Almond and Salsa Stuffed Avocado

Prep Time 15 minutes
Cook Time 0 minutes
Servings 2 people

As a light meal or an appetizer, these stuffed avocados will bring a little brightness to your day. Soak your almonds overnight and they will be more digestible, easier to peel and super crunchy. Oilseeds (plants that contain fruit or seeds rich in fat, such as almonds, walnuts, sunflower seeds and sesame) contain an enzyme inhibitor that prevents their digestion, however after soaking, a germination process begins, thus making them more digestible.


How It's Made


  • 1/2 cup of Organic Raw European Almonds
  • 2 large avocados
  • 1 tomato
  • 1/2 red onion
  • 2 tablespoons of olive oil
  • 2 tablespoons of lime juice
  • 2 tablespoons of fresh cilantro
  • sea salt and pepper to taste


  1. Soak the almonds overnight in a large bowl of water. The next day, rinse and peel. Chop in large pieces.
  2. Remove the seeds from the tomatoes and cut into small cubes. Finely chop the red onion and cilantro.
  3. In a salad bow, mix togeher the tomato, onion, almonds and cilantro. Add the olive oil and lime. Use salt and pepper to taste.
  4. Cut the avocados in half and gently remove the pits. With a soup spoon, remove the flesh from the peel, keeping the flesh intact.
  5. Fill the avocado crevace with the salsa and serve.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.


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