pank you very much

Yesterday for lunch my sister Suzanne and I made these delicious stuffed avocados, jam-packed with salsa, cheese, and Panko breadcrumbs. "Panko" is Japanese for breadcrumbs, and is made from a Japanese style, crustless bread. My mom buys a great chipotle seasoned Panko and we use it when cooking fish and sometimes chicken. But in this recipe the chipotle seasoning really gave the avocado a kick and was the perfect "crunch" to the lunch. 

Our panko!

Plus this lunch was super filling and a good variety of good nutrients from the vegetables in the salsa to the protein and calcium from the cheese! 

Here's what you need:

yields 2 servings

1 ripe avocado

2 tsp breadcrumbs

1 garlic clove, minced

1 tbsp mozzarella cheese (or any cheese you desire)

1 tsp basil, chopped

lemon juice from half a lemon

1/4 - 1/2 cup salsa (to your liking)

1. Preheat oven to 450 degrees. Cut up cheese in small pieces and combine in a bowl with bread crumbs, garlic, basil, and lemon juice. 

2. Cut the avocado in half and remove the pit. Then scoop out some of the avocado to widen the hole for salsa. Add salsa, and top with breadcrumb mixture.

Personally, I think I should have added more salsa to mine

 3. Bake for 5 minutes (so that the top is brown and crispy).

4. Enjoy!!