All tips : Nutrition notes : Tomato and Basil Stuffed Avocados
Tomato and Basil Stuffed Avocados
by Cheri Sicard
Italy meets California in this dish, which uses avocado shells as dishes for an Italian-style tomato and basil salad. Avocados are not only yummy, they're nutritious: they contain vitamin E, a lot of potassium (60 percent more than bananas!) and they're sodium and cholesterol free.
To prevent discoloration, sprinkle your avocado halves -- inside and out -- with lemon juice before stuffing with the tomato salad mixture. If you’re out of balsamic vinegar, you can also use red wine vinegar with great results. This recipe serves 4.
2 large ripe avocados
Juice of 1 lemon
1 cup diced fresh ripe tomato (about 2 medium tomatoes)
2 tablespoons chopped fresh basil
2 teaspoons balsamic vinegar
1 teaspoon olive oil
Salt and pepper to taste
Carefully peel the avocados. Cut in half and separate the two halves. Remove the pit and liberally sprinkle the avocados on all sides with the lemon juice. Take a spoon and carefully scoop out some of the avocado in order to make a larger area for stuffing, but still leaving a solid shell intact. Chop the avocado you removed from the center and mix it with the remaining ingredients. Stuff the tomato mixture into the avocado shells. Serve immediately or wrap tightly in plastic wrap and chill for up to 12 hours.
About the author: Cheri Sicard is the editor of FabulousFoods.com.
