Avocado Stuffed with Spicy Salsa

Avocados fit perfectly into a Wheat Belly grain-free lifestyle. Here’s a way to have a delicious and filling avocado for lunch, stuffed with a salsa of tomato, onion, and fresh cilantro. To cart to the office, transport both a whole avocado and some of the pre-made salsa in an airtight container; halve and pit the avocado and spoon salsa over the avocado half just before eating.
For easy variations, add tuna, crab, or chopped baked chicken to the salsa; add chili powder; add crumbled feta cheese.
Makes 8 halves
1 medium tomato, finely chopped (Roma works well)
1 poblano pepper, finely chopped
1/2 red onion, finely chopped
1/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
3 tablespoons fresh cilantro, finely chopped
1 lime
4 medium avocados, halved and pitted
In medium sized bowl, combine tomato, pepper, onion, salt, pepper, and cilanto and mix. Spoon mixture into each avocado half. (Optionally, some of the pulp can be scooped out and used in the salsa.) Drizzle lime juice over each and serve.

Source: Wheat Belly Blog - June 5, 2014 Category: Cardiology Authors: Dr. Davis Tags: Recipes Source Type: blogs