Stuffed Avocados with Chipotle Mayo

by Susan on May 25, 2010

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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{ 18 comments… read them below or add one }

Marly May 25, 2010 at 7:10 am

Love your site! This recipe looks so delicious. I need some variety because I’m trying to eat raw for breakfast and lunch (regular dinner with my family) and growing a little tired of salads. This is perfect. Thanks! Oh, and the chipolte mayo with sweet potato “fries” look awesome too!

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Lauren May 25, 2010 at 7:43 am

This could not be anymore “me”! Love this recipe, I have got to make it! Thanks!

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Nikki @ yummy raw kitchen May 25, 2010 at 7:59 am

Avo & creamy chipotle = super delicious yummy dream meal for Nikki :). You’re so creative.

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Diana @ frontyardfoodie May 25, 2010 at 8:45 am

I couldn’t love the heat more! It got up to 98.8° here in KC, MO yesterday.

Although yummy fresh and light food is really a great way to eat during the heat. I made a smoothie yesterday from simply a bunch of strawberries from my garden a couple bananas and water! So refreshing!

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Dot D. May 25, 2010 at 11:40 am

This is the 3rd or 4th time I’ve seen Chipotle in a recipe. What is it? Also, one of your other recipes called for Smoked Paprika….what is that and where are these found?

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Roxanne May 25, 2010 at 8:20 pm

Perfect,perfect,perfect to bring to a potluck! Today, I found a wonderful set of vintage Lefton dessert plates with matching teacups. It was a great thrift store find and I thought of your upcoming Dessert Cookbook when I purchased them. Those little plates, with purple violets, can’t wait to be decorated with a creation from your first Cookbook!! Thank you!!

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Kyle Weber May 27, 2010 at 10:54 am

This looks delicious… and I love avocados!

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Kimi @ The Nourishing Gourmet June 1, 2010 at 2:05 pm

This looks and sounds delicious. I bet it would be perfect for a hot day!

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Elizabeth June 1, 2010 at 11:23 pm

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.

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Elizabeth June 1, 2010 at 11:41 pm

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.

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Susan June 2, 2010 at 7:31 am

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.

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Ashley M. [at] (never home)maker June 2, 2010 at 2:51 pm

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

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Lexie June 2, 2010 at 11:20 pm

Looks deeeeelicious. Just bought a bunch of avo’s … need to run back to the store now to get the rest of the goods ; )

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Helene July 11, 2010 at 1:13 am

Becasue I dont know how proficient I am at dicing–is there a dicer or cuber that you reccomend??

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Sandra E July 30, 2010 at 5:38 pm

Jesus Christ I’m really starting to get hungry here… it’s the avocado :)

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Susan July 30, 2010 at 5:49 pm

Sandra: Roflol

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Jamie July 9, 2012 at 12:33 pm

What is a serving size on this? Am I eating a whole or half avocado…please say whole this was so yummy!

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Alexis K. November 11, 2012 at 2:00 pm

I just finished eating this. Made it for lunch for myself and my beau. He’s no where near raw or even vegetarian, but thought they were very good. We added a bit of salt and pepper to the top. Very very good. Mmmmm!

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