From my friends at Avocados From Mexico, here’s the perfect light, summer-fresh meal that you can enjoy this weekend. Try this Flatbread with Grilled Red Peppers, Shrimp, Arugula and Avocado. Bonus – it can be grilled on the barbecue!
1 naan flatbread
60 ml commercial Alfredo sauce
1 grilled red pepper, sliced into strips
15 ml olive oil
5 raw shrimp, peeled
1 avocado, quartered
A few arugula leaves
Fleur de sel and fresh pepper to taste
½ grilled lemon
Brush the bread with the Alfredo sauce. In a skillet over high heat, sauté the shrimp in the olive oil and arrange on the bread. Add the red pepper slices. Bake in a 300˚F oven for 5 minutes. Add the avocado pieces and arugula leaves. Season and drizzle olive oil over top. Serve with grilled lemon.
CHEF’S TIP: Garnish with grated cheese and top off with a few slices of smoked salmon.
Are you obsessed with avocado? Me too! It’s a wonderful way incorporate “good fat” into your diet – more than 75 percent of the fat in avocados is considered good fat, with 3g coming from monounsaturated fat and 0.5g from polyunsaturated fat (per 1-ounce serving). Not only that, but avocados are also completely free of cholesterol and sodium. And, they contain nearly 20 essential vitamins and minerals & contain beneficial plant compounds like 81 micrograms lutein and zeaxanthin, which research suggests may help maintain eye health as we age.
Have a great weekend, all! If you indulge in a little #AvoLove, tweet me your culinary creation!