There is nothing I love more than sitting down to a hot lunch! I’m not a cold sandwich kind of person, so I usually heat up leftovers or prepare a stir fry or Asian rice bowl just for myself. But when the weather heats up and eating lighter is a more desirable way to lunch, there are plenty of healthy options to whip up for those of us who prefer something a bit more complex than a peanut butter sandwich!
I could eat avocados all day long, and I know I’m not alone in my affection for the multiuse superfood! For a unique way to get your avocado fix, try stuffing them! Avocado shells are the perfect vessel to create a healthy lunch or appetizer, and they make a lovely presentation as well. It’s also a great way to control your portions and carbs. Stuffing avocados is so versatile—you can literally fill them with anything you’d like! You can make mini BLT-cados, stuff them with caprese salad, chicken or tuna salad, quinoa and beans, shrimp ceviche or even taco fixin’s. Here’s one of my favorite ways to make stuffed avocados for a light yet super elegant lunch that is perfect for the summer, or really anytime at all!
Crab Salad Stuffed Avocados
(makes two stuffed avocados)
- 1 pound crabmeat, picked over for shells
- 2 plum tomatoes, diced
- 2 avocados, diced, reserve empty shells
- ½ red onion, finely chopped
- handful fresh parsley, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- salt and pepper, to taste
Toss all salad ingredients together in a bowl, mixing gently to incorporate everything. Add a touch more vinegar if necessary. Season with salt and pepper.
Gently fill empty avocado shells with salad mixture, filling all the way but not overflowing. Sprinkle more chopped parsley on top if desired.