One could never go wrong with this for lunch. Avocados are rich in monounsaturated fats. Incredibly heart-healthy and delicious.
2 large avocados
2 cloves garlic, finely chopped
fresh black pepper
3 tsp Spicy Dijon mustard
1 lemon, juiced
Toasted Pistachios
Paprika
rosemary
sea salt
1. Prep Avocados: Wash and dry well. Slice each in half. Remove pits, gently. Keep three halves as “serving halves”.
2. With the fourth avocado half: Dice the avocado flesh. Splash with lemon juice and a pinch of salt. Set aside.
3. Remaining 3 serving avocado halves:
Enlarge the natural hole in the avocado by scooping out about 1 Tbsp of avocado from each half. Add scooped avocado to small bowl. Add to small bowl: Dijon mustard, garlic, a few grinds of fresh black pepper, 1 Tbsp lemon juice and 1 Tbsp of pistachios. Mix well. Fold in the diced avocado that you set aside.
4. Assemble:
Scoop 3 Tbsp of avocado mixture into each avocado serving half. Garnish with 2-4 pistachios. Grind a bit of fresh pepper. Sprinkle a dash of paprika. Stick two rosemary “devil horns” in the top.
Source: Kathy Patalsky
