Avocado Stuffed with Courgettes/Zucchini and Pistachio

Name: Avocado Stuffed with Courgettes/Zucchini and Pistachio
Prep time: 5 min
Total time: 5 min
Ingredients: 2 or 3 avocados, stoned; 1 teaspoon lemon juice seasoning to taste; 2 small courgettes/zucchini, grated and salted; 2 small courgettes/zucchini, grated and salted; 50 g/2 oz/⅓ cup unsalted pistachio nuts, shelled; 2 tablespoons olive oil

Preparation info

Difficulty
Easy
Ready in
5 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

The nutty flavour of raw courgettes/zucchini complements the luxurious blandness of the avocado. This is a pretty salad in shades of cream and green. Serve as a first course or a light lunch with soda bread.

Ingredients

50 g/2 oz/⅓ cup unsalted pistachio nuts, shelled
2

Starter
Lunch
Vegan
Gluten-free

Method

Pound or grind half the pistachio nuts to a powder. Add to the oil and lemon juice. Squeeze out all the moisture from the courgettes/zucchini and add them to the sauce. Season and mix thoroughly. Pile into the cavities of the avocados and decorate with the rest of the pistachio nuts.