Avocado Salad Boats

Print Recipe

Details

Servings

6

Prep time

15

Cooking time
Calories

313

Ingredients

  • 4 Organic Avocados (must be ripe)

  • 1/3 Cup Vegan Mozzarella cheese

  • 1/2 Cup Pomegranate Seeds

  • 6 Mint leaves

  • 4 Basil leaves

  • 2 Organic Tomatoes

  • 1 small Cucumber

  • 1/2 oz. Extra Virgin Olive Oil

  • Optional : Drizzle of Reduced Balsamic Vinegar

Directions

  • Clean, halve and remove the seed from each Avocados.
  • Take one of the Avocados and cut into small cubes.
  • Crumble (or dice up) Vegan Mozzarella cheese.
  • Tear the Mint and Basil leaves for garnish.
  • Clean and cube half of the Cucumber.
  • Quarter the Tomatoes.
  • Clean and break apart a Pomegranate and remove enough seeds for 1/2 Cup.
  • In a bowl, gently mix the Cucumber, Tomatoes, Pomegranate, Mint and Parsley with Olive Oil.
  • Spoon mixture into the remaining 7 Avocado halves and serve.
  • OPTIONAL: I really like to drizzle some reduced Balsamic Vinegar over them as an added flavor layer.

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