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.
Avocado Stuffed with Mediterranean Pickled Veggies
Nutritional Highlights (per serving)
|2||Tbsp.||mixed pickled vegetables, such as Italian giardiniera, drained|
|1/2||ripe, Fresh California Avocado, large, seeded*|
|Balsamic glaze, optional|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
(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%