While most people mash or slice avocado, you can stuff it as well! Remove the seed and fill the space with tomatoes, pineapple and cilantro. This dish makes two halves so you can have one with a salad or sandwich and share with a spouse or child.
This recipe from Avocados from Mexico is an ľ¹ÏÖ±²¥ Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
Calories | 190 | |
---|---|---|
Total Fat | 15.0 g | |
Saturated Fat | 2.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.8 g | |
Monounsaturated Fat | 9.9 g | |
Cholesterol | 0 mg | |
Sodium | 10 mg | |
Total Carbohydrate | 15 g | |
Dietary Fiber | 8 g | |
Sugars | 5 g | |
Protein | 3 g |
Dietary Exchanges
1/2 fruit, 1 vegetable, 3 fat
Ingredients
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3 avocados (halved, pitted) -
2 tablespoons cilantro (chopped) -
1 tablespoon lime juice -
1/4 cup white onion (finely chopped) -
1/2 cup fresh pineapple (chopped) -
salt and pepper (optional) -
1 serrano chile peppers (seeded, finely chopped) -
2 cups tomatoes (chopped)
Directions
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To prepare the filling: In a bowl, combine tomatoes, pineapple, onion, serrano chile, cilantro, lime, salt and pepper. -
Fill avocado halves with the filling and serve.