This blend of Mediterranean flavors will have taste buds dancing! The “stuffing” can be made ahead of time for a quick lunchbox addition. To keep avocados from browning, simply sprinkle with a little lime juice.

Mediterranean Vegetarian Stuffed Avocados

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Servings 4 Prep Time 10minutes
Servings 4 Prep Time 10minutes
This blend of Mediterranean flavors will have taste buds dancing! The “stuffing” can be made ahead of time for a quick lunchbox addition. To keep avocados from browning, simply sprinkle with a little lime juice.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Known for its creamy and smooth texture, avocados are naturally sugar, sodium, trans-fat, and cholesterol free.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Known for its creamy and smooth texture, avocados are naturally sugar, sodium, trans-fat, and cholesterol free.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 2 Avocados from Mexico
  • 2 tablespoons balsamic vinaigrette
  • 1/4 cup frozen sweet corn, defrosted
  • 1/2 cup garbanzo beans, drained, rinsed
  • 1 Red Sun Farms® tomato, finely chopped
  • 1/4 Red Sun Farms® seedless cucumber, finely chopped
  • 1/2 Red Sun Farms® orange bell pepper, seeded, finely chopped
  • 1/4 cup crumbled feta
Directions
  1. Half and pit avocados. Sprinkle with lime juice to keep from turning brown.
  2. Slowly whisk olive oil into vinegar until emulsified in medium bowl. Season with salt and pepper.
  3. Mix in corn, beans, tomato, cucumber, and bell pepper. Gently mix until ingredients are coated.
  4. Fill avocado halves and top with cheese.
Nutritional Value
Calories: 257, Fat: 18g, Saturated fat: 4g, Carbohydrates: 19g, Sugar: 3g, Sodium: 202mg, Fiber: 7g, Protein: 5g, Cholesterol: 8mg
Tags , , , , , , , , ,
Servings 4 Prep Time 10minutes
Servings 4 Prep Time 10minutes
This blend of Mediterranean flavors will have taste buds dancing! The “stuffing” can be made ahead of time for a quick lunchbox addition. To keep avocados from browning, simply sprinkle with a little lime juice.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Known for its creamy and smooth texture, avocados are naturally sugar, sodium, trans-fat, and cholesterol free.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Known for its creamy and smooth texture, avocados are naturally sugar, sodium, trans-fat, and cholesterol free.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 2 Avocados from Mexico
  • 2 tablespoons balsamic vinaigrette
  • 1/4 cup frozen sweet corn, defrosted
  • 1/2 cup garbanzo beans, drained, rinsed
  • 1 Red Sun Farms® tomato, finely chopped
  • 1/4 Red Sun Farms® seedless cucumber, finely chopped
  • 1/2 Red Sun Farms® orange bell pepper, seeded, finely chopped
  • 1/4 cup crumbled feta
Directions
  1. Half and pit avocados. Sprinkle with lime juice to keep from turning brown.
  2. Slowly whisk olive oil into vinegar until emulsified in medium bowl. Season with salt and pepper.
  3. Mix in corn, beans, tomato, cucumber, and bell pepper. Gently mix until ingredients are coated.
  4. Fill avocado halves and top with cheese.
Nutritional Value
Calories: 257, Fat: 18g, Saturated fat: 4g, Carbohydrates: 19g, Sugar: 3g, Sodium: 202mg, Fiber: 7g, Protein: 5g, Cholesterol: 8mg

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