All the DMA’ers have quite a diverse food palette and enjoy lots of different cuisines. But there is one thing we all agree on, avocadoes RULE! Especially when mixed with an ensemble of other great-tasting fresh veggies. Move over guacamole, you have some new competition – Avocado Cups with Bell Pepper and Tomatoes. These Easter egg-shaped beauties make a great complement to fresh and health Easter meals!
Here’s how you create these tasty masterpieces:
Ingredients
1 t extra-virgin olive oil
Juice of ½ lime
1 small garlic cloves, minced
Pinch cayenne
Course salt
1 ripe avocado, halved and seeded
½ yellow bell pepper, stem and seeds removed, diced
6 grape tomatoes
1 scallion, thinly sliced
Directions
- In a small bowl, whisk together oil, lime juice, garlic and cayenne. Season with salt.
- Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion and cilantro.
- Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells
- Enjoy!
Of course, this recipe only yielded 2 avocado cups and that would have waged a war in the DMA kitchen. We actually prepped 5 whole avocadoes and enjoyed every delicious bite! We were even excited to see that the lime juice kept the avocadoes looking nice and green all afternoon while we came back and snacked.
Do you have another Easter inspired Office Eats idea for us? We’d love to try it out!
