Stuffed Avocado
By: Meghan Carr
Ingredients:
1 medium Avocado
3 oz. can tuna (in water), drained
1/4 cup red bell pepper (or more if you like)
1/3 cup non-fat Greek yogurt, plain or light mayo (with olive oil)
1 pinch of black pepper (or season to taste)
2 hardboiled eggs with yolk as well (cage free, grain fed)
How to Prepare
1 Slice Avocado in half, lengthwise (be careful of the pit, its big!) Split open and remove the pit.
2 Scoop out the middle of the avocado, leaving about ¼ inch of the fruit all around, and put the scooped out fruit into a bowl. Set the halves aside.
3 Add tuna, pepper, yogurt (or mayo), pepper, diced eggs and diced red bell pepper to the bowl with the scooped out avocado. Mix all ingredients until very well blended.
4 Scoop half of the mix into each of the Avocado halves.
5 Put in refrigerator for approximately 10 minutes to slightly chill. (Or wait to take them out until you’re ready to leave for your picnic!).
1/3 cup non-fat Greek yogurt, plain or light mayo (with olive oil)
1 pinch of black pepper (or season to taste)
2 hardboiled eggs with yolk as well (cage free, grain fed)
How to Prepare
1 Slice Avocado in half, lengthwise (be careful of the pit, its big!) Split open and remove the pit.
2 Scoop out the middle of the avocado, leaving about ¼ inch of the fruit all around, and put the scooped out fruit into a bowl. Set the halves aside.
3 Add tuna, pepper, yogurt (or mayo), pepper, diced eggs and diced red bell pepper to the bowl with the scooped out avocado. Mix all ingredients until very well blended.
4 Scoop half of the mix into each of the Avocado halves.
5 Put in refrigerator for approximately 10 minutes to slightly chill. (Or wait to take them out until you’re ready to leave for your picnic!).
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