| 5 | 10 | 351 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 2 |
| 8 tomato | Plum tomatoes |
| 86 gm | Queso fresco cheese |
| 1 tbsp | Balsamic vinegar |
| 1 avocado(s) | Avocado (pitted, cut in half, leave skin on) |
| 4 leaf | Basil, fresh |
1. Slice each tomato into halves, and place on a grill or stovetop for 2-3 minutes on each side.
2. Mix tomatoes with cheese and balsamic vinegar and stuff the avocado halves. Garnish with fresh basil and enjoy!
Quick Tips:
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.
Nutritional Highlights:
Avocado
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.
| Milk Alternative | 0.9 |
| Vegetables | 3.6 |
