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Stuffed Avocados

Avocado2_wide

rating

  • Current rating: 5.0/5
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1 rating
15
prepare
0
cook
4
serves

INGREDIENTS

12 ounce hearts of palm, canned, drained, rinsed and sliced
12 ounce artichoke, hearts, drain, rinse
2 ounce chopped onion, red
4 tablespoon red bell pepper, chopped
1 tablespoon parley, chopped
2 tbsp vinegar, distilled, tarragon
.75 tsp salt, kosher
.25 tsp sugar, granulated
.25 tsp black pepper, fresh ground
2 tablespoon olive oil, XVO
2 tbsp safflower oil
2 fruit, without skin and seed avocados, california, skin optional

INSTRUCTIONS

  1. 1
    Mix the hearts of palm, artichoke hearts, red onion, red bell pepper and parsley.
  2. 2
    For vinaigrette, pour the tarragon vinegar in a small bowl and mix it with the salt, sugar and black pepper. Whisk lightly while adding oil, then pour over the vegetables.
  3. 3
    Refrigerate for service.
  4. 4
    For service, cut avocadoes in half, remove seed, and fill the center with salad. You may choose to remove the avocado skin with a kitchen spoon or leave it.
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