Mexican Avocado Boats 



Staff Writer
Mexican Avocado Boats 


MyVega.com

This Mexican avocado salad recipe comes from Canada’s MyVega.com, which specializes in plant-based nutrition. The recipe’s developer, Melanie Roy, calls this recipe “a quick trip south of the border with these fun and easy-to-make avocado boats.”

Recipe by: Melanie Roy for www.MyVega.com

2
Servings
420
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad

  • 1 ripe avocado

  • 1 Cup cooked quinoa

  • ½ Cup cooked black beans, drained and rinsed

  • ½ red pepper, chopped
  • ¼ Cup red onion, diced

  • ¼ Cup fresh cilantro, chopped


For the dressing

  • Juice of one lime

  • 2 Teaspoons agave nectar
  • 1 Teaspoon Dijon mustard
  • 1/8 Teaspoon ground cumin

  • Salt and pepper, to taste
  • 3 Vega Antioxidant Omega Oil


Directions

For the salad

Cut avocado in half, remove the pit and scoop out the flesh (being careful to keep each half whole). In a medium sized bowl toss quinoa, black beans, red pepper, red onion, and fresh cilantro. Toss quinoa mixture with the dressing until well coated. Fill each avocado half with the quinoa mixture and serve immediately.

For the dressing

In a small bowl, whisk together dressing ingredients.

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.

Nutritional Facts

Total Fat
22g
33%
Sugar
9g
N/A
Saturated Fat
3g
14%
Protein
11g
22%
Carbs
52g
17%
Vitamin A
62µg
7%
Vitamin B6
0.5mg
26.7%
Vitamin C
60mg
100%
Vitamin E
4mg
20%
Vitamin K
34µg
42%
Calcium
66mg
7%
Fiber
16g
63%
Folate (food)
206µg
N/A
Folate equivalent (total)
206µg
52%
Iron
3mg
19%
Magnesium
130mg
32%
Monounsaturated
13g
N/A
Niacin (B3)
3mg
14%
Phosphorus
279mg
40%
Polyunsaturated
4g
N/A
Potassium
955mg
27%
Riboflavin (B2)
0.3mg
17.8%
Sodium
782mg
33%
Sugars, added
5g
N/A
Thiamin (B1)
0.3mg
20.9%
Zinc
2mg
15%