Gluten Free Tex-Mex Stuffed Avocado with Balsamic Vinaigrette

Ingredients:

For the Dressing:
• 1 recipe Balsamic Drizzle
• 1 cup extra virgin olive oil
• 1 scallion, whites and crisp light greens only, minced
• 1 Tablespoon gluten-free dijon mustard (French's or Grey Poupon)
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
For the Stuffed Avocado:
• 2 avocados, halved and pitted
• 2 teaspoons lemon juice
• 1 large red bell pepper, diced
• 1 large yellow bell pepper diced
• 1/2 medium yellow onion, chopped
• 1/2 cup frozen corn, defrosted
• 1 portobello mushroom, stems and gills removed, quartered, and thinly sliced (or 3 button mushrooms) (optional)
• 1/2 teaspoon paprika
For the Salad:
• 1 head lettuce
• 4 button mushrooms, thinly sliced
• 1 large tomato, cut into wedges
• Cooked chicken breast, torn in pieces (optional)

Instructions:

To Make the Dressing:
1. Make the balsamic drizzle and allow to cool.
2. Whisk in olive oil, shallot, and dijon mustard until smooth.
3. Season with salt and pepper and set aside to develop the flavor.
To Make the Stuffed Avocado:
4. In a medium-sized bowl, toss the peppers, onion, and mushrooms, if using.
5. Sprinkle with paprika and toss again.
6. Fill the pitted avocado halves and set aside.
To Make the Green Salad:
7. Tear lettuce and transfer to a four salad plates.
8. Top with tomato wedges and sliced button mushrooms. If desired, add torn pieces of cooked chicken breasts.
9. Serve the stuffed avocados and salad with balsamic vinaigrette dressing.

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