Basil Chick’n Avocado Bowls |
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SERVES 4PREP •COOK 10m
chick’n salad
| 1 | packet | |||
| 1 | rib | celery, diced | ||
| ½ | cup | vegan mayonnaise | ||
| 1 | green onion, chopped finely | |||
| 1 | tablespoon | lemon juice | ||
| 1 | clove | garlic, minced | ||
| ½ | teaspoon | black pepper | ||
| 10 | fresh basil leaves, torn roughly | |||
| 2 | large | avocados, halved and pitted |
In a medium bowl, combine everything but avocados.
Scoop out some of the avocados flesh, leaving a ½” shell. Add to salad.
To serve, generously fill avocados shells with chick’n salad and garnish with more fresh basil leaves.