Stuffed Avocado
Transform your avocado into a delightful edible bowl! This vibrant recipe packs a refreshing mix of chopped cherry tomatoes, cool cucumber, and a touch of sharp red onion. Cilantro adds a pop of fresh flavor, all bathed in a zesty lemon and olive oil dressing. Seasoned with a pinch of salt and pepper, it's a light, flavorful, and healthy lunch option that's perfect for scooping up with every bite.
Ingredients
- 70 g chickpeas (small can)
- 1 avocado (halved and pitted)
- ¼ bell peppers (chopped)
- ¼ cucumber (chopped)
- ¼ red onion (chopped)
- 1 tbsp cilantro (chopped)
- 1 tbsp extra virgin olive oil
- ½ lemon (juiced)
- sea salt & black pepper (to taste)
Instructions
- Scoop out a little extra flesh from the center of each avocado half to create a well for the filling.
- In a small bowl, combine the chickpeas, chopped bell peppers, cucumber, red onion (if using), and cilantro. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste.
- Gently spoon the filling mixture into the avocado halves. Serve immediately.
Notes
For Elimination, exclude bell peppers and red onion. You can use celery, radish, sprouts.
Nutrition per serve
Calories: 736kcal | Carbohydrates: 69g | Protein: 19g | Fat: 48g | Fiber: 28g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
For integrative menopause and nervous system support, visit My Sacred Energy.