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.
Nutritional values (per serving, ¼ avocado/ 2 slices)
|of which Saturated||0.8||grams|
|Magnesium||17||mg (4% RDA)|
|Potassium||282||mg (14% EMR)|
Macronutrient ratio: Calories from carbs (8%), protein (6%), fat (86%)
Ingredients (makes 4-8 servings)
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).
- Place the avocado cut into eighths, crushed garlic, and cilantro in a jar.
- 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.
Pickled avocados will keep up to one week in the refrigerator.
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