Happy Saturday everyone (or, happy Friday for people in Hawaii)!
I said in my last blog post that I wanted to experiment a bit more with avocado, as it’s such a huge food trend at the moment. Unfortunately for me, I deeply hate avocado, though I’m forcing myself to try them and like them more, as they’re so good for you.
One day last week when I was working from home, I watched my sister, an avocado enthusiast, make this recipe off the top of her head, and I thought it looked really good. She let me try some, and I have to say, it’s the first time I’ve actually really liked the taste of avocado! I usually hate the “squishy” texture, but in this recipe there’s a lot mixed in, so the texture’s not overwhelming.
So credit to my sister for this recipe, it’s really nice! It’s nicely filling, so perfect for a lunch recipe, and it tastes like you’re putting really good, healthy food in your body… Until I followed it with about half a pint of mint chocolate ice-cream. Hey, I’m running a half-marathon soon, I can be forgiven for my junk food addiction!
Hope you like the recipe, and do let me know in the comments if you have any other great avocado recipes you’d like me to try – I’m really trying to like them, I promise :)
One ripe avocado
One clove of garlic
A handful of crushed croutons
One teaspoon of olive oil
Any sides you might like – I had a side of grilled halloumi
- Preheat the oven to 180 degrees Celsius
- Cut the avocado in half and scoop all of the filling out. Put into a bowl and mash.
- Finely slice the tomatoes, and put them, as well as all of the other ingredients, into the bowl with the avocado and mix well. Put all of the filling back into the avocado skins.
- Drizzle with olive oil and bake for about 10 minutes and serve with any side dishes (I grilled some halloumi for 10 minutes) and enjoy!