Stuffed Avocado Salad


by Rebecca Oct 17th, 2010 // Appetizers, Recipes, Sides, Veggie Friendly

Stuffed Avocado Salad

Stuffed Avocado Salad

Oh how I ruined this dish for my husband but I secretly loved how it turned out. My husband H-A-T-E-S cilantro. It can’t be the first time I’ve mentioned this fact, but it is the first time we’ve mistakenly included it in a recipe.

Stuffed Avocado Salad

Although this salad is practically begging for cilantro, my kid and I intended to use flat leaf parsley instead. The universe had other plans.

Stuffed Avocado Salad

In my defense, they do look quite a bit alike and our market insists upon stacking them right next to one another. But, alas, my Superman cripples at the sight of cilantro-kryptonite and he was sure this salad was going to be a problem. I insisted he was wrong. Turns out he was right. Now we have quite a bit of salad to work our way through without him. Not that I mind so much since it is excellent! Now for the recipe…

Stuffed Avocado Salad

Prep Time: 15 mins

2 ears of roasted corn
1 15oz can of black beans
1 tablespoon fresh cilantro, chopped
1 cup radishes, diced
1/4 cup red onion, finely chopped
1/2 fresh jalapeno, finely chopped
juice of 1/2 small lemon or lime
1 to 2 tablespoons olive oil
3 avocados, halved + peeled
salt and fresh ground pepper

Drain and rinse black beans and let them sit while you are assembling the rest of the ingredients. (It’s best if they are not soaking wet.) Remove the corn from the cob and transfer to a large bowl. Add cilantro, radishes, onion and jalapeno. Toss together and add well drained black beans. Drizzle with lemon or lime juice and 1 tablespoon of olive oil and combine. Add salt and pepper. Taste to see if it needs more oil. Add more as needed. Assemble avocado halves on a platter and spoon corn and bean salad into avocados. Sprinkle leftover salad around the platter and serve. Serves 6.

Stuffed Avocado Salad

Here’s my Prudent [Kitchen] advice for the day: Don’t confuse cilantro with flat leaf parsley.

Don’t forget to share your advice right here in the comments for another chance to win your own copy of Prudent Advice.

You can enter more than once by commenting on each post through 10/22! Please be creative and give different advice each time!


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16 Comments on “Stuffed Avocado Salad”

  1. 1.) Jill
    October 17th, 2010

    my prudent kitchen advice is ~ Leftovers make the very best meals, so invest in good tupperware!

  2. 2.) Mariko
    October 17th, 2010

    Sometimes I put cilantro in, even though i know he hates it. WHY??? It's so good.

  3. 3.) Mariela
    October 17th, 2010

    Never leave caution to the wind in the kitchen ! 

  4. 4.) @bartcoleman
    October 17th, 2010

    I wish there was an 'unlike' button for anything with cilantro. (aka Satan's leaf)

  5. 5.) Lor-AllThatSplatters
    October 17th, 2010

    Your sous chef is quite the cutie! I knew when I saw this on FG I would have to make this. Bookmarked! Great photos!

  6. 6.) alyssia
    October 17th, 2010

    i'm with your husband – just can't do cilantro – ICK…and i can detect even the slightest bit. BUT, those avacados look delish with the black beans!

  7. 7.) Mee
    October 17th, 2010

    Rub a squirt of hand soap and some salt together in your hands to remove onion and garlic odors. If you use a nice scented soap and close your eyes it's like getting a spa treatment! Okay, not really. (Don't include me in the book giveaway, I'm planning to pick one up at a signing but this kitchen advice thing is too much fun not to participate.)

  8. 8.) sherrye
    October 17th, 2010

    As soon as my screen revealed that first speck of green leaf I knew you were in husband trouble! I LOVE CILANTRO,avocado and everything in this dish. It may be too late but it would probably make a good chunky dip so it could have a new look.

  9. 9.) Charlene
    October 17th, 2010

    I love this kind of salad when the tomatoes are fresh. To the above ingredients add 2 cups of chopped tomatoes. You can dice the avocado into the mix. Since I live in MN, rarely are the avocado's and tomatoes ripe at the same time! We use it as an excellent summer snack with tortilla chips. Or a topper for Mexican dishes. I love the lime ones or even a whole wheat tortilla. I have found that cilantro is a love/hate herb–some people love it, some really hate it. I love it, and the recipe would not have the same flavor with flat leaf parsley.

  10. 10.) Jacinda
    October 17th, 2010

    This recipe begs for cilantro. It was just meant to be. Gus will eat cilantro?? That is impressive! Clare will not touch any leaf.

  11. 11.) Bridgit
    October 18th, 2010

    Advice: On occasion, allow your husband into the kitchen and put him to work. Cooking together is a great way to spend time together.

  12. 12.) Bianca
    October 18th, 2010

    I agree, cilantro would be so good in this!!

  13. 13.) Misty sedehi
    October 20th, 2010

    Advice: make one dinner a week 'kids choice', help them plan the meal, shop for it and have them help prepare it.

  14. 14.) Ashley
    October 22nd, 2010

    advice: Plan your meals ahead so you know what is coming up and you can buy everything in one grocery store visit per week. Also, make one night a week new recipe night.
    My husbands family does "birthday week" and every night the week of your birthday the birthday girl or guy gets to choose the meals. It's fun and tasty and really makes your birthday special.

  15. [...] of fresh, creamy avocados. For tonight’s swell supper we are using our fresh finds and making Stuffed Avocado Salad, Broccoli & Cheddar Quesadilla, with Mini Strawberry Pies for [...]

  16. 16.) John Edwards
    April 9th, 2013

    Just a quick hello and also to thank you for talking about your ideas about this page.

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