We love to cook with avocados because they are nutritious, tasty and can be incorporated into breakfast, lunch, snacks, desserts… To make a change from avocado toast (which we LOVE, let’s be honest), discover simple and quick recipes to add to your repertoire!
Here are 10 avocado recipes that you will love!
This salad is nutritious thanks to the good fats in the avocado and the protein in the chicken. With a touch of grapefruit and nappa cabbage for a tangy and crunchy side, it’s a really interesting dish. Let’s prepare some for our lunches?
- 1 tablespoon lime juice
- 1 tablespoon of sugar
- 1 tablespoon of water
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce or soy sauce
- 1 Thai pepper cut into very thin slices (or ½ tsp. crushed hot pepper flakes)
- 1/2 nappa cabbage or Chinese lettuce (about 500 g/ 1.1 lb), thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 pink grapefruit
- 1 avocado from Mexico cut into strips
- 1 oven-roasted chicken breast (about 400 g / 0.9 lb)
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- Prepare the vinaigrette by mixing the lime juice with the sugar, water, vinegar, and fish sauce or soy sauce. Add the Thai pepper or hot pepper flakes.
- Toss half of the dressing with the nappa cabbage and chopped cilantro. Let it marinate at 23°C (average room temperature). Save the rest of the dressing for the last step of the recipe.
- Slice both ends of the grapefruit and peel it following the natural curve of the fruit so that only the pulp is visible, without the white part. Slice the grapefruit into fairly thin slices (about 1/4 inch / 1/2 cm thick) and cut the slices into quarters.
- Separate the cabbage into two plates. Spread the grapefruit and avocado pieces on the plates. Coarsely shred the chicken breast and divide the pieces between the two plates. Decorate with a few fresh coriander leaves and serve drizzled with the remaining dressing.
To revisit his basic guacamole recipe, he adds hot peppers, mint, basil, a few chickpeas, sun-dried tomatoes, olives and feta cheese. It’s sure to make you jealous at your next potluck dinner party.
- 1/2 cup chopped red onion
- 1 clove garlic, minced or pressed
- 1 to 2 jalapeños or Serrano peppers, seeded, if desired, finely chopped
- 1/2 cup chopped fresh mint
- 1/2 fresh basil, chopped
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 can of rinsed and drained chickpeas (440 g)
- 2 baby cucumbers (about 2 cups) diced
- 1/4 cup chopped sundried tomatoes in oil
- 1/4 cup chopped pitted Kalamata olives
- 3 ripe avocados from Mexico cut in half, pitted and cored, then diced.
- 1/4 cup crumbled feta cheese
- Place the red onion, garlic, jalapeño peppers, mint and basil in a mixing bowl or mortar and mash with a pestle or fork until coarsely mashed.
- Include the lemon juice, olive oil, salt and pepper; pound and mix once more.
- In a bowl, using a fork, mix the tuna and lime juice. Add salt and pepper. Taste and adjust the seasoning as needed.
- Cut the tuna mixture on the 4 tostadas. Garnish with cherry tomatoes, avocado, pickled onions and fresh coriander. Season with pepper and serve with lime wedges and hot sauce.
Healthy Avocado Chocolate Muffins
Here’s a muffin recipe that contains very little sugar and no butter or oil (plus it’s lactose-free)! Avocados provide a nice soft texture with the applesauce.
- 2 1/2 cups oatmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 big lawyer from Mexico
- 1/2 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup lactose-free chocolate chips
- Preheat oven to 350°F.
- Arrange paper cups in a muffin tin or spray with coconut oil.
- In a large bowl, combine oat flour, baking powder, baking soda and salt. Set aside.
- Inside your blender, mix all your ingredients : your avocado, some maple syrup, some applesauce and a bit of vanilla.
Greek Yogurt, Banana and Avocado Pancakes
A great way to make your pancakes more nutritious, with Greek yogurt and avocado. A great way to start the day!
- 1/2 cup + 2 tablespoons oat flakes
- 1 tablespoon ground flax seeds
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 ripe Mexican avocado, peeled, pitted
- 1 tablespoon unsweetened coconut (optional)
- 1 egg
- 1/4 cup Greek yogurt
- 1/2 banana
- 2 tablespoons unsweetened coconut milk (or other milk)
- 1/2 teaspoon pure vanilla extract
- 1/2 peeled and cut banana
- 1/4 Mexican avocado peeled, pitted and chopped
- 2 teaspoons 100% pure maple syrup
- Cashew or almond butter (optional)
- Add all dry ingredients – except avocado and coconut – to a small bowl and mix.
- Add the wet ingredients to your food mixer and blend on a fast speed for about 10 seconds.
- Add half of the dry ingredients to the blender and blend again for 10 seconds. Once done, add the other half and start to blend your mixture again for a quick 10 seconds or until the mix is well blended.
- Move the mixture from your food mixer to a bowl large enough to contain everything. Stir in dried coconut (optional) and avocado. Let the dough stand. Depending of you, let it for 4 to 5 minutes.
- Lightly grease a nonstick skillet or baking sheet and place over medium heat. Use a ladle to pour batter and make 4 pancakes of equal size. Bake on one side until the dough on top starts to bubble, then turn over. Bake until the two sides are both golden and lightely brown.
- Expel from warmth and garnish with cashew butter, bananas, avocados and a slight of maple syrup. Enjoy!
Avocado, mango, date and yogurt smoothie
You wouldn’t immediately think of putting avocados in our smoothie, but the combination with mango, dates and pistachios makes it a nutritious drink that’s perfect for lunch or before workouts.
- 2 cups fresh or slightly thawed mango, cut into cubes
- 2 cups plain yogurt (for a clearer mix, use 1 cup of yogurt and 1 cup of milk)
- 1 ripe avocado from Mexico, halved, pitted and cored
- 2 teaspoons lime juice
- 6 Medjool dates (or to taste)
- 2 tablespoons coarsely chopped pistachios, pecans or almonds, to sprinkle on top (optional)
Place mango, yogurt, avocado flesh, lime juice and dates in blender and purée until smooth. Sprinkle pistachios on top and serve.
Avocado, kale and quinoa salad
Here’s an easy vegetarian meal to prepare for those busy weeknights.
- 2 large avocados from Mexico pitted, peeled and diced
- 1 cup quinoa or uncooked rice
- 2 cups of water
- 1/4 cup olive oil
- 2 tablespoons lemon balsamic vinegar
- The zest of a lemon
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- Freshly ground pepper, to taste
- 3 cups chopped kale
- 1 can of rinsed black beans
- 2 corn cobs peeled, boiled and grilled
- Coriander leaves for garnishing
- 1 file cut into quarters
- Combine quinoa, water and salt in a saucepan. Bring the water to a boil and then reduce to a low temperature.
- Cover and simmer gently for 15 minutes (there may be some unabsorbed water left). Remove it the from the heat.
- While you are keeping the pan covered, let it stand for 5 minutes or more until the water is totally absorbed.
- Evacuate the top and delicately shake the quinoa with a fork. Let it chill to approximately 23°C, or your room temperature.
- In a bowl, mix and whisk gently together olive oil, vinegar, zest and juice of lemon, a little bit of mustard, and salt and pepper. Set aside.
- Remove the seeds from the ears with a sharp knife.
- In a big bowl, combine the cooked quinoa, kale, some black beans, corn and avocado flesh. Add dressing and toss. Garnish with cilantro and lime wedges.
Pasta with Creamy Avocado Sauce
How do you create a rich, creamy pasta sauce without adding a ton of butter or cream? With avocado of course. Finally, put all the ingredients together in a mixer, mix everything for few seconds and voilà!pie
- 1 cup of pasta of your choice
- 2 large ripe avocados
- 1/3 cup lime juice
- 3 tablespoons lime zest
- 1/3 cup olive oil
- 4 tablespoons grated fresh Parmesan cheese
- 2 tablespoons fresh coriander
- 2 tablespoons of fresh parsley
- 3 tablespoons fresh basil leaves
- Cook pasta according to package directions.
- In a food processor, combine avocado, olive oil, lime juice, lime zest, Parmesan cheese, coriander and parsley.
- Once the pasta is ready, drain, then add a drizzle of olive oil to coat well.
- Pour the avocado sauce into the saucepan to mix well. Leave to rest in a warm place.
- Heat a drizzle of olive oil in a small pan and place the fresh basil leaves in it.
- Let the leaves grill for a few seconds, or until they start to darken. Remove immediately from the heat.
- Garnish the pasta with fried basil, season with salt and pepper to taste and finish with a layer of fresh Parmesan cheese.
No-bake avocado key lime pie
A tasty dessert without cooking? We love it!
- 1/2 cup chopped dates
- 1/4 cup grated coconut
- 1/2 cup chopped pecans
- 2 tablespoons lime zest
- 1 teaspoon of salt
- 2 of lawyers
- 1/2 cup fresh lime juice
- 1/4 cup maple syrup
- 1 tablespoon of coconut oil
- 1 tablespoon lime zest
- In a food processor, blend the grated coconut, pecans, dates, lime zest and salt until a nice paste is formed.
- Place in a dish to cover the bottom and make a nice smooth layer with the mixture.
- Forget in the freezer while preparing the pie.
- Blend the avocados, lime juice, maple syrup, coconut oil and lime zest in a food processor until smooth.
- Remove the crust from the freezer and pour in the avocado mixture.
- Once the pie is assembled, freeze at least 2 hours before serving for a nice icy consistency.