Stuffed Avocado Salad
Recipe type: Entree Salad
Prep time: 
Total time: 
Serves: 2
This stuffed avocado salad was inspired by a trip to the Grizzly Cafe in Wrightwood, California. The salad is addictive because of the combination of the creaminess of the avocado paired with the crisp and fresh salad vegetables. It's sure to become one of your favorites. Total Cost of Recipe = $3.00 or $1.50 per serving.
  • 1 medium avocado, cut in half, peeled and with seed removed ($0.50)
  • 3 cups lettuce of your choice. (Baby greens, chopped romaine, or your favorite combination) ($0.75)
  • ½ medium cucumber, quartered and chopped ($0.25)
  • ½ cup juilienned, or shredded, carrots ($0.20)
  • 2 green onions, sliced (use white and green parts of onions) ($0.25)
  • 4 radishes, cut in half and thinly sliced ($0.10)
  • 1 tomato, cut into eighths from top to bottom ($0.25)
  • 1 cup of tuna or chicken salad (I used Patty Cake's Tuna Rice Salad.) ($0.70)
  1. Arrange ½ cup of lettuce on the bottom of two deep plates or in a large, shallow, bowls
  2. Place ½ of an avocado in the center of each plate or bowl.
  3. Arrange remaining 1 cup of lettuce, ½ of the chopped cucumber, ½ of the green onions, and ¼ cup of julienned, or shredded, carrots around the outside of the avocado.
  4. Fill avocado with ½ cup of chicken or tuna salad.
  5. Arrange ½ of the radishes and 4 tomato wedges around the avocado.
  6. Sprinkle the top of the tuna or chicken salad stuffed avocado with chile and lemon seasoning or paprika.
  7. Serve with your favorite dressing. We really enjoy using a raspberry vinaigrette on ours.
Recipe by Patty Cake's Pantry at