Strawberry Salsa Stuffed Avocado

Strawberry salsa may sound a bit weird but it really is a taste sensation! The tangy sweet balsamic reduction makes the strawberries sing, paired with the creamy avocado and crunchy macadamia nuts this dish delights all the senses.

A simple & satisfying summer time meal. We've been eating it on crackers with cream cheese or in salads, also as a side dish, light lunch or to take to a BBQ. Have it on its own or with a crusty loaf of bread.

Strawberry Stuffed Avocado's

~Recipe from The Veggie Tree Spring and Summer Cookbook~

Vegan | Gluten-free

Serves 4 – 6

Gather your ingredients.

Take a small bowl & add:

½ red onion, finely diced

2 tablespoons balsamic reduction or 2 tablespoons balsamic vinegar (you may like to add ½ tsp of unrefined sugar to the mix)

½ tsp Himalayan salt

a few cracks of black pepper

Mix together & leave to marinate for 10 minutes. Then add:

8-10 strawberries, finely diced

1 sprig fresh mint, finely chopped

2 sprigs of basil, finely chopped

Mix together. Halve your avocados, remove the pip & skin carefully. Slice a little flat side on the outside curve so the avo is stable on the plate. Then fill the pip holes with your salsa & top with:

1/3 cup macadamia nuts, finely chopped.

Serve on a bed of rocket, baby spinach or salad greens from your garden & garnish with edible flowers if you have them or the smaller basil leaves.