|10 min||0 min||1|
|1/2 avocado(s)||Avocado (sliced)|
|1/4 cup||Black beans, canned (drained, rinsed)|
|1/4 cup||Cilantro (coriander)|
|3/4 cup||Plain yogurt, 2-4% M.F.|
|1 tbsp||Salsa, ready-to-serve (choice of salsa)|
|1 pinch||Salt and pepper (to taste)|
1. Cut, pit and peel avocado. See notes. Slice into 1/2 cm thick slices.
2. Add the beans to a colander. Rinse with water. Drain well. Add to bowl and set aside.
3. Roughly chop cilantro. Set aside.
4. Spoon yogurt into a serving bowl. Spread avocado slices across yogurt. Then, spoon on salsa and black beans. Top with a handful of cilantro. Season with salt and pepper to taste. Enjoy!
To remove the avocado skin
Cut into the avocado lengthwise until you hit the pit. Rotate the knife around the entire pit until you have two halves. Carefully hit the pit with the knife until it punctures it. Turn the knife to pop out the pit. Push a spoon between the avocado and the skin and carve the avocado out of its skin. Discard the skin.
Can use pinto beans instead of black beans.
Can use roasted tomato salsa instead of regular salsa.
This recipe would work nice as a topping for tacos or nachos.
Loaded with potassium and heart-healthy monounsaturated fats as well as fiber, folate and vitamin C. Avocados help in the absorption of fat soluble vitamins A, D, E and K.