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

Instructions

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-shape cookie cutter, cut shamrock-shaped avocado pieces for each cracker; set aside.
Place remaining avocado in a small bowl and stir in pickles.
Spread avocado mixture on each cracker.
Top with two squares of corned beef, then an avocado shamrock.
Serve.

Notes

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

Nutrition

Per serving (2 crackers): Calories 180; Total Fat 8g (Sat 2g, Trans 0g, Poly 0.5g, Mono 4.5g); Cholesterol 30mg; Sodium 420mg; Potassium 240mg; Total Carbohydrates 20g; Dietary Fiber 6g; Total Sugars <1g; Protein 8g; Vitamin A 28 (IU); Vitamin C 1.7mg; Calcium 13.5mg; Iron 1.9mg; Vitamin D 1.1 (IU); Folate 28mcg; Omega 3 Fatty Acid 0.07g
% Daily Value: Vitamin A 0%; Vitamin C 2%; Calcium 2%; Iron 10% (based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.)

Attribution

Recipe and photo used with permission from: California Avocado Board