Wednesday, April 15, 2009

Ecuadorian Stuffed Avocados

Avocados, native to the Caribbean, Mexico, South and Central America, are extremely nutritious albeit fattening. But, its good fat and full of nearly 20 vitamins and minerals making it a great food choice.


3 large, ripe avocados
3 hard-boiled eggs, chopped
1 cup chopped ham or other meat such as chicken crab, tuna or shrimp.
1 cup mayonaise or to taste
salt & pepper to taste
Lettuce leafs for garnish


Combine the chopped meat and hard-boiled eggs with enough mayonnaise to bind ingredients. Refrigerate until ready to use. Just before serving cut avocado in half and remove pit and peel. Add filling to avocado and place on top of lettuce on plate. Sprinkle with lemon or lime juice for flavor and to prevent discoloration.

Darlene's Tips:

  • Fill with corn, carrots, raisins and shredded jicama for a veggie style.
  • Cut the calories by substituting a vinaigrette for mayonnaise.
  • Add 2 chopped chipotle chilies to your mayo for some extra spice.

No comments:

Post a Comment