My husband texted a photo to me of an appetizer he ordered during a recent business trip. Stuffed Avocados. Ummmm, sounds good. He immediately clarified that although they looked great, they tasted pretty awful – made with soggy, tasteless rice and an array of vegetables that didn’t complement each other.
That got me thinking about what would make a good filling for avocado shells. And although I wanted to give something baked a shot, we’ve been in the midst of a pretty horrendous heat wave in these parts and cooking a hot dish just wasn’t in the cards.
And since I’m not willing to admit that summer is almost over, I decided to make a Labor Day party tray and serve up a hearty guacamole in those shiny avocado shells. Looks great on a big buffet table!
This recipe makes more than can be stuffed in the shells, so pile the remainder in a festive bowl and serve with your favorite chips.
Ingredients (serves 6 – 8)
2 Haas avocados
1 medium tomato – diced
¼ cup green onions – thinly slices
½ cup sweet corn – fresh or frozen
½ cup black beans – rinsed and drained
¼ cup fresh lime juice
¼ cup chopped cilantro – plus extra for garnish
¼ teaspoon salt
corn chips for serving
Directions
1. Cut the avocados carefully in half and remove the pit. Gently run a knife through the avocado flesh length-wise and across, making sure not to piece the skin with the knife. Use a thin-edged spoon to gently scoop out the avocado pieces.
2. Place the avocado in a mixing bowl and pour the lime juice over it. Toss to make sure the avocado is coated with juice.
3. Place the remaining ingredients in the bowl and gently toss until thoroughly mixed.
4. Fill the avocado shells with as much guacamole as they will comfortably hold. Place the remainder in a serving dish.
5. Garnish with more cilantro and serve with chips.
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