Spring is finally here—what could be better than to celebrate with fresh and decadent avocado-based recipes? We’ve gathered some of our favorite blogger-made meals that use avocado as a main ingredient.
Guacamole bacon grilled cheese
via Brita of B.Britell.blogspot.com
sharp cheddar cheese (or other cheese of your liking)
2 avocados mashed
2 tablespoons of fresh cilantro, chopped
3 cloves of chopped garlic
juice of half a lime
dash of salt and pepper
optional: salsa, tomatoes, onion
1. Mix all of your guacamole ingredients together in a medium bowl. Set aside.
2. Lightly butter the slices of 2 pieces of bread and prepare them by spreading one half with the guacamole. Place your desired amount of cheese on the other side and top with 2 small pieces of the bacon.
3. Very lightly butter the pan. Place both halves of your sandwich in the pan, butter side down and cook them separately for 4-5 minutes. Flip the guacamole side of the sandwich on top of the cheese and bacon side and continue to cook for 2-3 more minutes.
One block of cheese, a pack of bacon, and the above amount of guacamole will make you about 6 medium sized grilled cheese sandwiches. Next
via Taylor of PerpetuallyHungryBlog.wordpress.com
For the salsa verde:
1/2 large white onion
5 cloves of garlic
1-2 reconstituted chile d’arbol dried peppers
2 teaspoons ground cumin
1 bunch of cilantro leaves
salt and pepper
For the refried beans:
2 cans of pinto beans
1 tablespoon of olive oil
1/2 cup of finely diced white onion
1/4 teaspoon red pepper flakes
1/2 teaspoon of paprika
1/4 teaspoon of cayenne
1 bay leaf
salt and pepper
8 corn tortillas
8 fried eggs
1-2 avocados, sliced
a few white onion slices, for garnish
a few sprigs of cilantro
For the salsa:
1. Begin by reconstituting your chile d’arbol peppers in boiling water. It should take about 10 minutes. While waiting, pre-heat your broiler and cut the tomatillos in half. Place them cut-side down on a baking sheet along with the poblanos. Broil the vegetables and keep a close eye –as soon as the poblanos have blackened, flip them over and continue cooking until all sides are black. Take the peppers and tomatillos and place in a brown paper bag or a bowl with plastic wrap and let steam.
2. Next, slice the onion and garlic thinly and add that to a pan with vegetable oil that has been heating over medium heat. Cook until softened, at which point add the cumin and cook for about 30 seconds, being careful not to burn the spice. Transfer the mixture to a blender.
3. Peel the skins off of the poblanos, cut the stems off and remove the ribs/seeds thoroughly, and rough chop and add to the blender. Add tomatillos, cilantro, the chile d’arbols, and the juice from the lime. Pulse until all ingredients are well-blended and add water –about 2 tablespoons at a time until the desired consistency is reached. Season with salt and pepper and refrigerate until needed.
For the beans:
1. Take cans of pinto beans and drain and reserve the liquid.
2. Put olive oil in skillet and heat over medium heat. Add onions and sauté until tender. Add red pepper flakes, paprika, cayenne, and bay leaf and cook until fragrant, about 30 seconds.
3. Add beans and about 2 tablespoons of liquid, adding more if the mixture becomes too dry. Stirring occasionally, heat the beans until fully warmed through, about 10 minutes. Remove bay leaf and smash with immersion blender or a big fork. Place the bay leaf back in the mixture and place on low heat for another 5 minutes, stirring constantly.
1. Heat up a cast iron skillet to medium high heat. Working 1 tortilla at a time, dip in a bowl of cold water and heat the tortillas about 30 seconds a side. Wrap in a towel while working on the others.
2. Transfer tortillas to individual serving plates. Spread each tortilla with refried beans and top them with the fried eggs. Spoon the salsa verde over the eggs and garnish with avocado slices, onions, and cilantro. Serve immediately. Next
Shrimp and avocado salad with miso dressing
Courtesy of Lindsay ofPinchOfYum.com
For the salad:
1 teaspoon minched garlic
1/2 pound raw shrimp, tails removed
1/2 tablespoon butter
1/2 tablespoon chili powder
1/4 teaspoon cayenne
1 1/2 cups sliced avocados (2 small)
4 cups chopped spinach or baby kale
fresh chopped cilantro for topping
peanuts for topping
For the dressing:
1 1-inch piece of fresh peeled ginger
3 tablespoons oil
3 tablespoons lime juice (more to taste)
2 tablespoons agave nectar
1 1/2 tablespoons white miso
1/2 teaspoon minced garlic
1/4 teaspoon salt
1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch. Next
Guacamole two ways: strawberry jalapeño and mango
Courtesy of Katie of 24CarrotLife.com
Strawberry Jalapeño Guacamole
1 large or 2 medium ripe avocados, peeled, cored and mashed
1 cup chopped fresh strawberries
1/2 jalapeño pepper, deveined and chopped
1/4 red onion, peeled and chopped
juice of 2 limes
salt and pepper, to taste
1 large or 2 medium ripe avocados, peeled, cored and mashed
1/2 mango, peeled and chopped
1/4 red onion,peeled and chopped
juice of 2 limes
handful of fresh cilantro,chopped
salt and pepper, to taste
1. For both guacamole recipes, combine all ingredients in a bowl and mix until combined. Add more salt, pepper, and lime juice if needed.
2. Serve immediately with tortilla chips. Next
Green goddess pasta
Courtesy of Jen of CleanEatingGoddess.ca
For the pesto:
3 cups fresh basil leaves
3 tablespoons toasted pine nuts
1 garlic clove
4 tablespoons extra virgin olive oil
zest of 1 lemon
juice of 1 lemon
For the pasta:
soybean spaghetti or noodle of choice
4 tablespoons frozen or fresh peas (divided)
3 tablespoons toasted pumpkin seeds
1 ripe avocado, mashed
1 tablespoon almond meal for garnish (optional)
1. Lightly toast the nuts in a skillet over medium heat for 5 minutes.
2. Place all ingredients except for oil in a small food processor.Slowly incorporate the oil while the machine is running, until a smooth paste has formed. Continue blending for 15 seconds to thin the sauce out.
3. Cook pasta according to directions.
4. Put pasta back into pot on med-low heat. Add pesto, mashed avocado, half the amount of peas and half the amount of pumpkin seeds and toss until creamy and combined.
5. Plate and top with remaining seeds, peas and almond meal. A nice fresh squeeze of lemon is also nice! Enjoy! Next
Avocado, pomegranate & black olive crostini
Courtesy of Mari of MariJasmine.com
1/4 cup pomegranate
1/4 cup black olives
small slices of toast or crackers
1. Scoop the avocado out of its shell and mash with a fork.
2. Season with kalamansi (or lime) and sea salt to taste.
3. Finely chop the olives int o small pieces.
4. Spread the mashed avocado on your toasted bread and top with equal parts of olives and pomegranate. Next
Mango-kiwi-avocado green smoothie bowl
Courtesy of Genevieve of GratitudeAndGreens.com
*makes 800ml/one giant serving/two regular servings
2 cups spinach
2 cups mango
2 small kiwis
1 cup almond milk
1 teaspoon maca
toppings: goji berries, sliced almonds, chia seeds, and hemp seeds
Blend all the ingredients. Pour the smoothie into a bowl and top with your ingredients of choice. Next
Avocado lime cheesecake
Courtesy of Ceecee of WithinTheKitchen.blogspot.ca
(You will need a 9x9 baking dish)
For the crust:
1-1/4 cup graham crackers
1/4 cup coconut
1/2 cup unsalted butter, melted
For the cheescake:
2 large avocados, peeled and pitted
1/2 cup granulated sugar
1 cup whipping cream
1-1/2 tablespoons gelatin powder
1/2 cup water
1 cup vanilla or plain yogurt
1 pound of cream cheese
3 tablespoons fresh lime juice
zest of 1 lime
For the crust:
1. Combine all three ingredients in a mixing bowl.
2. Press into pan (as compactly as possible).
For the cheesecake:
1. In a stand mixer, cream cheese and sugar until smooth.
2. Mix gelatin with 1/4 c of water. Add 1/4 c boiling water and stir until gelatin is dissolved. Set aside.
3. In food processor, puree avocados and lime juice until smooth.
4. Add avocado mixture to the cream cheese and beat until smooth.
5. Turn mixer on medium low and slowly add the gelatin.
6. Add the yogurt and lime zest and mix to combine.
7. In another mixing bowl, whip the whipping cream with hand beaters until soft peaks form.
8. Using a spatula, fold in the whipping cream into the cream cheese mixture and combine well.
9.Pour on top of crust.
10. Smooth the top with a spatula.
11. Cover with plastic wrap and refrigerate for 12 hours until set.
12. When ready to serve, cut into 16 squares.
13. Plate and top with a teaspoon or so of toasted coconut. Next
Sweet potato + avocado bites
Courtesy of Ashley of BlissfulBasil.com
2 medium sweet potatoes, scrubbed and sliced into 1/4-inch thick pieces
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
sea salt, to taste
1 1/2 teaspoons olive oil
1 large avocado, pitted
1/4 cup fresh lime juice
1/2 teaspoon sea salt
5 cherry tomatoes, sliced into 1/8-inch thick pieces
1/2 cup radish sprous
1. Preheat oven to 400 degrees Fahrenheit.
2. Add the sliced sweet potatoes, cumin, paprika, olive oil, and sea salt to a bowl. Toss to coat.
3. Line a baking sheet with parchment paper and spread the sweet potato slices out into a single layer. Bake for 15 minutes or until tender.
4. Scoop the flesh of the avocado into a medium bowl. Add the lime juice and ½ teaspoon sea salt and mash together with the back of a fork.
5. Spread the sweet potato slices out of a serving platter or tray. Top each slice with a dollop of smashed avocado, one tomato slice, and a sprinkling of radish sprouts.
6. Serve and enjoy! Next
Avocado brownies with chocolate glaze
Courtesy of Kimberly of Grubarazzi.com
1/2 cup white sugar
1/2 cup light brown sugar
10 ounces semi-sweet chocolate chips, melted
1/2 cup cacao powder
1/2 cup rice flour (or almond flour)
1/2 teaspoon vanilla extract
2 ripe avocados, mashed very smooth (no chunks)
For the chocolate glaze:
1/2 cup powdered sugar
1 tablespoon cocoa powder
1 tablespoon almond milk (or more to desired consistency)
1. Preheat oven to 350°F.
2. Using an electric mixer on high, whip the eggs and sugar until fluffy; about 3 minutes.
3. Reduce speed to low, and slowly add the melted chocolate, vanilla and mashed avocado until combined.
4. In a separate bowl, combine cocoa, sugar, brown sugar, rice flour, and salt. On slow speed, add the dry ingredients to the wet ingredients until combined. Turn off the mixer.
5. Pour into a greased 8x8 baking pan and bake until the top begins to crack; about 30 minutes.
6. Use a toothpick to test the center (they are done when the toothpick comes out clean). Cool on a wire rack.
7. While the brownies are cooling: In a small bowl, combine powdered sugar, cocoa powder and almond milk until smooth and creamy. Drizzle glaze over room temperature brownies and allow to dry; about 10 minutes. Next
Courtesy of Sophia of VeggiesDontBite.com
2 cups brown rice
1 cup quinoa (optional—you can do an extra cup of brown rice instead)
3 cups veggie broth to cook quinoa/rice (can sub water)
1 bunch kale (about 15 leaves)
1/2 cup sliced carrots, sliced into 3-inch long pieces
1 avocado, sliced into 3-inch long pieces
1/2 cup sliced cucumber, sliced into 3-inch long pieces
1 bunch asparagus (about 10 pieces), cut into 3-inch long pieces
2 green onions, chopped
drizzle of miso sauce
drizzle of Bragg Liquid Aminos or Tamari (or soy sauce for non-gluten free version)
1. Rinse and cook the quinoa/rice in a rice cooker or on stovetop using the veggie broth (or water). You can also simultaneously steam the kale if you have a steaming basket, but if not steam kale separately.
2. Wash and cut veggies.
3. Prepare miso sauce by putting everything in a food processor or blender and blend well.
4. Assemble ingredients in a bowl by putting rice/quinoa mix at the bottom, then top with the veggies. Drizzle miso sauce and Liquid Aminos/Tamari/Soy Sauce over the top. Next
Cilantro lime cauliflower with avocado
Couresy of Olena of IFoodReal.com
1 large cauliflower head, chopped into bite-size pieces
juice of 1 lime
4 garlic cloves, crushed
1/2 cup cilantro, finely chopped + more for garnish
1 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup Tex Mex/Colby Jack/Mozzarella cheese, shredded
1/2 avocado, diced (optional)
1. Preheat oven to 425 degrees F. In a large mixing bowl, add cauliflower, lime juice, garlic, cilantro, cumin, salt and pepper. Mix to combine and let stand for 5—10 minutes. You can also let it marinate overnight and proceed to Step 2 the next day.
2. Transfer cauliflower into baking dish (I used 8 x 11”), reserving the garlic and cilantro on the sides of the bowl. Bake for 15 minutes. Remove from the oven and top with reserved garlic and cilantro, and cheese. Broil until cheese is melted. Top with additional fresh cilantro and avocado. Serve hot immediately. Next
Creamy Avocado Hummus with Za’atar
Courtesy of Samantha of LittleFerraroKitchen.com
2 cups garbanzo beans, fresh or canned
1/4 cup tahini
1/2 lemon, juiced
1 garlic clove, roughly chopped
1/4 teaspoon cumin
1/4 teaspoon paprika
pinch of cayenne
salt and pepper to taste
water (optional, for thinning out consistency)
olive oil, for drizzling and garnish
za’atar, for garnish
1. Drain and rinse garbanzo beans. Remove the outer shell of each bean with your fingers and discard shell. Add to food processor.
2. Along with the garbanzo beans, add the flesh of the avocado, tahini, lemon juice, garlic, cumin, paprika, cayenne, salt and pepper and a drizzle of olive oil. Pulse together until everything is combined.
3. If it is too thick, add a Tb of water at a time until desired consistency. I also like to add extra lemon juice. Taste for seasoning.
4. When done, layer hummus on a plate, making a small well in the center. Drizzle additional olive oil and sprinkle za’atar. Next
Arepas with chicken and avocado
Courtesy of Lisa of PanningTheGlobe.com
For the poached chiken
1 pound boneless, skinless chicken breast halves
1/2 small onion, sliced
1 bay leaf
1/2 teaspoon salt
For the chicken and avocado salad
1 pound shredded poached chicken
2 Haas avocados, peeled, pitted, roughly mashed
2-3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon fresh lime juice
1/2 rerd bell pepper, seeds and ribs removed, diced
3 tablespoons finely chopped white onion
3 tablespoons finely chopped cilantro
1/2 jalapeño pepper, seeds and ribs removed, finely chopped
2 teaspoons finely minced garlic (2 medium cloves)
1/2 teaspoon salt or more, to taste
fresh ground black pepper
For the arepas
3 cups precooked white corn flour (P.A.N. or Masarepa)
3 1/4 cups warm water
1 teaspoon salt
1. Poach the chicken: Put the chicken onion, bay leaf, peppercorns and salt in a medium saucepan. Cover, by an inch or two, with cold water. Bring to a boil. Lower heat and simmer for 15 minutes, until the chicken is cooked through. Remove chicken from the pot and set it aside to cool. When chicken is completely cool, shred it by pulling it apart by hand or with the fork method (see my BBQ Chicken Enchilada post for more on the fork method).
2. Make the chicken avocado salad: In a medium bowl mix the mashed avocado with mayonnaise and lime juice. Add the rest of the ingredients: chicken, bell pepper, onion, cilantro, jalapeño, and garlic. Season to taste with salt and pepper. Cover and store in the fridge until you’re ready to eat. Can be made a day ahead.
3. Make the arepas: Preheat oven to 350ºF. Pour warm water into a large bowl. Stir in salt to dissolve. Pour in the corn flour and immediately start kneading the mixture with your hands, being sure to squeeze out any lumps. Allow the dough to sit for 3-5 minutes. Divide dough into 8 pieces. To shape an arepa, roll the dough into a ball and then pat it, between your hands, into a disc. Press your thumbs around the outside of the disc to form a nice edge. Discs should be 3½ – 4 inches in diameter and ⅓ to ½ inch thick. Set discs on a large platter or baking sheet as you form them. (If the dough seems dry or cracks when you roll it, add a more warm water)
4. Sear the arepas in a skillet: Lightly oil a large skillet (cast iron or non stick). Turn the heat to medium and get the skillet nice and hot. Brown the arepas in batches, about 4 minutes per side, until they are seared with some brown areas on both sides. Set them back on the platter or baking sheet as you go.
5. Finish the arepas in the oven: When all the arepas are seared, set them directly on the wire rack in the center of the oven. Cook for 15-20 minutes, until they are puffed up a bit. They will have a very taut outer skin. Set them back onto the baking sheet for just a minute or two until they’re cool enough to handle. Cut them open. Fill them with Reina Pepiada chicken & avocado salad. Serve warm. Enjoy! Next
Chicken stuffed avocado
Courtesy of Jovita of YummyAddiction.com
1 large avocado
1 teaspoon lime juice
2/3 cups cooked and shredded chicken breast
2 tablespoons unsalted butter
8 cremini mushrooms, sliced
1/2 teaspoon paprika powder
salt and pepper, to taste
2 tablespoons heavy cream
2 tablespoons corn
1 tablespoon chives, chopped (plus a bitmore efor garnish)
2 tablespoons blue cheese, crumbled
1. Preheat oven to 400 F. Line a baking sheet with foil or parchment paper.
2. In a medium skillet over medium heat, melt the butter. Add sliced mushrooms and saute until they soften and release their juices (2-3 min). Add shredded chicken, season with salt, pepper and paprika powder. Stir thoroughly. Turn heat down to low, add heavy cream and cook for an additional minute. Remove from heat. In a small bowl, combine the chicken mixture, corn and chopped chives.
3. Halve the avocado and remove the pit. Season the avocado halves with salt, pepper and brush with lime juice to prevent discoloration. Place on the prepared baking sheet. Stuff each avocado half with the chicken mixture. Top with crumbled blue cheese and bake for about 5 minutes. Garnish with chopped chives, if desired. Enjoy! Next
Oven baked crab avocado wontons
Courtesy of Tiffany of LeCremeDeLaCrumb.com
8 ounces imitation crab meat
8 ounces cream cheese
1/3 cup green onions, chopped
1 teaspoon chili powder
24-30 small wonton wrappers
3 tablespoons water
sweet and sour dipping sauce or sweet chili sauce (you can find these kinds of dipping sauces in the Asian section at the grocery store)
optional: sesame seeds
1. Preheat oven to 400. In a large bowl, combine crab, avocados, cream cheese, green onions, and chili powder. Mix together until all ingredients are incorporated.
2. Line a large baking sheet with foil and spray with cooking spray. Place about 1-2 tablespoons of the crab-avocado mixture in the center of each wonton. Place water in a small bowl. Dip your fingers in the water and then pinch together the sides of the wontons so that they stick together. Lay each triangular wonton in a single layer on the prepared baking sheet. Spray wontons heavily with cooking spray.
3. Bake 8-10 minutes until tops begin to brown. Remove from oven and carefully flip wontons over. Return to oven and bake another 8-10 minutes. Allow to cool slightly before serving with dipping sauce. Sprinkle with sesame seeds if desired (optional). Next
Bagels with lox and avocado
Couresy of TheWholeFamilysFood.com
2 sesame seed bagels
1 avocado—sliced down center, seed removed, sliced and scooped from shell
1-2 tablespoons fresh dill, finely chopped
2-3 tablespoons capers
2+ tablespoons Larrupin’ Mustard Dill Sauce
4+ ounces salmon lox—Fish Brothers
1 cucumber—peeled and cut into round
Cut the bagel in half and slightly toast (to your desire). Spread Larrupin’ Mustard Dill Sauce over bagel. Then, add salmon lox and avocado. Next, sprinkle with capers, dill and green onion. Place a few slices of cucumber on the side and sit back, delight in the awe-inspiring beach that you are resting upon and enjoy! Back to the beginning
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