Take your salad game to another level with this chili stuffed with avocado

chili stuffed with avocado salad

Kick your appetizers or salad up a notch with this spicy recipe. You’ll have your friends and family asking “where’s my invitation”? I made this up to try to make a fancy, yet creative dinner with a mishmash of tapas-sized food last night. I’ll post the other recipes later; the post will get too long otherwise.

Not only is this a tasty recipe; it is incredibly nutritious and full of health benefits. The full nutrition and health benefits are listed below the recipe and directions.

Just how spicy is it? Well, that’s up to you! Here’s a list of all types of chili peppers, along with their size and heat rating so you can choose one best suited to your taste.

Chili pepper stuffed with avocado salad recipe for two

Guacamole ingredients

Ingredients

  • 3-5 large  chili peppers of your choice, halved
  • 1 medium avocado, pit, and peel removed, diced
  • 1/2 cup pomegranate seeds
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped cilantro
  • Sea salt to taste
  • Optional: cayenne pepper to sprinkle and a protein like nuts, seeds or cheese if you’re not vegan. I used soft silken tofu in the dressing (see below)

For the dressing

  • 1 tablespoon olive oil
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon fresh lime
  • 1 /2 fresh lemon
  • 1 clove garlic, minced
  • 1 quarter small onion, diced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: soft silken tofu

Directions

Salt-Lemon-and-Olive-Oil

  • For the dressing: Combine all dressing ingredients in a blender and puree until smooth.
  • Add avocado and the dressing and toss gently. Sprinkle with pomegranates and chopped cilantro, and protein other than silken tofu if you are adding it.
  • Preheat an oven to 450 degrees Fahrenheit.
  • Cut each chili pepper in half
  • Add 1 tablespoon of the oil in a pan and add the peppers, some lemon when it’s hot and occasionally turn until the peppers begin to blister; about 5-10 minutes depending on your oven.
  • Transfer to a serving bowl and drizzle with a little olive oil. Squeeze more lemon, and sprinkle with salt.
  • Add an equal amount of avocado and dressing to each chili.

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories: 145.5 (127 without tofu)
  • Fat: 8.3g (7.8g without tofu)
  • Carb: 9g (8.5g without tofu)
  • Protein: 4g (2g without tofu)

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