Baked Avocados with Fresh Salsa

  • Baked  Avocados with Fresh Salsa
  • Baked  Avocados with Fresh Salsa
  • Baked  Avocados with Fresh Salsa
Posted on June 18, 2014

You know when you see something and you just HAVE to have it. So much so, that you can’t stop thinking about. It’s existence just completely consumes you. Like holographic chocolate (WHAT!). This 3D-writing pen (craft projects for days!). Basically all the bedding from Anthropologie (can I just sleep in the store please?). And baked avocados.

Yes, I said baked avocados. I had never even thought about putting avocados in the oven before. Wouldn’t they get all brown and weird? Nope. Not really. What they do get is soft and warm and creamy. And even more delicious.

I was inspired to baked some avocados after seeing a gorgeous recipe from Taylor over a Food Faith Fitness. And now I want to bake avocados all the time! It’s an easy and fun way to jazz up the all ready amazingly awesome avocado.

Before baking the avocados, I stuffed them with a simple and fresh salsa (I guess I’m kind of obsessed lately with using my food as a bowl) made up of corn, cherry tomatoes and crumbled Queso Fresco. Once everything was out of the oven I added a few fresh cilantro leaves and a drizzle of balsamic vinegar. I didn’t know avocados could get even better than they all ready are!

Eat ‘em with a spoon or with some tortilla chips for scooping. They make for a fun and healthy side dish, appetizer or mid-afternoon snack.



Baked Avocados with Fresh Salsa

Yield: Makes 8 avocado halves

Baked  Avocados with Fresh Salsa


  • 1/2 cup cherry tomatoes, cut in half
  • 1/2 cup corn kernels
  • 1/2 cup Queso Fresco, crumbled
  • 1/8 tsp. salt, plus more for seasoning the avocados
  • 1/8 tsp. pepper
  • 4 avocados
  • 1-2 tablespoons cilantro, roughly chopped
  • 1-2 tablespoons balsamic vinegar


  1. Pre-heat your oven to 400 degrees.
  2. Make the filling. In a small bowl, combine the cherry tomatoes, corn, Queso Fresco, salt and pepper.
  3. Cut the avocados in half. Remove and discard the seeds. Slice a small area (about the size of a postage stamp) off the back side (the skin side) of each avocado half, giving the avocado a flat surface to rest on. This will help the avocados remain upright during cooking. Be careful not to cut too deeply into the avocado.
  4. Place the avocados on a rimmed baking sheet, flesh side up. Sprinkle with a little salt. Fill the cavities with a heaping spoonful of the filling. Transfer to your pre-heated oven and bake for 8-10 minutes. Remove from the oven. Top each half with some chopped cilantro and a drizzle of balsamic vinegar. Serve while still warm.


1. If you can’t find Queso Fresco, some crumbled feta or goat cheese would be great.


  • I love this baked avocado idea, Liz! I love eating avocados, but I’ve never thought of baking them before. I’ve nominated your blog for the Liebster award. If you’ve never heard of it before, it’s a form of online recognition that bloggers pass on to other bloggers. I’ve written some questions for you in my recent blog post. Feel free to answer them at your leisure!


    • Thanks for the nomination, Lisa! Sounds like fun!

  • These look incredible!! I keep seeing baked avocado and thinking exactly what you said, wouldn’t they go all weird and brown. I guess I’ll trust you and give these a go!


    • I know, right? I was sure they would get brown and weird. I had to make ’em myself to convince myself! I hope you try them out!

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