How to Make an Ave-Some Stuffed Avocado Salad

Slice 2 large avocados in half and score them.

Carefully scoop out the avocado flesh and place it in a bowl with a little lime juice to prevent browning.

Squeeze lime juice into the avocado shells, which will be used as bowls.

In a hot skillet, add olive oil and cook garlic and shallots until fragrant.

Add your choice of corn (canned, fresh, or packaged) to the pan along with a little cumin and cook until heated through.

Once cooked, let the corn mixture cool and then pour it into a bowl.

Add black beans, chopped red bell pepper, chopped mango, a little more olive oil, cilantro, lime juice, salt, and pepper to the bowl and mix well.

Gently stir in the avocado flesh into the mixture.

Scoop the mixture back into the avocado shells and top with Mexican cheese or feta cheese.

Serve as a salad or salsa style on a chip.

Equipment Needed

Spice Level: