Welcome to my first Secret Recipe Club Post! For today’s recipe, I was assigned Maya’s blog: Foodiva’s Kitchen. And let me tell you, there are some pretty amazing recipes on her site. I strongly encourage you to go check it out – Just be sure to come back here to see this totally delish avocado recipe! Maya uses some incredible and colorful ingredients in her cooking, that I can’t find in my area (like purple sweet potatoes), so I had to do some adapting to her recipe…and a little research! But let me tell you – the second I come across a purple sweet potato, I am heading to her site for some inspiration!
So onto today’s recipe! Before I chose this recipe, I had never even heard of tabbouleh before. But found that it is a Middle Eastern salad that is typically made with bulgur, lemon juice, mint, tomato, and olive oil. Being unfamiliar with bulgur, I used brown rice, plus various other
Midwest kitchen staples in my tabbouleh.
The verdict? My husband and I loved this dish! We are both avocado fanatics, so already it was a win. It was perfect as a light lunch and very enjoyable.
Tabbouleh Stuffed Crusty Avocados
Adapted from Foodiva’s Kitchen
1 cup cooked brown rice, cooled
1 tsp lemon zest
Juice from ½ lemon, about ½ tbsp
1 tomato, diced
2 tbsp cilantro, finely diced
1 tbsp fresh mint, finely diced
½ tsp onion, finely diced
½ tbsp extra virgin olive oil
3 large avocados
12 Roasted Vegetable Ritz Crackers, finely crushed
In a bowl, combine the brown rice, lemon zest, lemon juice, tomato, cilantro, mint, onion, and olive oil. Stir to combine. Set aside.
Turn the oven to broil.
Cut each avocado in half and remove the pits. Carefully scoop out the flesh of each avocado half leaving a ½ inch “bowl”. Add the scooped out avocado flesh to the rice mixture, stir to combine.
Using a spoon, carefully scoop the avocado bowl out of the skin.
Carefully roll each avocado half in the crushed cracker crumbs. Place avocados face down on a baking sheet sprayed with cooking spray. Place until the broiler for 2-3 minutes or until the cracker crumbs are browned.
Flip the avocado halves onto a plate and fill with the rice mixture. Top with additional cracker crumbs and serve.