Olive Bruschetta Stuffed Avocados
Appetizers & Sides
- 1/2 cup Organic Olive Bruschetta
- 4 sliced avocados
- 1 lime, zested and juiced
- 1/2 cup pico de gallo
- 1/2 cup black beans, drained and rinsed
- 1/4 cup scallions, diced
- 2 tbsp fresh cilantro, chopped
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. Our Olive Bruschetta is packed with green and Kalamata olives, roasted peppers, capers, garlic, herbs and spices.
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.