Get ready to elevate your avocado game! Whether you’re craving a quick lunch, planning a fancy dinner party, or just need a delicious snack, these creamy stuffed avocados are your new go-to. We’ve rounded up 20 irresistible recipes that are as versatile as they are tasty. From classic combos to creative twists, there’s a perfect stuffed avocado waiting for every occasion. Let’s dive in and find your next favorite!
Bacon and Cheese Stuffed Avocado
Just now, as the afternoon light fades on this quiet December day, I found myself craving something simple yet deeply satisfying—a warm, savory bite that feels like a cozy embrace. This recipe came to mind, perfect for a solitary moment or sharing with someone special.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large, ripe avocado
– 4 slices of thick-cut bacon
– a generous half-cup of shredded sharp cheddar cheese
– a tablespoon of olive oil
– a pinch of salt
– a couple of cracks of black pepper
– a small handful of fresh chives, finely chopped
Instructions
1. Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2. Slice the avocado in half lengthwise and carefully remove the pit, leaving the skin on for stability.
3. Use a spoon to gently scoop out a little extra flesh from each half to create a deeper well for stuffing, reserving the scooped avocado for another use.
4. In a skillet over medium heat, cook the bacon slices until crispy, about 8-10 minutes, flipping halfway through.
5. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces once cooled.
6. In a small bowl, mix the crumbled bacon, shredded cheddar cheese, chopped chives, salt, and black pepper until well combined.
7. Spoon the bacon-cheese mixture evenly into the avocado halves, packing it gently but not too tightly.
8. Drizzle the stuffed avocados lightly with olive oil to help them brown in the oven.
9. Place the avocados on the prepared baking sheet and bake for 12-15 minutes, or until the cheese is fully melted and bubbly with golden edges.
10. Remove from the oven and let cool for 2-3 minutes before serving to avoid burning your mouth.
What emerges from the oven is a delightful contrast of textures—the creamy avocado softens just enough to cradle the crispy bacon and gooey cheese, creating a rich, savory flavor that’s both comforting and indulgent. Try serving these warm alongside a crisp green salad or as an appetizer with a dollop of sour cream for an extra tangy twist.
Spicy Tuna Stuffed Avocado
Dipping into the quiet kitchen this evening, I find myself craving something that feels both nourishing and vibrant—a simple dish that honors the ingredients without demanding too much from the day. This spicy tuna stuffed avocado is exactly that: a quick, satisfying assembly of creamy avocado, zesty tuna, and a gentle kick of heat, perfect for a light dinner or a thoughtful snack when time feels scarce.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 ripe avocados, halved and pitted
– 1 can of tuna (about 5 ounces), drained well
– 2 tablespoons of mayonnaise
– 1 tablespoon of sriracha sauce
– a squeeze of fresh lime juice (about 1 tablespoon)
– a pinch of salt
– a sprinkle of black pepper
– a handful of chopped cilantro (about 2 tablespoons)
– a couple of green onions, thinly sliced (about 2 tablespoons)
Instructions
1. Scoop out a little avocado flesh from each half to create a larger cavity, setting the extra aside in a small bowl.
2. In a medium mixing bowl, combine the drained tuna, mayonnaise, sriracha, lime juice, salt, and pepper, stirring gently until evenly mixed.
3. Fold in the chopped cilantro and sliced green onions until just incorporated.
4. Spoon the tuna mixture generously into each avocado half, mounding it slightly for a pretty presentation.
5. Serve immediately to prevent the avocado from browning, or cover tightly with plastic wrap pressed directly onto the surface if preparing ahead.
6. For an extra touch, garnish with a drizzle of sriracha or a lime wedge on the side.
Buttery avocado cradles the spicy, tangy tuna filling, creating a delightful contrast in textures—creamy meets flaky with a crisp herbal note. Enjoy it straight from the shell for a handheld treat, or scoop it onto toasted baguette slices for a more substantial bite, letting the flavors meld in each satisfying mouthful.
Mediterranean Quinoa Stuffed Avocado
Musing on this quiet afternoon, as the light fades gently outside my window, I find myself craving something bright and nourishing—a simple dish that feels like a warm embrace. This Mediterranean quinoa stuffed avocado is just that, a humble yet vibrant creation that brings together earthy grains and creamy fruit in perfect harmony.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A half cup of quinoa, rinsed well under cold water to remove any bitterness
– One cup of water for cooking the quinoa
– One ripe avocado, halved and pitted carefully
– A couple of tablespoons of extra virgin olive oil
– A splash of fresh lemon juice, about one tablespoon
– A small handful of cherry tomatoes, roughly chopped
– A quarter cup of crumbled feta cheese
– Two tablespoons of finely chopped fresh parsley
– A pinch of salt and a few cracks of black pepper
Instructions
1. In a small saucepan, combine the rinsed quinoa and one cup of water, then bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for exactly 15 minutes until all the water is absorbed and the grains are fluffy.
3. While the quinoa cooks, scoop out a little flesh from each avocado half to create a larger cavity, reserving the scooped avocado in a medium mixing bowl.
4. In the mixing bowl with the reserved avocado, mash it gently with a fork until smooth, then stir in the extra virgin olive oil and fresh lemon juice until well combined.
5. Fluff the cooked quinoa with a fork and add it to the avocado mixture in the bowl, folding everything together gently to avoid mashing the quinoa too much.
6. Fold in the chopped cherry tomatoes, crumbled feta cheese, and finely chopped fresh parsley until evenly distributed throughout the mixture.
7. Season the mixture with a pinch of salt and a few cracks of black pepper, tasting and adjusting if needed, but avoid over-salting since the feta adds saltiness.
8. Spoon the quinoa mixture evenly into the hollowed avocado halves, pressing lightly to pack it in without crushing the avocado shells.
9. Let the stuffed avocados sit at room temperature for about 5 minutes to allow the flavors to meld together before serving.
10. Serve immediately on a plate, perhaps drizzled with an extra touch of olive oil for richness.
Fresh from the bowl, this dish offers a delightful contrast of textures—the creamy avocado melts into the fluffy quinoa, while the tomatoes and feta add bursts of juiciness and tang. For a creative twist, try serving it atop a bed of crisp greens or alongside grilled vegetables to make it a heartier meal, letting the Mediterranean flavors shine through in every bite.
Shrimp and Crab Stuffed Avocado
Wandering through the kitchen this quiet afternoon, I found myself craving something light yet indulgent, a dish that feels like a gentle celebration. The soft green of avocados caught my eye, and I decided to fill them with a delicate mixture of shrimp and crab—a simple pleasure for a peaceful moment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 ripe avocados, halved and pitted
– 8 ounces of raw shrimp, peeled and deveined
– 4 ounces of lump crab meat
– a quarter cup of mayonnaise
– a tablespoon of fresh lemon juice
– a couple of tablespoons of finely chopped celery
– a tablespoon of chopped fresh dill
– a pinch of salt and black pepper
– a splash of olive oil for cooking
Instructions
1. Heat a splash of olive oil in a skillet over medium heat until it shimmers, about 1 minute.
2. Add the raw shrimp to the skillet and cook for 2–3 minutes per side, until they turn pink and opaque—this ensures they’re tender without overcooking.
3. Remove the shrimp from the skillet and let them cool on a plate for 5 minutes to stop the cooking process.
4. Chop the cooled shrimp into small, bite-sized pieces and place them in a mixing bowl.
5. Gently fold in the lump crab meat, being careful not to break up the chunks too much for a nice texture.
6. Add the mayonnaise, fresh lemon juice, finely chopped celery, and chopped fresh dill to the bowl.
7. Season the mixture with a pinch of salt and black pepper, then stir everything together until just combined—overmixing can make it mushy.
8. Scoop a small amount of flesh from each avocado half to create a larger cavity, saving the extra for another use like guacamole.
9. Divide the shrimp and crab mixture evenly among the four avocado halves, mounding it slightly for a pretty presentation.
10. Serve immediately or chill in the refrigerator for up to 30 minutes to let the flavors meld.
Mellow and creamy, the avocado cradles the briny sweetness of the seafood, with a hint of lemon brightening each bite. For a creative twist, try sprinkling with paprika or serving alongside crisp crackers for added crunch.
Greek Yogurt and Herb Stuffed Avocado
Remembering how simple pleasures often bring the most comfort, I found myself craving something creamy yet bright, a quiet kitchen moment to savor alone. This dish came together with just a few thoughtful ingredients, a gentle assembly that feels more like arranging a small, edible still life than following a strict recipe.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of ripe but firm avocados
– About a cup of plain Greek yogurt
– A small handful of fresh dill, finely chopped
– A small handful of fresh chives, finely chopped
– A squeeze of fresh lemon juice, maybe a tablespoon
– A good pinch of salt
– A few cracks of black pepper
– A tiny splash of extra virgin olive oil for finishing
Instructions
1. Carefully slice your two avocados in half lengthwise and remove the pits.
2. Use a spoon to gently scoop out a little extra flesh from the center of each half to create a larger well, being careful not to break through the skin; add this scooped avocado to a medium mixing bowl.
3. To the bowl, add the full cup of Greek yogurt, the chopped dill, the chopped chives, the tablespoon of lemon juice, the pinch of salt, and the cracks of black pepper.
4. Mash and stir everything together with a fork until it’s well combined but still has a slightly chunky texture from the avocado.
5. Divide the yogurt and herb mixture evenly among the four avocado halves, mounding it generously into the wells you created.
6. Just before serving, drizzle the tiniest splash of olive oil over the top of each stuffed avocado half.
7. Serve immediately on a small plate.
Velvety from the yogurt and rich from the avocado, the filling is cool and lush against the brighter, grassy notes of the fresh herbs. I love it as is, but for a different take, try crumbling a little feta over the top or serving it on a thick slice of toasted sourdough to catch any drips.
Black Bean and Corn Stuffed Avocado
Musing on quiet evenings when the kitchen becomes a sanctuary, I find myself drawn to simple assemblies that feel both nourishing and celebratory. This dish, with its vibrant colors and creamy heart, is just that—a quiet feast for one or two, perfect for when you want something special without the fuss.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of ripe but firm avocados
– One 15-ounce can of black beans, rinsed and drained well
– About half a cup of corn kernels (thawed if frozen)
– A quarter of a red onion, finely diced
– A small handful of fresh cilantro, chopped
– The juice from one lime
– A tablespoon of olive oil
– A pinch of salt and a few cracks of black pepper
– A splash of hot sauce, if you like a little kick
Instructions
1. Halve the avocados lengthwise and remove the pits. Use a spoon to gently scoop out a little extra flesh from each half to create a larger cavity, reserving this flesh in a medium bowl.
2. Add the rinsed black beans, corn kernels, diced red onion, and chopped cilantro to the bowl with the avocado flesh.
3. Squeeze the lime juice directly over the mixture in the bowl.
4. Drizzle the olive oil over the ingredients.
5. Season the mixture with the pinch of salt and cracks of black pepper.
6. If using, add a splash of hot sauce to the bowl.
7. Gently fold all the ingredients together with a spoon until just combined, being careful not to mash the avocado too much.
8. Divide the black bean and corn mixture evenly among the four avocado halves, mounding it generously into the cavities.
9. Serve immediately. For a tip, if you’re prepping ahead, squeeze a little extra lime juice over the cut avocados to prevent browning before stuffing. Another tip: rinsing the black beans thoroughly removes excess sodium and gives a cleaner flavor. A final tip: for the best texture, use avocados that yield slightly to gentle pressure but aren’t mushy.
Vividly creamy against the hearty beans and sweet corn pops, each bite is a cool, satisfying contrast. The lime brightens everything, making it feel fresh and light. Try it as a standalone lunch, or for a heartier meal, serve it alongside a pile of tortilla chips for scooping.
Pulled Pork Stuffed Avocado
Zipping through my kitchen notes from last summer, I found this scribbled idea that felt like pure comfort food alchemy—a way to make pulled pork feel light and fresh again. It’s the kind of quiet, hands-on project that turns an afternoon into something gently satisfying, where the slow-cooked richness meets the cool creaminess of avocado in a single, handheld bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 2 pounds of pork shoulder, cut into a couple of big chunks
– A generous sprinkle of kosher salt and freshly ground black pepper
– A tablespoon of olive oil
– Half a cup of your favorite BBQ sauce, plus a little extra for drizzling
– A quarter cup of apple cider vinegar
– A splash of water, just to keep things moist
– 2 ripe but firm avocados
– A handful of fresh cilantro leaves, roughly chopped
– A squeeze of lime juice from about half a lime
Instructions
1. Pat the pork shoulder chunks completely dry with paper towels, then season them all over with a generous sprinkle of kosher salt and freshly ground black pepper.
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork chunks for 3-4 minutes per side until they develop a deep, golden-brown crust—this builds flavor for the slow cook.
4. Transfer the seared pork to a slow cooker and add half a cup of BBQ sauce, a quarter cup of apple cider vinegar, and a splash of water.
5. Cover and cook on low for 8 hours until the pork shreds easily with two forks; for tender results, avoid opening the lid during cooking.
6. While the pork cooks, halve and pit the avocados, then use a spoon to slightly enlarge the cavity without breaking the skin.
7. Once the pork is done, shred it directly in the slow cooker, mixing it with the juices to keep it moist.
8. Gently fold in the chopped cilantro and a squeeze of lime juice into the pulled pork for a bright, herby lift.
9. Spoon the warm pulled pork mixture into the avocado halves, mounding it slightly, and finish with a light drizzle of extra BBQ sauce.
10. Serve immediately while the pork is still warm and the avocados are cool and creamy.
This dish plays with contrasts—the soft, buttery avocado cradles the smoky, tangy pork, creating a texture that’s both hearty and refreshing. Try topping it with a sprinkle of pickled red onions or serving it alongside crisp tortilla chips for scooping up every last bit.
Egg Salad Stuffed Avocado
Yesterday, as the afternoon light faded, I found myself craving something simple yet satisfying—a quiet kitchen moment to tuck creamy, comforting egg salad into cool avocado halves, a humble dish that feels like a gentle pause in the day.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 large eggs
– 2 ripe avocados
– a couple of tablespoons of mayonnaise
– a teaspoon of Dijon mustard
– a splash of lemon juice
– a pinch of salt
– a sprinkle of black pepper
– a handful of fresh dill, chopped
Instructions
1. Place 4 large eggs in a single layer in a saucepan and cover them with cold water by about an inch.
2. Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat, cover it, and let the eggs sit for exactly 10 minutes—this ensures firm yet tender yolks without that gray ring.
3. While the eggs cook, halve 2 ripe avocados lengthwise and remove the pits, then use a spoon to gently scoop out a bit of flesh from each half to create a larger cavity, saving the scooped avocado for the salad.
4. Transfer the cooked eggs to a bowl of ice water and let them cool for 5 minutes to stop the cooking process and make peeling easier.
5. Peel the eggs under cool running water to help the shells slide off smoothly, then chop them into small, even pieces.
6. In a medium bowl, combine the chopped eggs, scooped avocado, a couple of tablespoons of mayonnaise, a teaspoon of Dijon mustard, a splash of lemon juice, a pinch of salt, and a sprinkle of black pepper.
7. Gently fold everything together until just combined—overmixing can make the salad mushy, so aim for a chunky texture.
8. Stir in a handful of chopped fresh dill for a bright, herby note that cuts through the richness.
9. Spoon the egg salad mixture evenly into the prepared avocado halves, mounding it slightly for a pretty presentation.
Zesty and creamy, the cool avocado cradles the rich egg salad with a hint of tang from the lemon and mustard, creating a contrast in textures that’s both smooth and chunky. Serve it on a bed of crisp lettuce for a light lunch or garnish with extra dill and a crack of pepper to let the flavors shine.
Buffalo Chicken Stuffed Avocado
Evening light filters through the kitchen window, casting long shadows across the counter as I gather ingredients for a simple, satisfying meal that feels like a warm embrace after a long day. This dish brings together creamy comfort and a gentle kick in a way that always feels just right. It’s the kind of recipe I turn to when I need something nourishing yet effortless, a little pocket of peace in a busy week.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of ripe avocados
– About a cup of shredded cooked chicken
– A quarter cup of buffalo sauce
– A couple of tablespoons of cream cheese, softened
– A tablespoon of blue cheese crumbles
– A splash of olive oil
– A pinch of salt
Instructions
1. Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2. Halve the avocados lengthwise and remove the pits, then use a spoon to gently scoop out a little extra flesh from each half to create a larger cavity—this helps hold more filling without overflowing.
3. In a medium bowl, combine the shredded chicken, buffalo sauce, cream cheese, blue cheese crumbles, and a pinch of salt, mixing until everything is evenly coated and creamy.
4. Spoon the chicken mixture generously into each avocado half, mounding it slightly on top for a rustic look.
5. Drizzle a splash of olive oil over the stuffed avocados to help them crisp up in the oven.
6. Place the avocados on the prepared baking sheet and bake for 8–10 minutes, until the filling is heated through and the tops are lightly golden—keep an eye on them to avoid overcooking, as avocados can turn bitter if baked too long.
7. Let the avocados cool for 2–3 minutes before serving to allow the flavors to meld and prevent burns from the hot filling.
Zesty and creamy, each bite offers a cool contrast from the avocado against the warm, tangy chicken, with the blue cheese adding a subtle sharpness that lingers. I love serving these on a bed of crisp greens for a light lunch or alongside celery sticks for a playful twist on classic buffalo flavors—they’re messy in the best way, inviting you to savor every moment.
Guacamole-Stuffed Avocado with Tortilla Chips
Today, as the afternoon light fades, I find myself craving something simple yet deeply satisfying—a quiet moment with a bowl of guacamole-stuffed avocado and crisp tortilla chips. This dish feels like a gentle pause, a way to honor the avocado’s creamy heart by filling it back up with its own vibrant flavors. It’s a little ritual of scooping and dipping that turns a snack into a small, reflective feast.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 ripe avocados, halved and pitted
– A couple of tablespoons of finely chopped red onion
– A small handful of chopped fresh cilantro
– A squeeze of fresh lime juice, about 1 tablespoon
– A pinch of kosher salt
– A dash of ground cumin
– A splash of extra-virgin olive oil
– A bag of your favorite tortilla chips
Instructions
1. Carefully scoop the flesh from three of the avocado halves into a medium bowl, leaving the fourth half intact as a shell. Tip: Use a spoon to gently loosen the flesh from the skin to keep it smooth.
2. Mash the avocado flesh with a fork until mostly smooth but with a few small chunks for texture.
3. Stir in the chopped red onion, cilantro, lime juice, kosher salt, and ground cumin until well combined. Tip: Add the lime juice right after mashing to prevent the avocado from browning.
4. Drizzle in the extra-virgin olive oil and mix lightly to incorporate.
5. Spoon the guacamole mixture evenly into the reserved avocado shell and the three empty halves. Tip: Fill them generously, mounding the guacamole slightly for a pretty presentation.
6. Arrange the stuffed avocado halves on a serving plate alongside the tortilla chips.
7. Serve immediately. So, the cool, creamy guacamole nestled in its own buttery shell offers a delightful contrast to the crunchy chips—each bite is a blend of bright citrus, earthy cumin, and fresh herbs. Try scattering extra cilantro on top or adding a sprinkle of chili flakes for a subtle kick, perfect for sharing on a lazy evening.
Pesto and Mozzarella Stuffed Avocado
Venturing into the kitchen on a quiet evening, I find myself craving something simple yet deeply satisfying, a dish that feels like a gentle embrace after a long day. This pesto and mozzarella stuffed avocado is just that—a creamy, herbaceous treat that comes together with minimal effort but delivers maximum comfort, perfect for a solo dinner or a shared moment with someone special.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of ripe avocados, halved and pitted
– A generous 1/2 cup of fresh basil pesto, homemade or store-bought
– About 1 cup of shredded mozzarella cheese
– A splash of olive oil, for drizzling
– A pinch of salt and black pepper, to season
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
2. Scoop out a little extra flesh from each avocado half to create a deeper well for the stuffing, saving the scooped avocado for another use like guacamole.
3. Spoon about 2 tablespoons of fresh basil pesto into each avocado half, spreading it evenly to coat the inside.
4. Top each avocado half with shredded mozzarella cheese, packing it gently to fill the cavity without overflowing.
5. Drizzle a splash of olive oil over the stuffed avocados and sprinkle with a pinch of salt and black pepper for added flavor.
6. Place the baking sheet in the preheated oven and bake for 12-15 minutes, until the cheese is melted and bubbly with golden edges.
7. Remove from the oven and let cool for 2-3 minutes before serving to avoid burning your mouth.
Kneading into the warm, gooey center reveals a delightful contrast: the creamy avocado softens just enough to meld with the rich pesto, while the melted mozzarella adds a stretchy, savory pull. Serve it over a bed of mixed greens for a light meal or alongside crusty bread to scoop up every last bit—it’s a dish that feels both indulgent and wholesome, like a secret you’re happy to share.
Curry Chickpea Stuffed Avocado
On this quiet evening, as the winter light fades outside my kitchen window, I find myself craving something simple yet deeply satisfying—a meal that feels like a gentle embrace after a long day. This curry chickpea stuffed avocado is exactly that kind of comforting creation, where humble ingredients come together in a way that feels both nourishing and celebratory.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ripe avocado, halved and pitted
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– A splash of vegetable broth (about ¼ cup)
– A squeeze of fresh lime juice (about 1 tablespoon)
– A couple of tablespoons of chopped fresh cilantro
– Salt to season
Instructions
1. Heat 1 tablespoon olive oil in a medium skillet over medium heat until it shimmers.
2. Add the finely diced onion and cook for 4–5 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the drained chickpeas to the skillet and cook for 2 minutes, gently mashing about half of them with a fork to create a creamy texture—this helps the filling hold together better.
5. Sprinkle 1 tablespoon curry powder over the chickpea mixture and stir continuously for 1 minute to toast the spices and deepen their flavor.
6. Pour in a splash of vegetable broth (about ¼ cup) and simmer for 3–4 minutes until most of the liquid is absorbed, which prevents the filling from being too dry.
7. Remove the skillet from heat and stir in a squeeze of fresh lime juice and chopped cilantro, then season with salt to balance the flavors.
8. Scoop the curry chickpea filling into the halved avocado cavities, pressing gently to mound it slightly—if the avocado halves wobble, slice a thin piece off the bottom to create a stable base for serving.
Gently creamy from the avocado and warmly spiced from the curry, this dish offers a delightful contrast of textures that feels both rustic and refined. For a creative twist, try serving it over a bed of mixed greens or with a side of toasted pita wedges for scooping up every last bit of the flavorful filling.
Smoked Salmon and Cream Cheese Stuffed Avocado
Perhaps it’s the quiet of the evening, the soft glow from the kitchen light, that makes this feel less like a recipe and more like a small, deliberate act of care. It’s a simple assembly, really—a cool, creamy filling cradled in the gentle curve of an avocado half, perfect for when you need something thoughtful yet effortless.
Serving: 2 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 1 large, ripe avocado
- 4 ounces of cold-smoked salmon, flaked into little pieces
- 4 ounces of full-fat cream cheese, softened at room temperature for about 30 minutes
- A tablespoon of fresh lemon juice
- A small handful of fresh dill, finely chopped
- A tiny pinch of freshly cracked black pepper
- A couple of thin slices of red onion, for that sharp little bite
Instructions
- Halve the avocado lengthwise and carefully remove the pit. Tip: To keep the halves from sliding, rest them cut-side down on a paper towel for a moment.
- Use a spoon to gently scoop out a little more flesh from each half, creating a slightly larger well, and place this extra avocado in a medium mixing bowl.
- To the bowl, add the softened cream cheese, flaked smoked salmon, fresh lemon juice, chopped dill, and black pepper.
- Using a fork, mash and stir everything together until it’s just combined but still has some texture from the salmon. Tip: Avoid over-mixing to keep the filling light and not gummy.
- Divide the filling evenly between the two avocado halves, mounding it gently into the wells.
- Top each stuffed avocado with a couple of the thin red onion slices. Tip: For a milder onion flavor, you can soak the slices in ice water for 5 minutes first, then pat them dry.
Really, the beauty is in the contrast—the cool, rich creaminess against the firm, buttery avocado, with the smoky salmon and bright dill weaving through each bite. Serve it straight from the shell with a simple side of crisp crackers, or slice the stuffed halves into elegant wedges for a starter that feels quietly special.
Sriracha Lime Shrimp Stuffed Avocado
Lately, I’ve been craving something bright and spicy to cut through the winter heaviness, something that feels both indulgent and refreshingly simple. This dish came together on a quiet afternoon, a perfect little project for when you want to treat yourself without too much fuss. It’s a lovely balance of creamy, spicy, and tangy all in one neat package.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– A couple of ripe but firm avocados
– About half a pound of medium raw shrimp, peeled and deveined
– A good squeeze of fresh lime juice, maybe from one whole lime
– A generous tablespoon of sriracha sauce
– A small splash of olive oil
– A pinch of kosher salt
– A tiny pinch of freshly cracked black pepper
– A small handful of fresh cilantro leaves, roughly chopped
Instructions
1. Halve your avocados lengthwise and carefully remove the pits. Use a spoon to gently scoop out a little extra flesh from each half to create a larger cavity, placing the scooped avocado into a medium mixing bowl. (Tip: Save the avocado pits and place them in the hollows of the prepared avocado halves to help prevent browning while you work on the rest.)
2. Pat the raw shrimp completely dry with paper towels. This helps them sear nicely instead of steaming.
3. Heat a small splash of olive oil in a skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the shrimp to the hot skillet in a single layer and cook for 2 minutes without moving them to get a good sear.
5. Flip each shrimp and cook for another 1 to 2 minutes, until they are opaque and pink throughout. Transfer the cooked shrimp to a cutting board.
6. Roughly chop the cooked shrimp into bite-sized pieces and add them to the bowl with the scooped avocado.
7. To the bowl, add the generous tablespoon of sriracha, the good squeeze of fresh lime juice, the pinch of kosher salt, and the tiny pinch of black pepper.
8. Gently fold everything together with a spoon until the shrimp and avocado are evenly coated in the spicy lime mixture. (Tip: Don’t over-mix to keep some nice texture; you want a chunky filling.)
9. Remove the avocado pits from the halves and divide the shrimp mixture evenly among the four avocado cavities, mounding it slightly.
10. Garnish each stuffed avocado half with the roughly chopped fresh cilantro leaves.
Really, the magic is in the contrast—the cool, creamy avocado against the warm, spicy shrimp filling is just wonderful. The lime keeps everything tasting incredibly fresh. For a fun twist, you could crumble a little cotija cheese on top or serve them on a bed of crisp lettuce leaves for a fuller meal.
Feta and Olive Stuffed Avocado
Gently, as the afternoon light fades on this quiet December day, I find myself craving something simple yet deeply satisfying—a little vessel of creamy avocado cradling briny olives and tangy feta, a humble assembly that feels both nourishing and celebratory.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large, ripe avocado
– A generous half-cup of crumbled feta cheese
– A quarter-cup of pitted Kalamata olives, roughly chopped
– A couple of tablespoons of extra-virgin olive oil
– A squeeze of fresh lemon juice (about 1 tablespoon)
– A pinch of freshly cracked black pepper
– A small handful of fresh parsley, finely chopped (about 2 tablespoons)
Instructions
1. Halve the avocado lengthwise and remove the pit carefully with a spoon, preserving the hollows.
2. Scoop out about 2 tablespoons of avocado flesh from each half into a medium bowl, leaving a sturdy shell about 1/4-inch thick to hold the filling.
3. Add the crumbled feta, chopped Kalamata olives, extra-virgin olive oil, fresh lemon juice, and black pepper to the bowl with the avocado flesh.
4. Gently mash and stir the mixture with a fork until just combined but still chunky—overmixing can make it mushy.
5. Stir in the finely chopped fresh parsley until evenly distributed.
6. Spoon the feta-olive mixture evenly back into the avocado halves, mounding it slightly for a rustic look.
7. Serve immediately to prevent the avocado from browning, or cover tightly with plastic wrap pressed directly onto the surface if storing briefly.
How the cool, buttery avocado melts against the salty feta and briny olives creates a delightful contrast, with the lemon and parsley brightening each bite. Try it nestled on a bed of peppery arugula or alongside grilled pita for scooping—it’s a quiet moment of flavor that feels both effortless and special.
Teriyaki Chicken Stuffed Avocado
Lately, I’ve been craving something that feels both nourishing and indulgent, a quiet kitchen project for a slow evening. This dish came to mind—a simple fusion where savory meets creamy, perfect for when you want to treat yourself without much fuss.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of ripe avocados
– About 1 cup of diced chicken breast
– A good glug of soy sauce, maybe 3 tablespoons
– A splash of mirin, around 2 tablespoons
– A teaspoon of grated fresh ginger
– A clove of minced garlic
– A tablespoon of honey
– A teaspoon of cornstarch mixed with a tablespoon of water
– A drizzle of sesame oil
– A sprinkle of sesame seeds for topping
– A pinch of salt
Instructions
1. Halve the avocados and remove the pits carefully, then scoop out a little flesh from the center to make room for the filling, saving the scooped avocado for later if you like.
2. In a small bowl, whisk together the soy sauce, mirin, ginger, garlic, and honey until smooth to make the teriyaki sauce.
3. Heat a non-stick skillet over medium-high heat and add the sesame oil, letting it warm for about 30 seconds until fragrant.
4. Add the diced chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until it’s lightly browned and cooked through—tip: don’t overcrowd the pan to ensure even browning.
5. Pour the teriyaki sauce over the chicken in the skillet, stirring to coat everything evenly.
6. Reduce the heat to medium-low and let the sauce simmer for 3-4 minutes, allowing it to thicken slightly and the flavors to meld.
7. Stir in the cornstarch mixture and cook for another 1-2 minutes until the sauce becomes glossy and clings to the chicken—tip: this step prevents a watery filling.
8. Remove the skillet from the heat and let the teriyaki chicken cool for a minute or two so it doesn’t wilt the avocado.
9. Spoon the warm teriyaki chicken mixture into the hollowed avocado halves, dividing it evenly between them.
10. Garnish with a sprinkle of sesame seeds and a pinch of salt for a bit of crunch and balance—tip: toasting the sesame seeds lightly in a dry pan beforehand can enhance their nutty flavor.
What I love most is the contrast: the creamy, cool avocado cradles the warm, sticky-sweet chicken, creating a texture that’s both smooth and hearty. Serve it as a light main with a side of steamed rice or slice the stuffed avocados into wedges for an elegant appetizer—it’s versatile enough for any casual gathering or a cozy night in.
Avocado and Sushi Rice Stuffed Avocado
Wandering through the kitchen on this quiet afternoon, I found myself craving something both simple and deeply satisfying—a dish that feels like a gentle embrace. This avocado and sushi rice stuffed avocado is just that, a humble yet elegant creation where creamy meets tender, perfect for a moment of quiet nourishment.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 ripe avocados, halved and pitted
– 1 cup of sushi rice
– 1 ¼ cups of water
– 2 tablespoons of rice vinegar
– 1 tablespoon of sugar
– ½ teaspoon of salt
– A splash of soy sauce
– A couple of toasted sesame seeds
– A small handful of fresh cilantro, chopped
Instructions
1. Rinse 1 cup of sushi rice under cold water until the water runs clear, about 3 rinses, to remove excess starch for fluffier grains.
2. In a medium saucepan, combine the rinsed rice with 1 ¼ cups of water, bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 18 minutes until all water is absorbed.
3. While the rice cooks, in a small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt until dissolved to make the seasoning mixture.
4. Once the rice is done, transfer it to a large bowl, pour the seasoning mixture over it, and gently fold with a spatula until evenly coated, then let it cool to room temperature for about 10 minutes to set the flavors.
5. Scoop out a little flesh from each avocado half to create a larger cavity, reserving the scooped avocado for another use or mashing it into the rice later.
6. Gently fold a splash of soy sauce and the chopped cilantro into the cooled rice mixture for added depth and freshness.
7. Spoon the seasoned rice into the avocado cavities, pressing lightly to pack it in without crushing the avocado.
8. Sprinkle a couple of toasted sesame seeds over the top for a nutty crunch.
9. Serve immediately to enjoy the contrast of warm rice against cool avocado.
Finally, the creamy avocado melts into the slightly tangy, sticky rice, creating a soft texture that’s both comforting and vibrant. Try drizzling with a bit of sriracha or serving alongside pickled ginger for an extra zing that brightens each bite.
Jalapeño Popper Stuffed Avocado
Now, as the evening light fades on this quiet December day, I find myself craving something that bridges comfort and celebration—a little indulgence that feels both familiar and special. This recipe came to me during a moment of kitchen improvisation, when I wanted the creamy, spicy joy of jalapeño poppers but with a fresher, lighter twist.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 ripe avocados, halved and pitted
– 4 ounces of cream cheese, softened at room temperature
– 2 jalapeños, finely diced (remove seeds for less heat)
– a half cup of shredded sharp cheddar cheese
– a quarter cup of panko breadcrumbs
– a tablespoon of olive oil
– a pinch of salt
– a couple of cracks of black pepper
– a splash of lime juice (about 1 tablespoon)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the softened cream cheese, diced jalapeños, shredded cheddar cheese, salt, black pepper, and lime juice—mix until smooth and well-blended. Tip: Letting the cream cheese sit out for 30 minutes beforehand makes it easier to stir without lumps.
3. Scoop a small amount of flesh from each avocado half to create a larger cavity, reserving the extra avocado for another use like guacamole.
4. Evenly divide the cream cheese mixture among the four avocado halves, spooning it into the cavities and mounding it slightly on top.
5. In a small bowl, toss the panko breadcrumbs with the olive oil until lightly coated, then sprinkle this over the stuffed avocados. Tip: Pressing the breadcrumbs gently helps them adhere better for a crispier topping.
6. Place the stuffed avocados on the prepared baking sheet and bake for 12-15 minutes, until the filling is bubbly and the breadcrumbs turn golden brown. Tip: Keep an eye after 10 minutes to avoid burning—ovens can vary, so look for that perfect golden hue.
7. Remove from the oven and let cool for 5 minutes before serving to allow the flavors to meld.
You’ll love how the creamy, tangy filling contrasts with the crisp panko crust, while the avocado adds a buttery softness that melts in your mouth. Try serving these warm alongside a simple green salad or as a festive appetizer at holiday gatherings—they disappear quickly, so maybe make an extra batch.
BBQ Pulled Jackfruit Stuffed Avocado
Now, as the afternoon light fades on this quiet December day, I find myself thinking about how some of the simplest gatherings call for food that feels both special and effortless—a dish that can be prepared with a bit of gentle focus, then shared without fuss. This BBQ pulled jackfruit stuffed avocado is exactly that kind of creation, a plant-based twist that’s surprisingly hearty and deeply satisfying, perfect for when you want something flavorful but unfussy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Two 20-ounce cans of young green jackfruit in brine, drained and rinsed well
– A couple of ripe but firm avocados
– A generous half cup of your favorite BBQ sauce
– A tablespoon of olive oil
– A teaspoon of smoked paprika
– A half teaspoon of garlic powder
– A pinch of salt
– A splash of water (about a quarter cup)
– A handful of fresh cilantro leaves for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the drained jackfruit pieces very dry with paper towels—this helps them crisp up better later.
3. Heat the tablespoon of olive oil in a large skillet over medium heat.
4. Add the jackfruit to the skillet and cook for 8-10 minutes, stirring occasionally, until it starts to brown slightly at the edges.
5. Use two forks to shred the jackfruit directly in the skillet, pulling it apart until it resembles pulled pork.
6. Stir in the teaspoon of smoked paprika, half teaspoon of garlic powder, and pinch of salt, coating the jackfruit evenly.
7. Pour in the generous half cup of BBQ sauce and splash of water, then reduce the heat to low.
8. Let the mixture simmer gently for 10-12 minutes, stirring every few minutes, until the sauce has thickened and the jackfruit is tender and fully coated. Tip: If the sauce thickens too quickly, add another splash of water to prevent sticking.
9. While the jackfruit simmers, cut the avocados in half and remove the pits.
10. Scoop out a little bit of the avocado flesh from each half to create a larger cavity for stuffing, saving the scooped flesh for another use like guacamole.
11. Place the avocado halves on a baking sheet, cut side up.
12. Once the jackfruit mixture is ready, spoon it generously into each avocado half, mounding it slightly. Tip: For easier handling, let the jackfruit cool for 5 minutes before stuffing to avoid burning your fingers.
13. Bake the stuffed avocados in the preheated oven for 8-10 minutes, just until the avocados are warmed through and the tops are slightly caramelized.
14. Remove from the oven and let them cool for 2-3 minutes before serving. Tip: Garnish with fresh cilantro leaves right before eating for a bright, herbal note that cuts through the richness.
What emerges from the oven is a delightful contrast of textures—the creamy, cool avocado against the smoky, tangy jackfruit that shreds just like pulled pork. The flavors meld into something deeply comforting, with the BBQ sauce adding a sweet-and-savory glaze that clings to every bite. Try serving these on a bed of crisp greens for a light meal, or alongside grilled corn for a summery twist that feels special any time of year.
