Avocado Stuffed with Courgettes/Zucchini and Pistachio

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

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.


  • 50 g/2 oz/⅓ cup unsalted pistachio nuts, shelled
  • 2 tablespoons olive oil
  • 2 small courgettes/zucchini, grated and salted
  • 1 teaspoon lemon juice seasoning to taste
  • 2 or 3 avocados, stoned


    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.