These 3 stuffed avocado recipes will delight your taste buds and inspire your kitchen creativity!
If an ingredient can be stuffed, it’s only a matter of time until we find millions of ways to do it. The avocado is no exception. Its flesh makes for a dense, creamy serving cup to balance a variety of textures, tastes, and colorful fillings.
The following three stuffed avocado recipes are my personal favorites. Enjoy!
1. Baked Avocado with Zucchini, Goat Cheese, and Balsamic Glaze
This recipe had me at “baked.” Most people eat avocado in its raw state, but when baked, its flavors intensify and offer a more grounded flavor profile. This recipe takes it to the next level with light zucchini, digestion-friendly goat cheese, and a sweet balsamic reduction.
- 2 avocados, halved and pitted
- 1 small zucchini, sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- ¼ cup Balsamic vinegar
- 2-3 ounces soft goat cheese
- Garnish: fresh basil
Preheat the oven to 400 degrees Fahrenheit.
In a saucepan over medium-high heat add the olive oil and minced garlic. Saute for 2-3 minutes. Add a pinch of salt and pepper and set aside.
Scoop some of the flesh out of the avocado halves, leaving a thin layer along the edges behind. Place a few slices of the zucchini in the bottom of each avocado cup, followed by a bit of the avocado flesh that was scooped out. Top with goat cheese.
Place the avocado halves, skin side down on a lightly greased baking dish and cook for 10 minutes, or until the goat cheese is melted and lightly browned.
While the avocados are cooking, in a small pot over medium heat, add the balsamic vinegar. Bring the mixture to a boil and then reduce heat to a simmer. Stir occasionally. After 5 minutes or so, the vinegar will have reduced and become thicker. Remove from heat.
Take the avocado halves from the oven and glaze each with the balsamic reduction. Season each with salt and pepper and garnish with fresh basil leaves.
2. Party Favor Stuffed Avocados
There is no strict recipe for this stuffed avocado tip, but it is perhaps the most approachable and delicious ways to enjoy stuffed avocados without the fuss. You can use any party dip as the stuffing, but I tend to stick to either salsa or hummus. They are guaranteed crowd pleasers!
- Avocados, halved and pitted
- Your favorite hummus, salsa, spinach artichoke, bean, or nacho cheese dip recipe
- Your choice of fresh herb, cheese, or spice garnish
Scoop some of the flesh out of the avocado halves, leaving a thin layer along the edges behind. Use the flesh as a garnish or eat it by the spoonful so you don’t waste it. Add in the chosen filling and top with garnish of choice.
3. Shrimp Ceviche Stuffed Avocados
This is one of more classic stuffed avocado recipes frequenting the interweb these days and for good reason. I love the balance of the cool, zesty shrimp ceviche and the creamy tenderness of the avocado. This recipe combines a variety of flavors and textures and keeps things sweet, zesty, savory, light, and dense all at once.
- 3 avocadoes, halved and pitted
- 1 pound small shrimp, peeled, deveined, and cooked
- 1 Roma tomato, diced
- 1 cucumber, diced
- 1 small red onion, sliced thinly
- 1 cup diced pineapple
- 1 jalapeno, seeded, de-fleshed, and sliced thinly
- Handful of cilantro, finely chopped
- Juice of 1 lime
- Juice and zest of 1 orange
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 tablespoon mustard
In a medium-sized bowl, toss together the shrimp, tomato, cucumber, red onion, pineapple, jalapeno, and cilantro. Add the lime juice, orange juice, orange zest, garlic powder, sea salt, black pepper, and mustard. Fold the ingredients together until evenly combined. Cover the bowl and place it in the fridge for 1 hour to let all the flavors marry.
Take the avocado halves and use a knife to slice lengthwise and horizontally along the inner flesh, without puncturing the skin, ultimately making a grid-like design. This is an important step in order to allow the juices of the filling to make way throughout the entirety of the avocado flesh and making the stuffed avocado easier to eat.
Once the ceviche has marinated for an hour, remove the bowl from the refrigerator and toss the mixture to distribute the juices. Scoop a few spoonfuls of the mixture into each avocado half and garnish each with extra lime juice, orange zest, and sea salt.
Avocado Filled with Shrimp Image from Shutterstock