Hasselback Tex-Mex Avocados

Transform an avocado into a showstopping dish that tastes even better than it looks. Just cut slits in an avocado half using the hasselback technique, then add tomato, cheese and a flavorful dressing for a healthy Mexican-inspired side.

Prep/Cook Time: 20 Minutes, Servings: 4

Ingredients

• 2 firm ripe avocados, halved
• 1 medium plum tomato, halved lengthwise, seeded and thinly sliced
• 1 tablespoon avocado oil or olive oil
• 1 tablespoon lime juice
• ½ teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 2 tablespoons crumbled queso blanco
• 2 tablespoons chopped fresh cilantro

Directions

1. Place avocado halves cut-side down on a cutting board. Make crosswise cuts every ¼ inch along each half, slicing almost to the bottom but not all the way through. Carefully transfer the avocados to a serving platter. Fill each cut with a slice of tomato, skin-side up.
2. Combine oil, lime juice, chili powder, salt and pepper in a small bowl. Drizzle over the avocados. Top with cheese and cilantro.

Nutritional Information

Per Serving: 208 Calories, Total Fat: 19 g, Saturated Fat: 3 g, Cholesterol: 3 mg, Carbohydrates: 10 g, Fiber: 7 g, Total Sugars: 1 g, Added Sugars: 0 g, Protein: 3 g, Sodium: 194 mg, Potassium: 545 mg, Folate: 84 mcg, Calcium: 42 mg

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