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Easy Stuffed Avocado Salad

Name: Easy Stuffed Avocado Salad
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 1 Hass avocado; 1 large hard-boiled egg, chopped; 1 tablespoon chopped red pepper; 1 tablespoon chopped cucumber; 2 pitted kalamata olives, chopped; 1 teaspoon Caesar dressing; 1 tablespoon grated Parmesan cheese; Sea salt, to taste

6 Ratings

3 Comments

Prep 10 min
Total 10 min
Servings 1

If you are an avocado lover, you'll love this fab and easy salad that is served inside an avocado. MORE+ LESS-

By Scaron

Updated April 18, 2017

Ingredients

Hass avocado

large hard-boiled egg, chopped

tablespoon chopped red pepper

tablespoon chopped cucumber

pitted kalamata olives, chopped

teaspoon Caesar dressing

tablespoon grated Parmesan cheese

Sea salt, to taste

Steps

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1

Cut the avocado into two halves and remove the pit. Set the two halves on a plate.
2

In a small mixing bowl, stir together the egg, red pepper, cucumber, olives and Caesar dressing. Stir in the Parmesan and season to taste with salt.
3

Spoon the salad evenly between the two avocado halves, filling the cavity and mounding it.
4

Serve immediately.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Raise your hand if you love avocado! (Both of my hands are raised … I love it that much.) Smooth and creamy avocado is a fabulous fruit that is delicious when made into guacamole and equally fabulous served sliced on salad or chopped in a wrap. It’s also a great offset for spiciness in chili. But have you had an avocado salad? I’m not talking about avocado in a salad but rather a salad served inside an avocado … so you scoop up a bit of avocado and a bit of salad in every bite. Easy Stuffed Avocado Salad is a great intro to avocado salad. It’s a meal – perfect for lunch – with all the right components (healthy fats, protein, colorful veggies). An avocado is cut in half and the pit is removed. Then, a simple salad of hardboiled egg, red pepper, cucumber, olives and parmesan cheese is tossed with a taste of Caesar dressing. Then it’s all stuffed into the avocado and eaten directly out of the shell. Ah-freakin-mazing. Really. The Caesar dressing adds just enough acid to the dish while the creamy avocado and egg complement each other nicely. The Kalamata olives lend a touch of saltiness and the cucumber and red pepper bring the crunch. Of course, you might want to make some extra. My daughter spied this on my desk and ate three-quarters of it. That was supposed to be MY lunch!
Like avocado? Here are a few more inspirations to get avocados rocking in your kitchen.