Easy Stuffed Avocado Salad
large hard-boiled egg, chopped
tablespoon chopped red pepper
tablespoon chopped cucumber
pitted kalamata olives, chopped
teaspoon Caesar dressing
tablespoon grated Parmesan cheese
Cut the avocado into two halves and remove the pit. Set the two halves on a plate.
In a small mixing bowl, stir together the egg, red pepper, cucumber, olives and Caesar dressing. Stir in the Parmesan and season to taste with salt.
Spoon the salad evenly between the two avocado halves, filling the cavity and mounding it.
- Removing the pit from an avocado can be tricky and dangerous if the knife slips. Keep your fingers safe by reading up on our methods for cutting an avocado like a boss.
- You can change up this salad depending on what you have in your refrigerator. Swap the egg for cooked, crumbled bacon, the red pepper for diced tomato and the cucumber for chopped lettuce for a take on a BLT. Or make a salad from black beans, feta, chopped baby spinach and olives for a Greek twist.
More About This Recipe
- Did you know an avocado is technically a fruit? Food scientists actually categorize it as a berry—a really, really big berry at that. In addition to being delicious on toast, using an avocado as a vessel for salad is a great way to enjoy a balanced lunch. The avocado is full of healthy fats, while the egg in this salad provides protein and the vegetables give you a boost of nutrients.