Stuffed Avocados with Olive Salsa

  • 1/2 cup DIVINA 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
  1. Slice avocados in half. Remove and discard pits and rub cut side with lime to prevent discoloration.
  2. In a bowl, combine remaining ingredients and season to taste with salt and pepper
  3. Arrange avocados on a platter or individual serving plate
  4. Fill center of avocados with olive salsa and serve with tortilla chips

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