We went heavy on the tomato and light on the chicken in this recipe. It’s tomato season after all. The filling should be enough for three to four avocados.
- 4-5 avocados (1 for the dressing, plus 3-4 for stuffing)
- 1/4 cup Greek yogurt
- 1/2 tsp lemon juice
- 1 tsp olive oil
- salt/pepper to taste
- 2 tomatoes, diced
- 1/2 red pepper, diced
- 2-4 tbsp diced red or green onion
- 3 slices cooked bacon
- 1/2 chicken breast chopped (roughly 1/4-1/3 cup)
Scoop the flesh from one avocado into a blender. Puree with the yogurt, lemon juice, olive oil and some black pepper. Chop two of three slices of bacon. In a large bowl, mix dressing, chicken, pepper, onion, chopped bacon and tomatoes. Add salt and pepper as needed. Half the remaining avocados and remove the seeds. Lay flat on a plate and divide filling evenly among the avocados, mounding it into the holes. Crumble the remaining bacon on top.