Simple Stuffed Avocado Recipes (Part 2)

Stuffed Avocados

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.
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