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Pickled avocado! Have you ever had it? While I’m admittedly a lover of all things pickled this may just be my favorite new way to eat avocado!

These tangy slices are delicious on tacos, soups, salads, and even smashed as guacamole sans lime juice. They keep for about a week so this is a fun way to jazz up boring meals all week long.

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0 days, 1 hours, 0 minutes Hands-on 10 minutes Overall 1 hour 10 minutes Serving size 1/ 4 avocado/ 2 slices Allergy information for Low-Carb Pickled Avocado ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Pork free ✔ Coconut free ✔ Fish free ✔ Shellfish free ✔ Beef free Pescatarian Vegetarian Vegan Print Recipe Download Recipe

Nutritional values (per serving, 1/ 4 avocado/ 2 slices)

Net carbs 1.1 grams Protein 0.8 grams Fat 5.5 grams Calories 68 kcal Calories from carbs 8%, protein 6%, fat 86% Total carbs 3.8 grams Fiber 2.7 grams Sugars 0.4 grams Saturated fat 0.8 grams Sodium 868 mg ( 38 % RDA ) Magnesium 17 mg ( 4 % RDA ) Potassium 282 mg ( 14 % EMR )

Ingredients (makes 4-8 servings) 2 medium avocados, peeled, pitted and cut into eighths (300 g/ 10.6 oz)

1 clove garlic, crushed

sprig of cilantro

1 cup white wine vinegar (240 ml/ 8 fl oz)

1 cup water (240 ml/ 8 fl oz)

1 heaped tbsp Swerve or Erythritol (15 g/ 0.5 oz)

1 tbsp sea salt or pink Himalayan salt

1 / 2 tsp black peppercorns

tsp black peppercorns pinch red pepper flakes Nutrition facts are estimated as some of the ingredients are only used for pickling (due to negligible effects on nutrition facts, I fully included them in the calculation).

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Lauren Lester Creator of Healthful Creative Lauren is a food photographer, recipe developer, and author. She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography. More posts by Lauren Lester