This is a rather simple appetizer for all those who love avocados and Mexican flavors. I this recipe I used ricotta style raw cashew nut cheese. You can make your own or use a store-bought one. If you have never made a nut cheese before, check my Easy to Make Herbed Raw Cashew Nut Cheese recipe. Non vegans are welcome to use raw milk ricotta or feta cheese.
This recipe serves two. Remember that you are working with fresh ingredients. Adjust the amounts as necessary.
Ingredients:
- 1 avocado per person
for the salsa sauce
- 1 small sweet bell pepper, deseeded and roughly chopped
- 3 medium large very ripe tomatoes, peeled and deseeded
- 1 jalapeño (keep the seeds if you want the sauce to be nice and hot)
- 1 small purple onion, roughly chopped
- 3 cloves garlic
- 1/2 cup chopped fresh coriander, packed
- freshly pressed juice of two limes
- 1/4 cup virgin olive oil
- 1/4 tsp cumin
- 1/4 tsp raw cacao, add more for a "deeper" flavor
- pinch cinnamon
- pinch ground cloves
- pinch cayenne pepper (add more if you removed the seeds from jalapeño)
- 1/4 tsp Mexican oregano
- pinch Celtic sea salt to balance the flavors
for the stuffing
- 2/3 cup ricotta style raw nut cheese
- 1/3 cup salsa sauce, use more as needed
- lime juice and virgin olive oil, if necessary
for the garnish
- edible flowers
- sliced cucumbers or any vegetable of your choice
Method:
- Start by making the nut cheese if you do not already have some in your fridge. Basic cheese recipe here.
- To make the salsa sauce place all solid ingredients and the lime juice in a blender and whiz for a few seconds. Add the spices and the olive oil and blend until smooth. Aim for a rather thick sauce. Adjust the taste as needed.
- To make the stuffing blend the ricotta cheese together with the salsa sauce. Add a little lime juice and olive oil if necessary. Adjust the taste to your personal liking. The stuffing should be firm enough to portion it using a spoon or an ice cream scoop. Make it smooth or leave it slightly chunky. The texture is up to you.
- Prepare the avocados. Cut each in half. Remove the seeds and the peel.
- Pour the remaining salsa sauce on each plate to cover the entire surface. Place the avocado halves on the sauce. Add a scoop of the stuffing to each avocado half. Garnish with edible flowers and sliced cucumbers or whatever else you are using, and serve right away. Enjoy this simple dish in good company!
Tip: The ricotta cheese salsa sauce stuffing can be used on raw crackers or turned into a tasty dip for a plate of raw vegetables. My rich raw salsa sauce was inspired by the Mexican mole hence the choice of spices including raw cacao that adds beautiful depth to it. The sauce is quite versatile. It can be used as a base for a spicy salad dressing, as a dip for party finger food, as a sauce on spiralized vegetable, or to flavor a hearty raw soup. Make a little more and store it in a glass jar. It stays fresh in the fridge for up to three days.
In radiant health, passionately raw - Dominique
Dominique Allmon©2025