Avocado Salad Stuffed Squash Blossoms

The winner of the Yogi Tea giveaway was Jeanne. Thanks to everyone who entered. Stay tuned for another giveaway next week (hint: it’s for a signed copy of a cookbook that I absolutely adore).

One of the most distinctive things about my garden right now is all of the lovely squash blossoms.


As soon as they appear each year, my head starts spinning with ideas for different ways to use them.

One way, which some of my friends on twitter and facebook suggested, is to stuff them with cheese and herbs, dredge them in eggs and flour, and fry them into deliciousness. While I am not at all opposed to this concept, it did not at all appeal to me when I was standing in my garden in 90 degree heat at 9 o’clock this morning.

So I decided to go a lighter route with my first squash blossom meal of the summer, and made these Avocado Salad Stuffed Squash Blossoms.

The avocado salad was really simple: I chopped up one organic avocado and one organic tomato, then added a little chopped cucumber and some minced basil and cilantro from my garden. I mixed in a handful of chopped green onion and a pinch of sea salt, then added a tiny bit of smoked paprika for some heat.

avocado salad

I was able to stuff four squash blossoms with this salad (please make sure your blossoms are free of any bees or other insects before you stuff them)…


…and these made a perfect breakfast on a hot day when I really wasn’t in the mood to have something cooked. I think these would also make a great healthy snack or a nice summer appetizer…an easy, yet elegant way to get more raw foods in your diet.


So what’s your favorite way to use squash blossoms? I’d love to know!

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15 thoughts on “Avocado Salad Stuffed Squash Blossoms”

  1. Used this avocado salad recipe with some zucchini noodles and it was amazing! Loving trying all your recipes, vegan cinnamon rolls are next on my list :) keep the vegan ones coming!

  2. Thanks for this lovely fresh alternative to the normal cheese filled & fried version! I tried it out yesterday after finding fresh squash blossoms at my local farmers market. My only change was omitting the cucumber and then after stuffing them, putting them into the oven to broil for about 5 minutes, crisping the edges and warming the avocado filling. Served them over black beans and rice – a wonderful, light summer lunch!

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  4. Guess what I received yesterday! Yogi Tea party at my house! I’m making a big batch of Stress Relief Iced Tea here in Boston today. Thanks again!

  5. These are beautiful! I’ve never even eaten a squash blossom but I bet they’re tasty this way :)

    ~Aubree Cherie

  6. Wow…I’ve never tried the blossoms before. I love avocado’s and I can’t wait to try this recipe. I also can’t wait to try Barbara’s too…..and thanks for the phonetic info and link!!! Yumm to both!

  7. The photos are stunning. I’ve never used the blossoms, but I sure eat a lot of squash when it is in season in NH.


  8. Monet- you are very welcome!

    Lana- so glad you like it!

    Jeanne- organic avocados were 50 cents each at my local natural foods store yesterday- they are making a lot of appearances in my kitchen this week!

    Barbara- holy cow! That dish sounds unbelievable. Off to google to do some more research on that one for sure!

  9. I love the way you’ve used squash blossoms here, so light and tasty looking. While you approach is likely to become my new favorite, let me give one answer to your question. I love squash blossoms stuffed with shrimp and/or chicken in the Filipino dish called Guinataang Bulaklak ng Kalabasa. The stuffed blossoms are then simmered in a coconut milk sauce flavored with fresh ginger, garlic, peppers, and fish sauce. It’s terrific too.

  10. While I agree that the stuffed and fried squash blossoms are tasty, this is a really nice, fresh and different recipe. The avocado salad alone is beyond tempting but then encasing it in the blossom takes it to a completely different place. Bravo.