Simple Stuffed Avocado Recipes (Part 2)

February 18, 2020 by Taylor A Ritz

Taylor A Ritz

Caprese Stuffed Avocados

Ingredients

2 avocados
½ cup cherry tomatoes, halved
½ cup mozzarella, chopped
Balsamic vinegar
Olive oil
Italian seasoning
Kosher salt
Ground black pepper
Basil

Instructions

Halve and pit the avocados. Scoop out the insides, leaving a small border. Dice the avocado you removed and set aside.
In a large bowl, mix diced avocado with tomatoes, mozzarella, balsamic, olive oil, and Italian seasoning. Season with salt and pepper.
Divide mixture among the four avocado halves and garnish with basil.

Chicken Salad Stuffed Avocados

Ingredients

2 avocados
2 cups rotisserie chicken, shredded
⅓ cup mayonnaise
¼ cup red onion, minced
2 tablespoons Greek yogurt
1 ½ teaspoon Dijon mustard
Juice from 1 lemon
Kosher salt
Ground black pepper
Chopped parsley

Instructions

Halve the avocados and remove the pits. Scoop out the inside of the avocado but leave a small border inside the skins. Dice the removed insides and set aside.
To make the chicken salad, mix together chicken, greek yogurt, onion, mayonnaise, lemon juice, and mustard in a large bowl. Add the diced avocado and season with salt and pepper to taste.
Divide the mixture among the 4 avocado halves. Add parsley as a garnish.

Quinoa Avocado Bowls

Ingredients

2 avocados
1 can black beans, drained and rinsed
1 cup quinoa, cooked
1 red bell pepper, chopped
1 cup corn
2 scallions, sliced
2 tablespoons olive oil
Juice of 2 limes
Kosher salt

Instructions

Cut the avocados in half and remove the pits.
Scoop out avocados, leaving a small border. Dice the avocado and set it aside.
To make the quinoa salad, combine the quinoa, beans, peppers, corn, and scallions in a large bowl. Add olive oil and lime juice. Season with salt and pepper.
Divide the salad among the 4 avocado halves.

Taco Stuffed Avocados

Ingredients

4 avocados
1 tablespoon olive oil
Juice from 1 lime
1 medium onion, chopped
1 lb ground beef
1 packet taco seasoning
⅔ cup shredded Mexican cheese
½ cup shredded lettuce
½ cup grape tomatoes, quartered
Sour cream
Kosher salt
Ground black pepper

Instructions

Halve and pit the avocados. Scoop out the avocados and dice the insides to use later. Squeeze lime juice over the diced avocados to prevent browning.
Heat oil in a medium skillet over medium heat. Add onion and cook until tender, about 5 minutes or so. Add ground beef and taco seasoning. Season with salt and pepper. Cook until meat is no longer pink (about 6 minutes) then remove from heat and drain fat.
Fill each avocado bowl with beef then top with diced avocado, cheese, lettuce, and tomato. Top with sour cream.

Shrimp Salad Avocado Bowls

Ingredients

2 avocados
2 tablespoons olive oil
1 cup cherry tomatoes, halved
½ cup corn
¼ cup Greek yogurt
½ lb raw, deveined shrimp
Juice of 1 lemon
Kosher salt
Ground black pepper
Basil

Instructions

Cut the avocados in half and remove the pits. Scoop out the avocados but leave a small border inside the skins. Dice the removed avocado and set it aside.
Heat the olive oil in a skillet over medium heat. Add shrimp and heat until fully cooked through, about 5 to 7 minutes. Let cool, then chop into bite-sized pieces.
In a separate large bowl, toss diced avocado with shrimp, tomatoes, corn, Greek yogurt, and lemon juice. Season to taste with salt and pepper.
Add the mixture onto the 4 avocado halves and garnish with basil.