2 Serves
10 Mins
Using a sharp knife, carefully slice the fresh figs into quarters and set aside for garnish.
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Vitamin K
41 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
143 µg / 400 µgCalcium
60 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
180 mg / 1,250 mgPotassium
1088 mg / 4,700 mgSodium
15 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
14 g / 28 gSugar
18 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Scoop the flesh of the avocados into a blender and process on medium speed until the mixture reaches a smooth, creamy consistency.
Transfer the mousse to serving bowls and top with the reserved fig quarters and crushed walnuts.
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