California Avocado season has ended.

Summer Stuffed Avocados

Total time:

15 min

Prep time:


Cook time:

15 min

Summer Stuffed Avocados


2013 All American Recipe Contest - Healthy Summer Recipe Category Grand Prize Winner!

Corn and Blueberry salad mixed with a Mango dressing and served in an Avocado, makes for a wonderful Summer lunch or snack. The combination of flavors is delightful and refreshing.


Serves: 4

As needed 2 Avocados
As needed 1 cup Corn, cooked and removed from cob
As needed 1 cup fresh blueberries
As needed 1 jalapeno, diced fine
As needed 1 small Mango, diced
As needed 3 Green Onions, sliced
As needed 1 Lime
As needed 1 Lemon
As needed 1 tbsp fresh cilantro chopped
As needed 1 tbsp honey
As needed 1/4 tsp salt

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Boil water in a pot and cook corn. Once cooked, remove corn from water and let cool. Remove corn from cob. In a medium bowl, put corn, blueberries and jalapeno. Set aside. Put the Mango and Onions into a hand blender. Squeeze in the juice from the lime and the lemon. Add Cilantro, honey and salt and puree until smooth. Pour dressing over corn and blueberry mixture and toss together. Cut avocados in half and remove pit. Scoop out a little extra avocado to make a deeper, wider hole. Evenly scoop corn and blueberry mixture into avocado and serve. Delicious!!

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Michele W.


(2 Ratings)