You know I’m always on the hunt for delicious ways to fit more nutrients into my day.
With summer right around the corner, these stuffed avocados have become my favorite lunch. They’re incredibly easy to put together, and they go perfectly with a sunny afternoon on the patio.
The health benefits of avocados are impressive. Their healthy fats can improve your heart health, fight inflammation, improve your skin, and help balance your mood. Their fiber content can help to lower cholesterol, improve digestion, and act as a natural detoxifier. Avocados’ vitamin and mineral content can help fight cancer, boost your immune system, and keep your body’s many organ systems working at the top of their game.
I love that these stuffed avocados are packed with protein and are paleo-friendly, keto-friendly, and gluten-free as well. You can easily make this recipe dairy-free by substituting the yogurt for your favorite dairy-free version, such as coconut, almond, cashew, or others.
Because one of my go-to faves during the summer is to the combine cool, smooth flavor of avocado with a nice spark of heat, I use this Primal Kitchen spicy avocado mayo. This avocado-based mayo is also healthier than its traditional mayo counterpart, which typically uses hydrogenated oils or soy as its main ingredient– no thanks!
Pair these little beauties with a great salad, and you have a simple, satisfying, nutrient-dense lunch. Enjoy!
(This post may contain affiliate links to products I use and love. Read our affiliate statement here.)
Stuffed Avocados
Forget the bread; next time you’re serving chicken (or seafood or tuna) salad, try mounding it in an avocado half for a luxurious but healthful lunch or light supper. Add a green salad or other veggie to add even more nutrient density to this lovely lunch. (Adapted from EatingWell Magazine, April/May 2006)
(For wild-caught versions of your favorite canned seafood– along with your favorite organic, non-GMO foods, snacks, and green household products– check out this $20 credit to Thrive Market!)
INGREDIENTS:
¼ organic plain yogurt (or your preferred dairy-free yogurt)
2 Tbsp. mayonnaise (or this avocado-based mayo I mentioned above)
2 Tbsp. pimentos, rinsed & patted dry
1 small garlic clove, minced
1/8 tsp. organic cayenne pepper, or to taste
1/8 tsp. salt, or to taste
2 2/3 cups cooked wild-caught tuna, wild-caught salmon, or crabmeat
2 ripe avocados, halved
Lemon wedges for garnish
DIRECTIONS:
- Combine yogurt, mayonnaise, pimientos, garlic, cayenne and salt in a blender. Blend until smooth. Transfer to a bowl and mix in seafood or chicken. Adjust seasoning with cayenne and salt.
- Divide the seafood/chicken salad among avocado halves. Serve with lemon wedges.
Serving Size: 2 avocado halves
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