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The objective of this paper was to evaluate the effect of four levels (0%, 4.32%, 8.39% or 12.25%) of avocado waste (AW) included in the diets on productive performance, carcass characteristics and meat nutritional quality of fattening rabbits. For that, one hundred and twenty male rabbits (New Zealand × California; 945 ± 47 g initial body weight) were fed over 28 days, randomly distributed to one of the four treatments (T) (T1 = 0, T2 = 4.32, T3 = 8.39 and T4 = 12.25% AW as fed). The chemical and fatty acids profiles were evaluated in the <i>Longissimus thoracis et lumborum</i> (LTL) muscle. The rabbits fed with 8.39% of AW reported the best productive parameters (<i>p</i> < 0.05), the greater (<i>p</i> < 0.05) dissectible adipose tissue and higher polyunsaturated fatty acids (PUFAs) n-3 content (<i>p</i> < 0.05) than control meat. It is concluded that the inclusion of AW in the growing–finishing rabbit’s diet can modify the nutritional quality of the meat, reducing the n-6/n-3 ratio and the thrombogenic index.