Avocado filled with chicken-pesto salad
This dish makes a delicious addition to a brunch, but is also an ideal starter. The dish is easy to prepare and ready in an instant.
- Directly to...
Keep screen on
Preparation method
- Slice the chicken into small cubes.
- Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin with a spoon and cut the flesh into cubes. Reserve the skins.
- Mix the avocado in a bowl with the chicken and the pesto.
- Slice the tomato.
- Fill the 4 avocado skins with the chicken-pesto salad. Garnish with a salad leaf and some tomato slices.
Garnish tip: Add an elegant touch by garnishing the dish with an EAT ME edible flower.
Nutrition value per person/bite
- Energy
- 265 kcal
- Protein
- 14 g
- Fat
- 21 g
-
- Saturated
- 3 g
- Carbohydrate
- 3 g
-
- Sugars
- 3 g
- Fibers
- 5 g
