A simple summer side-dish or salad, these stuffed avocados are served with all the best flavors of summer. Grilled corn, blueberries, tomatoes, peaches. And a zesty honey-lime-mint-basil vinaigrette. So pretty, the guests at you next party won't be able to talk about anything else.
Ever forget what to eat in the summer? I do.
It's like, the heat of the yellow sun and call of the great outdoors overrides my ability to think of recipes. Suddenly, I can't remember what we ate for dinner all year. And all I want is avocados and blueberries and avocados.
So that's how this little side dish was born. On one particularly hot afternoon, I just pulled all of the things I actually FELT like eating out of the fridge--a whole bundle of goodies from the Friday Farmer's Market--and started dicing and mincing and chopping and stuffing. Until a whole platter of perfectly quick and simple avocado-stuffed salads emerged.
I'll admit to eating two full avocados before deciding I'd had enough. Then saved 2 more for dinner.
Because, who wants to cook when it's hot outside...and there is something this beautiful inside?
Tried this recipe?
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Food Photography Geek-Out Moment
These images were shot with a Canon 5D Mk III paired with a Canon 24-70 f/2.8 --by far, the most I use versatile lens I own. When I think that I once hesitated over the sticker price, it makes me laugh. Because that lens is perfect for everything. From up-close macro shots with my food, to food video and even outdoor lifestyle shots, the 24-70 is the most reliably perfect lens in my arsenal. Worth every penny.
The backdrop is a large sheet of textured aluminum, purchase from Ace Hardware for $20. I schmeared on a bit of Quickcrete with a putty knife, then spray painted white and dribbled some blue paint on top before sealing with a spray-on matte finish. You can watch me create more DIY backdrops here.
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Summer Stuffed Avocados
4 servings | 15 minutes
- 2 avocados, halved
- 1 lemon, freshly squeezed
- 1 cob corn, grilled (I char mine over the flame on my gas stove)
- 1/2 cup blueberries
- 1/2 cup diced watermelon
- 1/2 cup cherries tomatoes, halved
- 1/4 cup finely diced purple onion
- 1 peach, cored and diced
- juice and zest of 2 limes
- 2 Tbsp apple cider vinegar
- 3Tbsp honey
- 2 Tbsp finely chopped mint and/or basil
- salt and pepper to taste
Slice avocados in half, remove the pits. Drizzle with lemon juice.
In a large bowl, toss together corn, blueberries, watermelon, tomatoes, onion, diced peach, lime juice, vinegar and honey. Salt and pepper to taste.
Place avocados on a serving platter or in individual bowls. Top with corn mixture. Serve immediately and enjoy.
Make it a meal. Add 1/2 cup crumbled feta and/or diced grilled chicken for a delicious protein-packed main salad.