Stuffed Avocado with Salsa (Vegan Keto)

Low Carb, Gluten Free, Dairy Free

Stuffed Avocado with Salsa (Vegan Keto)

Soups & Sides

4 servings

mixing bowl

Preparation: 10 minutes


  • 4 ripe avocados
  • 2 large handful cherry tomatoes or 2 small cooked beetroot = 75 g)
  • 1 large cucumber
  • 1 stalk spring onion (or ½ small red onion)
  • 1 handful cilantro/parsley/mint
  • 2 tablespoons extra virgin olive oil
  • 1 lime
  • Pink peppercorns (or black pepper) and sea salt
  • Optional: 100 g heart of palm (or marinated artichokes), nigella seeds

Here’s an easy summer keto recipe you can serve with any protein of your choice to turn it into a satisfying meal: Stuffed Avocado with Salsa.

The base is creamy ripe avocado filled with a refreshing mix of crunchy cucumber, sweet cherry tomatoes (or cubed beetroot if you avoid nightshades), fresh herbs and good olive oil. I also love to add sliced heart of palm or marinated artichokes for a tangy touch.

These stuffed avocados make a great low carb meal with grilled tofu, chicken or fish. Perfect as a side dish for barbecue season!

I like to switch it up with cubed cooked beetroot instead of tomato because I’m very sensitive to nightshades (I’m prone to inflammation in my joints when I eat too many tomatoes).

If you want to keep it vegan, try this marinated tofu recipe to go with the stuffed avocado, so good :-)


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Stuffed Avocado with Salsa (Vegan, Low Carb, Gluten Free, Dairy Free)

Stuffed Avocado with Salsa (Vegan Keto, Gluten Free, Dairy Free)


  1. Finely cut the cherry tomatoes, cucumber, spring (or red) onion and herbs. Stir everything together in a bowl and season with olive oil, fresh lime juice, pink or black pepper and sea salt right before serving.
  2. You could also add finely sliced heart of palm or marinated artichoke to the salsa.
  3. Halve the avocados and fill each half with salsa. Garnish with nigella or sesame seeds.
  4. Serve with protein of your choice: grilled or marinated tofu, chicken, fish…


  • If you want to take these stuffed avocados with you to work or school as lunch on the go, store the salsa in a separate container and only slice the avocado right before serving so it doesn’t get mashed. Also, only add salt right before serving so the salsa doesn’t get too soggy.
  • If you like spicy ‘pico de gallo’, feel free to add sliced hot peppers, chili flakes or hot sauce – whatever floats your boat ;-)

What’s your favorite summer lunch or BBQ side dish?

Would you like me to create more low carb vegetable dishes that you can easily combine with protein of your choice as a quick nourishing meal?

Let me know by leaving a comment down below.

Stuffed Avocado with Salsa (Vegan, Low Carb, Gluten Free, Dairy Free)_2

Nutritional value (per serving = 1 whole avocado with tomato, no heart of palm)
Carbohydrates 6.5 g,
Protein 3.6 g,
Fats 27.9 g,
Calories 309.5 kcal

Nutritional value (per serving = 1 whole avocado with beetroot & heart of palm)
Carbohydrates 6.7 g,
Protein 4.1 g,
Fats 27.9g,
Calories 313.7 kcal

Nutritional value (per serving with tomato + 150 g grilled chicken breast in ½ tablespoon olive oil)
Carbohydrates 6.5 g,
Protein 50 g,
Fats 41.4 g,
Calories 628.7 kcal

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