Avocado With Alfalfa – a delicious recipe with avocados, baby carrots, alfalfa, bean sprouts, extra virgin olive oil, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Halve and remove stones from 2 avocados.
2
Grate the carrots, combine with the alfalfa and toss with the extra virgin olive oil, then spoon this mixture into and onto each avocado half, then top with fresh sprigs of coriander and peanuts or cashews.
3
Serve.
4
Notes: If an avocado has a 'neck' rather than being rounded at the top, it was probably tree-ripened and will have better flavour. To ripen a firm avocado, place it in a paper bag at room temperature for a couple of days. Don't refrigerate avocados until they are ripe. To prevent the flesh from turning brown, sprinkle with lemon juice. In Australia, there are now varieties of avocado which don't brown after being cut, but I do wonder (I don't know) if they have been genetically modified.
3530
kcal
Calories
302
g
Fat
111
g
Carbs
158
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 avocados, 6 baby carrots, grated, alfalfa sprout, bean sprouts, and more.
Yes, Avocado With Alfalfa falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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