Start the week off with this mouth-watering summer vegan treat from Susan at Rawmazing. Perfect for a hot summer day!
STUFFED AVOCADOS WITH CHIPOTLE MAYO
- Chipotle Mayo (see recipe below)
- 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 chipotle mayo first 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.
Chipotle “Mayo”:
- 1 C Pine nuts (soaked)
- 2 T Olive Oil
- Juice from 1 Lemon
- 1/2 to 1 clove garlic
- 1/4 C Filtered Water
- 1/2 C young coconut flesh
- 3 t. Chipotle Seasoning
Place all ingredients in blender and blend until very smooth.
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