These stuffed avocados are crunchy, creamy, zesty, nutty and nutritious. Mung bean sprouts and fennel are the base of the stuffing with chia seeds to soak up the dressing. I really enjoy using pulse sprouts. They are great on so many levels. Textural and tasty plus they are full of essential vitamins.
Vegan | Gluten-free
Gather your ingredients.
Prepare the following ingredients and put straight into your large salad bowl.
½ red onion, thinly sliced
1 bulb fennel, very finely sliced (you could use a mandolin if you have one)
½ tsp salt
1 orange or tangelo, peeled and diced
juice of 1 lime
2 tsp clover honey
1 T chia seeds
1 c mung bean sprouts
1 handful fresh coriander and fennel tops, finely chopped
1 T extra virgin olive oil
a few cracks of pepper.
Mix everything together and leave to marinate for half an hour.
Allow one avocado half per person. Cut each avocado in half, length ways and twist it apart. Remove the stone and squeeze some lemon juice over each half.
40g pistachio nuts, shelled
To the salad mix and toss together and pile it into the halved avocados.