18. Avocado Watermelon Salad
Crunchy, sweet, and a little salty, this recipe is great for summer picnics or children’s birthday parties. Try it alongside other avocado recipes like the guacamole and popsicles!
- radish (optional)
- red onion, chopped or sliced
- mint, sliced or torn
- chives, chopped
- salt & black pepper
- You just cut the first four ingredients into one-inch cubes.
- Place in your bowl and sprinkle the herbs and red onion on top. Finish with salt and pepper.
19. California Quinoa Bowl
You’ll be drooling by the time you’re done ready this recipe!
- 250g butternut squash, chopped into small chunks
- 2 tbsp olive oil
- 120g pack thin-stemmed broccoli, cut into small pieces
- 250g pouch cooked quinoa
- handful coriander, leaves picked and chopped
- small handful mint, leaves picked and chopped
- 4 spring onions, finely sliced on an angle
- 50g pomegranate seeds
- 20g pistachios, roughly chopped
- 1 small ripe avocado
- juice ½ lemon
- handful sprouts or baby herb leaves
For the dressing:
- 1 tbsp tahini
- ½ small ripe avocado, stoned, peeled and roughly chopped
- handful coriander, leaves picked
- small handful mint, leaves picked
- zest and juice ½ lemon
- 2 tsp maple syrup
- Heat oven to 400F and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well.
- Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
- Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Pulse to make a loose dressing, adding a little more water if necessary.
- Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl.
- Add the herbs, spring onions, pomegranate seeds and pistachios. Next, add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
- Divide the salad between two plates and drizzle with the dressing. Halve the avocado and remove the stone, then slide a dessert spoon between the skin and flesh to remove it in one piece.
- Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad.
- Top with the sprouts and grind over a little pepper, if you like.
20. Avocado Shitake Spring Rolls
This gluten-free and vegan makes 6 rolls, which is just enough for two people.
- 6 rice paper wrappers
- 1 avocado, peeled, pitted and sliced
- ¾ cup cooked rice noodles
- ⅓ cup raw cashew pieces
- 6 tablespoons sauce of your choice
- 6 large shiitake mushroom slices, rehydrated
- ½ orange bell pepper, sliced into matchsticks
- Hydrate the paper one at a time in a plate of hot water.
- In a small bowl, combine the sauce with rice noodles and cashew pieces.
- To build the roll, place 3 slices avocado in middle of rice paper.
- Top with 2 tablespoons sauced rice noodles, one slice shiitake and 4-5 slices bell pepper.
- Roll like a burrito and enjoy immediately.
21. Avocado Pasta
Make this simple vegan recipe for your family of four! Feel free to top it off with grilled chicken or tofu for more protein. You can also substitute the noodles for zucchini noodles.
- 4 fist fulls of spelt spaghetti (one for each person)
- 5 ripe avocados (soft, but not yet brown)
- Juice of 2 lemons
- 2 cloves garlic
- 1/3 cup of good olive oil
- 1 big handful of fresh basil (or a tablespoon of pesto)
- Generous pinch of salt
- Put your pasta on to cook in a large pan of boiling, salted water. Scoop out the flesh of your avocados, discarding the skins & pips. Pop it into a blender with your lemon juice, garlic, olive oil, salt & basil.
- Blend until smooth & creamy.
- Give it a taste, decide if it needs anything else. When you’re happy with it, set it aside until your pasta is ready & drained.
- Toss together in a large bowl & sprinkle with freshly grated parmesan (not the dried stuff you buy in a shaker).
- If you have a couple left over basil leaves, pop them on top. Serve family style at the table.
22. Chilled Avocado Soup with Crab
This creative and colorful recipe is the perfect appetizer to impress your guests.
- 1 medium Dungeness crab, cooked in boiling salted water
- 2 large avocados, peeled, pitted and roughly diced
- 1¾ cups coconut cream or coconut milk
- Kosher salt
- ¼ teaspoon Ancho chili powder
- ¼ cup water
- Juice from 1 lime
- Freshly-ground black pepper
- Bring water to a boil in a large pot over high heat.
- Humanely kill the crab by securing its claws and turning it over. Stab its small hole/vent with a screwdriver. Turn it back onto its stomach and puncture the spot between its eyes.
- Immediately place the crab in the pot of boiling water and cook for 7-8 minutes/pound. The lid on your pot should be cocked to let some of the steam escape. Add chopped celery and carrots as well as salt and a bay leaf to season the crab as it cooks.
- Let it cool, remove the meat, and refrigerate the meat until chilled.
- Throw the avocado chunks in a blender, along with 1 cup of the coconut cream, a generous pinch of salt, and a dash of Ancho chili powder. Purée until thick.
- Transfer to a bowl, add the water and the remaining coconut cream and stir until smooth.
- Press some plastic wrap on the surface of the liquid, seal tightly, and chill in the fridge for an hour if time allows. If you don’t want to use plastic, be prepared for some serious discoloration.
- When ready to serve, add 1-2 tablespoons of the lime juice, some freshly-ground black pepper, and another pinch of salt. Adjust the seasonings to taste.
- Take the crab meat out of the fridge, and season it with some of the remaining lime juice, salt, and pepper.
- Ladle the creamy, cool soup into chilled bowls and top with a generous dollop of crab.
23. Avocado Ice Cream
Don’t knock it ’till you try it: avocado perfectly mimics the real thing!
- 1 14-ounce can full-fat coconut milk
- 1 1/2 avocados
- 1/3 cup brown rice syrup or maple syrup
- 1 teaspoon lemon juice
- Place the can of coconut milk in the refrigerator overnight.
- Cut the avocados in half, remove the pits, and spoon out the avocado flesh. Place the avocado flesh and lemon juice in a food processor and process until it’s a smooth avocado cream. Set aside.
- Open the coconut milk can upside down, and drain excess coconut water. Spoon coconut cream into a bowl and whip with a hand mixer until its consistency resembles soft whipped cream. Gently fold in avocado cream and rice syrup until incorporated.
- Place mixture in a freezer-safe dish and freeze for at least 4 hours.
- If it’s too hard to scoop, let sit at room temperature for a minute or two.
24. Creamy Green Tea Avocado Popsicles
These treats are great for maintaining portion control while satisfying your cravings.
- 3 avocados
- 1 14 oz. can coconut milk
- 1 tsp. pure vanilla extract
- 2 tbsp. matcha powder
- 2 tbsp. honey
- In a food processor, pulse the avocados and coconut milk until smooth.
- Add vanilla extract, matcha powder, and honey and pulse until combined.
- Divide mixture between four popsicle molds and place in the freezer until frozen.
- Serve frozen, on a bed of ice to stay cold.
25. Avocado Brownies
Who knew avocado recipes could be so sweet? These brownies are an easy dairy- and nut-free dessert that is a hit with kids. They’ll never believe they’re eating their vegetables.
For Brownies :
- 2 large ripe avocados, mashed as well as you can (about 1 1/8 cups)
- 8 ounces high-quality dark chocolate, melted
- 1 cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons avocado oil
- 4 ounces high-quality dark chocolate, chopped
- 1 large ripe avocado
- 2 1/2 cups fine-grain coconut sugar
- 1/4 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Liberally coat a 9-inch square pan with coconut oil.
In a large bowl, whisk mashed avocado and melt chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well. Add in flour, cocoa, baking powder and salt, mixing with a large spoon until JUST combined – do not
- Add in flour, cocoa, baking powder and salt, mixing with a large spoon until just combined – do not overmix.
- Stir in avocado oil until it’s well distributed and the batter is somewhat smooth.
- Fold in chopped chocolate, then spread batter in pan.
- Bake for 28-32 minutes, or until middle is set.
- To make the frosting, add avocado to the bowl of an electric mixer and beat until mashed and creamy. With the mixer on low speed, add in vanilla then slowly add in sugar, scraping down the sides if needed, until a smooth frosting forms.
- Frost brownies once cooled.
26. Avocado Key Lime Pie
This recipe only requires 8 ingredients and it doesn’t even need to be baked! How’s that for simple?
- 2 Avocados
- 2 Tbs lime juice
- 1/2 Cup coconut oil
- 2 Tbs raw honey
- 1/2 Cup Almond flour or powder
- 1/2 Cup Dates (not soaked)
- Pinch of Salt
- Pinch of Cayenne
- Blend all filling ingredients together.
- Set aside.
- For the crust, process dates and almond pulp (and salt/cayenne) together until smooth(ish).
- Press the crust into greased or lined muffin tins (or custard dish, whatever you’ve got really).
- Spoon in filling. Freeze for 1-2 hours.
- Soften for 5 minutes at room temperature before serving.
27. Chocolate Avocado Mousse
Vegan and allergen-free, this mousse is just as good as your childhood favorite snack.
- 4 ripe avocados
- 1/4 cup light coconut milk
- 4 tablespoons unsweetened dark cocoa powder
- 3 tablespoons honey
- 2 ounces of dark chocolate (72% or higher), melted
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- Remove avocados from the skin (and pit) and place in a food processor.
- Blend until combined and creamy.
- Add in all remaining ingredients, blending until pureed, scraping down the sides when needed to combine. Taste and season/sweetened additionally if desired.
- Blend for a good 1-2 minutes until completely creamy, then serve with desired toppings.
Now that you know all these avocado recipes, the only thing you have to worry about is having enough avocados on hand to try them all out!