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God Save the Quinoa

Loaded Blueberry Balsamic Avocados

Print Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • • 1 large ready to eat avocado
  • • 3/4 cup fresh blueberries*
  • • 1/4 cup fresh Parmesan cheese grated
  • • 2 - 3 TBS balsamic vinegar**
  • • Half of avocado shell for serving
  • • 2 - 3 Endives for serving

Method
 

  1. • Cut avocado in half, lengthwise and remove pit. Using a large spoon, carefully scoop avocado meat into large bowl and reserve at least one half of avocado shell for serving (optional). Mash avocado to desired consistency.
  2. • Wash and towel dry fresh blueberries*. Place blueberries and Parmesan cheese to bowl with avocado and gently stir to combine. Be careful not to smash blueberries.
  3. • In a slow steady stream, carefully pour balsamic vinegar over contents one Tablespoon at a time. Gently stir to combine, adding more balsamic as needed or desired.
  4. • Scoop, and tightly pack contents into one half of avocado shell.
  5. • Wash, cut, and arrange endives on plate around stuffed avocado shell, serve and enjoy!

Notes

* If using frozen blueberries, quick rinse under cold water and let sit at room temperature for 5 - 10 min to dethaw. Pat dry with paper towel to soak up any excess water before using.
**Add balsamic vinegar in one TBS at a time, starting slow and gradually adding more balsamic as needed or desired.