5 Avocado Recipes to Try
Have you ever noticed that avocados go well with almost anything? They’re one of the most versatile fruits on the planet. That’s right…I said fruit. No one would blame you for assuming it was a vegetable though. You may think you know about avocados but there is more to them than meets the eye.
Avocados are packed with nutrients. In fact, they contain vitamin B6, vitamin C, vitamin E, potassium, magnesium and folate. They also have the highest protein content of any fruit with four grams. Sure, avocados are high in fat. But it’s considered the “good” kind of fat, also known as monounsaturated fat. It helps lower bad cholesterol if you eat them in moderation. The bottom line is that avocados are a very healthy fruit that tastes delicious as well. Here are 5 avocado recipes to try:
- Creamy Avocado Smoothie
Yield: Serves 2 to 3Ingredients
- ½ cup cubed frozen pineapple
- 2 cups packed fresh spinach (or 1½ cup chopped frozen spinach)
- 1 ripe avocado
- 1 frozen banana
- ¾ cup light coconut milk (canned or from a carton)
- 3 tablespoons fresh lime juice, plus ½ teaspoon zest
- 2 scoops Vanilla Protein Powder
- 1 teaspoon maple syrup, or sweetener of your choice
- pinch of sea salt
- 8 ice cubes
- a sprinkle of chia seeds, optional, for garnish
- Blend all ingredients in a blender until creamy. Taste and adjust sweetness to your liking. If the mixture is too thick, add more coconut milk as needed to blend. Garnish with chia seeds, if desired
- Crunchy, Crispy Avocado Fries
Yield: Serves 6 (serving size: 4 avocado wedges)Ingredients
- 2 tablespoons all-purpose flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup plain breadcrumbs
- 2 large egg whites
- 2 firm, ripe avocados
- cooking spray
- 1 lemon, cut into 6 wedges
- Preheat broiler. Place a baking sheet in oven while broiler preheats.
- Combine flour, salt, and pepper in a shallow dish. Place breadcrumbs in a shallow dish. Place egg whites in a small bowl, and whisk until foamy.
- Halve avocados, remove pits, and cut each half into 6 wedges. Pull off peels.
- Dredge avocado wedges in flour, dip in egg white, and then dredge in breadcrumbs. Remove baking sheet from oven; coat with cooking spray. Place avocado slices on baking sheet; coat avocados with cooking spray.
- Broil 5 minutes or until brown on top. Turn and broil 2 more minutes. Remove and serve with lemon wedges.
- Spicy Avocado Chicken
Yield: Serves 4Ingredients
- 2 tablespoons olive oil
- Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.
- Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Stir the onion, lime juice, and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.
- Taco Stuffed Avocados
Yield: Serves 4-8Ingredients
- 4 ripe avocados
- Juice of 1 lime
- 1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 lb. ground beef
1 packet taco seasoning
Freshly ground black pepper
2/3 c. shredded Mexican cheese
1/2 c. shredded lettuce
1/2 c. quartered grape tomatoes
Sour cream, for topping
- Halve and pit avocados. Using a spoon, scoop out a bit of avocado, creating a larger well. Dice removed avocado and set aside to use later. Squeeze lime juice over all avocados (to prevent browning!).
- In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Remove from heat and drain fat.
- Fill each avocado half with beef, then top with reserved avocado, cheese, lettuce, tomato, and a dollop sour cream.
- Scrambled Egg and Avocado Breakfast Sandwiches
Yield: Serves 4Ingredients
- 4 English muffins, split
- 4 slices American cheese
- 2 tablespoons unsalted butter
- 8 large eggs, beaten
- Kosher salt
- Freshly ground black pepper
- 1 ripe Hass avocado, peeled and cut into thin wedges
- Chopped scallions, for garnish
- Preheat the oven to 375°. Place the English muffins on a rimmed baking sheet and top each bottom half with 1 slice of American cheese. Bake until the cheese melts, 2 to 3 minutes.
- Meanwhile, in a large nonstick skillet, melt the butter. Add the eggs and cook over low heat, stirring, until curds begin to form, about 2 minutes. Season with salt and pepper and continue cooking until the eggs are just set, about 2 minutes longer. Spoon the eggs over the cheese and top with the avocado wedges. Garnish with scallions, close the sandwiches and serve.