The Smitten Kitchen Avocado Cup Salads used vegetables to encase mixtures of cucumber, beans and peppers. The recipe site did so in celebration of the author's departure from carb-infused posts, a decision that has re-introduced protein and fresh produce onto the cooking site.
Two different salads are used to make these delectable snacks. Both a black bean mixture and a ginger-radish blend are stuffed into the ripe avocados, giving way to overflowing dishes that are perfect for summertime.
One of the most intriguing aspects of this meal is the casing. In place of plates, bowls or even cups, the Smitten Kitchen has instead opted for sliced avocados. This showcases how vegetables can be used as practical serving pieces.
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