Healthy Stuffed Avocado Recipe
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- For Stuffed Avocado
- 4 cups uncooked Elbow macaroni
- 2 ripe Avocados (pitted and halved)
- 1 ½ cups cooked shrimp (peeled and deveined)
- 1 scallion (washed and chopped)
- 4 sprigs fresh cilantro (finely chopped)
- ½ cup Mayonnaise
- 2 Tbsps fresh lemon juice
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Sliced Avocado
- 2 ripe Avocados (peeled and pitted)
- 2 Tbsps lemon juice
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Guacamole
- 3 medium, ripe Avocados (preferably Hass)
- 2 Tbsps minced onions
- 1 clove garlic cloves (minced)
- 1 small Jalapeño (chile pepper)
- ¼ cup fresh cilantro (minced)
- ¼ tsp salt
- ½ tsp ground Cumin (optional)
- 2 Tbsps Lime juice
Preparation steps
1.
For Stuffed Avocado:
2.
Bring a pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold running water to cool. Drain well.
3.
Remove the flesh from the avocados and dice. In a large bowl, place the pasta, diced avocado, shrimp, onion, and cilantro. Mix the mayonnaise and lemon juice together. Drizzle mayonnaise over the pasta mixture and gently toss. Season with salt and pepper to taste. Serve.
4.
For Sliced Avocado:
5.
Slice, dice, and scoop out the avocado flesh as desired. Sprinkle with lemon juice and season with salt and pepper. Serve immediately.
6.
For Guacamole:
7.
Halve one avocado, remove pit, and scoop flesh into medium bowl. Combine scooped avocado, onion, garlic, jalapeño, cilantro, salt, cumin (optional) and mash lightly with the tines of a fork until just combined.
8.
Halve and pit remaining two avocados. Gently scoop avocado flesh into bowl with mashed avocado mixture.
9.
Sprinkle lime juice over avocados and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).
