❶ PICKLED AVO
MAKES 1 X 500ML JAR; SERVES 6
KEEP ON TRACK (per serving)
FAT 8G
CARBS 5G
PROTEIN 2G
I was sceptical about pickled avo, but I am a convert. Pickling is a great way to use unripe avocados; the flesh turns soft in the pickle after only one day. The longer it’s in the pickle the softer it will get, so eat it within three days. Use it in salads or on low-carb tacos. I tried the recipe with two different vinegars: The apple cider vinegar was delicious, but the pickle looked cloudy and the avo discoloured quickly. The white vinegar was stronger, but the avo did not discolour.
125ml (½ cup) white wine vinegar or apple cider vinegar
125ml (½ cup) water
1 garlic clove, crushed
15ml (1 tbsp) fennel seeds
5ml (1 tsp) coriander seeds
10ml (2 tsp) mustard seeds
45 ml (3 tbsp) erythritol
2 unripe avocados, peeled, pitted and quartered
Pour the vinegar
