Red Meat Allergy Friendly Deviled Avocado Bites
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Learn more →Ingredients
4 servings
- 6 small ripe avocados
- 3 tbsp full-fat coconut cream
- 1 tbsp apple cider vinegar
- 1 tsp fresh lemon juice
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- 2 tbsp fresh chives, finely sliced
- 2 tbsp fresh parsley, finely chopped
For serving
- 4 strips uncured pork bacon, cooked and crumbled
Chef's tipTurkey bacon is leaner and cooks faster - watch it closely and add a little oil if needed. - 1 tbsp fresh chives, finely sliced (optional)
- pinch of ground turmeric, for color (optional)
Instructions
- 1
Halve and pit all 6 avocados. Using a large spoon, scoop the flesh from each half into a small mixing bowl, keeping the avocado skins intact and setting them aside as serving vessels.
- 2
Add the coconut cream, apple cider vinegar, lemon juice, turmeric, ginger, and salt to the bowl with the avocado. Mash and stir with a fork until the mixture is smooth and creamy with no large lumps, about 1–2 minutes. Taste and adjust salt as needed.
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