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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.