Serves 2 people as a light snack
1 ripe avocado
2 – 4 tablespoons Cherry Balsamic Vinaigrette
1 ounce crumbly cheese (we like bleu the best, but feta and chevre work too!)
1 handful alfalfa or clover sprouts, washed and ready to go**
- Cut avocado in half lengthwise and remove the pit.
- Fill the cavities of both pieces with Cherry Balsamic Vinaigrette then top with crumbled cheese.
- Serve just with a spoon or use sturdy cracker to dig out the flavorful combo of avocado, cheese and cherries.
**Pro Tip – To wash our sprouts, we like to do this in a salad spinner. Fill her up with cold water and a splash of apple cider vinegar. Soak the sprouts for a minute or two, then drain. You may need to cut these loose with a knife if they are attached to a pad. Most of the hulls will separate and stay in the water. Spin well to dry.