So by stuffed avocado, I mean stuffed-to-over-flowing. Yum! Personally, I think avocados are perfect in their creaminess and good-for-you-fats. My family can't get enough of them! I especially enjoy them as the focal point of a light meal during the summer. It takes this fruit (yes, fruit!) out of its guacamole rut and elevates it into something more divine. It also helps with portion control, as you can shape your meal around what an avocado can fit into the hollowed out core. Another way to think of this is like a fancier version of my Mason Jar Southwest Salad.
Take, for example, this stuffed avocado recipe which features avocado halves piled high with corn, black beans, jalapenos...all the good stuff. It has all the spicy elements of a good taco without the heaviness of too much meat or corn tortillas fried in oil. Plus, as per my own cooking criteria, it's super easy to whip up. The recipe only calls for a little bit of corn and black beans, you'll notice. You can use frozen corn for this and, if you use a can of black beans, you can freeze the remainder in ice cube trays so you have tablespoon sized portions ready for the next time you make this recipe. Personally, I don't really use much salt, if any, in this recipe, as the lime dressing pops out the flavors without the need for additional seasoning.
2 cups mixed greens
1 avocado, halved, skinned, seed removed
1/4 cup cherry tomatoes, sliced in 4ths
2 tablespoons sweet corn
2 tablespoons black beans
1/2 to a whole jalapeno, diced (depending on how hot you like it)
1 spring onion, diced
2 limes, juiced
2 tablespoons olive oil
Salt to taste
Evenly divide the lettuce between two plates or shallow bowls. Place each avocado halves in your lettuce nests and set aside. In a separate bowl, combine tomatoes, corn, beans, jalapenos, onion, and, if desired, salt. Evenly divide the filling between your plates, making sure to get as much of the filling into the hole left by the avocado seed before letting it spill out over the lettuce. Then combine lime juice and olive oil in a mason jar and shake vigorously until combined. Evenly divide the dressing between two dishes. Serves two. Pairs well with a Watermelon Cooler. Enjoy!
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