Costa Rican Stuffed Avocados
⏳ Time
15 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Costa Rican Stuffed Avocados
Ingredients
- Cilantro - 1 bunch
- Fresh Mint - ½ bunch
- Lime Juice - ½ piece
- Brown Sugar - ½ tablespoon
- Ground Cumin - ½ teaspoon
- Mayonnaise - 4.4 oz
- Chickpea - 15 oz
- Canned Corn - 10.6 oz
- Pitted olives - 1.1 oz
- Canned Mackerel in Oil - 6.5 oz
- Avocado - 4 pieces
- Orange Bell Peppers - 1 piece
- Mild Chili Spice - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Finely chop one bunch of cilantro and mint, mix with lime juice, ground cumin, and brown sugar. Add this mixture to the mayonnaise, season with salt and pepper to taste. Set aside.
Step 2
Drain the chickpeas and corn in a sieve. Chop the remaining cilantro and olives. Drain the oil from the tuna can and flake the fish with a fork. Mix all the ingredients in a bowl.
Step 3
Cut the avocados in half lengthwise, remove the pits, and scoop out the flesh, leaving about 0.5 cm around the perimeter. Dice the avocado flesh and red bell pepper. Finely chop the chili pepper. Add all of this to the other ingredients in the bowl and mix with the mayonnaise mixture. Season with salt and pepper to taste.
Step 4
Spoon the resulting salad into the avocado halves. Serve immediately.
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