Description

These stuffed avocado boats are creamy, fresh, and satisfying, packed with bright flavors, a perfect balance of textures, and loads of nutrition. Perfect for a quick lunch, party appetizer, or light dinner.

Ingredients

Scale

2 ripe but firm avocados
1 cup protein of choice (grilled chicken, shrimp, or canned tuna; vegetarian options: black beans or chickpeas)
1/2 cup diced tomatoes
1/2 cup diced cucumbers
1/4 cup diced red onions
2 tablespoons chopped cilantro (or parsley or basil as substitutes)
1 lime, juiced
Salt to taste
Black pepper to taste
Pinch of chili flakes
1/4 cup crumbled feta or shredded cheddar cheese (optional)

Instructions

Slice the avocados in half lengthwise and remove the pits. Use a spoon to scoop out about a tablespoon of flesh from each half to create a slightly larger ‘bowl.’
In a mixing bowl, combine your protein (e.g., diced grilled chicken or shrimp) with diced tomatoes, cucumbers, red onions, and chopped cilantro. Squeeze fresh lime juice over the mixture and season with salt, pepper, and chili flakes.
Spoon the filling into each avocado half, packing it in nicely. If you’re using cheese, sprinkle it on top.
Optional: Drizzle a little olive oil or a dollop of sour cream over the top for extra flavor.
Arrange the stuffed avocado boats on a platter and serve immediately. If making ahead, cover with plastic wrap and refrigerate for up to an hour.

Notes

For best results, use Hass avocados and prepare the filling in advance to save time. Sprinkle lime juice on the avocado halves to prevent browning. Adjust the filling to your taste and dietary preferences.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Cuisine: Mexican

Nutrition

Serving Size: 1 stuffed avocado half
Calories: 250
Sugar: 2
Sodium: 200
Fat: 20
Saturated Fat: 4
Carbohydrates: 10
Fiber: 7
Protein: 10

Keywords: stuffed avocado, healthy meal, quick lunch, keto recipe, vegetarian option, gluten-free, avocado boats