We had record breaking heat in Minneapolis yesterday. 95 degrees and humid. But I hear it snowed in Salt Lake City? I know there are a lot of you that love the heat, but for this Minnesotan, it was almost unbearable, especially at this time of year.
When it heats up, I have no desire for heavy, dense food. Very unlike the middle of the winter when it is -30 below! I have never made stuffed avocados and decided that a nice, substantial salad would be perfect for a hot evening. I kept it refreshing and light with the addition of jicama and celery. The chipotle “mayo” was the perfect binder, adding a lot of flavor and a little kick!
Stuffed Avocados with Chipotle “Mayo”
- Chipolte Mayo (recipe: HERE)
- 3 Avocados
- 1 cup Jicama, diced
- 1/2 cup Celery, diced
- 1 1/2 cups Cherry Tomatoes, chopped
- 1 cup Sunflower Seeds
- 1/2 cup Sweet Onion, diced
Make chiptole mayo and set aside.
Slice avocados in half, remove pit and set aside. Combine diced jicama, celery, cherry tomatoes, sunflower seeds and chopped onion. Stir in 1/2 to 1 cup of the chipotle mayo. Spoon into avocado halves.