Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Sundried Tomato Avocado Shells
Serving Amount
Ingredients
2 large avocados, ripe
1 lime, wedged
3 slices uncured turkey bacon
1 green onions, chopped
salt and pepper to taste
1⁄3 cup sundried tomatoes in oil, julienne cut
12 phyllo dough mini crusts/shells
Instructions
Step 1
Prepare turkey bacon according to package instructions until crispy. Cut into 1-inch squares or similar size.
Step 2
In a bowl, mash avocado with lime juice and green onion. Add salt and pepper to taste.
Step 3
Add a spoonful of the avocado mixture to the mini shells. Top with a piece of sundried tomato and a piece of turkey bacon. Sprinkle with additional lime if needed.
