Stuffed Avocado with Curry Sauce
Recipe type: Appetizer
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 2 servings
Delicious as an appetizer. Easy to make for crowds. Also nice as a lunch item. Rich, creamy, filling, and healthy. Sure to please your family and friends.
  • 1 avocado, ripe
  • 2 small cloves garlic, pressed
  • 2 Tablespoons red onion, minced
  • ¼ cup parsnip, finely grated
  • 2 Tablespoons celery, minced
  • 2 Tablespoons cilantro, minced
  • 1 Tablespoon hemp seeds
  • 1 Tablespoon lime juice
  • Pepper, freshly ground, to taste
  • For the sauce:
  • 1½ Tablespoons tahini
  • 2 teaspoons maple syrup
  • 1 teaspoon lime or lemon juice
  • 1½ teaspoons curry powder
  • Himalayan salt, pinch
  • Pepper, freshly ground to taste
  • water as needed
  • ⅛ teaspoon cayenne pepper (optional)
  1. Slice avocado in half and remove pit.
  2. Scoop avocado flesh, leaving a small edge in the shell. Place flesh in a bowl
  3. Add remaining ingredients (except ingredients for sauce) and mash it all together. Fill avocado shells with this mixture, piling it up.
  4. Combine sauce ingredients until it reaches a drizzle-able consistency. Drizzle desired amount over the avocado, putting the excess in a bowl that can be added at time of eating (or save as a salad dressing).
  5. Serve on a bed of greens, sprinkle with hemp seeds and extra black pepper, if desired.
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