Corned beef becomes fun and a tasty appetizer with the help of Fresh California Avocado. Tasty and nutritious with a good source of Iron (10% DV).
Shamrock Avocado and Corned Beef Bites
Ingredients1 ripe, Fresh California Avocado 2 sweet gherkin pickles, diced 16 rye, multigrain or water crackers 32 squares (about the same size as the crackers) cooked corned beef
- With the peel still on, slice four (¼ -inch thick) slices from the sides of the whole avocado. Remove seed from center section and slice it in half lengthwise. Peel slices. Using a small shamrock-shaped cookie cutter, cut shamrock-shaped avocado pieces for each cracker; set aside.
- Place remaining avocado in a small bowl and stir in pickles.
- Spread avocado mixture on each cracker.
- Top with two squares of corned beef, then an avocado shamrock. Serve.
*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