BLT Stuffed Avocados

I’ll spare you the usual “my life is so busy, I don’t have time to blog”, excuse and just get straight to the point here with these delicious little appetizers.

I catered a fancy party for my favorite clients up in Marblehead a few weeks ago with a seaside menu that included things like lobster rolls, deviled potatoes, pineapple tofu skewers and of course, cheesecake. It also included a new, AWESOME creation, in the form of these over-stuffed avocados, filled with coconut bacon, tomato, lettuce and bread cubes. They were definitely the hit of the party, and for sure, the most aesthetically pleasing. They are SUPER simple to throw together and really, you can stuff them however you want, with whatever you want. I was feeding close to 30 people, so my exact measurements are obviously, quite large. As in, I used 14 avocados and almost two loaves of bread for them. SO if you’re just serving them for a small group, I would go ahead and just use enough avocados to serve each person one half, and then adjust stuffing add-ins accordingly. 

4 avocados, halved and pit removed, and about 2 tbsp of inner flesh removed (just scoop out a little bit around where the pit was)

1/2 loaf whole wheat baguette, cubed 

2 cups halved grape/cherry tomatoes

1 1/2 cups shredded lettuce

1 cup coconut bacon (I love this recipe)

1/3-1/2 cup thinly sliced red onion

Garlic cashew dressing for topping (1 cup raw cashews, soaked; blended with juice of one lemon and one clove of garlic, salt and pepper, and water to desired consistency-or any store bought version you like!)

  • Scoop out avocados and lay face up
  • Lightly toss bread cubes with olive oil, salt and pepper and toast at 350 degrees on a baking sheet for 10-15 minutes
  • Once toasted, toss bread cubes, tomatoes, lettuce, coconut bacon and red onion together
  • Spoon into avocado halves and drizzle with garlic dressing-serve at room temperature

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Lisa is the founder of The Vegan Pact and a raw vegan personal chef.

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