Seeds Free Chicken & Herb Stuffed Avocado Bites
Creamy avocado halves make the most satisfying natural bowl, and loading them up with herby, tangy chicken filling takes them from simple snack to something genuinely impressive. The dressing — built from apple cider vinegar, olive oil, fresh ginger, and turmeric — gives the shredded chicken a bright, lightly spiced coating that pairs beautifully with the cool, buttery avocado underneath. Red onion, cucumber, parsley, cilantro, and chives bring crunch and freshness to every bite, so the whole thing feels light but still filling. For anyone navigating a seeds-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, with no hidden seed oils or seed-based seasonings to worry about. A squeeze of lemon on the cut avocado keeps everything looking vibrant right up until you serve it. These come together quickly and work just as well as a casual lunch as they do laid out on a platter for guests.
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Learn more →Ingredients
4 servings
For the avocado
- 4 ripe avocados, halved and pitted
- 1 tbsp fresh lemon juice
For the filling
- 2 cups cooked chicken breast, shredded
- ¼ cup red onion, finely diced
- ¼ cup cucumber, finely diced
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh chives, finely chopped
For the dressing
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp salt, or to taste
For serving
- 2 tbsp fresh parsley leaves, for serving (optional)
Instructions
- 1
In a mixing bowl, whisk together the apple cider vinegar, olive oil, grated ginger, turmeric, and salt until combined and slightly emulsified.
- 2
Add the shredded chicken, red onion, cucumber, parsley, cilantro, and chives to the bowl. Toss until every piece of chicken is evenly coated with the dressing.
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