Keto Avocado Boats With Veggie Filling Recipe

About this recipe

A delicious and keto-friendly dinner option featuring creamy avocados stuffed with a flavorful mix of low-carb vegetables and a tangy homemade dressing.

Ingredients

• 500G Natoora Dunkirk Sandy Carrots
• 600G Picard Organic Green Beans
• 375G Birds Eye Garden Peas
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 100G Pommery Espelette Pepper Mustard, 100G
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Ktc Vegetable Oil
• - Tata Salt

Instructions

1. 1. Bring a pot of water to a boil and add the chopped carrots, green beans, and peas. Cook for 5-7 minutes until tender but still crisp. Drain and set aside.
2. 2. In a blender, combine the eggs, oil, mustard, garlic, salt, and pepper. Blend until smooth and creamy, then add the lemon juice and blend again to create a tangy dressing.
3. 3. Halve the avocados and remove the pits. Scoop out a small portion of the flesh to create a cavity for the filling, and set the scooped-out avocado aside.
4. 4. In a mixing bowl, combine the cooked vegetables with the reserved avocado flesh. Mix gently to combine.
5. 5. Spoon the vegetable mixture into the avocado halves, filling them generously.
6. 6. Drizzle the prepared dressing over the stuffed avocados and serve immediately for a satisfying keto dinner.