Low Iodine Rosemary-Apple Avocado Boats
Total time18 min
Prep time10 min
Cook time8 min
4.6(21)
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Learn more →Ingredients
2 servings
- 2 ripe avocados, halved and pitted
For the filling
- 1 tbsp olive oil
- 1 medium shallot, finely diced
- 1 medium apple (such as honeycrisp or fuji), peeled and finely diced
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp apple cider vinegar
- ¼ tsp salt, or to taste
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Halve and pit the avocados. Use a spoon to scoop out a small amount of flesh from the center of each half to widen the well slightly, creating more room for the filling. Set the avocado halves on a plate.
- 2
Heat the olive oil in a small skillet over medium heat until it shimmers. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3 minutes.
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