Looking for an elegant and simple way to serve avocados at your next lunch or gathering? These Extremely simple stuffed avocados will bring an elegance and delightful flavor to any table! These go together so quickly, but have a well rounded and full flavor, sure to impress even the most unadventurous eater! The dressing gets it's wonderful creaminess from avocados and a touch of almond milk. Quick, simple, and amazingly good, your family will ask for these again and again! For the best flavor, use as many local organic ingredients as you can find!! :)
Serves: about 8 (1/2 an avocado per person)
5 ripe avocados
3 Tablespoons almond milk (plain, unsweetened- you can substitute any kind of unsweetened milk)
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked pepper
1/8 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon garlic powder (or 1 clove garlic, very finely minced)
12 large cherry tomatoes
1 stalk celery
2 green onions
1/4 cup finely chopped flat leaf (Italian) Parsley
1. Slice the avocados in half, removing the pits, and scoop gently with a large spoon to remove the halves from the skins, leaving intact. Place two halves into a large bowl, and arrange the other halves on a platter to serve family style, or individually on plates. Set aside.
2. Using a fork, mash the two avocado halves in the bowl, until smooth and creamy. Add in the almond milk, balsamic vinegar, sea salt, freshly cracked pepper, coriander, allspice and garlic. Stir until fully combined.
3. Clean the tomatoes, celery, green onions, and parsley. Cut the tomatoes into about 4 wedges each, and add to the bowl with the dressing. Finely mince the celery and slice the green onion thinly, adding to the bowl. Finely chop the Italian Parsley and add in to the other ingredients, stirring well to fully combine and coat with the avocado dressing.
4. Place a heaping scoop of the dressed salad into each avocado half, mounding up, and dividing evenly among the avocado halves.
5. Serve and fully enjoy!