Think Outside the Guac Winner: Avocado Stuffed Cannelloni

Happy Cinco de Mayo! I’m so excited to announce the Think Outside the Guac contest winner who will be receiving a crate of Amazing Avocados.

Kelly whipped up this delish dish of Avocado Stuffed Cannelloni Pasta Salad. Every time I look at the picture of this dish, my mouth waters. Doesn’t it look amazing?! What a creative way to use avocados!

Here’s what Kelly had to say about coming up with her recipe:

Why do you never see cold pasta salads using stuffable pasta like manicotti, cannelloni or shells? That question was my inspiration for this cool summertime salad with gobs of creamy avocado inside a pasta shell, topped with a tangy key lime salsa fresca.

Avocado-Stuffed Cannelloni Pasta Salad (with Key Lime Salsa Fresca)

Ingredients:

6 cannelloni (see note)
3 Hass avocados from Mexico
3 whole key limes
1 clove garlic, minced
3 ripe plum tomatoes, chopped
1/4 cup red onion, finely chopped
Pinch of salt, or to taste

Directions:

Cook cannelloni according to package directions. Drain and rinse well in cold water until cool. Set aside. In a small bowl, roughly mash avocado with juice of one half of a key lime and minced garlic until well combined. Carefully fill cannelloni tubes with avocado mixture. (Standing the tubes upright on a plate will help keep you from overfilling.)

Combine tomatoes, onion and juice of 2-and-a-half key limes to make the salsa fresca. Place two cannelloni on a plate, then top with the salsa fresca. Repeat. Serves three.

Note: cannelloni can break while cooking, so it’s advisable to always cook a few extra.

Variations: Top with your favorite prepared or homemade salsa fresca or pico de gallo if desired, or add cilantro and/or diced jalapeno to the key lime recipe for extra punch.

Congrats, Kelly! Hope you’re able to make many more avocado stuffed cannellonis with a crate of avocados coming your way.