Almond and Salsa Stuffed Avocado
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As a light meal or as an appetizer, these stuffed avocados will bring a little brightness to your day. Soak your almonds overnight and they will be more digestible, easier to peel and super crunchy. Oilseeds (plants that contain fruit or seeds rich in fat, such as almonds, walnuts, sunflower seeds and sesame) contain an enzyme inhibitor that prevents their digestion. However, after soaking, a germination process begins, thus making them more digestible.
1/2 cup PRANA organic raw European almonds
2 large avocados
1/2 red onion
2 tbsp olive oil
2 tbsp lime juice
2 tbsp fresh coriander
sea salt and ground pepper, to taste
Soak the almonds overnight in a large bowl of water. Drain (discarding the soaking water), rinse and peel. Chop into large pieces.
Remove the seeds from the tomato and cut the flesh into small cubes. Finely chop the red onion and the cilantro.
In a bowl, mix together the tomato, onion, almonds and cilantro. Add the olive oil and lime. Season to taste.
Cut the avocados in half and gently remove the pits. Using a tablespoon, remove the flesh from the peel, keeping it intact.
Stuff with salsa and serve.