Stuffed Avocado
by Kate Wood
Perfect as a starter.
- 60 g / 2 oz sunflower and/or pumpkin seeds
- 1 carrot, chopped
- 2 tbsp dried tomatoes
- 1 dsp miso
- 1 tbsp nutritional yeast flakes
- an onion
- a red chilli
- 15 g / half oz fresh basil leaves
- 30 g / 1 oz alfalfa sprouts
- 2 small avocados
Put everything apart from the alfalfa and avocados in the food processor. Process for a couple of minutes until you have a thick puree. Next, slice the avocados in half and remove the stones. Then fill the holes where the stones were with the mixture, and cover the flesh with a thin layer. Top with alfalfa sprouts, to cover each half, and serve on a bed of lettuce.
Serves two as a main dish or four as a side dish.
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