Vegetarian Stuffed Avocado

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I'd like to thank Elviira of Low Carb, So Simple for her amazing review of the KetoDiet Cookbook and for sharing one of my low-carb recipes: Vegetarian-Stuffed Avocado. It's a light and refreshing lunch for those days you don't feel like eating meat. The filling is inspired by my mother's recipe for celeriac spread which is commonly served on top of bread back home. I always loved the subtle sweetness of celery root combined with homemade mayo and zingy lemon. In my version, I skipped the carrot and used nutritious avocados instead of bread.

Elviira's review of my cookbook and the recipe for my Vegetarian-Stuffed Avocado are at Low Carb, So Simple.

Here are even more recipes from the KetoDiet Cookbook:

Free Bonus Content for the KetoDiet Cookbook

Nutritional values per serving (2 avocado halves)

8.9 grams 14.9 grams 5.6 grams 54.3 grams 7.8 grams 570 calories
Total Carbs23.8grams
Fiber14.9grams
Net Carbs8.9grams
Protein5.6grams
Fat54.3grams
of which Saturated7.8grams
Calories570kcal
Magnesium62mg (16% RDA)
Potassium1163mg (58% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (4%), fat (89%)

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By Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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