Bruschetta Filled Avocado
- 23 Jun, 2020
- Organic tomato, diced - 100g
- Organic red onion, diced 15g
- Clove garlic, minced - 1
- Organic fresh basil, chopped - 1 tbsp
- Balsamic vinegar - 1tsp
- Olive oil - 1 tbsp
- Salt and Organic pepper - to taste
- Avocado, halved - 1 large
- Optional: Crumbled feta cheese - 1/4 cup (38g)
- In a small bowl combine all ingredients except avocado.
- Halve the avocado and fill the center with the bruschetta.
- Serve immediately or store sealed in the fridge for up to a week.