Wednesday, May 8, 2013

Purslane Stuffed Avocado

Ingredients:
2 avocados
2 cup of steamed rice, chilled.
Juice of one lime
1 cup of baby spinach leaves
Sea salt to taste
Purslane sprigs


Halve two avocados and set aside.

Dice spinach leaves into one inch squares, combine with broken bits of Purslane, set aside.

Combine all other ingredients and then gently blend with the leafy green mix above.

Scoop the finished rice mix into your avocado halves and serve immediately.

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