Skip to content

Stuffed Avocado

April 17, 2010

I rarely purchase avocados–mostly because they can’t be grown locally–but I’m not saying I don’t like them. In fact, I imagine it would take me a long time to tire of them.

Several weeks ago, I found some great looking avocados at Meijer for a great price and I purchased them. We made a simple lunch and served it with a lovely carrot salad.

It is basically tuna salad in an avocado.

Stuffed Avocado

Serves 2, easily doubled

1 large avocado, perfectly ripe

lemon juice

1 6 oz. can of tuna (You can also substitute shrimp or crabmeat.)

2 T. mayonnaise

2 T. Thousand Island dressing (If you don’t have this on your shelf, just mix together a little mayonnaise, ketchup, and chopped pickles or relish. It’s simple.)

1 small onion or shallot, finely minced

salt and pepper

parsley flakes, optional (These would have made my photo prettier.)

Halve, peel and pit the avocado. Sprinkle with lemon juice to prevent discoloration. Blend the remaining ingredients except the parsley. Divide it between the avocado halves. Garnish with parsley.

Look, you made dinner in five minutes.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: