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
Avocado Boats
- 3–4 ripe avocados
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
For serving
- 1 bottle 90+ Cellars Lot 167 Bourgogne Aligoté AOC France, 2017
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!
Notes
Recipe adapted from Minimalist Baker
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Appetizer, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free