Avocado shells make handy vessels for a bright salad made with the scooped-out flesh. Lime juice, garlic, and a pinch of cayenne flavor the dressing for this recipe from Meatless: More Than 200 of the Very Best Vegetarian Recipes (Clarkson Potter, January 2013) by Martha Stewart Living. The salad can also be served as a topping for quesadillas or as a fresh filling for tacos.
Avocado Salad with Bell Pepper and Tomatoes
Recipe from Meatless: More Than 200 of the Very Best Vegetarian Recipes
1 teaspoon extra-virgin olive oil
Juice of ½ lime
1 small garlic clove, minced
Pinch of cayenne pepper
1 firm, ripe avocado, halved and pitted
½ yellow bell pepper, ribs and seeds removed, diced
6 cherry tomatoes, halved
1 scallion, trimmed and thinly sliced
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.
424 calories, 34.63 g fat (5 g saturated fat), 0 mg cholesterol, 31.25 g carbohydrates, 6.6 g protein, 16.36 g fiber