Sunday, August 12, 2012

Salsa & Black Bean Stuffed Avocado

All fat is not created equal. There is actually fat that's good for you and avocado is a perfect example. It is also nutrient-dense, providing multiple vitamins and phytochemicals that help keep your body healthy.

For a quick appetizer or lunch, stuff the avocado with any type of fresh chunky salsa or pico de gallo you like: the traditional tomato/onion/cilantro is fantastic but a fruity mango salsa would work too. Add black beans to boost the protein and fiber benefits. Serve as soon as you make to prevent the avocado creamy flesh from turning black.

Serves 4
  • 2 avocados, halved and pitted = 2 avocats, coupés en deux et dénoyautés
  • sea salt, to taste = sel
  • 1 lime = 1 citron vert
  • ¼ cup fresh salsa or pico de gallo = 4 cuillères à soupe de salsa
  • ¼ cup (cooked) black beans, drained = 4 cuillères à soupe de haricots noirs (cuits)

Season avocados with salt and squeeze lime over each half.
In a bowl, combine salsa and beans. Divide evenly between avocado halves. Serve immediately. Enjoy!


  1. I just have to leave a comment to say how much I LOVE this recipe!! It is such an easy and healthy lunch to make and so delicious, too!! I have made it with Trader Joe's peach salsa and with Whole Food's fresh mango salsa (my favorite so far).

  2. Thank you for your kind feedback!