Click to: Share, Shop, & Much More!

Veggie Stuffed Avocado with Oregano Lime Cream

Side Dishes

Veggie Stuffed Avocado with Oregano Lime Cream
Nutrition Facts
6 serving per container
Serving size 1 serving
Calories 270
% Daily Value*
Total Fat 19g 24%
Saturated Fat 4.5g 21%
Trans Fat 0g  
Cholesterol 5mg 2%
Sodium 270mg 12%
Total Carbohydrates 23g 8%
Dietary Fiber 11g 39%
Total Sugars 7g  
  Includes 0g Added Sugars 0%
Protein 6g
Calcium 48mg 4%
Iron 0.91mg 6%
Potassium 710mg 15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe by Pati Jinich

Make your mouth water with this oregano-seasoned, veggie stuffed avocado! Filled with peas, corn and broccoli while made creamy with Mexican crema and mayonnaise, this stuffing makes a delicious avocado even better! Plus, the healthy avocado featured in this recipe is a good source of fiber (11% of the DV) and is a great way to add variety to your diet.

Ingredients

  • 1 c. diced broccoli florets, including stem
  • 1 c. peeled, diced carrots
  • 3/4 c. green peas, fresh or frozen
  • 3/4 c. corn kernels
  • 1 T. crumbled, dried Mexican oregano
  • 3 T. Mexican crema or Latin-style cream
  • 1 T. mayonnaise
  • 1/4 c. freshly squeezed lime juice
  • 1 T. adobo sauce from canned chipotles in adobo
  • 1 t. Worcestershire sauce
  • 1/2 t. kosher salt
  • 1/4 t. freshly ground black pepper
  • 3 ea. large Avocados From Mexico
Text Me Ingredients

Instructions

  1. Bring salted water to a boil in a medium saucepan over medium heat. Drop in the broccoli florets, cook for only 20 seconds, remove with a large slotted spoon and place in a bowl. Repeat with the carrots, peas, and corn.
  2. Heat a small sauté pan over medium-low heat. Once it is hot, sprinkle the oregano and let it toast, stirring constantly, for only 15 to 20 seconds.
  3. Remove from the heat and scrape the oregano into a small bowl. Incorporate the Mexican crema, mayo, lime juice, adobo sauce, Worcestershire sauce, salt and pepper. Mix well and pour onto vegetable mix.
  4. Cut the avocados in half and remove the pits. With a large soup spoon, scoop out the entire avocado half and place on an appetizer plate.
  5. Spoon a very generous half cup of veggies on top. Repeat with the rest of the avocado halves.If there are any veggies left – depending on size of avocados – distribute amongst the plates, even if it is not over the avocado halves.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Veggie Stuffed Avocado with Oregano Lime Cream
Amount Per Serving 6
Calories 270 Calories from Fat 0
% Daily Value*
Total Fat 19g 24%
Saturated Fat 4.5g 21%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 5mg 2%
Sodium 270mg 12%
Total Carbohydrates 23g 8%
Dietary Fiber 11g 39%
Total Sugars 7g  
  Includes 0g Added Sugars 0%
Protein 6g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 48mg 4%
Iron 0.91mg 6%
Potassium 710mg 15%
* Percent Daily Values are based on a 2000 calorie diet.

You May Also Like:

Close Button

Great! Add your phone
number here and I'll text you
the ingredients and a link.

Please enter 10-digit US phone number

avocadosfrommexico.com © 2022 All rights reserved.

Share On Twitter Twitter
Share On Facebook Facebook
Share On Pinterest Google+
Send Email Google+
Share On Share
Twitter Facebook Google+ Google+ Share