29 May, 2015
“Eco-cado” (avocado in an eco-bowl)
Avocado in own shell! You may suspect that after a few weeks of blogging I run out of bowls, so I am now looking at increasing the diversity of my pictures by introducing new tableware. This would only be partly true. The second reason is that I like the idea of having fewer dishes to make and eating out of bio-degradable shells. And on top of this the avocado shells look so classy!
So when I saw a picture of a salad in an avocado bowl, I couldn’t resist making my own.
It is one of the recipes that should start: take a look around you fridge and your kitchen and see what you have there that could marry avocado. So don’t get too disappointed if you don’t find all that’s on the ingredient’s list. However: avocado, coriander and lime juice are a must. They make this salad taste fresh and summery.
Ingredients
- Avocados
- White beans (canned)
- Tuna (canned)
- Fresh tomatoes, chopped or Mexican red salsa
- Chopped onion
- Red pepper, chopped thinely
- Red chili pepper
- Salt, pepper
- Lime juice
- Coriander, chopped
- You may also want to add: corn, chicken, chopped cucumbers…
Instructions
- Cut each avocado into halves. Remove the pit.
- Using a spoon empty the avocado. Chop the green pulp and place in a bow.
- Add all the other ingredients, except the coriander and mix it carefully
- Fill the shells with the vegetable mix and sprinkle some fresh pepper and coriander on top
- Serve with cheese or cheese and chicken quesadillas.
