Recipes Avocados and Almonds 4.6 (5) 5 Reviews 4 Photos Super fast! I think this makes a nice energy boost after a workout, but I often serve it when friends are dropping by as a quick appetizer. You can substitute an interesting salt, use salt substitute, add roasted garlic, etc. There are numerous possibilities. Submitted by Andrea Lee Ryan Published on June 21, 2017 Save Rate Print Share Trending Videos Close this video player Add Photo 4 4 4 Prep Time: 10 mins Cook Time: 5 mins Additional Time: 5 mins Total Time: 20 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 2 Haas avocados - peeled, pitted, and sliced 1 tablespoon butter ½ cup slivered almonds, finely chopped sea salt to taste Directions Arrange avocado slices on a platter or several appetizer plates. Melt butter in a small skillet over medium-high heat until butter begins to bubble and foam. Cook and stir chopped almonds in hot butter until golden and fragrant, 1 to 2 minutes. Transfer almonds to a paper towel-lined plate to cool. Top each avocado slice with almonds and sea salt. Cook's Note: You can substitute olive oil or grapeseed oil for butter, if desired. I Made It Print Nutrition Facts (per serving) 268 Calories 25g Fat 11g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 268 % Daily Value * Total Fat 25g 31% Saturated Fat 4g 22% Cholesterol 8mg 3% Sodium 109mg 5% Total Carbohydrate 11g 4% Dietary Fiber 8g 29% Total Sugars 1g Protein 5g 10% Vitamin C 10mg 11% Calcium 47mg 4% Iron 2mg 11% Potassium 574mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved