Name: Bruschetta Stuffed Avocados
Prep time: 15 min
Total time: 15 min
Ingredients: 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

Ingredients

Scale

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

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Instructions

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

Notes

net carbs per serving: 9.2g

Prep Time: 15 minutes

Nutrition

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