Servings: 2 people
Calories: 923kcal
Ingredients
For the Avocados
- 2 large avocados halved
- ¼ cup of hummus
- ¼ cup pomegranate seeds
For the Pesto
- 1 cup Fresh Basil
- ½ cup Fresh Parsley
- ½ cup Fresh Cilantro
- 1 teaspoon Fresh Thyme
- ½ cup Olive Oil
- Juice from 2 Limes
- ¼ cup pepitas pumpkin seeds
- 2 cloves of garlic
- Black pepper
- Kosher Salt
Instructions
For the Pesto
- Fill a blender cup to the top with the fresh herbs.
- Add the olive oil followed by the lime juice, toasted pumpkin seeds and garlic. Season with salt and black pepper, and puree.
For the Avocados
- Add spoonful of hummus to the avocado cavities. Plate stuffed avocados cut side down and top with pesto and pomegranate seeds.
Notes
Pomegranate seeds add some texture to the dish, so it's worth it to include them. Plus they are a great flavor match with milder avocados. The tartness is welcomed.
Make the pesto first before removing the avocado skin. Once the skin is removed you're up against the clock as far as browning goes, so delay skin removal as long as possible.
Fresh whole pomegranates will not always be in season, but you can usually find packaged seeds in the coolers located in the produce section of your local grocery store.
Nutrition
Calories: 923kcal | Carbohydrates: 28g | Protein: 10g | Fat: 91g | Saturated Fat: 13g | Sodium: 144mg | Potassium: 1297mg | Fiber: 17g | Sugar: 4g | Vitamin A: 2507IU | Vitamin C: 47mg | Calcium: 78mg | Iron: 4mg
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