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Bruschetta Stuffed Avocados

  • Author: Kyndra Holley
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


  • 6 fresh basil leaves, chopped
  • 4 roma tomatoes, diced (you can also use a pint of grape tomatoes, quartered)
  • ½ cup artichoke hearts, quartered
  • ¼ cup kalamata olives, halved
  • ¼ cup capers
  • 3 tablespoons avocado oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons garlic, minced
  • ¾ teaspoon onion powder
  • ¾ teaspoon sea salt (this is the only salt I use)
  • ½ teaspoon black pepper
  • 2 large ripe avocados


  1. Add all ingredients (minus the avocado) to a large mixing bowl and toss to combine.
  2. Cover and refrigerate 2 hours before serving.
  3. To serve, slice 2 avocados lengthwise and remove the pits.
  4. Scoop the chilled bruschetta into the avocados and serve.


net carbs per serving: 9.2g

  • Prep Time: 15 minutes


  • Serving Size: 1 half avocado
  • Calories: 238
  • Fat: 15.9g
  • Carbohydrates: 21.8g
  • Fiber: 12.6g
  • Protein: 5.6g

Keywords: Low carb bruschetta Low carb salad, Keto appetizer, Easy low carb lunch recipe, Keto summer salad, Keto taco recipe, Vegan appetizer, Whole30 taco