A bright orange dish with avocados stuffed with shrimp and vegetables, with a matching serving spoon, on an orange and white linoleum surface
Photography, Reena Newman

Stuffed Avocados With Turmeric Aioli

Got leftovers? Turn them into avocado boats for an instant and delicious meal.

I had been meaning to try stuffed avocados for some time – since half an avocado with a squeeze of lemon and a sprinkle of salt and pepper is my quick go-to snack – so I always have a half left over! It wasn’t until I demolished them in a little bar in San José, Costa Rica, that I was like…why am I not doing this all the time? In this recipe they are simply stuffed with chopped grilled shrimp and veggies, then drizzled with fresh turmeric aioli. Honestly? If you love avocados, you can easily stuff them with almost any leftover chopped protein, grains or mixed veggies, and serve them with your favourite dressing or sauce for an instant dinner or snack. Here’s my interpretation from San José. –Christine Tizzard

A bright orange dish with avocados stuffed with shrimp and vegetables, with a matching serving spoon, on an orange and white linoleum surface

Stuffed Avocados With Turmeric Aioli

Christine Tizzard's leftover-saving recipe for avocado 'boats' stuffed with grilled shrimp and veggies – or whatever you have on hand.
Course Appetizer, Hors d'oeuvres, Side Dish, Snack
Cuisine Canadian
Servings 4


Turmeric Aioli

  • ¼ cup mayonnaise
  • 1 tbsp lemon juice, apple cider vinegar or white wine vinegar
  • ½ clove garlic minced
  • 1 tbsp fresh finely chopped turmeric or 2 tsp ground turmeric
  • salt
  • pepper

Avocado Boats

  • 1 cup chopped grilled shrimp
  • 1 cup chopped grilled or roasted veggies
  • ½ cup chopped fresh tomato
  • zest and juice of half a lime
  • 2 tbsp extra-virgin olive oil or avocado oil
  • salt
  • pepper
  • 2 just-ripe avocados cut in half and pit removed
  • 4 leaves lettuce

Optional Garnishes

  • 2 tbsp chopped cilantro, basil or parsley
  • 2 tbsp seeds or chopped nuts


Turmeric Aioli

  • In a medium-size bowl, combine all of the ingredients.

Avocado Boats

  • In a medium-size bowl, combine the shrimp, veggies, tomato, lime zest and juice and oil. Then season with salt and pepper to taste.
  • Take each avocado half, and with your fingers carefully peel off the skin. Avocados that are just ripe will still be a little stiff and not too soft, so this will be easy. If your avocado is fully ripe and possibly a little on the mushy side, you can simply scoop out the avocado half with a large spoon.
  • Portion the stuffing on top of each avocado boat (it may be overflowing) and place each boat on a lettuce leaf. Garnish, if desired.
  • Serve with the Turmeric Aioli or drizzle with your favourite salad dressing or a few dashes of hot sauce.


Avocados, like apples and pears, are subject to oxidation and browning. If you are preparing these items ahead of time, place them in a large bowl of water with the juice of a lemon or lime. The citric acid will help prevent browning. Also when storing these items in your fridge, create an airtight seal directly on their surfaces.

A cookbook on a cream background

Excerpted from Cook More, Waste Less by Christine Tizzard Copyright © 2021 Christine Tizzard. Photography © Reena Newman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


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