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Avocado Recipes

Avocado Recipes


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Love avocado? Try these delicious recipes

How do you cook with avocado?

If you love heart-healthy avocado, then you already know that there are a number of delicious ways to cook with it. We’ve rounded up five of our favorite recipes. How many have you tried?

Avocado Fries

Fried food doesn’t have to be a total diet bomb; these fries are made with heart-healthy avocado for a delicious better-for-you treat.

Avocado and Mango Topper

Perfect for grilled chicken or fish, this easy-to-make avocado salsa is healthy and delicious.

Avocado, Coconut, and Lime Sorbet

Talk about a delicious avocado recipe; this creamy sorbet is smooth, citrusy, and perfect for summer. Best of all, you don’t need an ice cream maker to mix up a batch; you can make it in a food processor or blender instead.

Avocado Eggs on the Grill

If you’re looking for a quick and easy meal to keep you filled up, try this egg-stuffed avocado recipe. It has good-for-you fats and plenty of protein to help you snack less between meals.

Spaghetti with Avocado Sauce

Hold the heavy cream and try creamy and delicious avocado pasta sauce instead.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.


50 Avocado Recipes (For Breakfast, Lunch, or Dinner)

The avocado is such a versatile fruit. There is so much more to avocado recipes than just guacamole and avocado toast!

Sure, they&rsquore most people&rsquos favorites &ndash mine included!

But I&rsquove also been known to throw some green goodness into my smoothies, and I love how it makes my dressings silky smooth.

And did you know you can add avocado into desserts? It&rsquos true!

Like bananas and applesauce, it can add moisture and replace heavy fats in everything from brownies to banana bread.

I&rsquove put together a list of 50 awesome avocado recipes that will cover you for breakfast, lunch, and dinner.


The Health Benefits of Avocados

According to Dr. Gargi Sharma, weight-management expert, "Avocados are extremely rich in potassium. Much more than what bananas have. They're also rich in fiber." Avocados help prevent cancer and cut the risk of lifestyle diseases like diabetes and cardiovascular disease. Their high fiber content and low carbohydrate content makes them an ideal fruit to eat if you're trying to lose weight.

According to a 2014 study published in the 'The Journal of Nutrition', avocados can help regulate active Vitamin A in the body which is responsible for smooth immune functions and good vision. Avocados also have antioxidant properties and are extremely vital for maintaining a healthy looking skin.

Are avocados rich in fat? Yes, it's true that avocados are high-fat fruits but most of that fat is 'good fat'. It helps regulate cholesterol and at the same time, reduce bad cholesterol.

Buying and storing tips: Avocados ripen within 3-4 days after purchasing, depending on their firmness when purchased. Do not select avocados that are soft to the touch unless you plan to eat them immediately. It ripens quicker when placed beside banana and apples. Once peeled, the avocado will discolour over time. Add lemon or lime juice, store in a glass jar and they can be frozen.


Avocado-Lime Smoothie

Waterbury Publications, Inc.

Why not try sipping on some avocado? Adding the healthy fat to this lime smoothie is a great way to start your morning with a filling breakfast you can take on the go in smoothie form.

Get our recipe for an Avocado-Lime Smoothie.


25 Healthy Avocado Recipes To Satisfy Every Craving

Are you the kind of person who will always shell out that extra two bucks to add avocado? Hey, no shame&mdashit's so 👏 damn 👏worth it!

Both a rockstar in texture and in taste, avocados enhances savory Mexican fare, breakfast sandwiches, desserts, and so much more. And incredible creaminess aside, avocados happen to be loaded with healthy fats that have protective properties against heart disease and cancer, as well as filling fiber and bone-building vitamin K.

Now, if you haven&rsquot yet hopped on the avocado train, these delish recipes loaded with avocado are bound to convince you to join that $2-extra club for good.

Who needs burgers when you can pop these omega-3 bombs on the grill, too?

Per serving: 206 calories, 14 g fat (3 g saturated), 17 g carbs, 13 mg sodium, 3 g sugar, 8 g fiber, 5 g protein

&ldquoBLT&rdquo is kind of a misnomer, since there&rsquos not a strip of bacon in sight. However, you do still get that smoky crunch from bacon-style coconut strips, and of course, the creamy goodness of avocado.

Per serving: 637 calories, 70 g fat (6 g saturated), 59 g carbs, 994 mg sodium, 19 g sugar, 27 g fiber, 17 g protein

Yes, that extra remaining liquid in your can of beans can double as a frothy dessert topping once you whip it into shape with a little avocado.

Per serving: 380 calories, 27 g fat (15 g saturated), 36 g carbs, 10 mg sodium, 24 g sugar, 8 g fiber, 4 g protein

Trying to level up your dinner game? This fancy shmancy (yet easy to make!) dinner bowl is loaded with coconut, avocado, and pumpkin seed garnish.

Per serving: 265 calories, 18 g fat (8 g saturated), 20 g carbs, 240 mg sodium, 9 g sugar, 8 g fiber, 7 g protein

What makes this genius dessert a total fiesta in your mouth is cayenne, chili powder, and Mexican vanilla (seriously, the best kind out there). Plus, it&rsquos super high in fiber.

Per serving: 211 calories, 14 g fat (2 g saturated), 25 g carbs, 26 mg sodium, 14 g sugar, 9 g fiber, 3 g protein

This is the ultimate low-carb weeknight meal that takes so little time to make. Using wild-caught salmon (so you know it&rsquos free of pollutants), the crunchy skin is so decadent yet so full of healthy fats.

Per serving: 362 calories, 29 g fat (5 g saturated), 6 g carbs, 272 mg sodium, 2 g sugar, 4 g fiber, 23 g protein

Maple syrup and butter on your waffles are super delish and all, but if you&rsquore really trying to get the most nutritional bang for your buck, a fresh tomato salad topped with chunks of avocado is totally the way to go.

Per serving: 305 cal, 15.5 g fat (6.5 g sat fat), 8 g protein, 450 mg sodium, 36 g carbs, 4 g fiber

Cocoa, vegan hot fudge, chocolate almond milk, banana, and avocado make this breakfast-dessert hybrid the total package.

Per serving: 302 calories, 17 g fat (4 g saturated), 35 g carbs, 195 mg sodium, 21 g sugar, 8 g fiber, 7 g protein

This Top Chef-inspired dish is perfect for the fish-hesitant, since tilapia has a super neutral taste. And, of course, the avocado pairing makes it taste infinitely better than it already does.

Per serving: 446 calories, 20 g fat (3 g saturated), 388 mg sodium, 30 g carbs, 4 g fiber, 38 g protein

This plant-based meal topped with corn, cashew cream, beans, and avo simmers slowly&mdashto get it all buttery soft and delicious.

Per serving: 438 cal, 19 g fat (4 g sat), 63 g carbs, 10 g sugar, 518 mg sodium, 13 g fiber, 12 g protein

Think of guac, but with a fruity flair. Whether you pair it with nachos or cut-up veggies, this pre-dinner nibble is basically the most delicious way to up your calcium intake.

Per serving: 115 calories, 9 g fat (3 g saturated), 9 g carbs, 118 mg sodium, 5 g sugar, 3 g fiber, 3 g protein

For a lighter take on carb-heavy burritos and tacos, these delicious avocado-stuffed spring rolls will leave you with a little, well, spring in your step.

Per serving: 497 calories, 21 g fat (5 g saturated), 67 g carbs, 781 mg sodium, 11 g sugar, 12 g fiber, 13 g protein

Desk salads get the mason jar treatment, so shouldn&rsquot your breakfast, too? This protein-packed scramble takes just minutes to make, grab, and go.

Per serving: 356 cal, 25 g fat (10.5 g saturated), 6 g carbs, 788 mg sodium, 2 g fiber, 26 g protein

This filling burger&mdashheld together with quinoa and oats, and seasoned with a dash of hot smoked paprika&mdashwill totally guac your world.

Per serving: 180 calories, 2 g fat (0 g saturated), 34 g carbs, 3 g sugar, 398 mg sodium, 8 g fiber, 8 g protein

This vegan &ldquosteak&rdquo is so flavorful and nutrient-dense you&rsquoll be all like, &ldquoMeat? I don&rsquot know her.&rdquo

Per serving: 354 cal, 33 g fat (5 g saturated), 14 g carbs, 322 mg sodium, 6 g sugar, 4 g fiber, 4 g protein

Unlike the kind of mango you pop into your morning smoothie, Thai mango has a more tart taste and rigid texture, similar to broccoli slaw. That&rsquos why its refreshing crunch pairs perfectly with avocado in this salad.

Per serving: 170 calories, 8 g fat (4 g saturated), 25 g carbs, 305 mg sodium, 10 g sugar, 5 g fiber, 2 g protein

Coated in whole-wheat panko breadcrumbs and egg wash, these baked avocado fries make the perfect fiber-packed snack or appetizer&mdashespecially when paired with this sweet and tangy sauce.

Per serving: 376 calories, 26 g fat (4 g saturated), 33 g carbs, 502 mg sodium, 7 g sugar, 5 g fiber, 9 g protein

Haven&rsquot you heard? Jackfruit is the new black&mdasher, meat substitute.

Per serving: 431 calories, 14 g fat (3 g saturated), 65 g carbs, 1,000 mg sodium, 17 g sugar, 16 g fiber, 12 g protein

It kind of feels like you&rsquore eating sushi, but instead you&rsquore getting chunks of avocado and sprouts, wrapped in pesto and turkey.

Per serving: 333 calories, 18 g fat (4 g saturated), 5 g carbs, 353 mg sodium, 2 g sugar, 2 g fiber, 37 g protein

Tangy, creamy, and easy to make in your Instant Pot, these avocado-topped tacos are the perfect weeknight meal.

Per serving: 442 calories, 12 g fat (2 g saturated), 80 g carbs, 32 g sugar, 1,405 mg sodium, 7 g fiber, 10 g protein

Wait, you can enjoy all those delicious nacho toppings without your blood sugar spiking from excess tortilla chips? Enter: kale chip nachos, which make all kinds of dreams come true.

Per serving: 209 calories, 6 g fat (4 g saturated), 34 g carbs, 3 g sugar, 69 mg sodium, 7 g fiber, 9 g protein

If you&rsquove ever wanted to eat falafel in burger form&mdashand be a total hit at your next BBQ&mdashthis is your chance.

Per serving: 530 calories, 22 g fat (3.5 g saturated), 65 g carbs, 2 g sugar, 644 mg sodium, 15 g fiber, 15 g protein

If you&rsquore looking for the perfect citrus salad to help you unwind after a busy day, try this refreshing avocado and orange combo.

Per serving: 284 calories, 12 g fat (3.5 g saturated), 19 g carbs, 8 g sugar, 196 mg sodium, 6 g fiber, 26 g protein

The avocado egg rolls at Cheesecake Factory are higher in saturated fat than many main dishes, so this awesome alternative quite literally lets you have your avocado and eat it, too.

Per serving: 148 calories, 8 g fat (1 g saturated), 18 g carbs, 2 g sugar, 304 mg sodium, 3 g fiber, 4 g protein

Two of the world&rsquos best vegan-friendly schmears come together for a breakfast or snack toast of epic proportions.

Per serving: 249 calories, 10 g fat (4 g saturated), 32 g carbs, 4 g sugar, 467 mg sodium, 8 g fiber, 11 g protein


29 Amazing Avocado Recipes

Move over guac. These recipes will take your avocado appreciation to new heights.

Season: April begins the season for California avocados, when they're at their peak of flavor and lowest price. And the Florida avocados are right behind them, beginning in the summer.
How to buy: A ripe avocado is just slightly pliant when gently pressed.
How to store: Avocados ripen at room temperature&mdashfaster if you put them in a closed paper bag to capture the ethylene gas (which promotes ripening) given off by the fruit. To prevent browning of a cut avocado, spread the surface with lemon juice, lime juice, or vinegar. Refrigerate cut avocados in plastic wrap pressed directly onto the cut surface. When ready to eat, scrape off any discoloration the flavor won't be affected.
Prep tips:

  • To halve: Cut avocado in two lengthwise around its pit. Twist halves in opposite directions to separate them, and then pull apart.
  • To pit: First, thrust the blade of a sharp paring knife into the pit. Then twist the knife gently to loosen the pit, and lift it out.
  • To peel: Pull the skin off the flesh in strips with your fingers. When the fruit is very ripe, you can often remove the skin in one piece. You can also scoop the flesh out of the peel with a spoon.

Nutritional benefits: Yes, the fruit (it is in fact a fruit, if you were wondering) is high in fat, but it&rsquos high in the beneficial kind&mdashmonounsaturated fat&mdashthat helps increase &ldquogood&rdquo HDL cholesterol. Lush California Hass packs a wallop of healthy monounsaturated fat, while a Florida avocado has less flavor and fat. Avocados are also packed with protein.

4 very thin slices red onion, separated into rings
2 oranges
2 avocados
3 Tbsp olive oil
2 Tbsp chopped fresh mint
1 Tbsp freshly squeezed lemon juice (about ½ sm lemon)
¼ tsp salt

1. SOAK onion in small bowl of ice water to crisp. Peel oranges with knife, removing all of white pith. Cut crosswise into thin wheels.
2. PIT, peel, and slice avocados and put in medium bowl. Drain onion well and add to bowl along with oranges, olive oil, mint, lemon juice, and salt. Toss to coat.

NUTRITION (per serving) 286 cal, 3 g pro, 18 g carb, 9 g fiber, 25 g fat, 3.5 g sat fat, 0 mg chol, 153 mg sodium

4 oz rum (a mix of gold and silver is best)
¼ medium-ripe avocado
½ oz half-and-half
¼ oz fresh lemon or lime juice
2 oz simple syrup (equal parts sugar and water)
1½ c ice cubes

Combine the ingredients and blend until smooth.

NUTRITION (per serving) 252.7 cal, 0.9 g pro, 17.7 g carb, 2.3 g fiber, 14.4 g sugar, 6.1 g fat, 1.2 g sat fat, 9.9 mg sodium

¼ c plus 2 Tbsp vegetable oil, divided
3 cloves garlic, halved
2 serrano chile peppers or 1 jalapeño, halved
½ c loosely packed cilantro
⅓ c freshly squeezed lime juice (about 2 limes)
1 tsp salt, divided
¼ tsp freshly ground black pepper
4 boneless, skinless chicken breast halves (about 1¼ lb)
1 white onion, sliced ¼-inch thick
2 ripe Hass avocados
12 6-inch corn tortillas

1. HEAT ¼ c of the oil in small skillet over medium heat. Add garlic and chile peppers and cook, stirring frequently, until just brown, 1 to 2 minutes.
2. PROCESS the cilantro, lime juice, ½ tsp of the salt, and black pepper in blender or food processor until smooth.
3. PLACE chicken in shallow dish and spread half the garlic mixture over all sides of chicken. Heat 1 Tbsp oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden but still slightly crunchy, about 5 minutes.
4. CHOP enough of the onion to make ¼ c and set aside. Put rest of onion on a plate.
5. PEEL and pit avocados and put flesh in a bowl. Add reserved chopped onion, remaining garlic mixture, and ¼ tsp of the salt. Coarsely mash with potato masher or fork.
6. RETURN skillet to medium heat and add remaining 1 Tbsp oil. Lift each breast and let excess marinade drip off. Discard extra marinade. Add chicken to hot pan and sprinkle with remaining ¼ tsp salt. Brown on one side, about 5 minutes, then flip and finish cooking, 3 or 4 minutes longer. Remove to cutting board.
7. PUT reserved sliced onion in the skillet to reheat. Scrape up any brown bits stuck to the bottom of the pan. Cut chicken across the grain into ¼" slices and toss with onion in pan.
8. SERVE with warm tortillas and guacamole.

NUTRITION (per serving) 421.4 cal, 26 g pro, 29.6 g carb, 6.8 g fiber, 2 g sugar, 23.2 g fat, 2.5 g sat fat, 476.6 mg sodium

1 lb shrimp, peeled and deveined
½ tsp grated lime peel
3 Tbsp lime juice
1 tsp ground cumin
½ tsp salt
¼ tsp freshly ground black pepper
Cayenne pepper
1 lb red tomatoes (1½ c), cut into ½-inch chunks
½ c coarsely chopped sweet white onion
¼ c coarsely chopped fresh cilantro
2 Tbsp coarsely chopped fresh cilantro
2 Tbsp chopped pimiento-stuffed green olives
2 Tbsp minced fresh jalapeno pepper, with the seeds
2 Tbsp olive oil
1 ripe avocado, halved, pitted, peeled, and cut into chunks
4 c mixed blend of greens

1. PLACE the shrimp in a medium bowl and add the lime peel, 1 Tbsp of the lime juice, ½ tsp of the cumin, ¼ tsp of the salt, the black pepper, and cayenne pepper to taste. Mix well, cover, and set aside while preparing the salad.
2. ADD the tomatoes, onion, ¼ c cilantro, the olives, jalapeno pepper, oil, and the remaining 2 Tbsp lime juice, ½ tsp cumin, and ¼ tsp salt to another medium bowl. Mix well. Let stand for 10 to 15 minutes to blend the flavors. Add the avocado and mix gently.
3. PLACE the mixed greens in a large shallow bowl and mound the avocado mixture in the center.
4. COAT a medium nonstick skillet with cooking spray. Warm over medium-high heat. Add the shrimp and cook, turning often, for 4 minutes, or until just opaque in the thickest part.
5. ADD the shrimp and any pan juices to the salad and sprinkle with 2 Tbsp cilantro. Serve immediately.

NUTRITION (per serving) 310.4 cal, 5.4 g pro, 14.5 g carb, 6.7 g fiber, 4.9 g sugar, 17.5 g fat, 2.5 g sat fat, 572.4 mg sodium

2 unpeeled cucumbers
2 avocados
1 c vegetable broth
⅔ c yogurt
⅔ c milk
2 Tbsp chopped onion
1 Tbsp lemon juice
1 Tbsp chopped mint
1 tsp vinegar
Pinch of cayenne
Salt and freshly ground pepper

1. COMBINE cucumbers, avocados, vegetable broth, yogurt, milk, onion, lemon juice, mint, vinegar, and cayenne in a blender.
2. PUREE and then season with salt and freshly ground pepper.
3. CHILL at least 4 hours, or even overnight, before enjoying this do-ahead warm-weather treat.

NUTRITION (per serving) 230 cal, 6.6 g pro, 20.6 g carb, 7.9 g fiber, 8.9 g sugar, 15.6 g fat, 2.6 g sat fat, 188.7 mg sodium

1½ Tbsp butter
4 beaten eggs
1½ c chopped fresh spinach
Salt and pepper
1 avocado, sliced
Tomato salsa or salsa verde

1. MELT butter in a nonstick skillet on medium heat. Stir in eggs and spinach add salt and pepper.
2. COOK, stirring, until the eggs are softly scrambled, about 2 minutes.
3. WRAP the eggs in warm corn tortillas. Top with sliced avocado and tomato salsa or salsa verde.

NUTRITION (per serving) 361.6 cal, 15.9 g pro, 17.6 g carb, 5.6 g fiber, 1.9 g sugar, 26.7 g fat, 9.8 g sat fat, 329.4 mg sodium

1 whole-wheat tortilla (10" diameter)
Zest of 1 lime
½ tsp minced garlic
½ tsp cumin
⅛ tsp red pepper flakes
1½ c cooked chicken, pulled from ½ rotisserie chicken, skin discarded
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp (or more, to taste) chopped cilantro
8 c mixed greens
1 red bell pepper, sliced
¼ avocado, sliced

1. PREHEAT oven to 400°F. Cut tortilla into quarters and each quarter into two wedges. Place on baking sheet and bake until crisp, about 5 minutes. Remove from oven and set aside.
2. PLACE lime zest, garlic, cumin, and red pepper flakes in medium bowl and stir. Add chicken and toss well to coat.
3. COMBINE lime juice, oil, and cilantro in a large salad bowl. Add greens, red bell pepper, and avocado and toss well.
4. TOP salad mix with chicken. Place toasted tortilla wedges around edge of salad bowl.

NUTRITION (per serving) 392.5 cal, 38.5 g pro, 25.7 g carb, 10.2 g fiber, 5.2 g sugar, 16.1 g fat, 2.6 g sat fat, 254.9 mg sodium

1 med apple, peeled, cored, and sliced
⅓ ripe Hass avocado
½ c frozen spinach
½ c low-fat plain yogurt
½ c pasteurized egg whites
¼ c raspberries (frozen or fresh)
¼ c water
Ice cubes

In a blender, combine all of the ingredients until smooth and creamy. Pour immediately into a tall glass.

NUTRITION (per serving) 395.8 cal, 25.8 g pro, 44.5 g carb, 12.8 g fiber, 27.8 g sugar, 12.9 g fat, 2.7 g sat fat, 488.8 mg sodium

½ ripe Hass avocado
2 Tbsp brown sugar
2 Tbsp coca powder
1 tsp vanilla extract
1½ c skim milk

Place all ingredients in a blender and blend until smooth. Serve over ice. (Click here to watch Skinny Chef Jennifer Iserloh prepare this shake perfectly.)

NUTRITION (per serving) 169 cal, 8 g pro, 23 g carb, 4 g fiber, 6 g fat, 1 g sat fat, 103 mg sodium

2 avocados
1 can white albacore tuna packed in water, drained and rinsed
Lemon juice

1. CUT open and pit the avocados.
2. SPOON a heap of tuna in the crater where the pits were.
3. DRIZZLE with the lemon juice and serve.

NUTRITION (per serving) 469.7 cal, 99.2 g pro, 34.7 g carb, 27 g fiber, 2.8 g sugar, 65 g fat, 8.6 g sat fat, 240.8 mg sodium

1 c short-grain brown rice
2 c water
3 Tbsp seasoned rice vinegar
1 Tbsp sugar
6 sheets nori
1 Hass avocado, peeled, pitted, and cut into 18 slices
8 ounces imitation crab stick (surimi), cut into 6 equal portions
Wasabi paste
Reduced-sodium soy sauce

1. COMBINE the rice and water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the water is absorbed, about 20 minutes. Remove from the heat and let stand for 10 minutes.
2. COMBINE the vinegar and sugar in a small bowl and stir into the rice. Let stand for 15 minutes.
3. PLACE a bamboo sushi mat on a work surface. Place a sheet of nori on the mat with a long side closest to you. With slightly damp hands, spread ½ c of the rice on the nori, leaving a 1" border along the top edge. Arrange 3 avocado slices end to end in a horizontal line about 1½" from the edge closest to you. Top with ⅙ of the crab.
4. GRASP the edges of the nori and the mat closest to you. Fold the bottom over the filling and roll up, jelly roll&ndashstyle, pressing down slightly with each quarter turn. Seal the roll with a few drops of water or grains of rice on the edge of the nori. Repeat with the remaining ingredients to make six rolls.
5. TRANSFER the rolls to a cutting board. With a serrated knife dipped in hot water, cut each roll crosswise into six pieces.
6. SERVE with wasabi and soy on the side.

NUTRITION (per serving) 186.5 cal, 4.5 g pro, 32.6 g carb, 3.4 g fiber, 4 g sugar, 4.2 g fat, 0.5 g sat fat, 242.4 mg sodium

1 cubed Hass avocado
3 Tbsp finely chopped red onion
2 Tbsp chopped fresh cilantro
½ jalapeno pepper, finely chopped
1 Tbsp fresh lime juice
½ tsp salt
1 pound medium shrimp, peeled and deveined
1½ tsps chile powder
1 Tbsp olive oil
8 6-inch corn tortillas
1 c shredded romaine

1. COMBINE the avocado, onion, cilantro, pepper, lime juice, and ¼4 tsp of the salt in a bowl and set aside.
2. COMBINE the shrimp, chile powder, and remaining ¼ tsp salt in a separate bowl.
3. HEAT the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook for 2½ to 3 minutes per side, or until opaque. Transfer to a plate and keep warm.
4. HEAT the tortillas in a dry skillet over medium-high heat for about 30 seconds per side, or according to package directions, until hot and lightly toasted.
5. TOP each tortilla with the romaine, avocado mixture, and shrimp. Serve hot.

NUTRITION (per serving) 319.7 cal, 26.8 g pro, 27.1 g carb, 5.9 g fiber, 1.3 g sugar, 12.1 g fat, 1.8 g sat fat, 484.3 mg sodium

12 oz cooked chicken
12 c arugula (1 prewashed bag)
¼ c dried cranberries
1 avocado, pitted, peeled, and sliced
¼ c crumbled goat cheese
¼ c walnuts, roughly chopped
¼ c honey mustard vinaigrette
Salt and black pepper to taste

Combine all ingredients in a large bowl, using your hands or two forks to fully incorporate the dressing.

NUTRITION (per serving) 476.2 cal, 52.5 g pro, 12.9 g carb, 4.2 g fiber, 6.8 g sugar, 24.1 g fat, 6 g sat fat, 369.9 mg sodium

2 slices whole-grain bread
2 Tbsp hummus
½ avocado, sliced
1 tomato, sliced
2 oz deli turkey
Salt and ground black pepper, to taste

1. TOAST the bread.
2. SPREAD each piece with 1 Tbsp of hummus.
3. TOP with layers of avocado, turkey, and tomato slices. Season with salt and pepper.

NUTRITION (per serving) 321.3 cal, 17.6 g pro, 38 g carb, 8.2 g fiber, 7.1 g sugar, 12.2 g fat, 1.5 g sat fat, 999.8 mg sodium

1 lb flank steak
1 lime, halved
2 cloves garlic, crushed
1 Tbsp ground cumin, divided
½ tsp ground red pepper, divided
½ tsp and ⅛ tsp salt, divided
1 ripe avocado, cubed
½ c jarred salsa verde
1 scallion, sliced
2 Tbsp chopped cilantro
8 6-inch corn tortillas

1. PUT steak in a baking dish. Squeeze half the lime over one side of steak and rub with half the garlic. Sprinkle ½ Tbsp cumin, ¼ tsp red pepper, and 1/4 tsp salt over steak. Turn steak and repeat with ¼ tsp salt and the remaining lime, garlic, cumin, and red pepper. Let stand 15 minutes at room temperature.
2. HEAT grill to medium-high. Grill steak to desired doneness, about 4 minutes a side for medium-rare. Transfer steak to cutting board and let stand 5 minutes.
3. STIR avocado, salsa verde, scallion, cilantro, and remaining 1/8 tsp salt in small bowl to combine.
4. CUT steak into thin strips. Serve with sauce and warm tortillas.

NUTRITION (per serving) 395 cal, 28.3 g pro, 30 g carb, 7.1 g fiber, 2 g sugar, 18.5 g fat, 5.2 g sat fat, 548.7 mg sodium

2 chilled and sliced strawberries
2 Tbsp extra-virgin olive oil
2 Tbsp honey
1 Tbsp and 1 tsp balsamic vinegar, divided
½ tsp salt
⅛ tsp freshly ground black pepper
1 bag (6 ounces) baby spinach
1 ripe medium mango, peeled and cut in small chunks
5 ounces fresh mozzarella, cut in small chunks
1 Hass avocado, peeled and cut in small chunks
3 Tbsp chopped almonds, toasted

1. PUT ½ c of strawberries, oil, honey, and balsamic vinegar in a food processor. Process until smooth.
2. SCRAPE into a salad bowl and stir in the salt and pepper.
3. ADD the spinach, mango, and remaining 1½ c strawberries to the dressing and toss to mix well.
4. SPRINKLE the mozzarella, avocado, and almonds over the top.

NUTRITION (per serving) 364.4 cal, 10.1 g pro, 27.4 g carb, 8.3 g fiber, 14.4 g sugar, 25.9 g fat, 7.2 g sat fat, 386.6 mg sodium

1 Tbsp lime juice
1½ Tbsp olive oil
1 can (15 ounces) black beans, drained
¼ green bell pepper, finely chopped
1 garlic clove, minced
½ tsp salt
⅛ tsp ground black pepper
⅛ tsp ground red pepper (optional)
1½ tsps chopped cilantro
1 avocado, quartered

1. PLACE the lime juice or vinegar in a large bowl and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black pepper, and red pepper. Taste and add more lime juice or vinegar if you like. Stir in the cilantro.
2. PLACE the avocado, cavities up, on 4 plates. Spoon the bean mixture into the cavities so it overflows onto the plate.

NUTRITION (per serving) 204.9 cal, 5.9 g pro, 18.9 g carb, 8.6 g fiber, 1.3 g sugar, 13.7 g fat, 1.9 g sat fat, 596.2 mg sodium

2 multigrain wraps (10" diameter)
1 c shredded cooked chicken breast
1 medium mango, sliced
1 Tbsp chopped fresh cilantro
¼ avocado, cut into 6 slices
½ c shredded reduced-fat Cheddar cheese

1. ARRANGE the wraps on a work surface. Top the lower half of each wrap with ½ c chicken, ½ c mango, ½ Tbsp cilantro, 3 slices avocado, and ¼ c cheese. Fold the top half of each wrap over the filling to form a semicircle.
2. HEAT a large nonstick skillet over medium heat. Add the quesadillas and cook until lightly browned and the filling is hot, about 4 minutes per side.
3. TRANSFER to a cutting board, let stand 1 minute, then cut each into 4 wedges.

NUTRITION (per serving) 173 cal, 16.2 g pro, 18.1 g carb, 2.2 g fiber, 6.1 g sugar, 5.7 g fat, 2.3 g sat fat, 228 mg sodium

2 slices crusty whole-wheat bread (about 2 ounces)
1 Tbsp olive oil
¼ tsp Italian seasoning
1 hard-cooked egg
1 Hass avocado, coarsely chopped
2 Tbsp warm water
2 Tbsp grated Romano cheese
2 tsp red wine vinegar
1 tsp minced garlic
¼ tsp dijon mustard
⅛ tsp salt
⅛ tsp ground black pepper
6 c baby spinach

1. TOAST the bread. Brush with the oil to coat. Sprinkle with the Italian seasoning. Cut into ½" cubes. Set aside.
2. PEEL and halve the egg and place the yolk in a large bowl. Chop the white and set aside.
3. ADD half the avocado to the yolk and smash against the side of the bowl with a fork until smooth. Stir in the water, cheese, vinegar, garlic, mustard, salt, and pepper to form a dressing. Add the spinach, remaining avocado, and reserved egg white and toss to coat.
4. SERVE individual salads with the croutons scattered on top.

NUTRITION (per serving) 179.6 cal, 5.4 g pro, 15.2 g carb, 5.2 g fiber, 0.8 g sugar, 11.8 g fat, 2.4 g sat fat, 272.6 mg sodium

4 boneless, skinless chicken breast halves (about 1½ pounds)
4 c water
½ tsp salt
⅛ tsp salt
1 ruby red grapefruit
1 c diced avocado
4 radishes, thinly sliced
¼ c chopped basil leaves
Fresh basil (optional)

1. COMBINE the chicken, water, and ½ tsp salt in a large saucepan. Cover and bring to a boil over high heat. Turn off the heat and let sit for 15 minutes, or until a thermometer inserted in the thickest portion registers 165°F.
2. REMOVE the peel and pith from the grapefruit with a knife while the chicken boils. Working over a bowl to catch the juice, free each segment from its membrane and cut the segments into bite-size pieces, dropping them into the bowl. Add the avocado, radishes, basil, and the remaining ⅛ tsp salt. Gently toss to mix.
3. DRAIN the chicken breasts, discarding the liquid. Cut crosswise into ½-inch slices.
4. DIVIDE the grapefruit mixture onto 4 plates and add ¼ of the chicken to each, drizzling the chicken with juice from mixture. Garnish with basil leaves (optional).

NUTRITION (per serving) 269 cal, 40.5 g pro, 8.6 g carb, 3.4 g fiber, 4.8 g sugar, 7.7 g fat, 1.4 g sat fat, 485.5 mg sodium

2 large russet (baking) potatoes
2 tsps canola oil
¾ tsp chili powder
⅛ tsp salt
4 slices low-fat turkey bacon
1 Hass avocado, cut into 16 slices
½ c (2 ounces) shredded reduced-fat Cheddar cheese
¼ c fat-free sour cream (optional)
Hot pepper sauce to taste (optional)

1. PREHEAT the grill to medium. Coat one side of a large sheet of heavy-duty foil with cooking spray.
2. CUT each potato lengthwise into four slices. Trim the rounded sides slightly so each slice sits flat. Rub evenly with the oil. Sprinkle the chili powder and salt evenly over the potatoes.
3. GRILL the potatoes over direct heat for 5 minutes per side, or until browned. Place on the foil and place over indirect heat for 20 minutes, or until tender when pierced with a knife.
4. PLACE the turkey bacon over direct heat while the potatoes grill. (If you're concerned that the bacon will fall through the grates, use a grill basket or another sheet of foil.) Grill for 1 minute per side, or until crisp. Transfer to a plate and set aside.
5. LEAVE the potatoes over indirect heat once the spuds are tender, and top each piece with a half slice of the bacon, 2 slices of avocado, and 1 Tbsp of the cheese. Grill for about 4 minutes to melt the cheese.
6. SERVE hot topped with sour cream and hot sauce (if desired).

NUTRITION (per serving) 328.8 cal, 11.7 g pro, 38.5 g carb, 5.8 g fiber, 1.5 g sugar, 15.9 g fat, 3.9 g sat fat, 451.8 mg sodium

1 c mashed Florida avocado (about 1 avocado)
1 Tbsp freshly squeezed lime juice
½ tsp green pepper sauce (optional)
1 c baby spinach
10 oz grilled or roasted chicken breast, sliced
1 c mango, peeled, pitted, and sliced
4 sm whole-grain rolls

1. COMBINE avocado, lime juice, and green pepper sauce (optional) in a small bowl.
2. SPREAD the top and bottom halves of rolls with 2 Tbsp each of the avocado-lime mixture. Layer ¼ c of the spinach, one-quarter of the chicken, and ¼ c of the mango on bottom halves.
3. TOP with other halves of rolls.

NUTRITION (per serving) 291.6 cal, 26.1 g pro, 27 g carb, 6.3 g fiber, 10 g sugar, 9.8 g fat, 2.1 g sat fat, 199.7 mg sodium

1 c cooked quinoa
2 oz extra-firm tofu, cubed
3 Tbsp diced red pepper
3 Tbsp diced green pepper
1 tsp cilantro
2 Tbsp diced avocado
2 tsp fresh lime juice

Combine all ingredients in a large bowl, toss to combine, and serve.

NUTRITION (per serving) 320.5 cal, 14.7 g pro, 46 g carb, 7.8 g fiber, 2.4 g sugar, 9.8 g fat, 0.7 g sat fat, 21.1 mg sodium

1 can (28 ounces) whole tomatoes
½ sweet onion, sliced
1 c reduced-sodium vegetable broth
1 c water
1/2 tsp ground pepper
1 c buttermilk
¼ c fat-free Greek-style yogurt
1 Hass avocado, sliced

1. PREHEAT the oven to 350°F. Pour the tomatoes (with juice) into an 11" x 17" baking dish. Scatter the onion on top and bake for 1 hour, or until the mixture is thick and the onion begins to brown.
2. TRANSFER the mixture to a blender. Add the broth, water, and pepper and puree until smooth.
3. HEAT the soup mixture in a pot over medium-low heat for 5 minutes, or until heated through. Add the buttermilk and stir to combine.
4. GARNISH each serving with 1 Tbsp of the yogurt and ¼ of the avocado slices.

NUTRITION (per serving) 148.1 cal, 5.4 g pro, 19 g carb, 4.5 g fiber, 11.7 g sugar, 5.8 g fat, 1.1 g sat fat, 559.2 mg sodium

1½ lb tomatoes, thinly sliced
1 avocado, thinly sliced
1 Tbsp fresh lime juice
1 Tbsp extra virgin olive oil
2 Tbsp fresh cilantro leaves

1. LAYER tomatoes and avocado on platter. Drizzle lime juice and oil over top.
2. SPRINKLE with cilantro and salt to taste.

NUTRITION (per serving) 120 cal, 2.2 g pro, 10 g carb, 4.4 g fiber, 4.6 g sugar, 9.1 g fat, 1.3 g sat fat, 11.5 mg sodium

Pinch of cayenne pepper
1 tsp mayonnaise
1 whole-wheat English muffin
1 egg
1 avocado

1. MIX a pinch of cayenne pepper into 1 tsp mayonnaise.
2. SPLIT and toast a whole-wheat English muffin, and then spread each piece with the spicy mayo.
3. FRY an egg until the yolk is still a little bit runny and place it on a muffin half.
4. TOP with a few slices of avocado and close the sandwich.

NUTRITION (per serving) 330.4 cal, 12.2 g pro, 30.1 g carb, 6 g fiber, 1.6 g sugar, 19.2 g fat, 3.7 g sat fat, 343.2 mg sodium

1 can (14.75 oz) pink salmon, drained
¼ c gluten-free reduced-fat horseradish-Dijon mayonnaise
2 gluten-free multigrain bagels, split and toasted
1 c mixed baby greens
1 Hass avocado, peeled, pitted, and sliced
¼ small hothouse (seedless) cucumber, thinly sliced
¼ small red onion, thinly sliced

1. COMBINE the salmon and mayonnaise in a medium bowl, mashing with a fork until well mixed.
2. PLACE 4 bagel halves on a work surface. Top each half with one-fourth of the greens, salmon mixture, avocado, cucumber, and onion.

NUTRITION (per serving) 431 cal, 24 g pro, 42 g carb, 19 g fat, 3 g sat fat,5 g fiber, 768 mg sodium

1 lb flank steak
1 lime, halved
2 cloves garlic, crushed
1 Tbsp ground cumin, divided
½ tsp ground red pepper
½ tsp + ⅛ tsp salt
1 ripe avocado, cubed
½ c jarred salsa verde
1 scallion, sliced
2 tbsp chopped cilantro
8 corn tortillas (6" diameter), warmed

1. PUT steak in baking dish. Squeeze half the lime over 1 side of steak and rub with half the garlic. Sprinkle ½ tablespoon cumin, ¼ teaspoon red pepper, and ¼ teaspoon salt over steak. Turn steak and repeat with ¼ teaspoon salt and the remaining lime, garlic, cumin, and red pepper. Let stand 15 minutes at room temperature.
2. HEAT grill to medium-high. Grill steak to desired doneness, about 4 minutes a side for medium-rare. Transfer steak to cutting board and let stand 5 minutes.
3. STIR avocado, salsa verde, scallion, cilantro, and remaining ⅛ teaspoon salt in small bowl to combine. Cut steak into thin strips. Serve with sauce and warm tortillas.

NUTRITION (per serving) 394 cal, 28 g pro, 30 g carb, 7 g fiber, 18.5 g fat, 5 g sat fat, 535 mg sodium

Steak tip: Flank, hanger, and skirt steak are butcher favorites because they have a beefier taste than more expensive cuts. Sliced thin, they're tender too. Any of the three will work here.

½ avocado, pitted, peeled, and chopped
⅛ tsp salt
2 tbsp chopped red onion
1½ tbsp chopped fresh cilantro
2 tsp chopped jalapeno
2 tsp fresh lime juice
¼ cup chopped pineapple
¼ cup chopped mango
¼ cup chopped cantaloupe

1. MASH avocado and salt together with a fork.
2. STIR in gently the onion, cilantro, jalapeno, and lime juice.
3. FOLD in pineapple, mango, and cantaloupe.

NUTRITION (per serving) 58.5 cal, 0.8 g pro, 6.8 g carb, 2.2 g fiber, 3.8 g fat, 0.6 g sat fat, 76.8 mg sodium


25 Avocado Recipes for Kids!

We all know the power of the mighty avocado. Packed with heart healthy monounsaturated fats and fibre, they even contain more potassium than bananas!

As adults we know that avocados can form a very healthy part of our diets but unfortunately kids don’t always feel the same. Children often struggle with the texture of avocado, “soft and slimy” is how my daughter describes it!

So if your family are not avocado fans but you’d like to include them more in their diet, here are 25 delicious and nutritious recipes to try, some sweet and some savoury all of which contain avocado.

Delicious oat muffins with no added sugar or honey sweetened naturally with banana, avocado and apple sauce! Great for baby led weaning and older kids too!

A quick and easy recipe perfect for picky eaters Creamy Avocado & Spinach Pasta with a no-cook sauce!

Veggie Burgers served with a delicious and vibrant green Avocado Mayo to go with them, which is so tasty in the burger or just used as a general dip for crudites or crisps!

A delicious and nutritious baby food puree recipe made with spinach, avocado and cous cous.

This recipe will have you making sushi in minutes. Best of all, it stores and transports really well, making it a great addition to kids’ lunch boxes and a great share plate at a picnic.

A delicious and healthy lunch time recipe Chicken & Avocado Mayo Wrap. Perfect for kids and adults too!

A puree recipe packed with protein, potassium and good fats that can also be used as a dip or on toast for bigger kids and adults.

A delicious combination of avocado and strawberry makes this macaroni salad recipe the perfect summer meal and great for kids!

Mexican Style Chicken Soup

Adapted from Cooking Classy’s Chicken Avocado and Lime Soup, this makes a very delicious lunch filled with fresh, fun mexican flavour and avocado cubes added at the end for creaminess! Can be adapted to reduce or omit the chilli and salt for small people.

Eggs aren’t just for breakfast. These Dippy Eggs with Avocado Grilled Cheese Toasties make a tasty and quick lunch or dinner for hungry kids!

A super healthy, creamy, full of vitamins quinoa dish, ideal for children who are vegans, vegetarians, lactose or gluten intolerant, or who simply love quinoa and avocado!

A healthy take on the classic McDonald’s Shamrock Shake, made with spinach, avocado and mint!

This recipe is healthy and delicious for the entire family and entertaining, not just for the lunchbox.

Looking for healthy and FUN food for kids? Wow them with our Naturally Dyed Avocado Deviled Eggs!

A healthy Chocolate Mint Mousse made with avocado and banana. It’s also dairy free, egg free and refined sugar free!

Want an avocado smoothie, but you also just want to enjoy a bowl of ice cream? Well, you can with our Cherry Avocado Smoothie Bowl!

This recipe is dairy free and nut free, and could easily be made vegan and free from refined sugar by replacing the marshmallows with slices of banana.

Surprise your kids with this super-food filled healthy Guacadile Dip. It’s the perfect after school or on the go snack!

Avocado is a great dairy free alternative to butter in this recipe, and the end muffin has a nice soft texture.

This Secret Veggie Green Rice contains THREE portions of vegetables! And it’s so good the kids will never know!

This avocado dip is creamy with a hint of lemon and compliments the fish perfectly.

For these fruit popsicles I used strawberries, pineapple, blueberries, avocado and raspberries but you can try pretty much any combination depending on what fruit you have or what’s available where you live.

Chocolate Orange Avocado Mousse – Creamy avocado and banana blended with sweet dates, orange and cacao.

A delicious and healthy nachos recipe made with sweet potatoes and topped with cheese, bacon, avocado and tomatoes!


52 Avocado Recipes That Are Not Guacamole

Avocados are so damn good that they require truly minimal effort and imagination to shine—maybe a squeeze of lemon and sprinkle of salt. But the many awesome avocado recipes out there that use the ingredient in tasty and creative ways are a good argument for expanding beyond the usual guacamole and avocado toast.

Avocados lend a distinct creaminess and lovely flavor to salads, pastas, soups, dips, smoothies, sandwiches, and sauces. Fatty and fiber-rich, they’re guaranteed to make any snack or meal more satisfying. And avocados can actually go sweet too—an unexpected and decadent addition to chocolate pudding, for instance. So damn good, yes—but also surprisingly adaptable.

Not sure where to start expanding your repertoire of avocado recipes? Here are 52 ideas for avocado creations you’ve got to make.


67 Avocado Recipes for Creamier Dip, More Satisfying Salads, Better Breakfasts, and More

Creamy, rich, and almost custard-like, the avocado is a delight unto itself—and it’s also a key player in many other dishes. We rounded up the best avocado recipes, including soups, salads, salsas, sandwiches, smoothies, and our favorite green cheesecake to help you make the best of this delightful ingredient. Before we jump straight into our favorite avocado recipes, though, here are three essential tips for working with avocados.

Avocados ripen best at room temperature. Green avocados usually take four to five days to ripen. If you want to speed up the process, you can put them in a brown paper bag with an apple or banana. The California Avocado Commission’s Jan DeLyser explains that bananas and apples release ethylene gas, which will speed up the avocado’s ripening process. Typically, a ripe avocado will go from green to nearly black when it’s ripe, but color isn’t the only indicator—a ripe avocado will also give slightly when you put gentle pressure on its skin. Feel free to refrigerate your ripe avocados to help them last a little longer.

To remove an avocado pit, cut the fruit lengthwise all the way around, then twist the two halves to separate them. Hold the half with the pit in your hand (protecting your palm and fingers with a dish towel or oven mitt). Then very carefully use the blade of a sharp chef’s knife to strike the large pit. The pit should attach to the blade and come right out when you wiggle the knife.

To prevent an avocado from turning brown, sprinkle the flesh with lemon or lime juice. If you’re too late, just scrape off the discolored parts and eat the rest.

Now, onto the recipes! Read on to get inspired and start using the perfectly ripe avocados that are sitting on your counter right now.


25 Fun Avocado Recipes

I’m writing this on my laptop from a bar seat in Minneapolis on Friday evening. I’m afraid I’m cramping everyone’s Friday night work-is-done style with my laptop. I’m feeling awkward, so I’ll keep this quick. I’ve rounded up twenty-five of my favorite recipes featuring avocado, everyone’s favorite creamy green fruit.

I actually hated avocado for a while when I was younger, but I think it’s because I had been served a brown, stringy, over-ripe avocado—blech! If you have any avocado haters in your life, please present them with the guacamole below and tell me if they still feel the same way about it. I dare you!

Avocados are rich in monounsaturated fats, which are the delicious good-for-you variety. Apparently, adding avocado to your meals can actually improve your absorption of carotenoids—yet another reason to love the sweet potato and avocado combo you’ll see a few times in the list below.

We’re starting off with guacamole, of course! Then we’ll run through a variety of Mexican-inspired avocado recipes, as well as sandwiches and salads. Plus, avocado pesto toast (speaking of, you really must try the “everything” avocado toast in my cookbook), and more.

Whether you’re vegan, vegetarian, gluten-free or just an avocado lover, this roundup is for you! As always, you can peruse my entire library of avocado recipes here.

1) The Best Guacamole


“Best. Guac. Ever. And the onion trick worked perfect. Made it on Monday and finished on Thursday. It was uncovered daily and still did not turn brown. And now I have the half onion for my next batch. Thanks Kate! Oh, and my husband can’t do cilantro (the genetic soap thing) so I just omitted. Thankfully he doesn’t hate coriander.” – Heather

2) Avocado Pesto Toast


“I wish I could attach a photo of how beautiful this came out. This breakfast is delicious! It’s easy to make, and the different flavors are incredible. I may never make pesto other than like this again! Even my insanely picky husband (who has never eaten an over easy egg in his life) loved It!” – Meghan

3) Sweet Potato & Black Bean Tostadas


“These tostadas are AMAZING! I have made them many times now, and they are the most perfect and satisfying dinner. The flavors sing so harmoniously together. Thank you so much for this delicious recipe!” – Kiara

4) Kale, Black Bean & Avocado Burrito Bowl


“I’ve made this twice now and love it! The lime juice-marinated kale totally converted me to eating raw kale! This is a perfect recipe to make for weekday lunches in the office because it’s easy to pack and reheat and leftovers taste just as great. Thanks!” – Lauren

5) Sweet Corn & Black Bean Tacos


“Made this last night for dinner and…AMAZING! Everybody loved it, even the teenager who was like “ew radishes” and then took the corn salad leftovers for lunch today. Thanks, Kate!” – Rebecca

6) Vegan BLT Sandwich


“I had some coconut bacon in the freezer, so this was one of the times I had all the ingredients on hand to try the recipe. Not much to the recipe, but, oh my! Who woulda thunk it would be soooo good? My only regret was that I ate it too quickly and wished I could eat it again. Thanks Kate!” – Colleen

7) Coconut Rice with Brussels Sprouts


“This is one of my all-time favorite recipes! Super filling and absolutely delicious. Seriously need to add the Love and Lemons cookbook to my shelf… and yours, as well!” – Zoe

8) Sweet Potato & Black Bean Tacos with Avocado-Pepita Dip


“Fantastic recipe! It was fish Friday so no meat and too hot outside to dealwith the density and weight of meat. Husband, confirmed carnivore, looked at the black bean, avocado taco plate with deep suspicion… But both the kids (teens) and spouse absolutely loved them! Will make again.” – Angelique-Marie

9) Lemony Broccoli, Chickpea & Avocado Pita Sandwiches


“Thank you, Kate, this is fabulous! I was looking for some new taste and inspiration and your recipes never fail me. The dressing is fantastic and the dried tomato is a must. I will definitely make this again. Thanks again” – Sandra

10) Spaghetti Squash Burrito Bowls


“This recipe is… INCREDIBLE. My foodie boyfriend said…and I quote… ‘this is amazing. this is restaurant quality”
The feta makes it, it’s filling, it’s colorful, it’s just wonderful. Do yourself a favor and make it… right. now.” – Carolyn

11) Tropical Mango Spring Rolls with Avocado-Cilantro Dipping Sauce


“I made these Spring rolls this weekend and they we fabulous. We don’t like too spicy so i left out the jalapenos and I substituted the Arugula with Baby Spinach. This was my first time using rice paper and it was so easy and I will definitely make again” – Monika

12) Kale Guacamole


“My husband and I love this guacamole! He’s not as big a fan of kale as I am, but he always loves this when I make it!” – Kathryn

13) Spiralized Sweet Potato & Black Bean Quesadillas


“Made this for my teenage brother who upon seeing the ingredients asked me if there was pizza in the fridge… And ended up eating the whole thing! Great recipe !” – Sophie

14) Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce


“Made this last night and we LOVED it, even though I was out of black beans. Can’t wait to make it again with the beans! Definitely going into the rotation, that avocado sauce is dynamite!” – Eve

15) Huevos Rancheros with Avocado Salsa Verde


“Love this recipe, thank you! I’ve been making this for my wife for months now, and decided to try it with home made salsa verde. Even better!” – Chris

16) Roasted Butternut Squash Tacos


“These tacos are absolutely delicious and make great leftovers. My husband and I both agreed that they are probably the most tasty tacos I’ve ever made.” – Aubrey

17) Veggie Sushi Bowls


“This is such a lovely veggie filled meal. So fresh and delicious, and not to mention super healthy too! I love all the flavors together. This will become a weekly meal! Thanks for the recipe:)” – Kiara

18) Maureen’s Avocado Tabbouleh


“Tabbouleh is one of my favorite salads. I couldn’t wait to try this recipe and loved it so much! The avocado really brings it a new twist. The only ingredient I added was some cumin and it was delicious!” – Sharon

19) Quinoa Black Bean Tacos with Creamy Avocado Sauce


“This was my first recipe I made after discovering your wonderful website. I made these last night (vegan version) and fed them to a die-hard meat and potatoes college kid, and they were a hit! Delicious recipe that I definitely will be making again!” – Becki

20) Heart of Romaine Salad with Pico de Gallo and Avocado Dressing


“Wow, just wow! I made this for supper tonight with salsa chicken burgers, and I am SO glad that I made enough pico, avocado dressing and black bean puree to have leftovers, because this ROCKED!I didn’t add any crumbled feta, and I don’t think it needed any, it was soooooo flavourful. Thank you SO MUCH for developing and sharing this!” – Denise

21) Crispy Mushroom, Spinach and Avocado Quesadillas


“We made these tonight – quick, fresh and fantastic! FIVE STARS!!” – Cathy

22) Portobello and Poblano Fajitas


“I can’t really exaggerate how good this is. The taste and texture are fantastic. The marinade really pushes the already yummy ingredients over the top. We ate our fill with tortillas then used the leftovers scrambled in eggs the next day. So, so delicious. Thanks for a fantastic recipe!’ – Marta

23) Avocado, Egg and English Muffin Sandwich


“This was our very late Labor Day weekend Sunday brunch, with Swiss slices and minced jalepeño (and bacon on the side). So good, and eye-opening, too: here I thought I knew all the egg sandwich tricks. Not so!” – Cara

24) Sweet Potato Burrito Smothered in Avocado Salsa Verde


“Absolutely fantastic, made I for the 10th time tonight, one of our go to meals now… thank you very much!” – Sandee

25) Simple Greek Avocado Sandwich


“I tried this tonight partly because I wanted to use the fresh bread I had and I also had fresh pesto and an avocado on hand. It turned out very well. Also it opened my eyes to all the vegetables one can use for sandwiches.” – Sally