Pickled avocado! Have you ever had it? While I’m admittedly a lover of all things pickled this may just be my favorite new way to eat avocado!
These tangy slices are delicious on tacos, soups, salads, and even smashed as guacamole sans lime juice. They keep for about a week so this is a fun way to jazz up boring meals all week long.
Preparation timeHands-on: 10 minutes Overall: 1 hour 10 minutes
| Total Carbs | 3.8 | grams |
| Fiber | 2.7 | grams |
| Net Carbs | 1.1 | grams |
| Protein | 0.8 | grams |
| Fat | 5.5 | grams |
| of which Saturated | 0.8 | grams |
| Energy | 68 | kcal |
| Magnesium | 17 | mg (4% RDA) |
| Potassium | 282 | mg (14% EMR) |
Macronutrient ratio: Calories from carbs (8%), protein (6%), fat (86%)
Ingredients (makes 4-8 servings)- 2 medium avocados, peeled, pitted and cut into eighths (300 g/ 10.6 oz)
- 1 clove garlic, crushed
- sprig of cilantro
- 1 cup white wine vinegar (240 ml/ 8 fl oz)
- 1 cup water (240 ml/ 8 fl oz)
- 1 heaped tbsp Swerve or Erythritol (15 g/ 0.5 oz)
- 1 tbsp sea salt or pink Himalayan salt
- ½ tsp black peppercorns
- pinch red pepper flakes
Nutrition facts are estimated as some of the ingredients are only used for pickling (due to negligible effects on nutrition facts, I fully included them in the calculation).
Instructions- Place the avocado cut into eighths, crushed garlic, and cilantro in a jar.
- Bring the remaining ingredients to a boil then pour over the avocado. Place the lid on and transfer to the refrigerator for at least one hour before serving.
Pickled avocados will keep up to one week in the refrigerator.
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