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–+ servings

Mediterranean Vegetarian Stuffed Avocados

Amanda Keefer
This blend of Mediterranean flavors will have taste buds dancing! The “stuffing” can be made ahead of time for a quick lunch box addition. To keep avocados from browning, simply sprinkle with a little lime juice.
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Prep Time 10 minutes
Total Time 10 minutes
Course Egg Free
Servings 4
Calories 312 kcal

Ingredients
  

  • 2 Giumarra avocados
  • 1 lime juiced
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. balsamic vinegar
  • ¼ cup frozen sweet corn defrosted
  • ½ cup garbanzo beans
  • 1 Roma tomato finely chopped
  • ¼ seedless cucumber finely chopped
  • ½ Red Sun Farms® orange bell pepper seeded, finely chopped
  • ¼ cup crumbled feta

Instructions
 

  • Half and pit avocados. Sprinkle with lime juice to keep from turning brown.
  • Slowly whisk olive oil into vinegar until emulsified in medium bowl. Season with salt and pepper.
  • Mix in corn, beans, tomato, cucumber, and bell pepper. Gently mix until ingredients are coated.
  • Fill avocado halves and top with cheese.

Nutrition

Calories: 312kcalCarbohydrates: 21gProtein: 6gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 8mgSodium: 119mgPotassium: 691mgFiber: 10gSugar: 4gVitamin A: 840IUVitamin C: 37mgCalcium: 81mgIron: 2mg
Keyword avacados, cucumber, vegan, vegetarian
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