The stuffed avocado is one of the light, nutritious and delicious meals that our Peruvian cuisine has. In addition, it is a versatile dish that can be adapted according to the taste of the diners, since you can make it with the ingredients you like. If you're not a fan of chicken you can replace it with tuna. You can change the vegetables and put the ones you like best, and if you prefer it without vegetables you can also do it like that.
To prepare stuffed avocado, what cannot be lacking is imagination since although there is always a more classic recipe, in the end this is a dish that adapts to the tastes of each table and its preparation has become as diverse as the families of Peru. The stuffed avocado is not only a delicious and nutritious dish, but also very easy to make, so it is perfect for venturing into the kitchen this weekend if you want to prepare a different and colorful starter that is not too complicated to make.
If you want to learn how to prepare avocado stuffed with the Peruvian recipe, continue reading the following note and go ahead and make this recipe for your weekend lunch.
Servings: Enough for 6 people
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
INGREDIENTS
-3 medium avocados that are ripe
-1/2 skinless chicken breast
-1 medium carrot
-1 better rate median
-1 cup of alverjitas
-3 tablespoons of lemon juice
-4 tablespoons of mayonnaise
-Salt (to taste)
-Pepper (to taste)
-1 egg (for decoration)
-6 black olives without seeds (for garnish)
PREPARATION
1. The first thing we will do is have all the ingredients ready and ready to use them, the vegetables washed and disinfected. Now, in a pot we will cook the chicken with a little salt, once it is ready we drain the water well and fray them in a bowl.
2. Then, in another pot, we cook the carrot, beets, peas and whole egg (in shell). As they cook, we remove them from the pot and chop them into small cubes and then add them to the chicken bowl.
3. Once everything is ready, add lemon juice and mayonnaise to the bowl, mix well and season with salt and pepper to taste.
4. Now, we cut the avocados in half, remove the seeds and peel each one. We fill each half with the chicken and vegetable mixture in the hole left by the pepa. We form a mountain with the filling, if you like you can cover the entire surface of the avocado.
5. To finish, we cut the egg into slices and the olives in half. Decorate each dish with a piece of egg and half of olive on the side of the stuffed avocado.
TIPS FOR A PERFECT STUFFED AVOCADO
-The avocado should be peeled minutes before eating it, otherwise it ripens very quickly and a dark layer forms when it spends a long time at room temperature.
-If you want to keep a peeled avocado longer, spray a little lemon juice all over the surface.
-Always place a little more mayonnaise on the table so that diners can serve themselves to their liking.
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