Avocado shells make handy vessels for a bright salad made with the scooped-out flesh. Lime juice, garlic, and a pinch of cayenne flavor the dressing. The salad can also be served as a topping for quesadillas or as a fresh filling for tacos.

　　

Ingredients

Serves 1

　　1 teaspoon extra-virgin olive oil

　　Juice of 1/2 lime

　　1 small garlic clove, minced

　　Pinch of cayenne pepper

　　Coarse salt

　　1 firm, ripe avocado, halved and pitted

　　1/2 yellow bell pepper, ribs and seeds removed, diced

　　6 cherry tomatoes, halved

　　1 scallion, trimmed and thinly sliced

　　1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish

　　

Step 1

1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.

　　

Step 2

2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.

　　

Step 3

3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

　　

Nutrition Per Serving

Per serving: 424 calories

　　34.63 g fat

　　5 g saturated fat

　　0 mg cholesterol

　　31.25 g carbohydrates

　　6.6 g protein

　　16.36 g fiber

　　#### Nutritional analysis provided by Other

　　Reprinted with permission from Meatless From the Kitchens of Martha Stewart Living, © 2013 Martha Stewart Living Omnimedia, Inc.For more than twenty years, the food editors and chefs in the kitchens at MARTHA STEWART LIVING have produced dozens of bestselling cookbooks, including Martha Stewart's Cooking School, Martha's American Food, Martha's Baking Handbook, Everyday Food: Great Food Fast, and Power Foods.

　　MARTHA STEWART is the author of more than 75 books on cooking, entertaining, crafts, home-keeping, gardens, weddings, and decorating. She is the host of Cooking School on PBS.