I can’t tell you how much I love avocados. I can really eat them with/on just about anything. From my own makeshift three-minute guacamole, to avocado and sea salt toast – yum! I LOVE avocado. On a night that I was hosting a dinner party, I prepped a recipe that required avocado. Instead of throwing out the shells, I decided to leave some avocado around the edges and fill in the rest with some vegetables. This IS as easy as it looks and makes a great appetizer.
Just dice up any veggies and fill the scooped out avocado. Leave some avocado in there though, since this should be eaten with a spoon and getting some avocado in the spoonful is part of the fun. In this particular avocado bowl, I used radish, cucumber, chickpeas and green onion.
- Scoop out majority of avocado, leaving enough room to fill the rest up with vegetables.
- Diced radish
- Chick peas
- Diced cucumbers
- Sliced green onion
- Lime juice
- Olive Oil
- Salt and pepper to taste
- Arrange scooped out avocado bowls on serving platter.
- Put vegetable mixture in a small bowl and squeeze out lime juice and drizzle with olive oil.
- Mix well and add salt and pepper to taste.
- Scoop mixture into avocado bowls and serve.
Full-time publicist, part-time writer, and round-the-clock ambassador to wit and humor, Zlata is a Jersey Girl making her way through life in South Florida with her husband, Alex, and their sweet pup, LexZ. Zlata’s a self-taught home cook who relies on taste bud science for her mostly simple, sometimes healthy/sometimes not, always delicious recipes. When she’s not crafting kitchen concoctions, Zlata can be found reading an awesome book (translation: trashy magazine), crossing the line between ‘funny’ and ‘inappropriate,’ and fantasizing about being a Real Housewife of Palm Beach.
For more of Zlata’s awesome recipes visit Life + Thymez!