Loading...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
Total Time:
5min
Prep Time:
5min
Nutritional Highlights (per serving)
130
Calories
11
g
Total Fat
8
g
Total Carbs
2
g
Protein
430
mg
Sodium
Ingredients
Serves:
1
| 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
Instructions
- 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
PER SERVING
Calories 130
Total Fat 11 g
Trans Fat 0 g
Saturated Fat 1.5 g
Monounsaturated Fat 8 g
Polyunsaturated Fat 1.5 g
Total Carbs 8 g
Dietary Fiber 5 g
Total Sugar 1 g
Protein 2 g
Cholesterol 0 mg
Sodium 430 mg
Potassium 370 mg
(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%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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