TOMATO SALAD-STUFFED AVOCADOS
My husband requests this every year for his birthday. It's so pretty and looks like you fussed. You'll be the only one who knows how simple it is to make. -Charmie Fisher, Fontana, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Spoon into avocado halves. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 265mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 7g fiber), Protein 6g protein.
AVOCADO-STUFFED CHERRY TOMATOES
Wow your guests with these delicious avocado-stuffed cherry tomato appetizers! Have them ready in just 20 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 36
Number Of Ingredients 8
Steps:
- Cut top off each cherry tomato. Scoop out tomatoes with melon baller, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomatoes stand upright.
- In blender, place remaining ingredients except cilantro. Cover; blend until smooth. Carefully spoon 1 teaspoon avocado mixture into each tomato. Garnish with cilantro.
Nutrition Facts : Calories 10, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 35 mg, Sugar 0 g, TransFat 0 g
TOMATO-STUFFED AVOCADOS
Karol Chandler-Ezell of Nacogdoches, Texas begins her meal with the very attractive and tasty Tomato Stuffed Avocados. They are packed with chopped tomatoes, onions and lots of basil flavor.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, gently toss the tomatoes, onion, basil, salt and pepper. Spoon into avocado halves; drizzle with lime juice.
Nutrition Facts :
CHERRY TOMATOES STUFFED WITH AVOCADO
Steps:
- Cut thin slices from the tops of the cherry tomatoes. With a small melon ball cutter, scoop out and discard the seeds and pulp. Sprinkle the insides of the shells lightly with sugar and salt and invert the shells on paper towels to drain for at least 30 minutes.
- In a bowl, mash avocados with sour cream, parsley, lime juice, lemon juice, chives, 1/4 tsp. salt, hot pepper sauce, and 1/4 tsp sugar.
- Using a small knife, fill the tomato shells with avocado mixture. Arrange the tomatoes on a serving dish and serve them chilled.
AVOCADO STUFFED CHERRY TOMATOES
Mmmm, do you love avocado as much as I do? This is a nice veggie hors d'oeuvre, or you can add a sprinkling of bacon. I've made it with Havarti cheese as well as Swiss. Number of servings depends on people's appetites.
Provided by echo echo
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove the tops from the tomatoes.
- Scoop out and discard the seeds.
- Drain cut-side down on paper towels.
- In a small bowl beat together the avocado through seasoned salt until smooth.
- Stuff the avocado mixture into the tomatoes.
- Serve sprinkled w/ bacon bits.
STUFFED AVOCADO WITH CILANTRO MAYONNAISE
Provided by Food Network
Time 20m
Number Of Ingredients 9
Steps:
- Dice the avocado pulp. Combine the pulp with the tomatoes, onion, and olives and mix well. Fill the avocado shells with the avocado mixture. Prepare the cilantro mayonnaise, combining all ingredients and mixing well. Dollop the cilantro mayonnaise on top of each stuffed avocado half.
AVOCADO PESTO-STUFFED TOMATOES
Make and share this Avocado Pesto-Stuffed Tomatoes recipe from Food.com.
Provided by Lakerdog2
Categories Low Protein
Time 25m
Yield 30 tomatoes, 30 serving(s)
Number Of Ingredients 6
Steps:
- Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.) With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.
- Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.
- Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers.
Nutrition Facts : Calories 15.8, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.1, Sodium 6.8, Carbohydrate 1.2, Fiber 0.6, Sugar 0.5, Protein 0.4
AVOCADO STUFFED YAMS
This is a simple and filling recipe. The cool and spicy avocado topping is a pleasant contrast to the hot sweet yams.
Provided by Lynn Mott
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.
- Bake yams for 40 minutes, or until tender, turning occasionally. Set aside.
- In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
- Cut yams in half lengthwise, and fluff the centers with a fork. Top with the avocado stuffing. Season with salt and pepper, and top with shredded Cheddar cheese.
Nutrition Facts : Calories 703.1 calories, Carbohydrate 75.8 g, Cholesterol 36.2 mg, Fat 40.2 g, Fiber 17 g, Protein 14.7 g, SaturatedFat 11.4 g, Sodium 246.3 mg, Sugar 3.6 g
AVOCADO HALVES STUFFED WITH TOMATO AND FETA
Halved avocados are the base for many quick meals like this Mediterranean one.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 halves
Number Of Ingredients 7
Steps:
- Halve avocado lengthwise, and remove the pit. Top each half with tomato and feta. Drizzle with lemon juice, and garnish with chives and pumpkin seeds. Season with salt and pepper, and serve.
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