Prepare Roasted filberts, if desired.
Halve avocados lengthwise and remove pits.
Place each halt, cut side up, on an individual plate; spoon 2 or 5 teaspoons hazelnut oil into each. Garnish with 1 or 2 lime wedges, watercress, and roasted nuts. Squeeze lime onto avocado.
Spread 1 1/2 to 2 dozen shelled filberts in a single layer in a shallow pan. Toast in a 325 oven for 10 to 20 minutes or until nut meats are lightly browned and skins begin to split. When cool enough to handle, rub nuts between your hands to remove skins; blow away skins.
Hazelnut (filbert) oil blends magnificently with avocado, emphasizing its nutlike richness. Though a bit of an investment, this oil, like olive oil, stays sweet for many months when stored, covered tightly, at room temperature. Look for it in gourmet food shops.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 4|
|Calories from Fat: 214 (87%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 7.4mg||0 %|
|Potassium 504.5mg||13 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 3.1g|
|Protein 2.1g||3 %|
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Calories per serving: 245
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