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: 5 min
Prep Time: |
(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%
Ingredients2 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados