3 C Pretzel sticks
1 C Almonds
Olive Oil Spray
2 C Popcorn
½ C Dried Cherries

Directions: Preheat oven to 350 degrees. Place pretzels and almonds on a baking tray and lightly spray with the olive oil. Place in oven for 10 to 15 minutes until lightly toasted. In medium size bowl mix all of the ingredients and enjoy!

2 Avocados (large/sliced in half)
1 C Tomato (medium dice)
1 C Cucumber (medium dice)
1 ½ C Sweet onion (sliced thin)
¼ C Extra virgin olive oil
2 T Fresh cilantro leaves
1 t Honey
Salt and Pepper to taste
2 T Fresh parsley (sliced)

Directions: Prepare ingredients as directed. In medium bowl, mix all of the ingredients together except for the avocados and parsley. Place the avocados on a platter. Fill the avocados with the salad and garnish with fresh parsley.

NOTE: While I have made this dish forever, many times when researching for my cookbook, GLOBAL COOKING FOR KIDS I discovered Peruvians make many dishes like this using different mixtures of stuffing. I have since developed many different combinations using different fruits and vegetables. You should experiment…..because it’s fun!

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