While most people mash or slice avocado, you can stuff it as well! Remove the seed and fill the space with tomatoes, pineapple and cilantro. This dish makes two halves so you can have one with a salad or sandwich and share.
This Heart-Check Certified recipe is brought to you by Avocados From Mexico.
Nutrition Facts
Avocado Stuffed with Pico de Gallo and Pineapple
Calories
Protein
Fiber
Nutrition Facts
Calories | 190 | |
---|---|---|
Total Fat | 15.0 g | |
Saturated Fat | 2.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.8 g | |
Monounsaturated Fat | 9.9 g | |
Cholesterol | 0 mg | |
Sodium | 60 mg | |
Total Carbohydrate | 15 g | |
Dietary Fiber | 8 g | |
Sugars | 5 g | |
Protein | 3 g |
Dietary Exchanges
1/2 fruit, 1 vegetable, 3 fat
Ingredients
-
3 avocados (halved, pitted) -
2 cups tomatoes (chopped) -
1/2 cup pineapple (chopped) -
1/4 cup white onion (finely chopped) -
1 serrano chile peppers (seeded, finely chopped) -
2 tablespoons cilantro (chopped) -
1 tablespoon lime juice -
salt and pepper (optional)
Directions
-
To prepare the filling: In a bowl, combine tomatoes, pineapple, onion, serrano chile, cilantro, lime, salt and pepper. -
Fill avocado halves with the filling and serve.