Antipasto Avocado Halves

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3–7 Prep 10 min No cook Serves 4

They’re quick, they’re pretty, they’re satisfying, and they’ll be gobbled up as a dinner party’s first course.

2 avocados ⅔ cup halved grape tomatoes ⅔ cup chopped red bell pepper ½ cup mini fresh mozzarella balls; or 2 oz fresh mozzarella, torn or chopped ¼ cup finely chopped red onion 3 tbsp chopped fresh basil, plus more for garnish 1 tbsp olive oil 1 tbsp fresh lime juice 1 tsp finely chopped garlic ¾ tsp salt ⅛ tsp black pepper Halve the avocados and remove the pits. Scoop out the avocado flesh, reserving half for another use. Dice the avocado and toss it with the remaining ingredients. Spoon the mixture back into the avocado shells and garnish with additional basil.

Per serving (1 avocado half): 247 Cal, 21 g Total Fat, 4 g Sat Fat, 467 mg Sod, 12 g Total Carb, 2 g Sugar, 8 g Fib, 5 g Prot.

TEST KITCHEN TIP

To minimize browning, toss your reserved avocado with lime juice and then wrap it tightly in plastic wrap before putting it in the fridge. Even though browning won’t affect the taste or quality of the avocado, this trick will help minimize the color change brought on by oxidation.