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Introduction
Avocado boats have their roots in Mexican cuisine, where the versatile avocado has played a central role for centuries. Embraced for its creamy texture and healthy fats, the avocado was a cherished food among ancient civilizations like the Aztecs and Mayans. This dish celebrates the humble avocado by transforming its natural vessel into a culinary canvas for an array of flavorful toppings. Whether enjoyed as a light meal or a flavorful appetizer, avocado boats offer a delightful fusion of flavors and a delightful way to incorporate this nutritious superfood into your diet.
Ingredients
• 4 ripe avocados
• 1 cup diced tomatoes
• 1/2 cup finely chopped red onion
• 1/4 cup freshly chopped cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked and shredded chicken (optional)
• 1/2 cup crumbled feta cheese (optional)
• 2 tablespoons extra-virgin olive oil for drizzling
Step 1:
Cut the avocados in half lengthwise and remove the pits. Scoop out the flesh from the avocado halves, leaving a thin layer of avocado flesh attached to the skin to create a sturdy boat shape. Place the avocado boats on a serving plate or platter.
Step 2:
In a mixing bowl, combine the diced tomatoes, chopped red onion, cilantro, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Mix well.
Step 3:
If using, stir in the shredded chicken and crumbled feta cheese into the salsa mixture.
Step 4:
Spoon the salsa mixture evenly into the avocado boats, filling them generously.
Step 5:
Drizzle the extra-virgin olive oil over the filled avocado boats.
Q: Can I make the avocado boats ahead of time?
A: It's best to prepare the salsa mixture ahead of time and assemble the avocado boats just before serving to prevent the avocado from browning and becoming mushy.
Q: How do I choose ripe avocados?
A: Look for avocados that yield slightly to gentle pressure but are not overly soft or mushy. They should have a deep, rich color and feel heavy for their size.
Q: Can I use store-bought salsa instead of making it from scratch?
A: While you can use store-bought salsa for convenience, making the salsa from scratch with fresh ingredients will provide a superior flavor and texture.
• Use perfectly ripe avocados for the best flavor and texture.
• Cherry or grape tomatoes can be substituted for diced tomatoes.
• Red wine vinegar can be used instead of lime juice for a different flavor profile.
• For a vegetarian option, omit the chicken and increase the amount of feta cheese.
• This recipe is naturally gluten-free and can be made dairy-free by omitting the feta cheese.
Serve the avocado boats immediately, while the avocado is still at room temperature and the salsa is fresh.
Leftover avocado boats can be stored in an airtight container in the refrigerator for up to 2 days. However, the avocado may turn brown, and the texture may become slightly softer.
Prepare the salsa mixture while the avocados are still whole to save time. Scoop out the avocado flesh and assemble the boats just before serving for the best presentation.
- Choose avocados that yield slightly to gentle pressure but are not overly soft or mushy.
- Add the lime juice to the salsa mixture right before serving to prevent the avocado from browning too quickly.
- Consider adding a small dollop of sour cream or Greek yogurt on top for extra creaminess.
For a vegan version, omit the feta cheese and chicken. Instead, you can add black beans, grilled portobello mushrooms, or roasted bell peppers for additional protein and flavor.
These avocado boats pair well with crisp white wines, such as Sauvignon Blanc or Pinot Grigio, or refreshing Mexican beers like Corona or Modelo. They also make a great appetizer or light main course when served with a fresh green salad or Mexican rice.
This dish is best enjoyed in the summer when avocados and fresh tomatoes are in season and at their peak flavor.
This recipe may contain dairy and eggs (if using feta cheese). It can be made dairy-free and vegan by omitting the feta cheese and chicken.
