Stuffed Lawyers or Avocados?

Here's an interesting fact.

Did you know that the word avocat in French translates to both lawyer and avocado?
Strange, but true.

I love avocados as you know, but unfortunately they all seem to ripen at the same time.
I don't always want to make guacamole (all though I could eat it everyday), so I decided this odd looking recipe would be a good way to use up my ripe avocados.

This recipe is from a cute French blog w/ nice little drawings, along with pretty fabulous food. It's called Delices et Caprices (Delicacies & Whimsies). Everything is very French and not what I would usually cook, but I was instantly drawn to these beautiful avocados! The author uses Comte (a Gruyere type of cheese) and bakes her avocados in the oven to melt the cheese, but I just couldn't bring myself to eat a hot avocado.

Instead, I opted for Parmesan, thinking it might be a better choice for pairing w/ the avocat and served them at room temperature, without baking them.

I served this at a girls' luncheon along with other girlie food (stuffed eggs w/ crabmeat, quiche & a CHICKpea salad.....).

These stuffed lawyers were a big hit!

Stuffed Lawyers (Avocats Farci): (loosely adapted from Delices et Caprices)

2 avocados, cut in half, pits removed (cut the avocados last)
fresh lemon juice
1/4 red onion, minced
2 tbsp fresh chopped parsley
1/4 cup of grated Parmigiano Reggiano cheese (I used a box grater)
2 tbsp olive oil
salt & pepper

In a bowl, mix the minced onion, chopped parsley, oil and grated cheese. Season w/ salt & pepper.

Cut the avocados in half, and sprinkle the halves with some lemon juice (they get brown as soon as they see the day of light, the lemon juice will help).

Spoon this mixture on top and into the avocado halves.

Can be made one hour ahead (or the avocados will turn brown).
Serve chilled or at room temperature.

This was very refreshing and a great way to use up those green lawyers!


Ciao Chow Linda said…
I've never eaten a hot avocado either but would gladly try one of these. Almost like French, in Italian, avocato is the word for lawyer, but if you're a female lawyer, you're an avocatessa.
Unknown said…
Don't fear the hot avocado! A few Tex-Mex places around these parts do a battered, fried avocado stuffed with picadillo/smoked chicken/carnitas/etc and done right it's heaven on a plate.
The JR said…
That sounds like a delicious girly menu.

Everything looks good.
Anonymous said…
Ooohhh! A bunch of lady lawyers, in frilly maillots, chowing down chicken fried avocados farci! Be afraid. Be very afraid.
Claudia said…
Well, I am certainly going to run the avocat definition - have a few stuffed lawyers in my world. I must be boring - hot avocados - not sure about that. Parm-stuffed avocados - yes, I am definitely sure about that one.
clair said…
Oh Stacey, "stuffed lawyers" :D I will not forget this awesomeness. Can't comment on the recipe itself, since I don't like avocados!
Joanne said…
I've been seeing stuffed avocados around a lot lately and I think it's a hint that i need more of them in my life. That filling sounds delicious! And yeah, I'm with you on the warm avocado...a little weird.
oui, Chef said…
How nice to have a recipe (other than guacamole) in which to use leftover avocados before they over ripen. So much easier than stuffing a lawyer, too. - S
kat said…
They are so pretty. I've pretty much given up on avocados since moving from California, never can get them ripe.
Anonymous said…
In Spanish the word for lawyer is "abogado." Both avocato and abogado are linguistically connected to the English word "advocate."
tasteofbeirut said…
Well there are a lot of English words that have French roots, and sound the same just avocado is not one of them! love this version I always stick to the same routine with avocados and would like a change. Not a hot one though! this is perfect
I saw grilled avocados done, I'd like to try that this year and put your stuffing in them! sounds good already!
Anonymous said…
I've been looking for something new to try with my avocados, looks like i've found it! I might try replacing the parm with feta. Could be interesting
Anonymous said…
If you are keen on trying it as an Asian dessert this is what you can do with your ripe avocado's:

Mash it up with a fork (but leave some nice chunks, we want a rustic texture)

Add some sugar to taste (I usually put 1 Tbs per avocado)

Then stir in through some milk (you want a consistency kind of like pudding but a bit thinner, if you like)

Truly delicious!
dm said…
I love avocados and found a raspberry coulis to make for them which is delicious by a vegetarian chef here in England.