27 Must-Try Avocado Recipes for You and Your Family

13. Avocado Grilled Cheese

You’ll go back to American cheese slices ever again!

Ingredients:

• 3 tablespoons salted butter
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 2 slices sprouted bread, or bread of your choice
• 1 teaspoon dried thyme
• 1 tablespoon sun-dried tomato pesto
• ½ avocado, mashed
• 4-5 slices provolone cheese
• 1 teaspoon olive oil

Instructions:

1. In a small bowl, combine the butter, onion powder, garlic powder, kosher salt, dried thyme and mash together.
2. Spread onion garlic butter mix on one side of each slice of bread, then flip the bread buttered side down.
3. Layer the bottom slice of bread with a few slices of provolone, then add the mashed avocado and the sun-dried tomato pesto. Top with the remaining provolone cheese and the other piece of bread.
4. Spread with the butter mixture.
5. Place a large non-stick pan on a burner over low and add the olive oil and a bit of the extra butter mixture. Add the sandwich and cover with a lid.
6. Cook for 3-4 minutes or until golden, checking in to see that bread is slowly cooking and doesn’t get too brown.
7. Flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and the cheese has melted. The second side will cook faster than the first so watch it carefully.
8. Enjoy hot.

14. Avocado Egg Salad

To make it even more interesting, add some chopped green apple and celery.

Ingredients:

• 6 eggs hard boiled
• 1-½ ripe avocados peeled and mashed
• 1-1/2 tablespoon fresh lemon juice or lime juice
• ½ teaspoon sea salt or to taste

Instructions:

1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes.
3. Refrigerate eggs until ready to use.
4. Peel and roughly chop the hard boiled eggs.
5. Add the avocado to a mixing bowl with the lemon juice and sea salt.
6. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine.
7. Eat on toasted bread with watercress or greens of choice.

15. Paleo Chicken Stuffed Avocado

This recipe makes the perfect companion to a large salad or a buffet-style dinner.

Ingredients:

• 1 pound chicken
• 4 medium-sized avocados
• 1 tablespoon extra virgin olive oil
• Chicken broth
• 4 cloves garlic
• 1 can (14oz) coconut milk
• ½ tablespoon cumin
• ½ tablespoon chili powder
• 2 teaspoon Kosher salt
• 1 teaspoon black pepper
• ½ cup chopped cilantro
• 4 small limes, juiced

Instructions:

1. Sautee 4 cloves of garlic with about 1 tablespoon olive oil over medium/high heat in a wide-base pan with a fitting lid.
2. Once the garlic is browned, either leave in pan or scoop out and discard
3. Wash, dry, and season the chicken with a pinch of kosher salt.
4. Sautee each side in the seasoned oil over medium/high heat for about 2 minutes.
5. Cover the chicken tenders with chicken stock, put the lid on the pan, and simmer for about 20 minutes.
6. Remove the chicken from the pan and place in a bowl. Shred using two forks or a stand mixer.
7. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
8. Add the cumin, chili powder, 1 teaspoon of kosher salt, and the black pepper to the shredded chicken.
9. Stir it together.
10. Halve and de-seed four avocados. Lay them out on a parchment paper or aluminum foil lined baking sheet.
11. Stuff each avocado half with the chicken then bake for about 5 minutes at 400 F.
12. For the cream sauce, stir one can of full-fat coconut milk with the lime juice and cilantro.
13. After the avocados are finished, pull out of the oven, plate, and drizzle with the cream sauce.

16. Chickpea Salad Stuffed Avocado

This recipe serves two and it’s vegan!

Ingredients:

• 1 Cup chickpeas (well-cooked or sprouted)
• 1 Small clove of garlic, minced (optional)
• 1/2 Cup grated carrot
• 1 Green onion, thinly sliced
• 1/2 tsp Olive oil
• 1 1/2 Tbsp Lime juice
• 1 tsp Tamari
• Dash of cayenne pepper
• Black pepper
• 1 Large avocado
• 1/4 Cup Fresh coriander, roughly chopped

Instructions:

1. Roughly mash the chickpeas in a bowl using a strong fork. I like to leave about half whole.
2. Stir in garlic through to pepper.
3. Slice the avocado(s) in half, remove the pit and scoop out the flesh from each half with a spoon.
4. Dice the avocado flesh into small cubes. Mash half of the avocado into the chickpea mixture then gently fold in the rest along with the fresh coriander.
5. Spoon the mixture into the empty avocado skins and serve immediately.

17. Avocado Strawberry Salad

Sweet, slightly bitter, and acidic, this salad combines strong, complimentary flavors to excite your palate.

Ingredients:

• 6 cups fresh baby spinach
• 1 pint strawberries, hulled and sliced
• 1 avocado, diced (or you can double this to 2 avocados!)
• 4 ounces crumbled gorgonzola or blue cheese
• 1/4 cup sliced almonds, toasted
• half a small red onion, thinly sliced
• poppyseed dressing (recipe below)

Dressing Ingredients:

• 1/2 cup avocado oil (or any oil, such as olive oil)
• 3 Tablespoons apple cider vinegar
• 2 Tbsp. honey
• 1 Tbsp. poppy seeds
• pinch of ground dry mustard (optional)
• salt and pepper

Instructions:

1. Whisk all the dressing ingredients together until combined.
2. Toss all the salad ingredients together with your desired amount of dressing until combined. Serve immediately.