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Strawberry Salsa Filled Avocado

Strawberry Salsa Filled Avocado

Beautiful to look at and delicious to eat, these make a simple yet satisfying lunch and are ideal to take to a barbeque. Balsamic reduction is readily available at supermarkets and the recipe is in The Veggie Tree Autumn & Winter Cookbook. They would be a lovely addition to the Christmas table as they’ve got the right colour combination going on and are definitely show stoppers. 

Vegan | Gluten-free
Serves 4–6

Gather your ingredients and add the following prepared ingredients to a bowl:
 1/2 red onion, finely diced
 2 T balsamic reduction or 2 T balsamic vinegar (you may like to add 1/2 tsp of unrefined sugar to the mix)
 1/2 tsp Himalayan salt
 a few cracks of black pepper

Mix together and leave to marinate for 10 minutes. Then add:
 8-10 strawberries, finely diced
 1 sprig fresh mint, finely chopped
 2 sprigs basil, finely chopped
 1/3 c macadamia nuts, finely chopped (save half to add to the top)

Mix together. Prepare the avocados and squeeze lemon juice over them:
 6 avocados, remove the stone and skin carefully
 juice of 1 lemon

Slice a little flat side on the outside curve so the avocado is stable on the plate. Then fill each half with your salsa and top with:
 the reserved macadamia nuts

Serve on a bed of rocket, baby spinach or salad greens from your garden and garnish with edible flowers if you have them or some smaller basil leaves and drizzle with extra virgin olive oil.