This is my new favorite, summer dish, since I found some great baby avocados. I’m doing a couple different versions of this for a brunch this weekend, so I thought I better do a test, just for me! There’s certainly lots of additions and omissions you can make to this recipe, so pick your favorite ingredients.
Stuffed Avocados
Ingredients
- 1 small avocado
- 1 lime, halved
- 1 hard boiled egg
- 4 black olives, chopped
- 1 TBSP crumbled goat cheese or feta
- 1 TBSP chopped cilantro
- Sprinkle of granulated onion powder or chopped green onion
- Sprinkle of cumin
- Salt
- 1 1/2 TBSP mayonnaise
- Nori seaweed, cut into thin strips (optional)*
Instructions
- Wash avocado, leave skin on, cut in half and remove pit. Squeeze lime over cut surfaces. Scoop some of the center of each avocado out, to make room for the filling. Dice the avocado you scooped out, and lightly sprinkle the halves of avocado with salt.
- Mix the diced avocado with the rest of the ingredients, except the nori. Heap this filling into the avocado halves, and garnish with strips of avocado.
- Serve with a spoon.
- Other additions: chopped celery, crumbled bacon, chopped cooked shrimp, walnuts or pecans, smoked paprika
- *Nori is the snack seaweed that you see in some grocery stores now, and it's the seaweed sheet used in Japanese restaurants for sushi rolls.