Avocados stuffed with vegan pink sauce
Stuffed avocados are a very popular starter that lends itself to many combinations, especially with fresh, sweet and tangy ingredients.
This recipe works just as well in summer as in winter: delicate vegetables, fruit with sweet and citrus notes, and a mild but full-bodied sauce come together in a delicious dish full of contrasting textures.
At a nutritional level, this is an entree that gives us antioxidants such as carotenoids; flavonoids, isoflavones, fiber, omega 3 and omega 9 fatty acids, proteins, lecithin, carbohydrates, bromelain, vitamins C, E, K and group B (B1, B2, B3 and B9 or folic acid), calcium, copper, phosphorus, iron, magnesium, potassium, selenium, sodium and zinc.
In addition, when adding pomegranate seeds, we complete it with vitamin B5 and vitamin B6, and with extra doses of flavonoids, fiber, fatty acids, vitamins C, E, B1, B2, B3 and B9 or folic acid; potassium and, in smaller quantity, calcium, phosphorus, copper, iron, sodium, selenium and zinc.
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- Step 1Cut the avocados along and empty them carefully so that the skin does not break. Cut the pulp into small pieces and sprinkle with lemon juice so it does not turn black. We reserve
- Step 2We wash the lettuce and cut it into julienne. We also cut the pineapple into small pieces, shred the pomegranate and set aside everything together with the avocado.
- Step 3In a bowl, we put the avocados cut along with the pineapple, the pomegranate, the lettuce and the salt. We add the pink sauce, mix everything well taking care that the pieces of avocado do not fall apart, fill the skin of the avocados and serve decorating with some of the pomegranate seeds.