Summer Stuffed Avocados

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Total Time: 15 min

Cook Time:

2013 All American Recipe Contest – Healthy Summer Recipe Category Grand Prize Winner!

Corn and Blueberry salad mixed with a Mango dressing and served in an Avocado, makes for a wonderful Summer lunch or snack. The combination of flavors is delightful and refreshing.

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Serves: 4

2 Avocados 1 cup Corn, cooked and removed from cob 1 cup fresh blueberries 1 jalapeno, diced fine 1 small Mango, diced 3 Green Onions, sliced 1 Lime 1 Lemon 1 Tbsp. fresh cilantro chopped 1 Tbsp. honey 1/4 tsp. salt

Boil water in a pot and cook corn. Once cooked, remove corn from water and let cool. Remove corn from cob. In a medium bowl, put corn, blueberries and jalapeno. Set aside. Put the Mango and Onions into a hand blender. Squeeze in the juice from the lime and the lemon. Add Cilantro, honey and salt and puree until smooth. Pour dressing over corn and blueberry mixture and toss together. Cut avocados in half and remove pit. Scoop out a little extra avocado to make a deeper, wider hole. Evenly scoop corn and blueberry mixture into avocado and serve. Delicious!!

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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