Avocado Recipes

We love ourselves a good avocado. Rich, creamy, and sweet — it’s the perfect healthy snack. To ring in the weekend, here are few favorite recipes:

smoked-salmon-egg-stuffed-avocados

Recipe via Grok Grub

Smoked Salmon Egg Stuffed Avocado (Serves 4)

Ingredients:

4 avocados
4 oz smoked salmon
8 eggs
Salt
Black pepper
Chili flakes
Fresh dill

Instructions:

Preheat oven to 425°F.
Halve the avocados remove the seed.

Arrange the avocado halves on a cookie sheet and line the hollows with strips of smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold.

Add salt and fresh cracked black pepper on top of the eggs.
Gently place the cookie sheet in the oven and bake for about 15-20 minutes.

Sprinkle chili flakes and fresh dill on top.

Serve warm.

healthy-tuna-stuffed-avocado

Recipe via The Stay At Home Chef

Tuna Stuffed Avocado (Serves 4-8)

Ingredients:

4 avocados, halved and pitted
3 (4.5 oz) cans tuna, drained
1 red bell pepper, diced
1 jalapeno, minced
1 cup cilantro leaves, roughly chopped
1 lime, juiced
salt and pepper

Instructions:

Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a mixing bowl. Mash it with a fork.

Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.

Scoop the tuna into the avocado bowls. Season with salt and pepper.

corn-tomato-stuffed-avocado

Recipe via Pip and Ebby

Corn & Tomato Stuffed Avocado (Serves 4)

Ingredients:

1 tomato, chopped
1/2 cup corn kernels
1/4 cup feta cheese crumbles
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
Salt and pepper, to taste
2 avocados, halved and pitted
Instructions:

Preheat broiler (if desired). In a medium bowl, combine the tomato, corn, feta cheese, cilantro, lime juice, salt and pepper. Mix well and set aside.

Spoon the mixture over the top of the 4 avocado halves. If desired, place the stuffed avocados on a baking sheet and broil for 3 to 4 minutes. The peel can serve as a bowl. Scoop contents out with a spoon.

 

 

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