Escape to the Mediterranean and spoon into these creamy Labneh Stuffed Avocados!
Just when you thought your avocado addiction couldn’t get any worse, we’re serving up a recipe that’s packed with healthy fats and vitamins. Serve these nutrient-packed gems as a centerpiece for your next dish or appetizer.
Hass avocados are stuffed with strained coconut yogurt in the Labneh-style tradition. Labneh yogurt is a Middle Eastern staple that is loved for its versatility and creamy texture. While it’s traditionally made from a variety of dairy products (including camel and water buffalo), this recipe uses a coconut yogurt to keep it Paleo-friendly. Whip up a batch ahead of time using this simple, homemade coconut yogurt recipe or pick some up at your local health food store.
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To get started, line a strainer with a double layer of cheesecloth and suspend over a large mixing bowl. Spoon in the plain coconut yogurt and refrigerate covered for at least two hours. Tip: You can also let the yogurt strain overnight to produce a thicker consistency.
Once your yogurt is strained, transfer it to a medium mixing bowl. Add in the oil, tarragon, basil, chives, thyme, zest, salt, and pepper. Whisk until blended and let it sit for 15 minutes to lock in the flavor. Taste and adjust seasoning with salt and pepper.
Next, cut your avocados in half lengthwise and remove the pits. Add a spoonful of Labneh to each cavity and squeeze the lemon juice over the top to keep them from browning. Toast the nuts and seeds in a dry pan over low heat until lightly browned (about three minutes). Transfer to a food processor and pulse a few times or use an old-school mortar and pestle to crush. Scatter them on top of the avocados and drizzle with olive oil. Then, garnish with pepper and additional herbs.
Serve immediately and delight in the Middle Eastern-inspired flavors!
Creamy Labneh-Stuffed Avocados
Creamy Labneh-Stuffed Avocados
- Medium mixing bowl
- 2 cups plain coconut yogurt
- 1 T olive oil, plus more for drizzling
- 1 T fresh tarragon, chopped
- 1 T fresh basil, chopped
- 1 t fresh chives, chopped
- 1 t fresh thyme, chopped
- ½ T lemon zest
- ½ t sea salt, plus more to taste
- 1/8 t black pepper, plus more for garnish
- 2 ripe Hass Avocados
- 1 T lemon juice
- 1/4 cup pine nuts
- 1 t sesame seeds
- Line a strainer with a double layer of cheesecloth. Suspend over a bowl and spoon in the yogurt. Refrigerate, cover, and let drain for at least two hours. Discard the liquid when finished. For a thicker spread, drain covered yogurt overnight in the refrigerator.
- Transfer to a mixing bowl and add oil, tarragon, basil, chives, thyme, zest, sea salt, and pepper. Whisk until blended and let it sit for 15 minutes to allow flavors to meld. If needed, adjust seasoning with salt and pepper.
- Cut avocados in half lengthwise and remove the pits.
- Add a spoonful of Labneh to each cavity. Squeeze lemon juice over the top of the avocados.
- Toast the nuts and seeds in a small pan over low heat for three minutes, or until lightly browned. Add them to a food processor and pulse until crushed. Scatter them over the top of the avocados and drizzle with extra olive oil, pepper, and additional herbs.
Looking for Paleo ingredients? Here are a few we’d recommend:
Extra virgin olive oil (Sky Organics)
Olive oil (Kirkland Signature)
Coarse sea salt (AztecSeaSalt)
Black pepper (Frontier)
Sesame seeds (McCormick)
Pine nuts (NOW Foods)
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