Pico De Gallo Stuffed Avocados
Pico De Gallo Stuffed Avocados are a delicious, creamy and spicy appetizer recipe. This healthy Mexican-inspired recipe is incredibly easy, only calling for Pico De Gallo and avocados. The perfect ingredient pairing.
When it comes to Cinco de Mayo appetizers and snacks many revolve around tortilla chips. Now, I’m not complaining if those chips are dipping in my ultra creamy guacamole recipe. But I think we can all agree that tortilla chips, whether they’re corn or cassava tortilla chips, are not your healthiest snack option. And they’re so easy to fill up on.
So let me introduce you to a healthier option. One that’s creamy, loaded with healthy fats (that will keep you full) and an amazing kick of flavor and spice – Pico de Gallo Stuffed Avocados. And oh, boy are you gonna love them.
You may have seen my Tuna Stuffed Avocados or my Taco Stuffed Zucchini Boat recipes. Clearly I have a thing for stuffing veggies with flavorful goodness. But I’ve been on a Mexican kick in anticipation for Cinco de Mayo and thought, let’s stuff my tasty pico de gallo recipe into one of my all time favorite ingredients – avocados.
Health Benefits of Avocados
If you saw my recent post on 8 Anti-Inflammatory Foods I Eat Every Week you’ll know why I prize avocados so much. Avocados are an amazing source of nutrients and healthy fats. The monounsaturated fatty acid found in avocados has been shown to reduce inflammation and have beneficial effects on cancer cells.
Avocados are also full of soluble fiber, which is necessary for our bodies to function. This fiber nourishes the good bacteria in your gut. And you know I’m all about gut health.
How to Make Pico de Gallo Stuffed Avocados
The wonderful thing about this recipe is how incredibly easy to make. There’s just two main ingredients:
Pico de Gallo: You can buy pico de gallo at the supermarket but trust me, it will never taste as fresh and flavorful as homemade. I definitely recommend taking the extra 10 minutes to make it fresh at home.
Avocados: Look for avocados that are ripe but firm. Extra large Haas avocados are great for this recipe as they’ll have a bigger seed, which means a bigger hole to stuff the pico de gallo.
After you’ve made the pico de gallo it’s as simple as stuffing a few tablespoons onto each avocado. Pro tip: squeeze some lime juice on the top of the avocado and use your finger to ensure it’s fully coated. This will help to prevent any browning if you set them out as appetizers.
If you plan to eat them immediately, you can fully peel the avocados before adding the pico de gallo. Then serve and enjoy!
More Healthy Mexican Recipes You’ll Love
- Carne Asada Fries
- Grilled Fish Tacos with Citrus Carrot Slaw
- Shrimp Tacos with Cilantro Lime Bacon Slaw
- Pulled Pork Street Tacos
- Mango Margarita
Pico De Gallo Stuffed Avocados
Pico de Gallo
- 2 Roma tomatoes, deseeded and diced
- 1/3 cup white onion, finely diced
- 1/2 bunch cilantro, finely chopped
- 1/2 serrano pepper, finely chopped
- 1/2 lime, juiced
- 1/4 tsp salt
- 2 avocados, halved and deseeded
- Prepare all the ingredients for the pico de gallo. Combine ingredients in a bowl and thoroughly mix until combined.
- Cut the avocados in half and take out the seed. Spoon the pico de gallo into the middle of the avocado. Serve and enjoy!
- If you happen to have leftover pico de gallo, you can combine it with yogurt to make my creamy pico de gallo recipe.
- 1 serving is half an avocado
- This recipe yields about 1 1/2 cups of pico de gallo salsa