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As someone who loves fresh herbs, this recipe is a quick favorite. You'd think that the avocado would brown, but because of the acid in the dressing, it actually is fine. But, you can always make it with a new batch of ripe avocado when you eat it next.
Check out Everything You Want to Know About Avocados.
- 1 cup pearl couscous
- 1 small shallot, chopped
- 2 scallions, thinly sliced
- 1 cup grape tomatoes, sliced in half lengthwise
- 2 ripe avocados, roughly cut into squares
- 1 bunch parsley, chopped
- 1 bunch cilantro, chopped
- Juice and zest of 2 lemons
- Salt and freshly ground black pepper, to taste
- 1 cup bulgur wheat
- 1 cup boiling water
- ¼ teaspoon kosher salt
- 6 ounces baby rainbow carrots
- 5 large radishes, sliced
- 5 green onions, diagonally sliced
- ⅔ cup coarsely chopped fresh flat-leaf parsley
- ½ cup coarsely chopped fresh mint
- 1 tablespoon loosely packed lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- small avocado, diced
- ¼ cup roasted salted sunflower kernels
- Table salt and black pepper to taste
Combine bulgur wheat, boiling water, and 1/4 tsp. kosher salt in a large bowl. Cover and let stand 1 hour or until water is absorbed. Meanwhile, cut carrots lengthwise into very thin, ribbon-like strips using a mandoline or Y-shaped vegetable peeler. Toss together bulgur, carrots, radishes, green onions, parsley, mint, lemon zest, lemon juice, and olive oil in a large bowl. Season with 1/2 tsp. freshly ground black pepper and 1/2 tsp. kosher salt. Cover and chill 2 to 4 hours. Fold in avocado and sunflower kernels. Add table salt and black pepper to taste.
Tabbouleh Stuffed Avocados Recipe
Whatever diet you’re embarking on in the new year or whatever resolutions you’re working on for a healthier you, chances are you’ll need to include fresh vegetables in the mix. And sometimes eating the same old salad with lettuce, tomatoes and cucumbers can get mundane. But there are many wonderful recipes that incorporate vegetables without compromising on flavor. This tabbouleh stuffed avocados recipe is one new idea!
If you’ve never had tabbouleh salad before, it’s time to give it a try with a modern twist by making these tabbouleh stuffed avocados. Tabbouleh is a popular Lebanese salad that is common around the Middle East. Since both my parents are Lebanese, I grew up eating a lot of tabbouleh, and I learned all their tips and tricks to get the best flavor.
Tabbouleh is basically a parsley salad, that’s finely chopped, along with tomatoes, green onions, some mint and bulgur — all tossed in a lemon and olive oil dressing. It’s fresh, tangy and totally healthy but with a ton a flavor.
Traditionally the salad is not served with avocados. But the creamy taste and texture of avocados is such a wonderful complement to the tangy flavors of the salad. Plus, it creates mini disposable bowls that you can eat straight from. What more fun can you want from a healthy appetizer?
There are so many flavorful ways to incorporate more vegetables into your “healthier you” 2019 resolutions. I hope you give this tabbouleh stuffed avocados recipe a try!
1/4 cup extra virgin olive oil
1/4 cup extra fine bulgur wheat
2 bunches parsley about 2 cups chopped
1-2 vine-ripe firm tomatoes
2 green onions, both green and white part
4-6 avocados, cut in half and pitted
- In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing, and let it soak until it is soft and plumped, about 15 minutes.
- Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
- Place the chopped vegetables in a large bowl. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
- Using a spoon, remove some of the inside flesh of the avocado to create a cavity for adding the tabbouleh. You can store the extra removed avocado for another purpose. Scoop the tabbouleh into the crevice when ready to serve.
- Serve at room temperature or cold.
Yumna Jawad is the founder of Feel Good Foodie — a blog dedicated to sharing modern healthy-ish recipes with feel good ingredients! Yumna has a business degree and a background in marketing and branding. While taking a slight break from work when her kids were born, she started micro-blogging on Instagram in July 2013.
Without any formal cooking training or experience, she started sharing images of the meals she cooked her family. The simplicity, realness and accessibility of her recipes (all shot on an iPhone!) eventually garnered over 2 million followers. She then launched an extension of the brand built from Instagram into a blog with hundreds of recipes, with a focus on healthy Mediterranean food.
Her recipes and photos have been featured on BuzzFeed, Women’s Health and Good Housekeeping. She was also named by SELF magazine as a top healthy food blogger to follow on Instagram. When she’s not in the kitchen, Yumna is playing Scrabble with her 7-year-old daughter or building Legos with her 6-year-old son.
I love using smashed avocado as a replacement for mayo, and this tuna-filled recipe by FitWasted uses the same idea.
Stuffing avocado halves adds another elegant way of serving this cool and creamy vegetable to your repertoire. Hopefully, this inspires you to think outside of the box and create your own stuffed "alligator pear" recipe! If so, let us know how it turns out in the comments below.
How to Make Mini Avocado Toast
Making avocado toast is about as simple as it looks. You start with a delicious toasted bread, and I’ve used a baguette so I could make “miniature” sized toasts.
Next, you use a fork to “mush” your avocado and spread it on the toasts.
Add on crumbled feta, chopped walnuts, and a sprinkling of everything bagel seasoning! If you don’t have the seasoning, you can make your own with the list below.
Everything Bagel Seasoning
- Sesame Seeds
- Poppy Seeds
- Sea Salt
- Minced Onion
- Minced Garlic
Prevent Avocado from Browning
One tip I’ve found to avoid the avocados turning brown is to mix in a little lime juice as you mash it up. The citrus helps prevent the browning! This way, you can prep them before your guests arrive and they’ll still be perfectly delicious!
When choosing your avocados, be sure to choose ripe Hass avocados that have a slight squeeze to them when pressed.
54 Avocado Recipes for Every Meal
If you love avocado as much as I do, you’re always looking for ways to use it. Enjoy these 54 avocado recipes for breakfast, lunch, dinner, and more!
I hope you have some avocados left over from Cinco de Mayo because I have a whole LOT of ideas for how you can use them. Avocado is an ingredient that I use almost as often as I use lemon. It’s healthy, creamy, delicious, and so versatile… what’s not to love? Today, I thought I’d highlight some of my favorite avocado recipes!
Avocado Recipes for Breakfast
I often start my day with avocado toast, but I love sneaking avocado into my breakfast in other ways too! Avocado makes the creamiest smoothie I’ve ever had (plus its healthy fats help keep me full till lunchtime), and it’s essential in my go-to breakfast tacos. When I’m making a bigger brunch, I top it onto shakshuka.
- Creamy Avocado Smoothie
- Avocado Tomatillo Breakfast Tacos(pictured)
- Shiitake Bacon & Egg Breakfast Tacos
- Shakshuka with Spinach and Harissa
You couldn’t write a roundup of avocado recipes without including avocado toast. There’s a reason this simple food has been taking the world by storm for the last few years: it’s SO easy to make, and it’s darn good. Make sure you use well-toasted bread to contrast with the creamy avocado on top, and load it up with a fried egg or any of these toppings:
I’d be lying if I said that guacamole wasn’t one of my favorite avocado recipes. I mean, who doesn’t love guac? Try making classic guac, or change it up by adding kale or mango! Or, step out of the guac box and make a yummy Seven Layer Dip or Avocado Salsa Verde.
- Kale Guacamole
- Goji & Mango Guacamole
- Vegan Seven Layer Dip
- Kiwi Avocado Salsa Verde
Sure, avocado makes a great dip, but if you want to explore other appetizer avocado recipes, there is no shortage of options. It’s a classic ingredient in spring or summer rolls, and its soft texture is also perfect for making a vegan “tartare.” Or, for something simple & delicious, top into onto bruschetta with fresh summer bounty.
- Avocado Vegetable Summer Rolls(pictured at the top of this post)
- Peanut Spring Rolls
- Tomato, Peach & Avocado Bruschetta
- Sweet Potato Avocado Tartare(pictured)
Salads with Avocado
I’m an avocado salad addict. I often love to use avocado instead of cheese to add creamy bites to my salad recipes. On occasion, I’ll even blend it into a dressing (see #27)! This list includes a salad for every occasion – from a weekday lunch to a holiday feast.
- Broccoli Pesto Quinoa Salad
- Rainbow Kale Salad with Carrot Ginger Dressing(pictured)
- Strawberry Salad with Basil and Avocado
- Watermelon Salad with Tomato & Avocado
- Watermelon Feta Salad with Kale & Avocado
- Corn, Cucumber, Peach & Avocado Salad
- Heirloom Tomato & Avocado Salad
- Citrus Napa Cabbage Salad
- Arugula Salad with Lemon & Fennel
- Buckwheat, Apple & Cranberry Avocado Salad
- Kale Salad with Avocado-Tahini Sauce
I always add avocado to the sushi rolls we make at home. (If you’ve never tried rolling your own sushi, give it a go! It’s not hard, and it’s really fun.) If you don’t have a sushi mat on had, or if you don’t feel like rolling sushi, little nori wraps are a fun alternative.
Tacos, Nachos, or Quesadillas with Avocado
Tacos, nachos & quesadillas are all delicious with guacamole, so why not avocado? I like to tuck slices into tacos or blend it into creamy sauces to drizzle on top. I used mashed avocado to bind quesadillas, and it adds a necessary soft contrast to the crispy tortilla chips in my favorite vegan nachos.
- Avocado Sweet Potato Tacos
- Spicy Mango, Black Bean, and Avocado Tacos(pictured)
- Vegetarian Tacos with Avocado-Tomatillo Sauce
- Mix + Match Veggie Quesadillas
- Healthy Loaded Vegan Nachos
A good vegetarian sandwich needs hearty fillings and contrasting textures to make it satisfying. Avocado is a goldmine ingredient – it’s full of healthy fats, and it’s a great creamy contrast with crisp & juicy veggies. Try it in these recipes:
- Edamame Avocado Sandwich
- Tempeh Vegan Club Sandwiches(pictured)
- Chickpea Salad Wraps with Avocado Dill Sauce
- Heirloom Tomato Bean-LT Sandwiches
A good bowl has certain necessary components: something crunchy, something creamy, something sweet, something salty, and a darn good sauce to pull it all together. Avocado is my go-to choice for the creamy category. Try any of these recipes for lunch or dinner:
- Mango Black Bean Ginger Rice Bowl
- Avocado & Egg Brown Rice Bowl(pictured)
- Cauliflower Rice Vegan Burrito Bowl
- Brown Rice & Adzuki Bean Bowls
- Cauliflower Rice Kimchi Bowl
- Spiralized Daikon “Rice Noodle” Bowl
- Portobello Fajita Burrito Bowls
If you’re looking for avocado recipes to make for dinner, this section is for you. Grill avocado halves whole, toss diced avocado with lemony spaghetti, use it to stuff squash, or top it onto a hot bowl of chili. Yum!
- Grilled Avocado Halves Stuffed with Veggie Ceviche(pictured)
- Avocado & Quinoa Stuffed Acorn Squash
- Avocado & Lemon Zest Spaghetti
- Easy Vegetarian Chili
- Sweet Potato Chili Fries
Avocado for Dessert!
Last but not least, avocado adds a wonderful richness to healthy desserts. It’s especially good with chocolate – try blending it into frosting, mousse, or even fudgy pudding pops!
- Chocolate Avocado Pudding Pops(pictured)
- Chocolate Cupcakes & Avocado Icing
- Chocolate Avocado Mousse on page 37 of our first cookbook
I hope you’ve enjoyed this avocado inspiration – let me know what your favorite avocado recipes are!
Making homemade hummus recipes is easy!
Making this spicy hummus is so easy to do that you’ll wonder why you bother buying premade hummus at the store.
All you need is often already in your pantry or refrigerator – extra virgin olive oil, a can of garbanzo beans (also called chickpeas), tahini paste, garlic, salt, lemon juice, and some hot sauce.
Usually all you need to do is buy a couple of ripe avocados.
The only other thing you need is a food processor or a high powered blender. You cannot make this hummus by hand as you want the dip to be nice and smooth.
If you make a lot of dips and smoothie recipes, it’s worth buying a good blender. I have a Blendtec and love it! When my kids broke it, the company replaced the jar for free.
- Heat oil in a small saucepan over medium. Add sliced scallions and a pinch of salt cook, stirring frequently, until scallions just start to brown around the edges, about 3 minutes.
- Transfer scallions and oil to a medium bowl. Add avocado, yogurt, and remaining 3/4 tsp. salt stir to combine, lightly mashing avocado so mixture is slightly chunky. Taste and adjust seasonings. Top with finely chopped scallions. Serve with tortilla chips or pita chips alongside, if using.
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Pro Tips and Tricks
- Use vegetables that are fresh, flavorful and crisp. The taste of this salad is in the choice of vegetables and how you chop it up.
- Choose firm but ripe tomatoes that are not too juicy. Drain the juices from the chopped vegetables. Put the rinsed herbs through a salad spinner for a dry feel. You absolutely don't want a soggy tabouli salad.
- Use high quality extra virgin olive oil.
- It is best to use fine bulgur, preferably the dark variety (burghul, boulghur, bulghur). You don't need to soak it. Just rinse and let it drain. Fluff it up with a fork. If you use medium or extra coarse, use hot water and soak for half hour or more until the grains swell up well.
- For the ideal texture I do not recommend the use of food processor to chop your herbs. It may become mushy. The time it takes to chop up the herbs will be well worth it when you taste the nice texture of the salad.
- Chop all the vegetables finely using a sharp knife. Grab a bunch of parsley and hold it down firmly without crushing it and chop finely. Pluck out the mint leaves and chop them right before adding it to the salad, as mint can darken quickly.
- For the bite sized tabbouleh appetizers, you could also use hollowed out cucumbers. I like to use fresh and crisp organic English cucumbers for that. My favorite appetizer style version was the one with endive lettuce, followed by the filo cups.
Avocado Crostini Recipe
- Author: Krista
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 - 4 cups of avocado mixture 1 x
- Category: Appetizer
- Method: Bowl
- Cuisine: Italian
- Diet: Vegetarian
A healthy and delicious appetizer that&rsquos super quick and easy to make, this Avocado Crostini has the perfect combination of creamy, sweet, salty and crunchy!
- 4 avocados, diced
- 2 tomatoes, diced
- 1/4 cup of fresh basil, roughly chopped
- 1 Tablespoon of olive oil
- 1 teaspoon of garlic powder
- 4 oz . of fresh mozzarella, small dices
- salt & pepper to taste
- 1 loaf of crunchy bread
- In a large bowl, mix tomatoes, avocados, basil, mozzarella, garlic powder, olive oil, salt, and pepper.
- Slice up the loaf of crunchy bread into 1/2&Prime slices and toast under broiler for 3-4 minutes.
- Top each bread slice with desired amount of avocado mixture. Enjoy!
Keywords: avocado recipe, easy avocado recipe, crostini recipe, how to make crostini, easy appetizer recipe, quick and easy appetizer, italian appetizer, vegetarian appetizer