Stuffed Avocados
Creamy avocado shells are filled with a fresh mix of cucumber, radish, and scallions, seasoned with tamari and sesame oil.
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.
Notes
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.