Stuffed Avocados with Seaweed Crunch
Ingredients
- 1 bag Salted or Sweet Sriracha seaweed chips @shoreseaweed
- 4 avocados
- 1 tin chickpeas
- 1 yellow pepper
- 100g cherry tomatoes
- 50g samphire
- 1 small red onion
- 2 cloves garlic
- 1 red chilli
- Good handful each chives and parsley
- 2 tbsp hemp seeds
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
Preparation
Cut the pepper, tomatoes, and samphire into small pieces.
Mince the garlic and finely chop the chilli, onion, and herbs.
Mix everything together in a bowl.
Cut the avocados in half and remove the stone. Scoop out some of the flesh to make the hole in the middle bigger.
Spoon the salad into the middle of the avocados and top with seaweed chips to serve.
Enjoy!
