Stuffed Avocados (Paleo)
PALEO II GLUTEN FREE II DAIRY FREE II NUT FREE II SESAME FREE II NIGHTSHADE FREE II SOY FREE
These filled avocados are so delicious and healthy. Prawns with red onion and sriracha mayo and tuna filled avocado with coriander, lime, spring onion and cucumber.
Really quick to put together and incredibly nourishing. I served them with some olives and a little mixed salad. It was perfect. I hope you love the simplicity of this meal. The flavours work so well with each other.
Mayonnaise
I used a free range egg mayo with extra virgin olive oil. Do not use a low fat variety they are basically a chemical shit storm. If in doubt go for products with fewer ingredients that you can recognise.
Tuna & prawns
Try to source the best quality you can within your budget. I love eating organic wild fish and organic prawns however buy within your means. Healthy is different for everyone so please do the best you can.
Olives
These olives that I used were a pre marinaded variety with lemon and garlic. YES shocking I didn’t marinade them myself ha ha, this is what I call convenient fast food!
Sriracha
Sriracha is a hot and tangy sauce originating from Thailand that is typically eaten with seafood or used as a dipping sauce. Made from a paste of chilli’s, garlic, vinegar, sugar and salt, sriracha gives savoury dishes a kick.
I flipping love this stuff and eat it at most meals. However if your not a spicy person and have a more delicate palette then use a tsp of good quality ketchup like this one from Mr organic and a squeeze of lemon instead.
Ingredients
Avocados
Avocados contain high levels of healthy, beneficial fats, which can help a person feel fuller between meals. Eating fat slows the breakdown of carbohydrates, which helps keep blood sugar levels stable.
The combination of fish, prawns, avocado and olives are a nutrient powerhouse, lots of omegas and essential fatty acids from this recipe.
Makes 2 portions- 15 mins prep time
Step by Step
Recipe
2 small avocados
Prawn mixture
100 g prawns
5 g sriracha
20 g mayonnaise
1 tsp lentil sprouts
Tuna mixture
1 x 165 g tin tuna drained
30 g mayonnaise
1/4 lime juice
5 g chopped coriander
1 spring onion chopped
30 g of cucumber Finely chopped without seeds
cracked black pepper
Method
Hold the avocado in one hand and use a sharp knife to cut it in half around the stone. Twist one half to release it from the stone and place it on a chopping board. Hit the stone with a large sharp knife, then twist the blade — the stone should come out of the avocado when you pull the knife away.
In a bowl mix the tuna with the mayo, lime juice, coriander, spring onion and cucumber.
In another bowl mix the prawns with the sriracha, mayo and red onion.
Fill each half of the avocado with some of each filling.
I served my avocado with olives and a shredded salad nestled in a cos lettuce leaf.
Variations
I love how versatile this recipe is, feel free to use tinned salmon or tiger prawns instead. You could even go one step further and fill the avocados with left over chilli and top with a salsa and cheese.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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