Avocado Stuffed Tomatoes
Submitted by DavidRapoza
Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minHollow out a ripe tomato, pack it with spiced mashed avocado, and you’ve got yourself a snack that looks like you tried way harder than you did.
The filling is simple: creamy avocado spiked with lemon juice, chili powder, and a pinch of coriander, then mixed with crunchy celery and fresh parsley.
A handful of alfalfa sprouts adds a grassy crunch that plays off the rich avocado.
These make a killer appetizer before a Mexican feast, but they’re just as good as a light lunch or afternoon snack.
Pro Tips
- Choose firm, ripe tomatoes that will hold their shape when hollowed out. Beefsteak tomatoes work great.
- Save the scooped-out tomato insides for salsa, soup, or sauce. Don’t toss them.
- Serve immediately after stuffing so the avocado stays vibrant green and the tomato shells stay crisp.
Ingredients
Directions
Cut tops off tomatoes and scoop out insides.
Save insides for another dish.
Mash avocado and mix with the rest of the ingredients.
Stuff into the tomato shells.
Particularly good as an appetizer to a Mexican meal.
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