Stuffed Avocados with Chipotle Mayo
We had record breaking heat in Minneapolis yesterday. 95 degrees and humid. But I hear it snowed in Salt Lake City? I know there are a lot of you that love the heat, but for this Minnesotan, it was almost unbearable, especially at this time of year.
When it heats up, I have no desire for heavy, dense food. Very unlike the middle of the winter when it is -30 below! I have never made stuffed avocados and decided that a nice, substantial salad would be perfect for a hot evening. I kept it refreshing and light with the addition of jicama and celery. The chipotle “mayo” was the perfect binder, adding a lot of flavor and a little kick!
Stuffed Avocados with Chipotle "Mayo"
- Chipolte Mayo (recipe: HERE)
- 3 Avocados
- 1 cup Jicama, diced
- 1/2 cup Celery, diced
- 1 1/2 cups Cherry Tomatoes, chopped
- 1 cup Sunflower Seeds
- 1/2 cup Sweet Onion, diced
- Make chiptole mayo and set aside.
- Slice avocados in half, remove pit and set aside. Combine diced jicama, celery, cherry tomatoes, sunflower seeds and chopped onion. Stir in 1/2 to 1 cup of the chipotle mayo.
- Spoon into avocado halves.
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Jamie wrote on July 9, 2012
What is a serving size on this? Am I eating a whole or half avocado…please say whole this was so yummy!
Sandra E wrote on July 30, 2010
Jesus Christ I’m really starting to get hungry here… it’s the avocado 🙂
Susan wrote on July 30, 2010
Sandra: Roflol
Helene wrote on July 11, 2010
Becasue I dont know how proficient I am at dicing–is there a dicer or cuber that you reccomend??
Lexie wrote on June 2, 2010
Looks deeeeelicious. Just bought a bunch of avo’s … need to run back to the store now to get the rest of the goods ; )
Ashley M. [at] (never home)maker wrote on June 2, 2010
I’m relatively new to raw foods. And I’m in love with this dish. I can’t wait to make it! Thank you <3
Susan wrote on June 2, 2010
Elizabeth: when you start really changing ingredients in a recipe you are going to affect the balance so you will need to proceed slowly with using your spices. Substituting dried coconut and water for fresh young coconut is a huge change. The fresh young coconut has a completely different texture and just does not reconstitute to get the same effect as the fresh coconut. I have tried. That might be one of the reasons yours turned out so spicy. Also, straight chipotle is MUCH stronger than a chipotle spice blend. The actual spice level of the original recipe is actually quite mild.
Elizabeth wrote on June 1, 2010
Btw- my result anyway was super spicy. I would suggest for someone who likes less spicy/hot to cut the seasoning in half and then add more as desired to taste. Once the mayo is blended with the chopped ingredients the overall effect is less spicy and well balanced. I am enjoying the heat, but I think some people will want less and it will still be delicious. For someone who can not access chipolte I would suggest using a combination of chili powder and paprika.
Elizabeth wrote on June 1, 2010
I just made it! It’s simple, fast prep, and delicious:-)
I did not have any young coconuts on hand so I substituted some shredded organic coconut and added a little water to compensate, and decided to use a combination of chipolte and chili powder for seasoning. I added a little sea salt too- although it is quite flavorful w/ out. Oh yeah and I did not have a sweet onion so i just used a little onion powder. It came out wonderfully. Looks like your pics.
Kimi @ The Nourishing Gourmet wrote on June 1, 2010
This looks and sounds delicious. I bet it would be perfect for a hot day!