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 so good on so many levels. They have great texture and taste plus they are full of essential vitamins.
This recipe is from the Veggie Tree Cookbook by Anna Valentine. Anna’s recipes also feature in our Vegetarian Living NZ magazine.
To prepare sprouts if you don’t have a sprouter: soak dried pulses overnight covered, drain next morning through a sieve, then leave in sieve and cover with a tea towel. Rinse the beans again that night, then again next morning until they sprout. They are now ready to use.
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.