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Parmesan Avocado (with a kick!)



I’m not sure you all understand my obsession with avocados, as I’ve only posted one recipe previously on them (Curried Avocado Egg Salad), but they are my lifeblood. Delicious. Amazing. Versatile. To be used in a meal, or, in this instance, as a snack.

This recipe is so ridiculously easy and simple, yes satisfying and full of those healthy-for-you fats that make your skin and hair shine and your body work so well.

You will need:

  • 1 avocado, cut in two with the pit removed
  • 2-4 tbsp. freshly grated parmesan cheese
  • dash of Tabasco sauce
  • lime juice, to taste

Set the oven to ‘broil’ and move the rack up closer to the top element. Cut your avocado in two, remove the pit, and slice it crosshatch style inside (this is to make it easier for the sauce and lime juice to seep in). Sprinkle your Tabasco and squirt on the lime juice. Stuff the cheese into the open holes left by the pit, until they’re overflowing (it will melt down. You may as well maximize the cheese factor). Stick in the oven for about 5-6 minutes until the cheese starts to brown slightly. Remove carefully and eat that bad boy with a spoon! Feel free to change the juice and sauce amounts to suit your own personal taste buds. Normally, I’ll just go for a few drops of Tabasco and layer on the lime juice, but if I’m feeling in a caliente mood, I will double the sauce amount.





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