California Avocado season has ended.

Avocado Stuffed with Mediterranean Pickled Veggies

Total time:

5 min

Prep time:

5 min

Cook time:


Nutritional Highlights (Per serving) See Full
130 Calories
11 g Fat
5 g Fiber
430 mg Sodium
8 g Carbs
Avocado Stuffed with Mediterranean Pickled Veggies


Creamy California Avocado stuffed with crunchy pickled vegetables makes a zesty salad or side dish that's ready in a flash. What a great vegan/vegetarian treat with zero cholesterol, an excellent source of dietary fiber and vitamin K (20% DV) along with a good source of vitamin C (15% DV) and potassium (11% DV). If you like this, try one of the other four recipes shown in the photo.


Serves: 1

2 Tbsp. mixed pickled vegetables, such as Italian giardiniera, drained
1/2 ripe, Fresh California Avocado, large, seeded*
Balsamic glaze, optional

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Spoon pickled vegetables into avocado cavity.
  2. Drizzle with balsamic glaze if desired.

Serving Suggestion: Other pickled or fermented foods such as jarred roasted red peppers, artichoke hearts, kimchi and sauerkraut also make great fillings for California Avocado halves.

Beverage Pairing: Shiraz.

*or 1 small ripe, Fresh California Avocado, halved and seeded.

Nutrition information per serving

Calories 130
Total Fat 11 g (Sat 1.5 g, Trans 0 g, Poly 1.5 g, Mono 8 g)
Cholesterol 0 mg
Sodium 430 mg
Potassium 370 mg
Total Carbohydrates 8 g
Dietary Fiber 5 g
Total Sugar 1 g
Protein 2 g

(Nutrition information is without optional ingredients)

Vitamin A 112 IU; Vitamin C 8 mg; Calcium 9 mg; Iron 0 mg; Vitamin D 0 IU; Folate 62 mcg

% Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 0%; Iron 2%; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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