Easy savory and sweet avocado boats. Fill with savory spiced chickpeas and a sweet and chunky strawberry salsa. Serve with a glass of Bourgogne Aligote!
Hi guys!
How was your weekend?
A lot has happened behind the scenes here at F&V since we last chatted.
The biggest thing being that I got a new camera after my Canon LCD screen died last week.
I’ve known for a while that I need to have an additional camera for backup (just in case!) so this seemed like a good a time as any to take the hint from the universe and make it happen.
So I’ve been busy playing around with new features and settings.
Another big thing was the creation of these Sweet & Savory Avocado Boats with Strawberry Salsa and Bourgogne Aligoté.
They’re packed with fresh flavors perfect for a sweet Mother’s day brunch or appetizer!
These stuffed avocados are zippy and fresh, with a bit of creamy avocado, spicy chickpeas, and sweet fruit with every bite.
Strawberries and avocado aren’t new to the blog– you might remember the combo from my Low Sugar Strawberry Avocado Layer Shakes and Strawberry Hemp Heart Avocado Toast.
But I bet you’ve never had them quite like this, stuffed together in a cute boat that was made to sail right into your mouth.
Healthy fats and fresh fruit?
I’m here for it.
For the best avocado boats, we start with avocados.
Preferably pretty avocados.
I’m the first person to say that an avocado is an avocado, brown and slimy or green and smooth.
Often times I chastise Dan for turning up his nose at the ugly avocados halves in the fridge, saying “Oh, I’ll eat it,” before spooning the muddy insides onto my plate.
But. Because this spread is all about the aesthetic appearance of the boats, you really want the prettiest avocados you can find.
Try using avocados that are just ripe for this recipe.
Overripe avocados will be too soft to maintain their shape and risk being bruised and brown on the inside.
I recommend leaving the avocado flesh inside the shell for ease of serving.
The first layer of stuffing is a spiced chickpea filling that’s savory with a little kick of heat.
Garlic powder, cumin, and chili powder on pan-toasted garbanzo beans make a protein packed foundation.
I’ve also tried this recipe with an easy Tandoori Masala spice blend– try this out for another variation!
If you don’t like chickpeas, try using seasoned black beans or quinoa instead.
Then we top the garbanzo filled boats with my latest obsession– Strawberry Salsa.
When I first made pineapple salsa a few years back I knew I had to experiment with more fruit based salsas.
And when it’s strawberry season…add strawberries to all of the things.
This strawberry salsa is simple.
You need:
- strawberries
- red onion
- cilantro
- Himalayan sea salt
- lime
That’s it!
You can eat the salsa right after mixing, but I like to let mine marinate on the counter or in the fridge for at least 30 minutes to allow to strawberries to break down in the citrus juice.
You want the salsa to be juicy with a bit of liquid to it.
Taste and add a bit of maple syrup if you prefer sweeter salsa, but I found mine to be perfectly sweet with just fresh strawberries!
I paired these avocado boats with the new 90+ Cellars Lot 167 Bourgogne Aligoté AOC France, 2017 for a fun plant + wine brunch or appetizer spread.
Aligoté is a refreshing white wine grown in the rolling hills of Burgundy known for its crisp and dry-but-fruity profile.
The unique white grape grows on the tops and bottoms of Burgundy’s sloping vineyards.
If you’re like me…you might be saying, Ali- what???
While Aligoté is still a relatively unknown varietal of Burgundy, it’s become more popular recently as sommeliers and consumers have started to talk about it as a great buy.
And it is a great buy, friends!
You can smell fresh herbs and taste stone fruit like nectarine and peach.
The bright acidity of the wine is perfect paired with intense creaminess of the avocado boats in the spread!
Enjoy these Sweet & Savory Avocado Boats with Strawberry Salsa as a fun spring-themed appetizer, brunch, or side.
I think they’re be beautiful as a part of an entertaining spread for guests!
Because these boats taste and look best fresh, only make as many as you plan to serve.
The strawberry salsa keeps in the fridge for several days, so you can reassemble more Sweet & Savory Avocado boats as you please.
If you want to enjoy these in more of an every day setting, try topping them on your salads or bowls. for a fun garnish.
Pair them with a glass of Bourgogne Aligoté to celebrate!
If you try these Sweet & Savory Avocado Boats with Strawberry Salsa, let me know!
Give me a shout on Instagram and use #floraandvino to show me your stuffed avocados.
Check out my Pinterest page to pin more recipes like this one to make later!
Want more avocado inspired dishes?
Check out my Almond Butter Avocado Chocolate Chip Cookies, Avocado SunButter Swirl Brownies, and Matcha Avocado Chia Pudding.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
Sweet & Savory Avocado Boats with Strawberry Salsa + Bourgogne Aligoté
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 3-4 servings
Description
Easy savory and sweet avocado boats. Fill with savory spiced chickpeas and a sweet and chunky strawberry salsa. Serve with a glass of Bourgogne Aligote!
Ingredients
- 3–4 ripe avocados
- 1 bottle 90+ Cellars Lot 167 Bourgogne Aligoté AOC France, 2017
SAVORY CHICKPEAS
- 1 15-oz can chickpeas, drained and rinsed
- drizzle of avocado oil (use vegetable broth if oil-free)
- 1/2 tsp each cumin, garlic powder and chili powder
STRAWBERRY SALSA
- Juice from 1 medium lime
- 1 tsp maple syrup (optional)
- 1 pint of strawberries, hulled and diced
- ½ small red onion, chopped
- ½ cup chopped fresh cilantro
- Himalayan sea salt, to taste
Instructions
- In a large bowl, add the diced strawberries, cilantro, and red onion. Add in the lime juice and zest, maple syrup, and salt and toss to combine. Taste and adjust the seasonings– more lime for acidity, maple syrup for sweetness, or salt to balance out the sweetness.
- Allow salsa to marinate for 30 minutes or more before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
- Add chickpeas to a saucepan with a drizzle of avocado oil and season with cumin, garlic powder and chili powder. Add a pinch of Himalayan sea salt here, if desired. Cook for 10 minutes, until chickpeas are lightly browned and crackers.
- To serve, halve avocados and remove pits. Top avocado halves with cooked chickpeas, strawberry salsa, chopped cilantro and fresh squeezed lime.
- Enjoy avocado boats with a spoon as a snack or appetizer or remove flesh from the shell and add as a topper to your salad or entree.
- Serve with Lot 167 Bourgogne Aligoté!
- Category: Appetizer, Entree
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free
This post is brought to you by 90+ Cellars, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Leave a Reply