15 Oct Bruschetta Stuffed Avocado
If you need an incredible cold lunch idea, you have to throw together this bruschetta stuffed avocado. Loaded with quality satiating fats and protein to keep you full throughout the afternoon. Bruschetta can be homemade or store bought (as long as it is made with quality olive oil over cheap canola/grapeseed oil). Store it in the fridge for the week to toss over salad, fish, protein, or veggies.
Avocado is loaded with vitamins, minerals and antioxidants – all of which give you energy, help you fight infection and assist in controlling inflammation. Inflammation is the root cause of most major illnesses such as heart disease, diabetes and more. Fiber cooperates with your body to eliminate waste and toxins. The fat in avocado is considered healthy because it is a monounsaturated oleic acid, making it fairly stable, thus decreasing the risk of oxidation and inflammation
Garlic has incredible anti-viral properties that also regulates blood sugar and fights colds.
Tomatoes are antioxidant rich and full of vitamins C, A, B2, folate, and chromium.
When you make our bruschetta stuffed avocado, tag us @nuvitruwellness, so we can see your creation! If you aren’t following us on Instagram or Facebook, do so now! Keep up with what we’re doing and sharing!
Also take your leftovers and make our bruschetta chicken with truffled mashed potatoes!
Bruschetta Stuffed Avocado
- 1 Chicken Breast
- 1 Avocado Small
- 4-6 Roma Tomatoes Diced
- 1 Clove Garlic Minced
- 1/4 Cup Basil Chopped Finely
- 2 Tbsp Olive Oil
- 1 Tsp Balsamic Vinegar
- 1 Pinch Salt
- Dice the roma tomatoes.
- Mince garlic. Chop basil.
- In a bowl, mix together tomato, garlic, basil, olive oil, salt, and balsamic vinegar.
- Saute' Chicken breast with salt and pepper. Dice once cooled. (Or use leftover chicken)
- Cut avocado in half and remove seeds.
- Scoop chicken and cold bruschetta into the avocado.