Filled Avocados

A tasty, filling and grain free alternative for brunch or lunch – created by our raw food chef Magalie from Amchara Gozo.



  • 2 avocados
  • 1 large cucumber (cut in cubes, add salt and place in bowl to rest for 30 minutes – wash and drain thoroughly).
  • 4 spring onions, thinly chopped
  • 2 tablespoons pomegranate
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon sea salt
  • 1 tablespoon avocado oil
  • ½ tablespoon honey or date syrup.
  • Fresh parsley
  • 1 can albacore tuna (optional)

Filled Avocados


Remove skin of avocados mix with spring onions, pomegranate and cucumber (add tuna if preferred). Add vinegar, honey, sea salt and avocado oil.

Add a little lemon juice if you fancy it on top and fresh parsley.



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