Stuffed avocado with pine nuts
This stuffed avocado features a creamy base filled with toasted pine nuts, fresh parsley, and a hint of lemon, creating a delicious and healthy dish. Perfect as a light meal or appetizer, it's simple to prepare and packed with flavour.
Cook time 0 min
Prep time 10 min
Ingredients:
1/4 cup pine nuts1 avocado
1/2 lemon
1 tbsp flaxseed oil
1/4 cup fresh parsley
1 stalk celery
1 garlic clove
This delicious and nutritious stuffed avocado recipe is perfect for anyone looking to enjoy a wholesome meal packed with healthy fats, fiber, and fresh herbs. The combination of creamy avocado, crunchy pine nuts, and aromatic fresh parsley makes for a delightful taste experience.
Instructions:
- Garlic: Peel and finely mince the garlic clove. Set aside.
- Parsley: Rinse the parsley thoroughly, pat dry with a clean kitchen towel. Finely chop and set aside.
- Celery: Rinse, trim the ends, and finely chop the celery. Set aside.
- Lemon: Cut the lemon in half and set one half aside for squeezing.
- In a dry skillet over medium heat, add the pine nuts.
- Stir constantly and toast until they turn a light golden brown and release a nutty aroma, about 3-5 minutes.
- Remove from the heat immediately and transfer to a bowl to cool.
- Cut the avocado in half lengthwise and carefully remove the pit.
- Scoop out some of the flesh to create a larger cavity for stuffing. Place the scooped-out flesh into a mixing bowl and mash lightly with a fork.
- To the bowl with the mashed avocado, add the finely chopped celery, parsley, minced garlic, toasted pine nuts, and flaxseed oil.
- Squeeze in the juice from the half lemon.
- Mix everything thoroughly to combine. Season with salt and pepper to taste, if desired.
- Spoon the filling back into the avocado halves, pressing it in to make sure it's well-packed.
- Place the stuffed avocado halves on a serving plate.
- Optionally, garnish with additional chopped parsley and a drizzle of flaxseed oil if you desire.
Enjoy your stuffed avocado as a satisfying meal on its own or as a side dish. It's a versatile recipe that can enhance any meal with its rich flavors and nutritional benefits. This dish is a testament to the fact that healthy eating can be both simple and delicious.
Stuffed avocado with pine nuts FAQ:
Preparation typically takes about 15-20 minutes. This includes chopping the ingredients, toasting the pine nuts, and assembling the stuffed avocados.
You can substitute pine nuts with other nuts like walnuts, pecans, or sunflower seeds. Adjust the quantity to match your taste preference, as they may have different flavor profiles.
If you have leftovers, store the stuffed avocado in an airtight container in the refrigerator. It's best eaten within 1-2 days for optimal freshness, but the avocado may brown.
A ripe avocado will yield slightly to gentle pressure when squeezed. The skin should be dark green or nearly black, but avoid ones that are overly soft or have large indentations.
This recipe is already vegan as it contains no animal products. The flaxseed oil provides healthy fats while the avocado serves as a creamy base.
Cooking Tips:
- Toast the pine nuts.: For an added layer of flavor and crunch, lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown.
- Choose ripe avocados.: Ensure the avocado is ripe but firm to make it easier to scoop out and stuff.
- Use fresh ingredients.: Opt for fresh parsley and avoid pre-chopped garlic to get the most vibrant flavors in your dish.
- Prepare in advance.: You can prepare the stuffing mixture ahead of time and store it in the fridge. When ready to serve, just halve and pit the avocado, stuff it, and drizzle with flaxseed oil.
- Customize with other herbs.: Feel free to experiment by adding other fresh herbs, like cilantro or mint, to customize the flavor according to your preference.
Nutrition Facts
2 ServingsCalories 350kcal
Protein 5g
Carbohydrates 15g
Fiber 9g
Sugar 2.29g
Fat 33g
More recipes
Turkey and mozzarella spaghetti bake
A hearty turkey and mozzarella spaghetti bake for family dinners.
19 Nov 2025Cauliflower noodle spinach lasagna
A low-carb spinach lasagna with cauliflower noodles and ricotta.
13 Nov 2025Cabbage cucumber salad with onion, olive oil, vinegar, lemon juice, salt and pepper
A refreshing cabbage cucumber salad with a tangy dressing.
14 Dec 2025Cinnamon-buttered multi-grain toast
Enjoy a simple, delicious cinnamon-buttered multi-grain toast.
04 Feb 2026Coriander and mint yoghurt
A refreshing coriander and mint yoghurt perfect for dipping or drizzling.
04 Mar 2026