Perfect for anytime as a snack, light lunch or healthy dinner. This dish is bright, creamy, lively and chock full of fresh-from-the-garden flavor.
- 1/2 cup Olive Bruschetta
- 3 Avocados
- Juice and zest of 1 lime
- 1/2 cup Pico de Gallo or salsa fresca
- 1/2 cup Black beans, rinsed, drained
- 1/4 cup Scallions, sliced
- 2 tbsp Cilantro, chopped
Slice avocados in half. Remove and discard pits and rub cut side with lime to prevent discoloration. In a bowl, combine remaining ingredients and season to taste with salt and pepper. Arrange avocados on a platter or individual serving plate and fill center of avocados with olive salsa. Serve with tortilla chips.