Corned beef becomes fun and a tasty appetizer with the help of Fresh California Avocado. Tasty and nutritious with a good source of Iron (10% DV).
Shamrock Avocado and Corned Beef Bites
|1||ripe, Fresh California Avocado|
|2||sweet gherkin pickles, diced|
|16||rye, multigrain or water crackers|
|32||squares (about the same size as the crackers) cooked corned beef|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- With the peel still on, slice four (¼ -inch thick) slices from the sides of the whole avocado. Remove seed from center section and slice it in half lengthwise. Peel slices. Using a small shamrock-shaped cookie cutter, cut shamrock-shaped avocado pieces for each cracker; set aside.
- Place remaining avocado in a small bowl and stir in pickles.
- Spread avocado mixture on each cracker.
- Top with two squares of corned beef, then an avocado shamrock. Serve.
2 crackers per serving:
Calories 180; Total Fat 8 g (Sat 2 g, Trans 0 g, Poly 0.5 g, Mono 4.5 g); Cholesterol 30 mg; Sodium 420 mg; Potassium 240 mg; Total Carbohydrates 20 g; Dietary Fiber 6 g; Total Sugars <1 g; Protein 8 g; Vitamin A 28 (IU); Vitamin C 1.7 mg; Calcium 13.5 mg; Iron 1.9 mg; Vitamin D 1.1 (IU); Folate 28 mcg; Omega 3 Fatty Acid 0.07 g
% Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 2%; Iron 10%