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Recipe For Success March 2019

Mediterranean Stuffed Avocado by Local Menu NOLA | GF, Vegetarian


Makes 4 Servings

Citrus Vinaigrette 

1 egg yolk 

1 lemon 

½ teaspoon sea salt 

½ teaspoon freshly ground black pepper 

1 tablespoon Swerve 

1 cup extra virgin olive oil 

1 tablespoon yellow mustard 

2 tablespoons chives, finely chopped 

2 tablespoons tarragon, finely chopped

Stuffed Avocados

2 whole avocados

¼ cup citrus vinaigrette 

2 tablespoons canned artichoke hearts, quartered and marinated, drained

2 tablespoons banana peppers, sliced into rings

4 grape tomatoes, halved 

2 tablespoons sun-dried tomato pesto (any brand of choice) 

4 tablespoons crumbled goat cheese 

2 teaspoons fresh dill

Cut each avocado in half, remove pit and flesh, and save shells to use as a bowl. In a medium bowl, mash avocado to a chunky consistency (leave the lumps!) and mix with citrus vinaigrette. Fill the four avocado shells with the citrusy mashed avocado mix. Top with artichoke hearts, banana pepper, tomatoes, pesto, and goat cheese.  Garnish with fresh dill.


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