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July 2017

BAILEY’S STUFFED AVOCADO

INGREDIENTS

HERB MAYO

1 ( 83/4 oz.) jar mayonnaise

Juice of 1 lime

1 tablespoon light brown sugar

1 teaspoon ground cumin

1 bunch cilantro, minced

1 bunch mint, minced

Salt and freshly ground black pepper


AVOCADO-TUNA SALAD

1 15 oz. can chickpeas

1 101/2 oz. can corn

1 bunch cilantro

1 61/2 oz. can oil-packed

Tuna, drained

1 red bell pepper, seeded and minced

2 red chile peppers, seeded and minced

10 pitted green olives, coarsely chopped

Salt and freshly ground black pepper

4 avocados

DIRECTIONS

For the mayonnaise, mix together the mayonnaise, lime juice, sugar, cumin, cilantro and mint in a bowl. Season with salt and pepper to taste. Set aside. 


For the avocado-tuna salad, pour the chickpeas and corn into a strainer and drain well. Finely chop the cilantro with the stems. Separate the tuna by pulling it apart coarsely with a fork. Combine the chickpeas, corn, cilantro, tuna, bell pepper, chile peppers, olives, and salt and pepper to taste in a bowl and mix well. Halve the avocados lengthwise, remove the pits, and carefully scoop the flesh out of the peel. To avoid damaging the peels, be sure to leave 1/4 inch of flesh lining the peel. Dice the avocado flesh and add it to the other ingredients, along with about half the herb mayonnaise. Mix it all together thoroughly. Fill the hollowed-out avocado peels with the salad and drizzle with the remaining mayonnaise. If you have any salad left over, you can either eat it as is or refill the avocado peels. 


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