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Stuffed Avocados

Full of creaminess and healthy fats, avocados are a wonderful addition to your healthy lifestyle and can be eaten often. And these Stuffed Avocados are a great way to add them to your diet!

top down view of stuffed avocados on serving board.

I love avocados in many ways!

Whether scooped right out of the skin with a sprinkle of salt & pepper, or simply diced or sliced and tossed in with other foods such as salads, soups or nourish bowls.

I also use them as a condiment for burgers and sandwiches, they make a great replacement for mayo.

They are extremely versatile and can be served in many ways. And today we’ll be serving them stuffed, and as you can imagine they taste amazing with a variety of fillings!

But before we get to the recipe, here’s a few avocado facts:

  • You probably already know that avocados are considered a fruit, but did you know they are technically a berrya very large single-seeded berry.
  • Avocados are one of the only fruits to contain a good dose of protein, 4 grams per avocado. In fact, they contain all of the essential 18 amino acids the body needs to run smoothly and rebuild itself.
  • These amazing fruits are a great source of potassium, containing just under 1000 milligrams which is twice as much as a banana!
  • Did you know you can use avocados in place of butter when making baked goods? Simply puree them and use them 1 for 1 (in equal parts) in your baking recipes. This one I’ll have to try, maybe some kind of chocolate loaf or cupcakes!
  • Too ripen avocados, try placing them in a bag with a banana or apple for 1 – 3 days, checking occasionally. The natural ethylene gases released will help ripen your avocado to perfection.

So there you have it, a few tidbits about avocados!

And now without further ado, I hope to inspire you with a few versions of this delicious side (or light meal) for you to consider. There truly are many ways to stuff an avocado!

Gather your ingredients and let’s get to it…

ingredients used to make stuffed avocados.

How To Make Stuffed Avocados

First off (as shown above), we’ll start with a mixed medley of diced fruits and vegetables. I diced up cucumber, bell pepper, red onion, and jalapeno, and combined them with hummus to bind. It’s a cool and refreshing combination with a slight spicy kick. You can also add in a minced garlic or use flavored hummus for variation. To make raw, use this Raw Spouted Hummus!

Secondly, I just updated this Greek Quinoa Salad and had some leftover. I thought it would be a perfect stuffing for avocados and have it pictured here as well (see below).

You may even try stuffing your avocados with:

Let this be a starting point for you. You can add or subtract whatever you wish. You can even double stuff them if you like!

I Hope this inspires something wonderful within! :)

top down view of stuffed avocados on serving board with items surrounding.

I hope you enjoy these stuffed avocados as much as we do! They’re:

  • Quick and easy to make
  • Fun and festive
  • Versatile
  • Healthy
  • & So delicious

There is just something fun about making avocado boats and eating them right out of their own skin!

top down view of stuffed avocados in a shallow bowl with spoon.

If you try this stuffed avocado recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


Stuffed Avocados

Stuffed avocados anyone? Both festive and fun, they make for a great snack, side or light meal. Enjoy the various ways to stuff your avocados!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Total Time: 15 min
  • Yield: Serves 3 – 6 1x
  • Category: Side, Appetizer, Snack
  • Cuisine: American
  • Diet: Vegan


  • 3 avocados, sliced in half and seed removed
  • 1 lemon, juice of
  • 1/3 cucumber, diced
  • 1 bell pepper (any color), cored and diced
  • 1 jalapeno, seeds removed and diced
  • 1/4 red onion or 1 small shallot, diced
  • 1 garlic clove, minced or 1/81/4 teaspoon garlic powder (optional)
  • small handful grape tomatoes, diced (optional)
  • 24 tablespoons hummus, vegan mayo or garlic aioli
  • mineral salt & cracked pepper, to taste


Prepare the ingredients. Once you’ve sliced the avocados and removed the seeds, squeeze or rub a little lemon juice on the flesh to keep the browning at bay.

Place the cucumber, bell pepper, jalapeno, onion, and optional garlic and diced tomatoes in a small/medium mixing bowl, add just enough of the hummus or vegan mayo to bind.

Fill avocados and top with salt, pepper and squeeze of lemon. Adding a little chopped parsley will add even more color!


To make raw, use this Raw Spouted Hummus.

Try adding in some freshly chopped herbs to your mixture. You may consider a little dill, oregano, basil, cilantro, etc.

For versatility, try stuffing your avocados with this Greek Quinoa Salad as shown above. Alternately, you can also use:

Nutrition information is for the use of 3 avocados.

Nutritional values are estimates only. See our full nutrition disclosure here.

Updated: Stuffed Avocados was originally published in May 2018. It has been retested and updated with new photos in July 2020.

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  1. So delicious, they were a big hit with the family!

  2. I would have never have guessed that they are actually berries! And that tip about using them instead of butter when baking is genius. I love the look of the mixed medley of diced fruits and vegetables, it kinda reminds me of a coleslaw. I think I will make these as a snack for the next time I go to a BBQ.


  3. Anonymous says:

    How do you get the seed out of the avacoda without taking out most of the pulp? I love them and eat them plain or with a little honey & cinnamon on toast. I want to try this for variety. Thanks

    1. I don't usually have any trouble taking the seed out unless the avocado is not fully ripened. I have two ways of doing it. I either gently wedge the tip of a knife into the seed at the base of the sliced area and carefully lift the seed up and flipping the avocado over to let the seed fall out. Or sometimes I whack the seed with a sharp knife on the top of the seed so that the knife sticks and gently pull up twisting slightly if needed until the seed releases itself. Hope that helps. You could also google for some video tutorials. Enjoy your avocados!

    2. Colin Kimber says:

      Use a knife hit the seed with the sharp edge of the blade and twist it should come out easily

  4. Anonymous says:

    Your blog is great! Will be trying this soon!

  5. Great idea I'm gonna have to try it's so simple.

  6. Michelle Meyer Weiss says:

    Since my husband doesn't care for jalapenos, I substituted an orange bell pepper. I also used roasted garlic hummus and left out the other garlic. To make it even more colorful, I used several colors of grape/cherry tomatoes. It was fantastic!!!

  7. Anonymous says:

    Simple, easy, and looks amazing. Going to have to try this. Thanks for sharing! :)

  8. Just made this for lunch. It is DELICIOUS!! thanks for the recipe :)

  9. Anonymous says:

    It's the Real Salt brand comparable to the Himalayan salt? HS can be pricey…

    1. Julie | The Simple Veganista says:

      I would say the celtic sea salt is comparable to Himalayan salt. If you can't find either at a reasonable price just use sea salt. I find my himalayan salt for $1.99 but have seen it upwards of $7-8 which I find way too much. Sea salt will be fine until you can source a reasonable priced himalayan or celtic sea salt resource. The reason I use these salts is they contain all the 84 minerals and trace elements that the body needs whereas regular sea salt does not.

  10. Anonymous says:

    All these recipes….but this one I MUST try today! I am drooling over this recipe!

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