Shamrock Avocado and Corned Beef Bites

Corned beef becomes fun and a tasty appetizer with the help of Fresh California Avocado. Tasty and nutritious with a good source of Iron (10% DV).

Ingredients

• 1 ripe, Fresh California Avocado*
• 2 sweet gherkin pickles, diced
• 16 rye, multigrain or water crackers
• 32 squares (about the same size as the crackers)
• Cooked corned beef
  

As with all fruits and vegetables, wash avocados before cutting.

Instructions

1. With the peel still on, slice four (1/4-inch thick) slices from the sides of the whole avocado. Remove seed from center section and slice it in half lengthwise. Peel slices. Using a small shamrock-shaped cookie cutter, cut shamrock-shaped avocado pieces for each cracker; set aside.
2. Place remaining avocado in a small bowl and stir in pickles.
3. Spread avocado mixture on each cracker.
4. Top with two squares of corned beef, then an avocado shamrock.
5. Serve.

Nutrition information per serving: 2 crackers per serving: Calories 180; Total Fat 8 g (Sat 2 g, Trans 0 g, Poly 0.5 g, Mono 4.5 g); Cholesterol 30 mg; Sodium 420 mg; Potassium 240 mg; Total Carbohydrates 20 g; Dietary Fiber 6 g; Total Sugars <1 g; Protein 8 g; Vitamin A 28 (IU); Vitamin C 1.7 mg; Calcium 13.5 mg; Iron 1.9 mg; Vitamin D 1.1 (IU); Folate 28 mcg; Omega 3 Fatty Acid 0.07 g

% Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 2%; Iron 10%

* Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe and photo used with permission from: California Avocado Board

ST. PATRICK'S DAY RECIPES