• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Blueberry

Easy, delicious, satisfying, family-friendly vegan recipes

  • All recipes
  • Vegan kitchen essentials
  • About
  • Buy me a coffee
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All recipes
  • Vegan kitchen essentials
  • About
  • Buy me a coffee
  • Subscribe
  • Follow on social media:

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Vegan Salads

    Vegan Stuffed Avocado Salad

    Published on June 7, 2021 by Kate, Updated on July 7, 2021 - Leave a Comment

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    Pinnable image of vegan low carb avocado salad.

    Stuffed avocados are a favorite summer lunch around here! Creamy Hass avocados stuffed with a light and fresh tomato + cucumber salad with a vegan creamy dressing. So tasty, loaded with fresh summer flavor, and serving avocado salad in avocado boats always feels so fancy. Give it a try!

    This is a gluten-free, nut-free, low-carb vegan recipe. 

    Vegan stuffed avocados.

    Vegan avocado salad

    One of my favorite easy summer salads is to make a quick avocado salad with chopped tomatoes and cucumbers. I often add chickpeas to the salad to make it more filling, and dress it either with oil + lemon juice, homemade Italian dressing, or a creamy dressing with a vegan mayo base.

    When I am feeling fancy, I serve the salad in "avocado boats," meaning I put the salad into halved avocados to make stuffed avocados. It makes for a fancy-looking presentation and doesn't take any more effort on my part! Perfect for a nice summer lunch or to serve to guests when we have people over.

    Adding tomato cucumber salad to avocado boats.

    Related recipe: Vegan Mexican Pasta Salad

    Vegan creamy dressing

    The dressing for these stuffed avocados is made by combining a vegan mayo with garlic powder, salt, pepper, and a little fresh squeezed lemon juice (lime juice works too!). It's super simple to stir together and is always so tasty.

    This is my homemade vegan mayo recipe, and I think it makes the tastiest mayo out there, way better than anything store-bought I've tried. I always have a jar in my fridge and make this stuff regularly.

    Of course, you can always use store-bought mayo. I prefer oil-based mayo, such as Chosen Foods or Just Mayo (instead of tofu-based or cashew-based), because the oil-based mayo tastes more like an authentic mayo.

    The creamy dressing without any added sugars makes this a low-carb vegan salad!

    Creamy cucumber tomato avocado salad in a bowl.

    Related recipes: Low Carb Vegan Recipes

    Ingredients

    This recipe makes 3-6 servings (depending on whether you want one avocado half or two), so it is great for a large family or a dinner party. Of course, you can scale it down if you need to - keep reading below for tips for storing leftovers or how to scale the salad down to less servings!

    • 3 ripe Hass avocados
    • ½ cucumber, diced (peeled or unpeeled, your choice!)
    • 1 celery stalk, diced (about ⅓ cup when chopped)
    • 1 tomato, diced
    • ½ small red onion, diced
    • ½ cup vegan mayonnaise
    • 1-2 teaspoons lemon juice or lime juice, to taste (use fresh-squeezed for the best flavor! I love using this lemon squeezer)
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt, or to taste
    • Black pepper, to taste
    • 1 teaspoon dried parsley or 1 tablespoon fresh parsley

    Ingredients to make vegan avocado salad.

    Related recipe: Vegan Mexican Quinoa Salad

    Optional salad add-ins:

    I love switching up the ingredients so I never get bored of this salad. Here are a few of my favorites, but keep in mind that adding some of these will no longer make it a low-carb / keto salad:

    • Corn kernels
    • Cooked chickpeas
    • Black beans
    • Fresh cilantro
    • Chopped scallions

    Related recipe: Curried Vegan Potato Tofu Salad

    Optional dressing add-ins:

    If you want to spice things up, here are some ideas for this avocado salad dressing:

    • A little mustard (1-2 teaspoons)
    • Vegan sriracha (a squeeze or two, to taste)
    • Pinch of chili powder or cayenne pepper
    • Smoked paprika (this is my favorite!!)
    • Use a vegan Mexican Caesar dressing instead of the mayo dressing

    Related recipe: Vegan Lentil Burgers with Avocado Sauce

    Instructions

    You can simply mix all the ingredients together in a bowl and call it a day, but I highly recommend marinating the onion for a hot second, like I describe below!!

    Step 1: Combine the diced red onion in a bowl with lemon juice and allow it to marinate while you get the rest of the ingredients ready. I use this trick for my vegan broccoli salad too, and it makes for the tastiest dressing!

    Step 2: Add the mayo, garlic powder, salt, and pepper, and parsley, and mix well. Stir in any mustard, sriracha, cayenne pepper, or paprika, if using.

    Step 3: Stir in the chopped tomato, cucumber, and celery. Stir to combine.

    Step 4: Cut the avocados in half. Carefully remove the pit using a knife (NEVER do this in your hand!! Ask me how I know... ouch!). Use a spoon to scoop out half of the avocado from the center, leaving a little in the skin. Chop the scooped out avocado and gently stir it into the salad. 

    Or another option is to scoop out the whole avocado and keep just the skins for serving the salad. This way you will have more avocado in your salad. I prefer mixing about half of the avocado into the salad, and leaving the other half to scoop out with a fork as I eat, since I can taste the avocado more this way. 

    Step 5: Spoon the avocado halves with the salad, garnish with more parsley or other herbs, and serve immediately.

    Stuffing avocados with vegan cucumber tomato salad.

    Related recipe: Vegan Black Bean Salad

    Tips to prep ahead or store leftovers

    Avocado turns brown after it has been sliced open. It is still safe to eat, but is not quite as tasty as a fresh avocado, plus it looks really unappetizing. Because of this, I recommend only slicing as many avocados as you want to eat fresh, and storing the creamy tomato + cucumber salad leftovers in the fridge.

    This way, when you're ready to enjoy stuffed avocados, you simply slice open an avocado, scoop out some of the flesh, and stir it into your salad. 

    Related recipe: Vegan Asian-Style Cucumber Salad

    Avocado storing tip

    If you do need to store a halved avocado, the best way to do this is to keep the pit in the avocado. Even if you took the pit out, place the pit back into the avocado half and store it in a sealed container. And make sure to squeeze a little lemon juice or lime juice on the avocado flesh to keep it from oxidizing!

    Related recipe: Vegan Avocado Brownies

    More easy summer meals and vegan appetizers

    • Cabbage Ramen Salad
    • Vegan Pasta Salad
    • Mushroom Oat Burgers
    • Vegan Dips and Appetizers
    • Buffalo Tofu Nuggets

    If you’ve tried these stuffed avocados or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    3 Stuffed avocados.

    Vegan Stuffed Avocado Boats

    Light, flavorful, fresh, and so delicious, this low-carb vegan avocado salad is served in avocado boats for a fun presentation. A super quick and easy recipe that feels and looks fancy! Gluten-free.
    5 from 3 votes
    Print recipe Leave a comment
    Course: Salad
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    Servings: 6
    Calories: 298kcal
    Author: Kate
    $8

    Ingredients

    • ½ small red onion, diced
    • 1-2 teaspoons lemon juice or lime juice, to taste
    • ½ cup vegan mayonnaise
    • ½ teaspoon garlic powder, or to taste
    • ¼ teaspoon black pepper, or to taste
    • ¼ teaspoon salt
    • 1 teaspoon dried parsley or 1 tablespoon fresh parsley
    • ½ cucumber, diced (peeled or unpeeled, your choice!)
    • 1 celery stalk, diced (about ⅓ cup when chopped)
    • 1 tomato, diced
    • 3 ripe Hass avocados, (see notes!)

    Optional ingredients

    • Corn kernels, black beans, chickpeas, fresh cilantro, or diced scallion , for the salad
    • Sriracha, mustard, smoked paprika, cayenne pepper , for the dressing

    Instructions

    • Add the diced red onion in a bowl with lemon juice, stir to combine, and allow it to marinate while you get the rest of the ingredients ready and the vegetables chopped.
    • Add the mayo, garlic powder, salt, and pepper, and parsley, and mix well. Stir in any mustard, sriracha, cayenne pepper, or paprika, if using.
    • Stir in the chopped tomato, cucumber, and celery. Add corn, black beans, or chickpeas, if using.
    • Cut the avocados in half. Carefully remove the pit using a knife (NEVER do this in your hand!!). Use a spoon to scoop out half of the avocado from the center, leaving a little in the skin.
    • Chop the scooped out avocado and gently stir it into the salad.
    • Spoon the avocado halves with the salad, garnish with more parsley or other herbs, and serve immediately.

    Notes

    Vegan mayo: Try making your own vegan mayo, it is the BEST!! 
    Serving option: You can scoop out the whole avocado and keep just the skins for serving the salad. This way you will have more avocado in your salad. I prefer mixing about half of the avocado into the salad, and leaving the other half to scoop out with a fork as I eat, since I can taste the avocado more this way. 
    Storing leftover salad: I recommend only slicing as many avocados as you want to eat fresh, and storing the creamy tomato + cucumber salad leftovers in the fridge. This way, when you're ready to enjoy stuffed avocados, you simply slice open an avocado, scoop out some of the flesh, and stir it into your salad. 
    Avocado storing tip: If you do need to store a halved avocado, the best way to do this is to keep the pit in the avocado. Even if you took the pit out, place the pit back into the avocado half and store it in a sealed container. And make sure to squeeze a little lemon juice or lime juice on the avocado flesh to keep it from oxidizing!

    Nutrition

    Calories: 298kcal | Carbohydrates: 11g | Protein: 3g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 225mg | Potassium: 582mg | Fiber: 7g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 14mg | Calcium: 21mg | Iron: 1mg

     

    More Vegan Salad Recipes

    • Blueberry Vinaigrette (Vegan Salad Dressing)
    • Amazing Vegan Broccoli Salad
    • Best Vegan Feta
    • Classic Vegan Chicken Salad

    Reader Interactions

    Questions? Feedback? I love to hear from you! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Vegan Blueberry recipe creator.

    Welcome to Vegan Blueberry! Here you'll find veganized versions of your favorite comfort food, amazing vegan desserts, and the best vegan cheese recipes on the internet.

    More about Vegan Blueberry →

    "Buy me a coffee" button.

    Reader favorites:

    • Vegan Mocha Mug Cake
    • Vegan Parsnip Soup
    • Vegan Miso Sweet Potato Soup
    • Vegan Coquito

    Follow Vegan Blueberry:

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    logo collage

    Find Out What's Cookin'

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Who's behind Vegan Blueberry?

    Hi! I'm Kate. Welcome to Vegan Blueberry, where you'll find easy, delicious vegan recipes that are family-friendly and super satisfying! Read more

    My Favorites:

    Vegan mocha mug cake with powdered sugar sprinkled on top
    Bowl of creamy vegan parsnip soup.
    Close up of a bowl of vegan miso sweet potato soup.

    See the Vegan Blueberry Web Stories

    As an Amazon Associate I earn from qualifying purchases. See my full disclosure and privacy policy.

    Copyright © 2023 · MAMA IS WORKING LLC, VEGANBLUEBERRY | Privacy Policy