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🍽️ Chicory Boats Stuffed with Avocado Salsa

190 kcal · 30 min · 4 servings

Ingredients

• 2 chicory
• 1 onion
• 2 avocados
• 2 tomatoes (160 g)
• 1 red bell pepper
• 1 lime (juice)
• 5 g cilantro (1 handful)
• 1 pinch ground cumin
• 1 pinch cayenne pepper
• salt
• 2 tbsp olive oil

Instructions

1. 1. Carefully separate the chicory leaves from each other.
2. 2. Wash the chicory leaves thoroughly.
3. 3. Peel the onion.
4. 4. Cut the onion into very small cubes.
5. 5. Cut the avocados in half.
6. 6. Remove the pits from the avocados.
7. 7. Scoop the flesh out of the avocado skins.
8. 8. Cut the avocado flesh into cubes.
9. 9. Wash the tomatoes.
10. 10. Cut the tomatoes into small cubes.
11. 11. Remove the stem and seeds of the bell pepper.
12. 12. Wash the bell pepper.
13. 13. Cut the bell pepper into cubes.
14. 14. Put all the cut vegetables into a bowl.
15. 15. Drizzle the vegetables with lime juice.
16. 16. Wash the cilantro plant.
17. 17. Shake the cilantro dry.
18. 18. Set aside a few nice cilantro leaves.
19. 19. Roughly chop the rest of the cilantro leaves.
20. 20. Add the chopped cilantro leaves to the vegetables.
21. 21. Add cumin.
22. 22. Add cayenne pepper.
23. 23. Add salt.
24. 24. Add oil.
25. 25. Mix everything well together.
26. 26. Place the chicory leaves on the plates.
27. 27. Fill the chicory leaves with the avocado salsa.
28. 28. Garnish the dish with the reserved cilantro leaves.

Nutrition per serving

• kcal: 190
• Protein: 3 g · Fett/Fat: 11 g · Carbs: 11 g