Stuffed Avocados
Stuffed avocados are a favorite homemade dish in our kitchens. Whether filled with chicken or tuna, they're always welcome and enjoyed with delight. There are many gourmet versions, and I have one I make with smoked trout and hearts of palm. A true delight.
Whether homemade or more sophisticated, this dish is a delicacy. Just ask at any good restaurant, where they'll fill them with shrimp or lobster. You can't go wrong; it's a dish for every taste. If you're vegetarian, fill them with a vegetable salad. And since avocado is botanically a fruit, I suggest you try it stuffed with a fruit salad. You'll be surprised by the wonderful result.
Cherry tomatoes are a must to add flavor and color to the dish, but if you can't find them, use a ripe, chopped tomato. You can season it with salt and a drizzle of olive oil.
- 2 perfectly ripe avocados
- ½ lemon
- Salt and pepper
- 1 cup of cooked and shredded chicken
- 2 tablespoons of chopped celery
- 1 tablespoon of finely chopped onion
- 2-3 tablespoons of mayonnaise
- Fresh oregano leaves (parsley or cilantro)
- ½ cup cherry tomatoes
- Cut the avocados in half. Remove the pit and peel the avocados. Sprinkle with lemon juice, salt, and pepper. Set aside.
- In a bowl, combine chicken, celery, onion, mayonnaise, salt, and pepper to taste.
- Fill the avocado halves with this salad.
- Arrange them on two plates and garnish with oregano leaves, halved cherry tomatoes, and serve immediately.
