Avocado Apple Salad Boats


5 juicy apple (pink lady, gala, Fuji or Granny Smith)

1/2 cup of a cooked whole grain (like spelt berries!)

4-5 tbsp lemon juice

2 stalks celery

1/3 cup chopped cilantro

2 tbsp maple syrup

handful arugula

2 ripe avocados

dash of salt

1/3 cup sunflower seeds, or 1/2 cup walnut bits

(secret ingredient - splash cashew - olive oil cream!)


Cashew Olive Oil Cream

1/4 cup soaked cashews (strained)

1/2 cup Liquid Gold Mild Pure Cultivar Extra Virgin Olive Oil

1 small clove garlic

1 Tbsp. nutritional yeast

sea salt and pepper


-Blend ingredients together with half the olive oil until creamy. Slowly stream in rest of olive oil.




-Cut apples in half, take out stems and core, then, using a melon baller, scoop out the insides into a separate ball, but make sure not to cut through skin.

-To make sure that your boats don’t rock, cut off a tiny sliver of flesh on the bottom.

-Pour lemon juice into a bowl, and quickly dip the edges of the apple into it, so they do not turn brown due to oxidation.

-Lay apples out on a large plate (you can temporarily place them into the refrigerator)

-Take the cut out apple insides and either by hand, or using a mandolin slicer, cut them into small pieces.

-Cut celery stalks, in the same manner; add them to apples.

-Pour remaining lemon juice into the mix.

-Add chopped cilantro and cashew olive oil cream.

-Add sunflower seeds, maple and salt.

-Cut avocados into halves then dice. Blend all ingredients together with avocado and spelt berries. Fold in enough cashew cream to create a creamy richness.

-Using a spoon, fill apple boats with the mixture.

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