Low-Carb Pickled Avocado

4.2 stars, average of 36 ratings

Low-Carb Pickled AvocadoPin recipeFollow us 125.2k

Pickled avocado! Have you ever had it? While I’m admittedly a lover of all things pickled this may just be my favorite new way to eat avocado!

These tangy slices are delicious on tacos, soups, salads, and even smashed as guacamole sans lime juice. They keep for about a week so this is a fun way to jazz up boring meals all week long.

Hands-on Overall

Nutritional values (per serving, 1/4 avocado/ 2 slices)

Net carbs1.1 grams
Protein0.8 grams
Fat5.5 grams
Calories68 kcal

Calories from carbs 8%, protein 6%, fat 86%

Total carbs3.8 gramsFiber2.7 gramsSugars0.4 gramsSaturated fat0.8 gramsSodium868 mg(38% RDA)Magnesium17 mg(4% RDA)Potassium282 mg(14% EMR)

Ingredients (makes 4-8 servings)

  • 2 medium avocados, peeled, pitted and cut into eighths (300 g/ 10.6 oz)
  • 1 clove garlic, crushed
  • sprig of cilantro
  • 1 cup white wine vinegar (240 ml/ 8 fl oz)
  • 1 cup water (240 ml/ 8 fl oz)
  • 1 heaped tbsp Swerve or Erythritol (15 g/ 0.5 oz)
  • 1 tbsp sea salt or pink Himalayan salt
  • 1/2 tsp black peppercorns
  • pinch red pepper flakes

Nutrition facts are estimated as some of the ingredients are only used for pickling (due to negligible effects on nutrition facts, I fully included them in the calculation).

Instructions

  1. Place the avocado cut into eighths, crushed garlic, and cilantro in a jar.
    Low-Carb Pickled Avocado
  2. Bring the remaining ingredients to a boil then pour over the avocado. Place the lid on and transfer to the refrigerator for at least one hour before serving. Low-Carb Pickled Avocado Pickled avocados will keep up to one week in the refrigerator. Low-Carb Pickled Avocado

Ingredient nutritional breakdown (per serving, 1/4 avocado/ 2 slices)

Net carbsProteinFatCalories
Avocado, fresh
0.7 g0.8 g5.5 g60 kcal
Garlic, fresh
0.1 g0 g0 g1 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Wine vinegar
0.1 g0 g0 g6 kcal
Water, still
0 g0 g0 g0 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.1 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Peppers, chile (chili), flaked and dried, spices
0 g0 g0 g0 kcal
Total per serving, 1/4 avocado/ 2 slices
1.1 g0.8 g5.5 g68 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (6)

Can I use apple cider vinegar instead ?? Thanks 😊

Reply

Absolutely!

Reply

I would love to try this but am one of “those” people if find cilantro and soap to be in the same family. Any substitute besides parsley or should I just leave it out? Thanks!

Reply

Yes, you can skip it. Parsley would be my next option after cilantro 😊

Reply

A way to save that last avocado!!  Brilliant.  Can’t wait to try it out...

Reply

I am so going to try this! And I have several ripe avo's to pickle! Whoohoo! This is a really great idea!  👍 👍 👍

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