Raw Vegan Pico or Parsley Tabbouleh Avocado Boats
Fresh Pico or Parsley Tabbouleh is stuffed inside ripe Avocados. Easy lunch or dinner and can be perfect for entertaining.
Servings Prep Time
1 15minutes
Servings Prep Time
1 15minutes
For the Avocados
For the Pico
For the Parsley Tabbouleh
To Prepare the Pico
  1. Chop and dice the tomatoes, cucumber and red onions.
  2. Then add the chopped vegetables to a medium sized bowl and add in the freshly squeezed lime juice and fold in the fresh cilantro. Season with sea salt and black pepper to taste.
To Prepare the Parsley Tabbouleh
  1. Prepare or use my Raw Vegan Fresh Parsley & Cashew Tabbouleh recipe that has been already prepared.
Assembling the Avocado Boats
  1. Peel and slice 2 avocados in half and remove the pits.
  2. Assemble your 4 avocado halves face up in a serving dish on top of your choice of fresh greens {Spinach or Arugula}.
  3. Drizzle some olive oil over the sliced avocados. Then season the avocados by sprinkling the ground cumin, sea salt and ground black pepper on top.
  4. Top the avocados with either your choice of either the Pico or Parsley Tabbouleh. Then drizzle the tops with Sriracha to finish it off. Serve and Enjoy.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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