1. Squirt each avocado half with lemon. Rub the lemon over the exposed avocado flesh until evenly covered.
2. Spoon 1 heaping teaspoon of pesto into each avocado hole (where the pit used to be).
3. Sprinkle each avocado half with 1/8 teaspoon red pepper flakes, black pepper, salt and 1/4 teaspoon parsley.
4. Serve with pasta, chicken breast or enjoy as a snack... all you need is a spoon!
Can be prepared the day before eating. Simply store in a resealable plastic bags.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (101g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 133 (83%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 7.2mg||0 %|
|Potassium 489.2mg||13 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 1.8g|
|Protein 2g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 161
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