Mediterranean Stuffed Avocados

Mediterranean Stuffed Avocados

Now that we’re in the middle of the summer here in New York City, and the markets are bursting with colorful produce, I get inspired to make seasonal variations of all of my favorite dishes every day. Since tomatoes and bell peppers are looking (and tasting) amazing lately, I wanted to use them to create a salad that I could stuff some creamy avocados with. As you may remember from previous posts, we Peruvians love using avocados in all kinds of ways, and stuffing them with different ingredients is one of the most popular and easiest ways to eat them.

Ingredients

  • ½ cup California Black Ripe Olives, drained, rinsed, and sliced
  • 1 cup cherry tomatoes cut in 8 pieces
  • ½ bell pepper, chopped
  • ¼ cup mint, sliced or chopped
  • 1 15oz can garbanzo beans, drained and rinsed
  • ¼ medium red onion, chopped
  • 1 teaspoon dried oregano
  • ¼ cup extra virgin olive oil
  • Salt and pepper, to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 4 large, ripe avocados
Read the whole recipe on Peru Delights