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Credit: Vince Blancato, ACF Tampa Bay Culinary Association
From the Chef
“The stuffed avocado recipe was already full of flavor and nutrition. Therefore, there were not many modifications that could be made.
“Rather than having the avocados stuffed and served, another option would be making the mixture into a dip. In this way, it could be served alongside whole-grain crackers or bread, providing whole-grain nutrition and energy for kids. Also if a dip, making the serving size ¼ cup would keep the fat intake under control since the original recipe has a total of 11 grams of fat per serving.”
2 avocados, halved and pitted
2 plum tomatoes, diced
1 lemon, juice
½ green or red bell pepper, diced
1 cup corn kernels, cooked
1 celery stalk, diced
1 teaspoon dried dill
¼ teaspoon salt
¼ teaspoon ground black pepper
1. Scope out avocado pulp, leaving the firm shells.
2. In a mixing bowl, mix together the avocado pulp with the remaining ingredients. Divide the mixture equally into each avocado shell. Serve at room temperature.
4 ½-avocado servings
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