Stuffed Avocado Salad Recipes
TOMATO SALAD-STUFFED AVOCADOS
My husband requests this every year for his birthday. It's so pretty and looks like you fussed. You'll be the only one who knows how simple it is to make. -Charmie Fisher, Fontana, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Spoon into avocado halves. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 265mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 7g fiber), Protein 6g protein.
STUFFED AVOCADO SALAD
I found this recipe many, many years ago, and have altered it to our family's tastes. This is just so refreshing and looks elegant on a plate.
Provided by Charmie777
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients, except avocados, in bowl.
- Season to taste with salt and pepper.
- Spoon into each avocado half and serve.
Nutrition Facts : Calories 334, Fat 29.9, SaturatedFat 7.3, Cholesterol 22.3, Sodium 291.9, Carbohydrate 14.6, Fiber 9, Sugar 3.6, Protein 6.6
GREEK COUSCOUS SALAD STUFFED AVOCADOS
I make this recipe on repeat not only because it's delicious, but because it's so convenient for meal prepping for the week. I like to make the couscous salad and the vinaigrette the beginning of the week and refrigerate them in separate airtight containers. Then when I'm ready for lunch or a snack, I'll dress the amount of salad I want and serve it over an avocado for a quick, delicious and filling meal. It's also perfect to have on hand when my friends visit because it takes no time at all to put together and the presentation looks fantastic.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Put the butter, 1/4 teaspoon salt and 1/2 cup water in a small saucepan and cook over medium-high heat until boiling. Stir to incorporate the melted butter, then stir in the couscous, cover with a tight-fitting lid and remove from the heat. Let stand until the couscous absorbs the water completely and is tender, about 5 minutes. Remove the lid, fluff with a fork and transfer to a large bowl.
- Stir in the tomatoes, cucumbers, onions, olives, feta and parsley until evenly combined. Set aside.
- Whisk together the hummus, lemon zest, lemon juice, oil and 1 tablespoon water in a small bowl. Season with salt and pepper if desired. Pour the hummus vinaigrette over the couscous salad and toss to combine.
- Scoop each avocado half from its skin with a large spoon. Squeeze 1 or 2 drops of lemon juice over each half, season with salt and top with a heaping 1/3 cup of the couscous salad. Serve immediately.
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