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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.
- By: Carolyn Casner
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- 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.
- Combine oil, lime juice, chili powder, salt and pepper in a small bowl. Drizzle over the avocados. Top with cheese and cilantro.
- 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
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!
