mg; Vitamin D 0 IU; Folate 62 mcg

% Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 0%; Iron 2%; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Creamy California Avocado stuffed with crunchy pickled vegetables makes a zesty salad or side dish that’s ready in a flash. What a great vegan/vegetarian treat with zero cholesterol, an excellent source of dietary fiber and vitamin K (20% DV) along with a good source of vitamin C (15% DV) and potassium (11% DV). If you like this, try one of the other four recipes shown in the photo.

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Serves: 1

Ingredients
Instructions

2 Tbsp. mixed pickled vegetables, such as Italian giardiniera, drained 1/2 ripe, Fresh California Avocado, large, seeded* Balsamic glaze, optional

Spoon pickled vegetables into avocado cavity.
Drizzle with balsamic glaze if desired.

Serving Suggestion: Other pickled or fermented foods such as jarred roasted red peppers, artichoke hearts, kimchi and sauerkraut also make great fillings for California Avocado halves.

Beverage Pairing: Shiraz.

*or 1 small ripe, Fresh California Avocado, halved and seeded.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.