The best part of summer is all the fruit and veggies being in season, especially when you live just close enough to Florida to call their tropical delicacies local. One of my warm-weather favorites is the avocado.
Apparently, salads served in an avocado shell are all the rage right now. I was going to make one, hollowing out the delicious fruit, chopping it up with other veggies and then refilling the whole thing.
At least, I was going to make one until I realized I could skip half those steps for something just as good, if not better. Plus, it involves salsa, which as we all know is my favorite thing in the world. I can turn any meal into Tex-Mex. Serve it as an appetizer, a side salad, or as a stand-alone meal!
- Halve the avocado, removing the pit and spooning out just a bit of flesh if you don’t have much room to stuff it.
- Fill the center with black bean salsa or a chunky mango salsa.
- Top with goat cheese, and pop in the oven to broil for 5 min — just until the cheese is lightly browned.
Tagged: avocado, Eating LIght, Eating LIte, food, Gluten Free, goat cheese, salsa, stuffed avocado, tex-mex, texmex, Vegetarian
