RECIPES

Deviled California Avocados

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Total Time:

45min

Cook Time:

15min

Prep Time:

30min

Nutritional Highlights (per serving)

See Full

370
Calories
27 g
Total Fat
8 g
Dietary Fiber
13 g
Protein
24 g
Total Carbs
 Deviled California Avocados

This recipe is a unique twist on a classic favorite; turning the famous avocado toast inside-out by serving the Fresh, California Avocado as the base and placing toasted breadcrumbs within. Enjoy this dish and it’s health benefits of an excellent source of dietary fiber (29% DV) and a good source of potassium (15% DV). Consuming foods rich in fiber may reduce the risk of heart disease, obesity, and type 2 diabetes. Additionally, a diet rich in potassium helps to offset some of the harmful effects that sodium has on blood pressure.

Ingredients

Serves: 4
slices  sourdough bread
tsp.  extra virgin olive oil
  cloves garlic, peeled
  ripe, Fresh California Avocados, seeded, peeled and halved
1/4  tsp.  lemon juice
1/4  tsp.  kosher salt
1/8  tsp.  coarse black pepper
cup  Egg Salad (see make ahead recipe below)
Tbsp.  roasted and salted pumpkin seeds, chopped
tsp.  nutritional yeast
1/8  tsp.  smoked paprika, or more to taste
Tbsp.  edible flowers, for garnish (optional)
   
    Egg Salad Ingredients Yields: 1 cup
  hardboiled eggs, de-shelled and chopped
Tbsp.  chopped parsley
Tbsp.  minced chives
1/4  tsp.  lemon zest
1/2  tsp.  lemon juice
tsp.  extra virgin olive oil
1/4  tsp.  kosher salt, or to taste
1/2  tsp.  coarse black pepper, or to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Preheat oven to 300 degrees F and brush sourdough bread with olive oil.
  2. Once oven is heated, toast bread until crunchy, about 15 minutes.
  3. While bread is still warm, rub 1 garlic clove on each toasted bread and let cool.
  4. Once cool, add toasted bread to a food processor or smash in a plastic bag with a rolling pin, to create breadcrumbs. Set aside until ready to assemble.
  5. Season each avocado half with lemon juice, salt and pepper.
  6. Divide the Egg Salad equally between each avocado half, filling them where the seed was.
  7. Top the stuffed avocados by sprinkling with breadcrumbs, chopped pumpkin seeds, nutritional yeast, smoked paprika, and finish with edible wildflowers.
NUTRITION INFORMATION
PER SERVING
Calories 370
Total Fat 27 g
Trans Fat 0 g
Saturated Fat 45 g
Unsaturated Fat g
Polyunsaturated Fat mg
Dietary Fiber 8 g
Protein 13 g
Total Carbs 24 g
Cholesterol 180 mg
Sodium 480 mg
Potassium mg
Total Sugar 2 g

Vitamin A 22 mcg; Vitamin C 14 mg; Calcium 65 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 149 mcg; Omega 3 Fatty Acid 0.26 g

*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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