Hasselback Tex-Mex Avocados

Hasselback Tex-Mex Avocados

1 Review
From: EatingWell.com, May 2017

Transform an avocado into a showstopping dish that tastes even better than it looks. Just cut slits in an avocado half using the hasselback technique, then add tomato, cheese and a flavorful dressing for a healthy Mexican-inspired side.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 firm ripe avocados, halved, pitted and peeled
  • 1 medium plum tomato, halved lengthwise, seeded and thinly sliced
  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons crumbled queso blanco
  • 2 tablespoons chopped fresh cilantro

Preparation

  • Prep

  • Ready In

  1. Place avocado halves cut-side down on a cutting board. Make crosswise cuts every ¼ inch along each half, slicing almost to the bottom but not all the way through. Carefully transfer the avocados to a serving platter. Fill each cut with a slice of tomato, skin-side up.
  2. Combine oil, lime juice, chili powder, salt and pepper in a small bowl. Drizzle over the avocados. Top with cheese and cilantro.

Nutrition information

  • Serving size: ½ avocado
  • Per serving: 208 calories; 19 g fat(3 g sat); 7 g fiber; 10 g carbohydrates; 3 g protein; 84 mcg folate; 3 mg cholesterol; 1 g sugars; 0 g added sugars; 444 IU vitamin A; 13 mg vitamin C; 42 mg calcium; 1 mg iron; 194 mg sodium; 545 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value), Folate (21% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 4 fat

Reviews 1

May 23, 2017
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By: Devon O'Brien
A fun new way to eat avocados, I love it! I use chopsticks as a guide to make sure I don't cut all the way through the bottom while hasselbacking—super helpful!