For all of these recipes, use a super-ripe avocado and a big spoon.
You might want to chop things a little smaller than we did for some of these photos. Before you pile on any toppings, take a small scoop out of the middle of your avocado (bonus: eat that extra avocado immediately), then maybe even cross-hatch the flesh of the avocado with a paring knife. This will make the snacks easier to eat.
All recipes by Rebekah Peppler
1. Coconut Oil + Shredded Coconut + Macadamia Nuts + Mango
Coat avocado halves with a little bit of coconut oil. Grill avocado halves, flesh side down, until charred, about 2 minutes. In a medium mixing bowl, combine 2 tablespoons unsweetened shredded coconut, 2 tablespoons chopped macadamia nuts, and 1 cup coarsely chopped mango. Drizzle an additional teaspoon of coconut oil on each grilled half, then spoon the coconut-mango mixture on top.
2. Tequila + Grapefruit + Jicama + Sugar
In a medium mixing bowl, combine 1 tablespoon tequila, zest and segmented flesh of 1 large grapefruit, 1 medium jicama* (peeled and thinly sliced), and a pinch of sugar. Toss everything together, and spoon over the avocado halves to serve.
*sub daikon or regular radish for jicama if you can’t find it.
3. Tuna Salad + Cheddar + Chives
Drain one 5-ounce can of tuna and in a medium mixing bowl, combine tuna, 1 stalk minced celery, 1 tablespoon mayonnaise, and salt and pepper. Spread over halved avocados and sprinkle with 2 ounces shredded cheddar. Broil until the cheddar is melted and starting to brown, about 1 minute. Sprinkle with chives and serve.
4. Black Beans + Queso Fresco + Scallion + Corn
In a medium mixing bowl, combine 3/4 cup black beans, 2 ounces thinly sliced queso fresco, 4 sliced scallions, and 1/2 cup corn kernels. Season with salt and pepper, and divide the mixture between the two avocado halves.
5. Egg + Za’atar + Toast
Put avocado halves, flesh side up, in a large baking dish. Crack an egg in each avocado half and sprinkle with 1 teaspoon za’atar, sea salt and pepper. Bake in a 350°F oven until the egg whites are set but the yolk is runny, about 10 minutes. Toast 1-2 slices of bread, then cut it in strips, serve, and dip toast soldiers into the runny yolk.
6. Iceberg Lettuce + Bacon + Blue Cheese Dressing
Cook 4 slices of bacon until crispy, then crumble it into large pieces. Coarsely chop 4 large leaves iceberg lettuce and toss with chopped bacon and 2 tablespoons blue cheese dressing. Spoon on top of halved avocados and serve.
7. Radish + Feta + Mint + Peas + Lime
Thinly slice 4 small radishes into rounds. In a medium mixing bowl,, toss sliced radish with 1 ounce crumbled feta, 4 thinly sliced mint leaves, 1/4 cup peas, and the juice of 1 lime. Season with salt and pepper and serve on top of avocado halves.
8. Cilantro + Parsley + Chives + Sour Cream + Tortilla Chips
Scoop out about half of the flesh from the halved avocados. In a medium mixing bowl, mash the scooped-out avocado flesh with 1 tablespoon each chopped cilantro, parsley and chives, 1/2 cup sour cream, salt and pepper. Spoon back into the avocado shells and serve with a handful of tortilla chips, for dipping.
9. Lump Crabmeat + Chives + Olive Oil + Lemon
In a medium mixing bowl, toss together one 6-ounce can lump crab meat, 1 tablespoon minced chives , 1 tablespoon olive oil, and the juice and zest of 1 lemon. Season with salt and pepper, and divide the crab salad between the two avocado halves.
10. Soy Sauce + Rice Vinegar + Brown Rice + Sesame Seeds
In a medium mixing bowl, whisk together 1 teaspoon soy sauce and 1 teaspoon rice vinegar. Add 1 cup cooked brown rice and mix to coat the rice with the sauce. Divide between the avocado halves, and sprinkle with 1 tablespoon sesame seeds.
11. Mango + Cilantro + Cayenne + Peanuts
In a medium mixing bowl, combine 1 small, thinly sliced mango, 1 tablespoon roughly chopped cilantro, and 1/2 teaspoon cayenne pepper. Spoon over halved avocados and sprinkle with 1 tablespoon peanuts and a pinch of salt.
12. Quinoa + Edamame + Parsley + Sea Salt
In a medium mixing bowl, toss together 1 cup cooked quinoa, 1/2 cup shelled edamame, and 2 tablespoons chopped parsley. Spoon over avocado halves; drizzle with olive oil and sprinkle with sea salt.
13. Tomato + Mozzarella + Basil + Balsamic
Coarsely chop 1 large beefsteak tomato and 4 ounces fresh mozzarella. In a medium mixing bowl, toss together tomato, mozzarella, 6 roughly torn basil leaves, salt, pepper, and a drizzle of olive oil. Spoon the mixture on the avocado halves, and drizzle with 2 tablespoons balsamic vinegar.
14. Hard-Boiled Egg + Dijon Mustard + Celery + Parsley
In a medium mixing bowl, combine 2 roughly chopped hard-boiled eggs, 2 teaspoons Dijon mustard, 1 stalk minced celery, and 2 tablespoons roughly chopped parsley leaves. Season with salt and pepper, and divide between the avocado halves.
15. Carrot + Cumin + Lemon + Pistachios
Shave 1 medium carrot with a vegetable peeler into long strips. In a medium bowl whisk together 1/2 teaspoon ground cumin, juice and zest of 1 lemon, and 2 tablespoons olive oil. Add the shaved carrot, season with salt and pepper, toss to coat, and divide the shaved carrot between the halved avocados. Sprinkle with 1 tablespoon chopped pistachios.
16. Orange + Fish Sauce + Lime + Scallion + Peanuts
In a medium mixing bowl, combine the segments of 1 large orange, 1 teaspoon fish sauce, the juice of 1 lime, 2 sliced scallions, and 2 tablespoons peanuts. Toss everything together, and spoon over the avocado halves to serve.
17. Cucumber + Sun-Dried Tomato + Olives
Chop half a medium English cucumber into rough 1/4-inch pieces. In a medium mixing bowl, combine chopped cucumber, 3 tablespoons roughly chopped sun-dried tomatoes, and 3 tablespoons roughly chopped kalamata olives. Divide between the avocado halves.
All recipes by Rebekah Peppler.