Sprinkle avocado halves with lime juice. Top with arugula, pineapple, red onion and, if desired, jalapeno pepper. Sprinkle with sea salt. Serve immediately with lime wedges on side.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Fill the holes in your avocados with fresh arugula, pineapple, and red onion for an easy side dish fit for any meal.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 large ripe avocados from Mexico, halved and seeded | ||
| 2 tbsp. fresh lime juice | ||
| ½ c. arugula, loosely packed | ||
| ¼ c. pineapple, chopped | ||
| 2 tbsp. red onion, finely chopped | ||
| 1 jalapeno pepper, seeded and finely chopped, optional | ||
| Hy-Vee sea salt | ||
| Lime wedges |
Things To Grab
- Knife
- Cutting board
Directions
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 11g
- Protein: 2g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 35%
0%
Iron 4%
0%
Calcium 2%