Ladies and gents, there’s a new Avocado dish on the scene. If you haven’t met yet, let us introduce to you the Avocado Boat – the greatest excuse to eat half an avocado. And why not eat half an avocado? They’re full of nutty nutrition and health benefits. Loaded with fillings of your choice, do you think they’ll have a win on our beloved avocado toast and homemade guacamole? Hmm, we will have to see. But the best thing about them is that you can simply switch up the fillings to suit a pescatarian, vegetarian or vegan diet. Here, we have collected nine ideas for you to ponder over – three for each diet…
3 Pescatarian Avocado Boats:
Spicy Shrimp & Mango Cherry Salsa Avocado Boat by Rhubarbarians:
This is a great one for all the prawn-lovers out there. Patricia uses a delicious spicy mango cherry salsa but you could use any fruity salsa you like.
- 8 large raw shrimp, peeled and deveined
- 1 Tablespoon ancho chile powder
- ¼ Tablespoon smoked paprika
- ½ Tablespoon garlic salt
- ½ Tablespoon dried oregano
- 2 Tablespoons avocado or olive oil, divided
- 1 large avocado, halved and pitted
- Spicy mango cherry salsa or other fruit salsa for serving
- Chopped fresh cilantro for serving
- Rinse shrimp well and pat dry with a paper towel. Transfer to a medium sized bowl.
- Add the chile powder, smoked paprika, garlic salt, oregano, and 1 Tablespoon of the oil. Toss to coat evenly.
- Heat the remaining 1 Tablespoon oil in a non-stick skillet over medium high heat. Add the shrimp and give a good stir. Saute until opaque and just cooked through, stirring occasionally, about 3-4 minutes. Remove from heat.
- Place 4 shrimp in each "bowl" of an avocado. Drizzle a bit of the remaining cooking liquid over the shrimp.
- Top with salsa and fresh cilantro.
Healthy Salmon Avocado Boats by FitFoodieFinds:
Any pescatarian will love these avo boats. They’re topped with flakey salmon and tons of fresh herbs, which makes them ooze with flavour.
- 2 avocados, halved
- 2 cans Chicken of the Sea® Skinless & Boneless Pink Salmon in EZ-Open Cans
- 2 tablespoon green onion, minced
- 2 tablespoon fresh dill, minced
- 2 tablespoon parsley, minced
- 1 tablespoon minced garlic
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt (or to taste)
- pinch of cayenne pepper
- optional: sriracha, to taste
- First, slice open 2 avocados and remove the pits. Set aside.
- Then, mix together the rest of the ingredients in a medium-size bowl.
- Fill each avocado half with 1/4 of the salmon salad. Top with sriracha and a squeeze of lemon.
Smoked Salmon Egg Stuffed Avocados by Fresh Planet Flavor:
Oo, these look lovely! Smoked Salmon always makes us think of Christmas as it’s eaten by so many on Christmas Day here in the U.K. But these would go down a treat any time of year. They’d make a great brunch even; and they’re so simple to make…
- 4 avocados
- 4oz smoked salmon
- 8 eggs
- Salt
- Black pepper
- Chili flakes
- Fresh dill
- Preheat oven to 425°F.
- Halve the avocados remove the seed. If the hole looks small, scoop out a small bit at a time until it can hold an egg.
- Arrange the avocado halves on a cookie sheet, and line the hollows with strips of smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold.
- Add salt and fresh cracked black pepper on top of the eggs, to taste.
- Gently place the cookie sheet in the oven and bake for about 15-20 minutes.
- Sprinkle chili flakes and fresh dill on top.
- Serve warm.
Next Page: 3 Vegetarian Avocado Boats:
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