We’re big fans of avocado around here, and there’s nothing we love more than finding unexpected ways to get our fix. Stuffed avocados are the easiest way to pack one bite with as many good-for-you ingredients as possible, without sacrificing flavor. Whether you’re looking for a gateway vessel for getting comfy around unique combos (like Thai tuna or chickpea and Tamari salad) or in the market for a simple avocado toast upgrade, these 11 recipes are ripe for the making.

Stuffed Avocados: Thai Tuna

Mash avocado directly into the soy sauce-based tuna salad to get that classic creamy texture with a healthy spin. Finish off the snack with a generous squirt of Asian chili sauce to kick up the heat.

Stuffed Avocado: Charred Broccoli and Tofu

Vegans: This stuffed avocado is in your future. Tofu and broccoli florets soak up a spicy mustard marinade before getting blistered on the grill and dropped into the center of a lightly charred avocado. If you have time, make the accompanying sweet curry sauce. While the recipe will still work without it, the curry paired with the filling takes the flavor to the next level.

Stuffed Avocados: BLT Chicken

If you spoon chicken salad on crackers once a week and feel bleh about it, this dish if calling your name. Bump up the flavor (and health factor) by stuffing the salad in half an avocado. We recommend bookmarking this chicken salad recipe: It swaps mayo for cottage cheese and calls for turkey bacon.

Stuffed Avocados: Baked Eggs and Bacon

Think of the best avocado toast brunch has to offer. Now imagine it topped with a buttery baked egg. Drooling yet? We thought so. Bake two eggs directly inside of a halved avocado (and top with a sprinkling of bacon) for a protein-packed breakfast that will keep you energized all morning long. Post baking, scoop out everything onto a thick slice of multigrain toast, or just grab a spoon and dig in!

Stuffed Avocado: Paleo Taco

Create your own taco seasoning for this Paleo-friendly stuffed avocado. Sauté lean ground beef and white onions in coconut oil, then add a chili-based DIY seasoning mix for a filling that rivals any taqueria’s. Throw together a quick dressing (or simply add a squeeze of lime and a good pinch of dried cilantro to plain yogurt). Looking for a veg option? Try it with crumbled tofu, seitan, even black beans!

Stuffed Avocado: Salmon Salad

Packed with healthy fats and lots of potassium, salmon and avocado are a lunchtime dream team. Toss coconut oil-baked salmon, lemon, and sour cream or mayo (Greek yogurt also gets the job done) with chopped avocado, and finish with dried or freshly chopped dill.

Stuffed Avocado: Black Bean, Tomato, and Mango

A raw salad-filled avocado is the perfect solution for avoiding the oven this summer. Chopped mango, red pepper, and tomato make a sweet and crunchy slaw on their own but become a meal when paired with black beans and piled into an avocado.

Stuffed Avocado: Corn and Tomato

Throw together a simple sweet corn and tomato relish with a squeeze of lime and bright cilantro. Finish it off with a few crumbles of feta, and if you’re not opposed to hot avocado, stick that bad boy under the broiler for a few minutes.

Stuffed Avocados: Caprese

Serve these Caprese-stuffed avos as a salad at your next dinner party or fix one for lunch tomorrow. Make the tomato-mozzarella filling ahead of time and load them up just before serving, along with a drizzle of sweet balsamic reduction.

Stuffed Avocados: Tex-Mex

Put last night's leftover chicken to good better use. Shred it and mix with black beans and enchilada sauce (or your favorite healthy barbecue sauce). Top the filled avocados with a crumble of cheese and chopped green onions for the most flavorful bite.

Stuffed Avocado: Chickpea Salad

According the the UN, 2016 is the year of pulses (i.e., food that grows in a pod), so be a good global citizen and munch on a chickpea salad-stuffed avocado. With a hint of grated carrot and tamari, the chickpea mixture blends with the buttery avocado for a bite that will have you craving seconds in no time. Try sprouted chickpeas for a raw (and easy-to-digest) option, but straight out of the can works just as well.

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