My in-laws live in Draper, Utah, a city just north of us. Every summer they have Draper Days, an event that lasts for about a week in July and is filled with everything from a children’s parade, to a rodeo, to evening concerts in the park, followed by fireworks. It’s a blast. This past July we went for one of the evening concerts and got food from the food trucks that were there. I got the “Queen’s Avocado” from Amkha Misky, a truck that sells Peruvian food. The Queen’s Avocado is an avocado half stuffed with shredded chicken salad or vegetable salad (I got the vegetable salad), served on a bed of lettuce and pickled onions. It was absolutely delicious. I’ve been wanting to make a version at home ever since and finally had a free moment to do so this week!
These stuffed avocados are super simple to prepare and make a great appetizer, afternoon snack, side dish (use it in place of a salad!), or light meal. You marinate thinly sliced red onion in red wine vingar, then prepare the veggie salad by mixing mayonnaise with some freshly squeezed lime juice and a bit of sea salt and tossing a mixture of cooled, steamed veggies in the dressing. You could use whatever you want! I actually used a frozen vegetable mix of green beans, carrots, corn, and peas, which is what the food truck does, I’m guessing! When you have prepared the pickled onions and veggie salad, you slice avocados in half and fill them with the salad, then top them with the pickled onions.
The pickled onions were the biggest surprise to me when I first tasted this dish. They add texture and color and the sour bite really wakes up the other flavors from the tangy dressing, the vegetables, and the creamy avocado. You seriously need to try this, it’s one of my new favorite things!
Veggie Salad Stuffed Avocados
Makes 4 servings
For the pickled red onions:
1/4 large red onion, thinly sliced
3/4 cup red wine vinegar
For the veggie salad:
1/4 cup mayonnaise (vegan mayo, if you are plant-based!)
1 tablespoon freshly squeezed lime juice
1/8 teaspoon (large pinch) fine grain sea salt
1 cup chopped steamed vegetables, cooled (I used a combination of green beans, carrots, peas, and corn)
2 large ripe avocados
1. Prepare the Pickled Red Onions: Place the onion slices in a wide mouth mason jar or glass bowl. Pour the red wine vinegar over the slices and press the slices down so they become submerged. Cover the jar or bowl and let the onions sit for at least one hour.*
2. Prepare the Vegetable Filling: Mix the mayonnaise, lime juice, sea salt, black pepper, and cayenne pepper together in a small bowl. Add the chopped, steamed vegetables and mix everything together.
3. Make the stuffed avocados: Cut the avocados in half and remove the pits. You can peel them, or leave them unpeeled! Evenly fill the avocado with the vegetable filling. Top with pickled red onions and serve.
*Recipe Notes: The onions can also be prepared in advance. Once the onions have been prepared, move the move the container to the refrigerator and let them sit for at least one day. The pickled onions will last in the refrigerator for several weeks.