Stuffed Avocado Salad with Crispy Bread
Recipe from Summer 2017/18 issue of True Natural Health
2 large avocados
1 punnet grape tomatoes, quartered
½ can chickpeas, drained and rinsed
50 gm rocket leaves
1 – 2 red chilies, finely diced (optional)
2 Tbsp pine nuts, toasted
2 Tbsp olive oil
Himalayan salt and pepper
4 large wholemeal flatbreads
Place the flatbread onto an oven tray and toast under the grill for a few minutes on each side until crisp. Cut into triangles and place on a serving plate.
Cut the avocados in half and remove the stone. In a large bowl place the tomatoes, chickpeas, chili and rocket. Drizzle with oil and lemon juice, season and lightly mix together. Fill the centres of the avocados with the salad and sprinkle with toasted pine nuts. Serve.