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Find selection and cooking tips, nutritional information and health benefits of avocados.
A little trivia: The most popular variety of avocado was discovered by a postman named Rudolph Hass. The original tree can still be found growing in La Habra, California. You can grow your own tree by trimming a tiny sliver off both ends of an avocado pit, covering it two-thirds in damp soil (large end down), watering well, and placing a drinking glass over the pit to keep moisture in. The pit may take a while to split, but once it does, cover the exposed part with soil. Once the plant reaches six inches in height, trim the top two inches, which should force lower growth and keep your plant hearty.
What they look like: Most varieties of avocado are oval- or round-shaped with thick, rough green skin. Depending on the type, avocados can range from three ounces to four pounds.
Eating healthy should still be delicious.
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Selection tips: Look for fruit that is firm, yet gives when gently squeezed. If it's still hard, it's not ready to be eaten yet. Two medium avocados should yield about one pound, 2 1/2 cups sliced, diced, or chopped.
Storage tips: You may refrigerate ripe avocados until you're ready to eat them, but only for a few days. Placing an avocado in a paper bag with an apple or banana and storing it at room temperature will accelerate the ripening process if needed. Since cut and exposed avocados tend to discolor quickly, experts advise you to add cubed or sliced avocado to your dish as late as possible in the preparation process. Adding a dash of lemon or lime juice to fresh guacamole should help prevent discoloration.
How to eat them: The most popular uses for eating avocados are in guacamole and on salads, but they may also be found in other dishes such as soup. They also make great hollowed-out "bowls" for other dishes, including dips or seafood.
Peak growing season: California is responsible for 95 percent of the nation's crop of avocados. There are so many different types of avocados that you should be able to find at least one variety at any point during the year.
Health benefits: While avocados are known to be high in unsaturated fat, many believe they are worth the splurge for their great buttery taste. They are also a good source for fiber, vitamin C and other nutrients, such as thaimine, and riboflavin.
Nutritional info: One cup of sliced avocado provides: 235 calories, 7 grams of fiber, 3 grams of protein, 22 grams of fat (3.5 saturated), 15 milligrams of sodium, and 0 cholesterol.
Rachel Zoe Shares 3 Ways To Prep Avocados For Picky Eaters
Yes, you can hide avocado in a chocolate smoothie for your picky kid.
Getting a kid who won’t touch most things green or even a tiny bit slimy to actually enjoy the taste and texture of an avocado can be tricky. In this video, fashion guru and mom of two, Rachel Zoe, shares three ways she gets her picky eaters to eat avocado — mashed with toast pieces, in a chocolate smoothie, and as an egg boat — one recipe for each of her sons and one for her husband.
Personally, the avocado mash and toast Zoe makes for her son Skyler looks like a perfectly portioned treat that even I want to devour. It’s super simple to mash up an avocado, toss in some seasonings, a squeeze of lemon, and serve in a small, kid-sized snack bowl with some toasted bread squares. Zoe recommends using bread that has a lot of protein for an extra boost — perfect for picky kids who sometimes skimp on nutrient-rich foods.
Zoe says that her youngest son Kaius is the “pickiest of pickiest,” but even he will drink the milkshake-like chocolate avocado smoothie that camouflages a ripe avocado with the sweetness from a bit of cocoa powder, frozen bananas, and honey. Who knew that all you had to do to get your kid to eat some avocado is break out the blender?
In the video, Zoe also shares that she makes avocado egg boats for her husband Rodger to “keep it interesting,” even though he isn’t a picky eater. She bakes eggs inside of an avocado half and tops them with vegan sausage or turkey bacon and a fresh herb like basil or some chives. She explains that the “pure protein and healthy fat” helps to keep her family satisfied throughout their day.
Maybe your kids won’t go near a perfectly Instagrammable piece of avocado toast with shaved parmesan and sliced tomatoes on top, but will they drink a chocolate smoothie? Try these recipes to find out.
Fall in love with avocados
Why add avocado to your meals? Besides being so creamy and delicious, avocados are:
- Packed with healthy fats and fiber to keep you full and satisfied.
- Perfect for thickening up sauces and dressings to make them creamy & delicious
- Filled with vitamins like vitamin C, K, B6 and potassium. Did you know they have more potassium than bananas??
- Super versatile and mild in flavor, so they make the perfect addition to any recipe!
Store avocados at room temperature, keeping in mind that they can take 4-5 days to ripen. To speed up the ripening process, put them in a paper bag along with an apple or banana. When the outside skins are black or dark purple and yield to gentle pressure, they’re ready to eat or refrigerate.
Wash them before cutting so dirt and bacteria aren’t transferred from the knife onto the pulp.
While guacamole is arguably the most popular way to eat avocado, you can also puree and toss with pasta, substitute for butter or oil in your favorite baked good recipes, or spread or slice onto sandwiches.
When ordering at a restaurant, remember that not all avocado dishes are created equal. Some items -- like avocado fries and avocado egg rolls -- are coated in batter and fried, making them much higher in both calories and fat.
You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.
The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
9 Healthy Avocado Recipes
2. Thicken soups or sauces with avocado instead of heavy cream:
3. Slice into fry shapes and coat with seasonings to make your own Avocado French Fries:
4 Add an avocado to the top of your next salad or burger:
5. Combine avocado, pure maple syrup, and cocoa powder for a show-stopping chocolate mousse without the dairy :
6. The next time you make banana ice cream, throw in half of a ripe avocado to make it extra creamy:
7. Use pureed avocado as the base of an epic chocolate cream pie:
8. Mash avocado, add a little salt and your favorite spices or salsa for a “no fuss” healthy lunch:
9. Blend avocado with just a few pantry staple ingredients for these “no bake” avocado fudge bites:
What are your favorite things to make with an avocado? Please feel free to leave recipe ideas or links to your favorite recipes in the comment section! 5/5 (3)
For those looking to explore their culinary skills using avocado, there is no time like the present. Below are must-try recipes to indulge in as you celebrate World Avocado Month.
Mexican chicken traybake
4 chicken thighs and 4 chicken drumsticks
1 jar tomato salsa (may substitute with 1 can chopped tomato and onion)
500g pumpkin or butternut, seeded, peeled, cut into wedges
1 red onion, cut into wedges
3 red and yellow peppers, seeded, thinly sliced
200g mixed cherry tomatoes
1tbsp avocado or olive oil
1 avocado, stoned, peeled, thinly sliced
2tsp chilli or hot sauce (optional)
Additional mashed avocado or guacamole to serve.
Preheat the oven to 200°C. In a large bowl, toss the chicken thighs and drumsticks with the taco seasoning.
Spoon tomato salsa over the base of a casserole dish. Arrange the pumpkin, onion, peppers, and tomatoes over salsa. Top with chicken mixture. Drizzle with oil.
Bake, turning occasionally, for 35-40 minutes or until the vegetables are tender and the chicken is golden brown and cooked through. Set aside for 5 minutes to rest.
Meanwhile, to make the chilli-lime cream, combine sour cream, chilli sauce, and lime juice in a small bowl. Season.
Arrange the avocado and coriander over the chicken mixture in the pan. Serve with the chilli-lime cream and extra guacamole.
Avocado Vichy soup
2 ripe avocados, peeled and chopped
1 small white onion, finely chopped
300g leeks, white part only, washed and sliced
2 large potatoes, peeled and diced
Sea salt and freshly ground pepper
2 sprigs of fresh thyme, off the stalk and chopped
1 litre good quality chicken or vegetable stock
Heat the oil in a heavy saucepan, sauté the onion and garlic for 5 minutes until translucent, add the leeks and potatoes, and toss. Season well with sea salt and freshly ground pepper.
Reduce heat, add the thyme, cover, and cook the veggies over low heat for 10 minutes until soft but not coloured.
Uncover, add the stock and bring to a boil, simmer for 5-8 minutes until the potatoes are just cooked and soft when pierced with a sharp knife. Take care not to overcook or the soup will lose its flavour and freshness.
Remove from the heat and allow to cool slightly, add the chopped avocado.
Blend in a jug blender or with a stick blender until smooth.
Lemony avocado pea pasta
2 large ripe avocados, peeled and diced
100g frozen petits pois or garden peas
Finely grated zest of 1 lemon
4tbsp finely grated Parmesan
2 tbsp chopped fresh dill
50ml avocado oil or extra virgin olive oil
Sea salt and freshly ground pepper
Bring a large pan of lightly salted water to a boil and cook spaghetti according to instructions on the packaging. Add the peas for the last 2-3 minutes. Drain and reserve ¼ cup of the cooking water.
Toss the pasta and peas with diced avocado, and cooking water, stir in the lemon zest and 3 tablespoons of the Parmesan, the reserved cooking water, and the avocado oil.
Season with salt and pepper, and then pile it into two serving bowls. Sprinkle the dill and the remaining Parmesan over the top and serve immediately.
Recipes by the South African Growers’ Association.
Jamie Oliver Just Shared an Avocado Toast With a Twist That’s The Perfect Meal On Hot Summer Days
Avocado toast is one of our go-to breakfasts. After all, what could be easier, tastier, and more nutritious than a simple breakfast of smashed avocado on a piece of whole grain toast? But Jamie Oliver recently posted a picture on Instagram that reminded us that avocado toast is totally more than just breakfast. With a few tasty extras, you can transform this humble morning meal into a colorful, fresh, and vibrant dish that’s the perfect dinner on those hot summer nights when it’s way too hot to turn on the oven or stand over the stove.
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So, how do you turn this simple morning meal into an evening entree? Oliver shared a few ideas on his website, including this one, which is adapted from his book Super Food Family Classics.
Oliver starts by swapping out the bread. Rather than using plain white or whole wheat bread, the chef calls for rye bread, which is more substantial both nutritionally and flavor-wise.
Then, instead of mashing the avocado, he slices it. This allows the avo to retain some of its soft yet toothsome texture, so you can really appreciate the silky richness of the fruit itself.
To keep the toast from getting dry, Oliver spreads the bread with ricotta cheese. This also adds a nice creaminess to your toast, and brings along some extra protein, which helps the meal become dinner-worthy.
Add the sliced avocado and some sliced tomato (heirloom if you can get them) on top of the ricotta-spread rye toast, and squeeze with fresh lemon juice. The lemon brightens up the dish, and the acid also helps the avocado retain its bright green color.
Next up, salt and pepper and fresh basil, along with some toasted pine nuts round things out. The end result is a meal packed with whole grains, fresh produce, and protein, but more important? It tastes good!
Watch: A 5-Ingredient Grilled Pizza That&rsquos Easier Than Ordering Takeout
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
54 Avocado Recipes for Every Meal
If you love avocado as much as I do, you’re always looking for ways to use it. Enjoy these 54 avocado recipes for breakfast, lunch, dinner, and more!
I hope you have some avocados left over from Cinco de Mayo because I have a whole LOT of ideas for how you can use them. Avocado is an ingredient that I use almost as often as I use lemon. It’s healthy, creamy, delicious, and so versatile… what’s not to love? Today, I thought I’d highlight some of my favorite avocado recipes!
Avocado Recipes for Breakfast
I often start my day with avocado toast, but I love sneaking avocado into my breakfast in other ways too! Avocado makes the creamiest smoothie I’ve ever had (plus its healthy fats help keep me full till lunchtime), and it’s essential in my go-to breakfast tacos. When I’m making a bigger brunch, I top it onto shakshuka.
- Creamy Avocado Smoothie
- Avocado Tomatillo Breakfast Tacos(pictured)
- Shiitake Bacon & Egg Breakfast Tacos
- Shakshuka with Spinach and Harissa
You couldn’t write a roundup of avocado recipes without including avocado toast. There’s a reason this simple food has been taking the world by storm for the last few years: it’s SO easy to make, and it’s darn good. Make sure you use well-toasted bread to contrast with the creamy avocado on top, and load it up with a fried egg or any of these toppings:
I’d be lying if I said that guacamole wasn’t one of my favorite avocado recipes. I mean, who doesn’t love guac? Try making classic guac, or change it up by adding kale or mango! Or, step out of the guac box and make a yummy Seven Layer Dip or Avocado Salsa Verde.
- Kale Guacamole
- Goji & Mango Guacamole
- Vegan Seven Layer Dip
- Kiwi Avocado Salsa Verde
Sure, avocado makes a great dip, but if you want to explore other appetizer avocado recipes, there is no shortage of options. It’s a classic ingredient in spring or summer rolls, and its soft texture is also perfect for making a vegan “tartare.” Or, for something simple & delicious, top into onto bruschetta with fresh summer bounty.
- Avocado Vegetable Summer Rolls(pictured at the top of this post)
- Peanut Spring Rolls
- Tomato, Peach & Avocado Bruschetta
- Sweet Potato Avocado Tartare(pictured)
Salads with Avocado
I’m an avocado salad addict. I often love to use avocado instead of cheese to add creamy bites to my salad recipes. On occasion, I’ll even blend it into a dressing (see #27)! This list includes a salad for every occasion – from a weekday lunch to a holiday feast.
- Broccoli Pesto Quinoa Salad
- Rainbow Kale Salad with Carrot Ginger Dressing(pictured)
- Strawberry Salad with Basil and Avocado
- Watermelon Salad with Tomato & Avocado
- Watermelon Feta Salad with Kale & Avocado
- Corn, Cucumber, Peach & Avocado Salad
- Heirloom Tomato & Avocado Salad
- Citrus Napa Cabbage Salad
- Arugula Salad with Lemon & Fennel
- Buckwheat, Apple & Cranberry Avocado Salad
- Kale Salad with Avocado-Tahini Sauce
I always add avocado to the sushi rolls we make at home. (If you’ve never tried rolling your own sushi, give it a go! It’s not hard, and it’s really fun.) If you don’t have a sushi mat on had, or if you don’t feel like rolling sushi, little nori wraps are a fun alternative.
Tacos, Nachos, or Quesadillas with Avocado
Tacos, nachos & quesadillas are all delicious with guacamole, so why not avocado? I like to tuck slices into tacos or blend it into creamy sauces to drizzle on top. I used mashed avocado to bind quesadillas, and it adds a necessary soft contrast to the crispy tortilla chips in my favorite vegan nachos.
- Avocado Sweet Potato Tacos
- Spicy Mango, Black Bean, and Avocado Tacos(pictured)
- Vegetarian Tacos with Avocado-Tomatillo Sauce
- Mix + Match Veggie Quesadillas
- Healthy Loaded Vegan Nachos
A good vegetarian sandwich needs hearty fillings and contrasting textures to make it satisfying. Avocado is a goldmine ingredient – it’s full of healthy fats, and it’s a great creamy contrast with crisp & juicy veggies. Try it in these recipes:
- Edamame Avocado Sandwich
- Tempeh Vegan Club Sandwiches(pictured)
- Chickpea Salad Wraps with Avocado Dill Sauce
- Heirloom Tomato Bean-LT Sandwiches
A good bowl has certain necessary components: something crunchy, something creamy, something sweet, something salty, and a darn good sauce to pull it all together. Avocado is my go-to choice for the creamy category. Try any of these recipes for lunch or dinner:
- Mango Black Bean Ginger Rice Bowl
- Avocado & Egg Brown Rice Bowl(pictured)
- Cauliflower Rice Vegan Burrito Bowl
- Brown Rice & Adzuki Bean Bowls
- Cauliflower Rice Kimchi Bowl
- Spiralized Daikon “Rice Noodle” Bowl
- Portobello Fajita Burrito Bowls
If you’re looking for avocado recipes to make for dinner, this section is for you. Grill avocado halves whole, toss diced avocado with lemony spaghetti, use it to stuff squash, or top it onto a hot bowl of chili. Yum!
- Grilled Avocado Halves Stuffed with Veggie Ceviche(pictured)
- Avocado & Quinoa Stuffed Acorn Squash
- Avocado & Lemon Zest Spaghetti
- Easy Vegetarian Chili
- Sweet Potato Chili Fries
Avocado for Dessert!
Last but not least, avocado adds a wonderful richness to healthy desserts. It’s especially good with chocolate – try blending it into frosting, mousse, or even fudgy pudding pops!
- Chocolate Avocado Pudding Pops(pictured)
- Chocolate Cupcakes & Avocado Icing
- Chocolate Avocado Mousse on page 37 of our first cookbook
I hope you’ve enjoyed this avocado inspiration – let me know what your favorite avocado recipes are!
To prep an avocado for eating or to use in recipes, you will want to use a sharp knife to cut it in half first. Avocados have a large pit so you will insert the knife through the skin into the flesh until you make contact with the pit. Then just pull your knife around the avocado until you have sliced the avocado into two halves. Twist the two halves to pull them apart.
You can use a spoon to remove the pit or use your knife to pull the pit out. Carefully whack your knife into the pit so it sticks and pull the knife. The pit should pull away from the flesh and you can discard it.
To peel the avocado, you can either run a spoon around the edge of the flesh where it meets the peel and then scoop out the flesh. Or, you can cut the avocado halve into two wedges and peel the skin away from the flesh using your hands.
Like I mentioned, I can eat avocado straight from the peel with maybe some salt sprinkled over the top. But avocados are so versatile and I just had to share some of my favorite avocado recipes! I’m sharing all of my best avocado breakfast and dinner recipes with a lot of avocado desserts and appetizers, too.
Avocado Breakfast Recipes
Whether it’s muffins, smoothies, egg cups or my next-level avocado toast there are many ways to get all the healthy benefits of avocados first thing in the morning.
Avocado Blueberry Muffins | I often use avocado to replace oil in baked goods like these muffins, but for these avocado blueberry muffins, I really wanted the avocado to shine so they have a beautiful green color and a light avocado flavor. It’s a great combination with the fresh blueberries.
Avocado Smoothie Bowls | These bowls are inspired by the avocado smoothie bowls that have become popular at food halls and outdoor markets. My version has just three ingredients!
Avocado Roses and Toast Nine Ways | You can’t do an avocado round-up without avocado toast, but the avocado toast I share in this post is anything but average. I show you how to make beautiful avocado roses that you can pair with different ingredients to make elegant avocado toasts that are perfect for breakfast or brunch.
Sweet Avocado Smoothie | This creamy avocado smoothie is made with just four simple ingredients and no additional fruit, letting the avocado flavor shine through. It is a healthier version of a popular Vietnamese shake. Or, try my other Avocado Smoothie that tastes like avocado ice cream in smoothie form!
Avocado Egg Cups | Eggs baked in avocado halves is a simple breakfast. I like to cook the eggs just until the whites are set and the yolks are runny. All you need is a spoon to scoop it all out of the avocado shell.
Bacon Avocado Egg Cups | Another egg cup recipe but this time with some crispy bacon to hold it all together.
Avocado Dinner Recipes
If your idea of avocado for dinner is to dice some up for a salad, this list of avocado dinner recipes is for you because avocados aren’t just for salads! Stuffed avocados, soup, and macaroni and cheese are just a few of the ways to make avocados the main dish for dinner.
Caprese Stuffed Avocados | I love light and easy dinners during the summer and these caprese stuffed avocados with fresh tomatoes, mozzarella, and a drizzle of balsamic are one of our favorites.
Taco Stuffed Avocados | For a twist on taco night, I like to skip the tortillas and stuff avocados with seasoned lean ground turkey and top them with my favorite taco toppings like cheese, tomatoes and fresh cilantro.
Cream of Avocado Soup | Cream of Avocado Soup is the perfect soup for summer. It’s savory, creamy and comes out a beautiful summery green. It can be enjoyed hot or room temperature and is ready in less than 30 minutes.
Avocado Pasta | Use avocados to make a creamy sauce for pasta. All you need is a food processor! I like to top mine with crispy chopped bacon or, for a healthier twist, you could toss the pasta and sauce with fresh tomatoes for an easy summer dinner. I also love my Creamy Avocado Pasta that’s just as easy to make.
Avocado Pesto Pasta | For another pasta dish, add some pesto to the avocado sauce for an Italian twist.
Avocado Macaroni and Cheese in a Mug | This recipe pairs two things I love – avocados and macaroni and cheese! It’s a generous single-serving macaroni and cheese in a mug recipe and a fun way to incorporate avocado into a favorite comfort food dish.
Fish Tacos with Avocado Sauce | These fish tacos are topped with a lightened-up avocado crema sauce made with Greek yogurt.
Baked Shrimp Stuffed Avocados | Another stuffed avocado dish but this time they’re filled with a creamy shrimp filling sprinkled with cheese. Pop them in the oven until the cheese melts and dinner is ready to go in 30 minutes.
Avocado Burger Buns | Avocado halves as burger buns? Why not?! These “buns” are a fun way to serve burgers and really great for people who are trying to eat fewer carbs.
Avocado Dessert Recipes
As much as I love avocado in savory recipes, I think I love baking with it more! It’s a great substitute for eggs, oil, dairy, and butter. Sometimes the avocado is hidden and you can’t taste it, like in my chocolate avocado desserts, but sometimes I like to let it shine in cakes, ice cream, and ice pops. Its flavor works well with sweeteners and I love how it gives desserts a natural green color.
Keto Avocado Brownies | Avocados give these brownies a rich fudgy texture. Plus, they’re low carb and keto-friendly. I love making brownies with avocados so be sure to check out my Gluten-Free Avocado Brownies, 4-Ingredient Eggless Avocado Brownies, and my Avocado Brownies with Avocado Frosting.
Avocado Mug Cake | I tested this easy mug cake many times until I got just the right texture. Even though it’s cooked in the microwave the cake is light and fluffy. Plus, I love the light green color from the avocado.
No Churn Avocado Ice Cream | Creamy, sweet, homemade avocado flavored ice cream that can be made without an ice cream maker. It’s just 3 ingredients and eggless! If you have an ice cream maker be sure to try my other Avocado Ice Cream that’s made the traditional way.
Avocado Ice Pops | Avocado is great to use for popsicles because it makes them super creamy – almost like ice cream. These avocado ice pops are so refreshing and a fun summer treat.
Chocolate Avocado Pudding | I love using avocados to make pudding and mousse because it adds a lot of richness, but you can’t taste it. People won’t guess it’s a healthier chocolate pudding. Only have a few minutes to get a chocolate fix? I have a 5-Minute Avocado Chocolate Pudding that’s quick to make.
Chocolate Avocado Banana Bread | You don’t need oil or butter to make this moist and chocolatey banana bread. Avocado replaces the oil and butter and gives the bread a wonderful texture. Plus, you can make the batter in a food processor or blender.
Chocolate Avocado Truffles | Chocolate truffles are made healthier with avocado instead of using heavy cream. The end result is a rich, silky chocolate treat. With only 3 ingredients, these are really easy to make and are perfect for gifting, parties or just for yourself.
3 Ingredient Avocado Chocolate Cookies | You only need four ingredients to make these rich and fudgy cookies: avocados, water, chocolate chips, and boxed cake mix. You can’t taste the avocados in the cookies, but they give the cookies a really rich texture.
No Bake Avocado Cheesecake | This is one of my favorite no-bake cheesecakes and when I make it, I just want to grab a spoon and eat the filling all on its own. The flavor is great and the texture is so rich and creamy thanks to the avocado. Or try my cool and creamy No-Bake Avocado Pie, which is another cool summer dessert.
Avocado Mousse with Coconut Whipped Cream | Sometimes I like to hide the avocado in chocolate mousse so you don’t taste it and other times I like the avocado to shine like in this avocado mousse. Plus, you only need three ingredients to make it!
Avocado Chocolate Cake | Another cake, but this time a chocolate bundt cake made with avocado instead of butter or eggs.
Flourless Chocolate Avocado Mug Cake | This flourless chocolate avocado mug cake is super fudgy and chocolatey. It’s also paleo, vegan and gluten-free and it cooks in the microwave in about 2 minutes. I also have a super easy Avocado Brownie Mug Cake that’s rich and chocolaty dessert for one.
Avocado Chiffon Cake | I went through a chiffon cake phase in the first few years of blogging and this avocado chiffon cake is one of my favorites. It’s a light and fluffy cake that has a very pretty green color from the avocado.
Avocado Appetizers & Side Dishes
Don’t forget the avocado appetizers and side dishes! There are a few familiar ones here like my restaurant-inspired avocado egg rolls and a few that might be new to you like my baked avocado chips and bacon wrapped avocado fries. I hope you find some new recipes to try!
Avocado Egg Rolls | Avocado egg rolls are a popular restaurant appetizer, especially at places like The Cheesecake Factory, but you don’t need to leave the house if you get a craving. My version is easy to make and only takes 30 minutes.
Bacon Wrapped Avocado Fries | You probably already know that bacon and avocado is a perfect match, so I probably don’t need to tell you how delicious these bacon wrapped avocado fries are! They are always a favorite snack or appetizer for parties and game-day get-togethers.
Baked Avocado Chips | These crispy baked avocado chips are perfect for snacking. They taste like guacamole in chip form plus they are also gluten-free and low carb.
Avocado Bacon Fries | These fried treats were inspired by similar ones I had at the State Fair. They’re a crispy salty snack. I also have a non-bacon version so be sure to check out my Avocado Fries, too!
Avocado Potato Salad | You think it would have been at a neighborhood BBQ, but the first time I had avocado potato salad was when I visited Japan! It wasn’t long before I tried my own version and I love that you can use avocado to replace mayonnaise. The potato salad is still really rich and creamy and a great side dish for summer parties.
BLT Guacamole | Of course, I have to include guacamole! I took the best parts of a BLT and combined it with creamy delicious guacamole to make an addictive snack for parties.
Avocado Ranch Dip | You only need two ingredients for this simple dip. Blend them up and you get a creamy cool dip for chips, pitas, or veggie sticks.