Bravo-cado!

August 17, 2016

Just like the rest of the world, I have been experiencing a 20+ year love affair with avocados and it’s getting pretty serious. They are aesthetically pleasing with their natural ombre, they’re loaded with healthy fats that help your body look it’s best and they taste bomb af. They’re also super versatile and delicious either on their own or with any flavour combination ever.

However, I’ve got a little bit of beef with the way avocados are often served in 2016. Alligator pears are often sidelined as an element or a garnish. Even in their ultimate evolutionary form (avo toast obviously), they’re moulded into delicate flowers which detracts from the natural beauty and flavour profile that these lil guy’s already have. Today we’re taking back the spotlight with this entrée recipe for stuffed avos. They’re so easy to make, and honour avocados in their natural form.

 

 

Stuffed Avocados with Ginger and Strawberry
makes 1 serve
 
Ingredients
Stuffing
1 Large Avocado
1 tbsp Chopped Parsley
1 tbsp finely chopped shallots/ green onion
2 tbsp finely chopped celery
3 tbsp alfalfa sprouts or mung bean sprouts
1 tbsp chopped strawberry

Sauce
1 tbsp freshly grated ginger
1 clove crushed garlic
1/4 cup Tamari or soy sauce
Honey or maple syrup to taste

Garnish (optional)
If you wish and are not serving anyone with nut allergies, buy some toasted slivered almonds to sprinkle on top.

 

 


Method
1. Put all of the sauce ingredients in a blender or food processor and mix until smooth
2. Toss together the parsley, celery, shallots and sprouts.
3. Slice avocados in half and remove the seed.
4. Use a spoon to scoop out a little bit of the flesh to make the hole in the centre a little bit bigger
5. Fill the cavity with the mixture, piling it high.
6. To serve, drizzle it with the sauce mixture and slivered almonds.

 


Notes
* If possible, make the sauce the day before to let the flavours settle in. The garlic will become less spicy if it mingles with  the honey for some time.
* Don’t cut the avocados until right before you serve to prevent them turning brown and ruining the aesthetics of your entrée

 

Laura is a 21 year old Italian grandmother who likes coffee, going to bed early and snapchat filters. Follow her on instagram @laurajmasia

 

Images: Laura Masia

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