These stuffed avocados are a fresh and easy appetizer that requires no cooking at all. The avocado shells become natural bowls for a savory filling of mashed avocado, crunchy vegetables, and an Asian-inspired dressing. They come together quickly for a light lunch or a starter.
You can have these ready to serve in about 15 minutes. It’s a great way to use ripe avocados, transforming them into a satisfying and presentable dish with minimal effort. The combination of creamy, crunchy, and savory makes them a welcome addition to any table.
Why You’ll Love Stuffed Avocados
- Using the shell as a bowl not only looks great but also minimizes cleanup. The intact skin provides a sturdy, edible vessel for the filling.
- Gently mashing the avocado creates a pleasant texture with some chunks, which is more interesting than a completely smooth purée.
- Balancing savory and fresh flavors is key. The salty tamari and nutty sesame oil complement the rich avocado, while crisp cucumber and radish add freshness.
Stuffed Avocados Ingredients
- Avocados: Look for avocados that are ripe but still firm. This makes them easier to scoop and ensures the shells hold their shape.
- Tamari: This is a Japanese soy sauce that is typically gluten-free. If you do not need the recipe to be gluten-free, regular soy sauce or liquid aminos work well.
- Nutritional Yeast: Found in most grocery stores, it adds a cheesy, savory flavor that works well with avocado. It is a common ingredient in vegan cooking.
- Toasted Sesame Oil: Be sure to use toasted sesame oil, not plain. The toasted version has a much richer, nuttier aroma and flavor.
- Sprouts: Bean sprouts or radish sprouts add a nice crunch. Alfalfa or broccoli sprouts are also good options.
Exact quantities are in the recipe card below.
How to Make Stuffed Avocados
Step 1: Prepare the Vegetables and Avocado
Start by preparing your fresh ingredients. Finely dice the cucumber and radishes, and thinly slice the scallions. Cut the avocados in half lengthwise, remove the pits, and gently scoop out the flesh, leaving a thin border inside the skin to create a sturdy shell.
Step 2: Make the Filling
In a medium bowl, lightly mash the scooped avocado flesh with a fork until it’s chunky. Add the prepared cucumber, radishes, and scallions. Drizzle with the tamari and toasted sesame oil, then add the minced garlic.
Step 3: Assemble and Garnish
Stir the filling ingredients together until they are just mixed. Spoon this mixture back into the empty avocado shells. Top each stuffed avocado with a sprinkle of nutritional yeast, a small handful of sprouts, and a dash of toasted sesame seeds before serving.
Storage Tips for Stuffed Avocados
Stuffed avocados are best enjoyed immediately. If you have leftovers, press plastic wrap directly onto the surface of the filling to minimize air contact and store in the refrigerator for up to 1 day. The color may change slightly.
Expert Tips for Stuffed Avocados
- To help prevent the avocado from browning, you can add 1 teaspoon of lime juice to the filling.
- Choose avocados that are ripe but still firm to the touch. They should yield to gentle pressure but not feel mushy.
- For a little heat, add a pinch of red pepper flakes to the filling mixture.
What to Serve with Stuffed Avocados?
These stuffed avocados are a complete appetizer on their own. They also pair nicely with simple crackers or tortilla chips for extra crunch.
Stuffed Avocados Recipe FAQs
Can I make stuffed avocados ahead of time?
They are best made fresh, as the avocado will brown over time. You can prep the vegetable fillings ahead and store them in an airtight container in the fridge. Then, just before serving, prepare the avocados and mix everything together.
What are some other good additions to the filling?
You can customize the filling with other ingredients like diced red bell pepper, sweet corn, chopped cilantro, or a finely chopped jalapeño for some spice.
Is this recipe vegan and gluten-free?
Yes, this recipe is vegan. To ensure it is also gluten-free, use tamari, which is typically made without wheat, instead of standard soy sauce.
Stuffed Avocados
Ingredients
- 2 large ripe avocados
- 1/2 cup diced English cucumber about 3 inches / 7.5 cm
- 1/4 cup finely diced radishes about 4
- 2 scallions thinly sliced
- 2 tablespoons tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 1 clove garlic minced
- 1/2 cup bean sprouts or other sprouts for garnish
- 2 tablespoons nutritional yeast for garnish
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Slice the avocados in half lengthwise and remove the pits.
- Carefully scoop out the flesh from each avocado half, leaving about a 1/4-inch (.6 cm) border inside the skin. Set the avocado shells aside.
- Place the scooped avocado flesh in a medium bowl. Gently mash it with a fork, leaving some texture.
- Add the diced cucumber, radishes, sliced scallions, tamari, toasted sesame oil, and minced garlic to the bowl with the mashed avocado.
- Stir everything together until just combined. Avoid overmixing.
- Spoon the mixture evenly back into the four reserved avocado shells.
- Garnish each stuffed avocado with nutritional yeast, sprouts, and toasted sesame seeds.
- Serve immediately for the best color and texture.
