Sunset Salsa & Avocado Boat Feast
A vibrant, interactive appetizer featuring charred bell pepper salsa served in hollowed avocado halves for a colorful, joyful presentation. This mexican-inspired salads ready in about 27 minutes blends large Red bell pepper, large Yellow bell pepper, finely diced Red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1/4 cup finely diced Red onion
- 2 tbsp chopped Cilantro
- 1 Lime
- 2 Avocado
- 1/2 cup rinsed Black beans
- 1/4 cup frozen, thawed Corn kernels
- 1 tbsp Olive oil
Instructions
- Step 1: Preheat broiler to high. Place halved red and yellow bell peppers cut-side down on a baking sheet, brush with 1 tbsp olive oil, and broil for 10-12 minutes until skin is charred and blistered.
- Step 2: While peppers broil, dice 1/4 cup red onion, chop 2 tbsp cilantro, and cut 1 lime into wedges. Set aside.
- Step 3: Once peppers are charred, remove stems and seeds, then finely chop the flesh. Transfer to a bowl, add diced red onion, chopped cilantro, and 2 tbsp lime juice, stirring until well combined.
- Step 4: Cut avocados in half, remove pits, and gently scoop out a small amount of flesh to create a 'boat' shape. Fill each avocado half with 1/4 cup black beans and 1/4 cup corn kernels.
- Step 5: Spoon 3 tbsp of the charred bell pepper salsa into each avocado boat, garnish with extra cilantro, and serve immediately with lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunset Salsa & Avocado Boat Feast take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sunset Salsa & Avocado Boat Feast?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sunset Salsa & Avocado Boat Feast?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sunset Salsa & Avocado Boat Feast for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sunset Salsa & Avocado Boat Feast?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
