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Avocados with Roquefort

 

75

Yield

4

servings

Prep

5

min

Cook

0

min

Ready

5

min

Low Cholesterol, Trans-fat Free, High Fiber, Low Carb
 

Ingredients

2 ½ ounces roquefort cheese
1 tablespoon parsley leaves
minced fresh
3 tablespoons olive oil
3 tablespoons lemon juice
fresh
1 x salt
*
1 x white pepper
freshly ground
*
2 each avocados
1 x boston lettuce
leaves
*
1 x olives
sliced ripe
*

Directions

Mash cheese with parsely into coarse paste in medium bowl with fork. Whisk olive oil and 2 tablespoons of the lemon juice in small bowl; stir into cheese mixture.

Season to taste with salt and pepper.

Cut avocados lengthwise in half; remove pits. Scoop two thirds of the flesh out of each avocado half, leaving a thin shell, and add to cheese mixture; mix well. Taste and adjust seasoning.

Sprinkle insides of avocado shells with remaining lemon juice; place on serving plate lined with lettuce leaves.

Spoon cheese mixture into avocado shells, dividing evenly.

Garnish with olives.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 31486% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 324mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 7g 27%
Sugars g
Protein 12g
Vitamin A 8% Vitamin C 27%
Calcium 13% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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