An avocado boat, Southwestern style. Photo
courtesy Avocado Central.
If your principal enjoyment of avocado is in the form of guacamole, allow us to suggest an avocado “boat”—a stuffed avocado half.
When our grandmother held her weekly card parties with “the ladies,” their choice of luncheon was Avocado Boat With Crab Salad. Not surprisingly, that fancy recipe became a favorite first course when, in our first apartment, we staged dinner parties. Today it seems retro, but still delicious.
You can stuff anything into an avocado half, starting with scrambled eggs or tofu at breakfast, your favorite salad (egg, shrimp, tuna) at lunch, or anything as a first course at dinner (we’ve long since replaced the crab salad with ceviche, a contemporary take, as well as barley/quinoa/rice salad).
Here’s an easy vegetarian stuffed avocado for a first course, a light lunch or brunch. Try it, then create your own signature avocado boat recipe.
Large avocados are recommended for this recipe (a large avocado averages about eight ounces). If using smaller or larger fruits, adjust the other ingredients accordingly.
SOUTHWESTERN SALAD IN AN AVOCADO BOAT
Ingredients For 4 Servings
2/3 cup black beans, rinsed and drained
1/2 cup corn, drained if canned
1/2 cup shredded carrots, lightly packed
1/4 cup chopped fresh cilantro leaves
1/2 cup chunky salsa
2 green onions, thinly sliced
10 drops hot sauce
2 ripe Hass avocados, halved and seeded
Garnish: radish or alfalfa sprouts or halved olives
1. COMBINE beans, corn, carrots, cilantro, salsa, green onion and red pepper sauce in a bowl.
2. SPOON into avocado boats. Garnish and serve.
TIP: Cut a thin lengthwise slice off of the bottom of the avocado halves to make them stable on the plates.
Find more avocado recipes at AvocadoCentral.com.