Craving something creamy, nutritious, and delicious? Look no further than the humble avocado! Whether you’re whipping up a quick weeknight dinner, hosting a weekend brunch, or just craving some comfort food, we’ve gathered 20 irresistible avocado recipes that are sure to please. From smoothies to salads and everything in between, get ready to fall in love with avocados all over again. Let’s dive in!
Avocado Toast with Poached Eggs
Zesty yet comforting, this avocado toast with poached eggs hits all the right notes for a satisfying breakfast or brunch. You’ll love how the creamy avocado pairs with the runny yolk, creating a dish that feels both indulgent and nourishing. It’s surprisingly simple to make, yet impressive enough to serve to guests.
Ingredients
– 2 slices of artisanal sourdough bread, approximately 1-inch thick
– 1 ripe Hass avocado, halved and pitted
– 2 large pasture-raised eggs
– 1 tablespoon white vinegar
– 1 tablespoon extra-virgin olive oil
– 1/4 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/2 teaspoon red pepper flakes
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons microgreens for garnish
Instructions
1. Fill a medium saucepan with 4 cups of water and bring to a gentle simmer over medium-high heat, maintaining 190°F.
2. Add 1 tablespoon of white vinegar to the simmering water to help the egg whites coagulate faster.
3. Crack one pasture-raised egg into a small ramekin, being careful not to break the yolk.
4. Create a gentle whirlpool in the simmering water using a slotted spoon.
5. Carefully slide the egg from the ramekin into the center of the whirlpool.
6. Poach the egg for exactly 3 minutes for a runny yolk with set whites.
7. Remove the poached egg with a slotted spoon and transfer to a paper towel-lined plate to drain excess water.
8. Repeat steps 3-7 with the second egg.
9. While eggs poach, toast 2 slices of artisanal sourdough bread in a toaster until golden brown and crisp, about 3-4 minutes on medium-high setting.
10. Drizzle 1 tablespoon of extra-virgin olive oil evenly over both toasted sourdough slices.
11. Scoop the flesh from one ripe Hass avocado into a small bowl.
12. Add 1 tablespoon of freshly squeezed lemon juice to the avocado to prevent oxidation.
13. Mash the avocado with a fork until slightly chunky but spreadable.
14. Divide the mashed avocado evenly between the two toasted sourdough slices, spreading to cover the surface completely.
15. Carefully place one poached egg atop each prepared avocado toast.
16. Season each toast with 1/8 teaspoon flaky sea salt, 1/8 teaspoon freshly cracked black pepper, and 1/4 teaspoon red pepper flakes.
17. Garnish each toast with 1 tablespoon of microgreens arranged around the egg.
Lusciously creamy avocado provides the perfect base for the delicate poached eggs, creating contrasting textures that meld beautifully with each bite. The crisp sourdough adds satisfying crunch while the runny yolk creates a rich sauce that ties everything together. For an elegant presentation, serve on warmed plates and consider adding smoked salmon or crumbled feta for additional flavor dimensions.
Guacamole with Fresh Lime and Cilantro
Kick off your next gathering with this vibrant guacamole that’s bursting with fresh flavors. You’ll love how the creamy avocado pairs with zesty lime and aromatic cilantro. It’s the perfect dip for chips or topping for tacos.
Ingredients
- 3 ripe Hass avocados, halved and pitted
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup finely chopped fresh cilantro leaves
- 1/4 cup finely diced red onion
- 1 small jalapeño pepper, seeds removed and finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Scoop the avocado flesh into a medium stone mortar using a spoon.
- Add the freshly squeezed lime juice immediately to prevent oxidation.
- Using a pestle, gently mash the avocados to your desired consistency, leaving some chunks for texture.
- Fold in the finely chopped fresh cilantro leaves with a silicone spatula.
- Incorporate the finely diced red onion evenly throughout the mixture.
- Add the finely minced jalapeño pepper, distributing it uniformly.
- Sprinkle the kosher salt over the mixture and combine thoroughly.
- Season with freshly ground black pepper and mix until just incorporated.
- Transfer the guacamole to a serving bowl immediately after preparation.
This guacamole delivers a perfect balance of creamy avocado chunks against the bright acidity of fresh lime. The subtle heat from the jalapeño builds gradually while the cilantro adds an herbal freshness that elevates the entire dish. Try serving it alongside grilled flank steak or as a vibrant topping for breakfast toast with poached eggs.
Creamy Avocado Pasta
You know those days when you want something creamy and satisfying but don’t want to spend hours in the kitchen? This creamy avocado pasta is your answer—it comes together in less time than it takes to boil water and delivers restaurant-quality flavors with minimal effort. Your future self will thank you for this one.
Ingredients
- 8 ounces dried linguine pasta
- 2 large ripe Hass avocados, halved and pitted
- 2 tablespoons freshly squeezed lemon juice
- 3 cloves garlic, minced
- ¼ cup extra-virgin olive oil
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh basil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, scoop avocado flesh into a food processor bowl.
- Add freshly squeezed lemon juice, minced garlic, and extra-virgin olive oil to the food processor.
- Pulse mixture for 15-20 seconds until smooth and creamy, scraping down sides as needed.
- Transfer avocado sauce to a large mixing bowl and fold in freshly grated Parmigiano-Reggiano cheese.
- Stir in chopped fresh basil, kosher salt, freshly cracked black pepper, and red pepper flakes until fully incorporated.
- Reserve ½ cup of pasta cooking water before draining the linguine.
- Immediately add hot drained pasta to the avocado sauce in the mixing bowl.
- Toss pasta vigorously with sauce, adding reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Divide pasta among serving bowls and garnish with additional basil leaves and cheese if desired.
A velvety smooth sauce clings perfectly to each strand of pasta, creating a luxurious texture that contrasts beautifully with the slight chew of al dente linguine. The bright acidity from fresh lemon juice cuts through the richness while the subtle heat from red pepper flakes lingers pleasantly on the palate. For an elegant presentation, try serving it in shallow bowls topped with microgreens and a drizzle of high-quality olive oil.
Avocado and Shrimp Salad
Ready for a salad that feels fancy but comes together in minutes? This avocado and shrimp combo delivers fresh flavors and satisfying textures that’ll make you feel like you’re dining at a seaside cafe. You’ll love how the creamy avocado plays off the tender shrimp.
Ingredients
- 1 pound wild-caught jumbo shrimp, peeled and deveined
- 2 ripe Hass avocados, pitted and cubed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon fine sea salt
- 2 tablespoons finely chopped fresh cilantro
Instructions
- Pat the wild-caught jumbo shrimp completely dry with paper towels to ensure proper searing.
- Season the shrimp evenly with smoked paprika, freshly cracked black pepper, and fine sea salt.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Arrange the shrimp in a single layer in the hot skillet, working in batches if necessary to avoid overcrowding.
- Sear the shrimp for 2 minutes per side until they curl into a C-shape and develop a golden-brown crust.
- Transfer the cooked shrimp to a plate and allow them to rest for 5 minutes to redistribute juices.
- While the shrimp rests, whisk together the remaining 1 tablespoon of extra virgin olive oil, freshly squeezed lime juice, and Dijon mustard in a medium bowl until emulsified.
- Gently fold the cubed Hass avocados into the dressing, coating them evenly to prevent browning.
- Add the rested shrimp and finely chopped fresh cilantro to the avocado mixture, tossing carefully to combine.
- Serve immediately while the shrimp remain warm and the avocados maintain their firm texture.
You’ll notice how the warm shrimp slightly soften the avocado edges while the lime dressing brightens every bite. Try serving this over butter lettuce cups for a low-carb option, or pile it onto toasted sourdough for an open-faced sandwich that celebrates the contrast between creamy and crisp textures.
Avocado Smoothie with Banana and Spinach
Just when you think you’ve tried every avocado recipe out there, this vibrant smoothie comes along to surprise you. It’s the perfect way to sneak some greens into your morning routine without sacrificing that creamy texture we all love about avocados. You’ll be amazed how these simple ingredients transform into something truly special.
Ingredients
- 1 ripe Hass avocado, pitted and scooped
- 1 large ripe banana, peeled
- 2 cups fresh baby spinach leaves
- 1 cup unsweetened almond milk
- 1 tablespoon raw honey
- 1 teaspoon fresh lemon juice
- ½ cup ice cubes
Instructions
- Add the scooped avocado flesh and peeled banana to your high-speed blender pitcher.
- Measure exactly 2 cups of fresh baby spinach leaves and place them in the blender.
- Pour 1 cup of unsweetened almond milk over the ingredients in the blender.
- Drizzle 1 tablespoon of raw honey evenly across the mixture.
- Squeeze 1 teaspoon of fresh lemon juice directly into the blender.
- Add exactly ½ cup of ice cubes to the blender pitcher.
- Secure the blender lid tightly and begin blending on low speed for 15 seconds to initially combine ingredients.
- Increase the blender speed to high and blend for 45-60 seconds until the mixture becomes completely smooth and uniform in texture.
- Stop the blender and use a rubber spatula to scrape down any ingredients stuck to the sides of the pitcher.
- Blend for an additional 15-20 seconds on high speed until no visible spinach flecks remain and the texture is velvety smooth.
- Immediately pour the finished smoothie into a chilled glass for serving.
This smoothie delivers an incredibly creamy mouthfeel that masks the spinach beautifully while letting the avocado’s richness shine through. The subtle sweetness from the banana and honey perfectly balances the earthy notes, creating a surprisingly sophisticated flavor profile. Try serving it in a tall glass with a sprinkle of chia seeds on top for added texture, or pour it into popsicle molds for a refreshing frozen treat on warmer days.
Avocado and Black Bean Quesadillas
Keeping weeknight dinners exciting doesn’t have to be complicated. You’ll love how these avocado and black bean quesadillas come together with minimal effort, delivering maximum flavor in every cheesy, satisfying bite. They’re the perfect solution when you need something delicious fast.
Ingredients
- 4 large flour tortillas (10-inch diameter)
- 2 ripe Hass avocados, pitted and scooped
- 1 cup cooked black beans, rinsed and drained
- 1 ½ cups shredded Monterey Jack cheese, freshly grated
- ¼ cup finely diced red onion
- 2 tablespoons fresh lime juice, freshly squeezed
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon fine sea salt
- 2 tablespoons unsalted butter, clarified
Instructions
- Place avocado flesh in a medium bowl and mash with a fork until slightly chunky.
- Add lime juice, cumin, smoked paprika, and sea salt to the avocado mixture, stirring to combine thoroughly.
- Fold in black beans and diced red onion until evenly distributed throughout the avocado mixture.
- Lay one flour tortilla flat on a clean work surface.
- Spread one-quarter of the avocado-bean mixture evenly over one half of the tortilla, leaving a ½-inch border around the edge.
- Sprinkle one-quarter of the shredded Monterey Jack cheese over the avocado-bean mixture.
- Fold the empty half of the tortilla over the filled half, pressing gently to seal.
- Repeat steps 4-7 with remaining tortillas and filling ingredients.
- Heat a large skillet over medium heat for 2 minutes until evenly warmed.
- Add ½ tablespoon clarified butter to the skillet, swirling to coat the surface.
- Place one assembled quesadilla in the skillet and cook for 3-4 minutes until the bottom tortilla develops golden-brown spots and becomes crisp.
- Carefully flip the quesadilla using a wide spatula, cooking for an additional 3-4 minutes until the second side is equally golden and the cheese is fully melted.
- Transfer the cooked quesadilla to a wire rack to maintain crispness while repeating the cooking process with remaining quesadillas.
- Cut each quesadilla into three wedges using a sharp chef’s knife for clean slices.
Unbelievably creamy avocado contrasts beautifully with the firm texture of black beans, while the melted Monterey Jack creates satisfying cheese pulls in every bite. The crispy, golden tortilla exterior gives way to the vibrant filling, making these perfect for dipping into fresh salsa or cool sour cream. Serve them immediately while the cheese is still wonderfully molten for the ultimate eating experience.
Avocado Deviled Eggs
Oh, you’re going to love this twist on a classic party snack. Avocado deviled eggs combine creamy avocado with traditional deviled egg filling for a fresher, more vibrant version. They’re perfect for when you want something familiar but with an extra pop of flavor and color.
Ingredients
– 6 large pasture-raised eggs
– 1 ripe Hass avocado, halved and pitted
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon freshly squeezed lime juice
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly ground black pepper
– 1 tablespoon finely minced fresh chives
Instructions
1. Place 6 large pasture-raised eggs in a single layer in a medium saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then immediately cover the pan and remove it from heat.
3. Let the eggs stand covered for exactly 12 minutes to achieve perfectly cooked yolks without gray rings.
4. Transfer the cooked eggs to an ice water bath and let them cool completely for 15 minutes to stop the cooking process.
5. Carefully peel each egg under cool running water to help loosen the shell fragments.
6. Slice each peeled egg in half lengthwise using a sharp knife wiped clean between cuts.
7. Gently remove the yolks and transfer them to a medium mixing bowl, arranging the empty whites on a serving platter.
8. Mash the egg yolks with a fork until they reach a fine, crumbly texture.
9. Scoop the flesh from 1 ripe Hass avocado directly into the bowl with the mashed yolks.
10. Add 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon freshly squeezed lime juice to the mixture.
11. Mash and stir the ingredients together until completely smooth and well combined.
12. Fold in 1/4 teaspoon fine sea salt, 1/8 teaspoon freshly ground black pepper, and 1 tablespoon finely minced fresh chives.
13. Spoon or pipe the avocado-egg mixture evenly into the 12 waiting egg white halves.
14. Lightly dust the filled deviled eggs with 1/4 teaspoon smoked paprika just before serving.
Remarkably creamy with a subtle tang from the lime and mustard, these deviled eggs offer a delightful contrast between the smooth avocado filling and firm egg whites. The smoked paprika adds a warm, smoky note that complements the rich avocado beautifully. Try serving them on a bed of microgreens or alongside crisp radish slices for an elegant appetizer presentation.
Avocado and Mango Salsa
Did you know that the perfect summer salsa doesn’t need any cooking at all? This vibrant avocado and mango combination brings together creamy richness and tropical sweetness in minutes. You’ll love how these simple ingredients transform into something truly special.
Ingredients
– 2 ripe Hass avocados, medium diced
– 1 ripe Ataulfo mango, small diced
– 1/4 cup finely diced red onion
– 1/4 cup chopped fresh cilantro leaves
– 1 jalapeño pepper, seeds removed and finely minced
– 3 tablespoons freshly squeezed lime juice
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Prepare all ingredients before combining to ensure even distribution and prevent avocado browning.
2. Cut the avocados in half lengthwise, remove the pits, and scoop the flesh from the skins using a spoon.
3. Dice the avocado flesh into 1/2-inch cubes directly onto your cutting board.
4. Peel the mango and slice the flesh away from the flat pit in three sections.
5. Cut the mango flesh into 1/4-inch dice for optimal texture distribution.
6. Finely dice the red onion to approximately 1/8-inch pieces for balanced flavor without overwhelming sharpness.
7. Remove the seeds and membranes from the jalapeño, then mince it finely to distribute heat evenly.
8. Chop fresh cilantro leaves, avoiding the stems which can impart bitterness.
9. Combine all diced ingredients in a medium glass or ceramic bowl.
10. Drizzle the freshly squeezed lime juice evenly over the mixture.
11. Sprinkle the fine sea salt and freshly cracked black pepper across the surface.
12. Gently fold the ingredients together using a silicone spatula until just combined.
13. Taste and adjust seasoning if necessary, being careful not to overmix and crush the avocado.
14. Let the salsa rest at room temperature for 10 minutes to allow flavors to meld.
15. Serve immediately or cover with plastic wrap pressed directly against the surface to prevent oxidation.
Perfect for your next gathering, this salsa offers a delightful contrast between the buttery avocado and juicy mango. The crisp red onion and spicy jalapeño create layers of flavor that dance on your tongue. Try serving it alongside grilled fish or as a bright topping for tacos to really make your meal shine.
Avocado Stuffed with Tuna Salad
Sometimes you need a lunch that’s both elegant and effortless. This avocado stuffed with tuna salad delivers restaurant-quality presentation with minimal kitchen time, perfect for busy weekdays or impromptu gatherings.
Ingredients
- 2 ripe Hass avocados
- 8 ounces sushi-grade yellowfin tuna, diced into ¼-inch cubes
- ¼ cup crème fraîche
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- ¼ cup finely minced red onion
- 2 tablespoons capers, drained
- 1 tablespoon fresh dill, finely chopped
- ½ teaspoon Maldon sea salt
- ¼ teaspoon freshly cracked black pepper
- Microgreens for garnish
Instructions
- Slice both avocados lengthwise and carefully remove the pits using a spoon.
- Scoop out approximately 1 tablespoon of flesh from each avocado half to create a larger cavity, reserving the removed flesh.
- Dice the reserved avocado flesh into ¼-inch pieces and place in a medium mixing bowl.
- Add the diced yellowfin tuna to the bowl with the avocado pieces.
- In a separate small bowl, whisk together crème fraîche, lemon juice, olive oil, and Dijon mustard until emulsified.
- Gently fold the dressing into the tuna and avocado mixture using a rubber spatula.
- Add minced red onion, capers, fresh dill, Maldon sea salt, and black pepper to the mixture.
- Season the hollowed avocado halves lightly with a pinch of sea salt.
- Spoon the tuna salad mixture evenly into the four avocado halves, mounding slightly above the rim.
- Garnish each stuffed avocado with a small cluster of microgreens.
- Serve immediately on chilled plates to maintain optimal texture.
Outstanding texture contrasts make this dish memorable—the creamy avocado base against the firm tuna chunks creates a delightful mouthfeel. The bright acidity from fresh lemon juice cuts through the richness beautifully, while the briny capers provide unexpected bursts of flavor. For an elegant presentation, serve on a bed of mixed baby greens drizzled with additional olive oil, or transform them into open-faced sandwiches on toasted artisanal bread.
Avocado and Bacon Stuffed Sweet Potatoes
Mmm, picture this: you’re craving something cozy but still want it to feel a little fancy. These avocado and bacon stuffed sweet potatoes hit that perfect balance between comfort food and fresh, vibrant flavors. They’re surprisingly simple to whip up for a weeknight dinner that feels special.
Ingredients
– 4 medium sweet potatoes, scrubbed
– 6 slices thick-cut applewood-smoked bacon, diced
– 2 ripe Hass avocados, pitted and peeled
– 1/4 cup crème fraîche
– 2 tbsp freshly squeezed lime juice
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh cilantro
– 1/2 tsp smoked paprika
– 1/4 tsp fine sea salt
– 1/8 tsp freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pierce each sweet potato 5-6 times with a fork to allow steam to escape during baking.
3. Place the sweet potatoes directly on the oven rack and bake for 45-60 minutes, until they yield easily when gently squeezed with an oven mitt.
4. While the sweet potatoes bake, cook the diced bacon in a skillet over medium heat for 8-10 minutes until crisp and browned.
5. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon of the rendered bacon fat.
6. In a medium bowl, mash the avocado flesh with a fork until slightly chunky but spreadable.
7. Fold in the crème fraîche, lime juice, red onion, cilantro, smoked paprika, sea salt, and black pepper until well combined.
8. Once the sweet potatoes are cooked, remove them from the oven and let them cool for 5 minutes until handleable.
9. Slice each sweet potato lengthwise about three-quarters of the way through, being careful not to cut all the way through the bottom skin.
10. Gently press the ends toward the center to create an opening for the filling.
11. Spoon the avocado mixture evenly into each sweet potato, dividing it among all four.
12. Top each stuffed sweet potato with the crisp bacon pieces and drizzle with the reserved bacon fat.
Deliciously creamy avocado meets smoky bacon in this perfect texture combination. The cool, rich filling contrasts beautifully with the warm, tender sweet potato beneath. Try serving them alongside a simple arugula salad dressed with lemon vinaigrette for a complete meal that’s both satisfying and sophisticated.
Avocado Ice Cream
Remember that time you had too many ripe avocados and wished they could become dessert? Right now, we’re turning that dream into reality with the creamiest avocado ice cream you’ll ever taste. It’s surprisingly simple and delivers that rich, velvety texture you love in premium ice cream.
Ingredients
– 2 large Hass avocados, perfectly ripe
– 1 cup heavy cream, cold
– ¾ cup granulated sugar
– ½ cup whole milk
– 1 teaspoon fresh lime juice
– ¼ teaspoon fine sea salt
– 3 large pasture-raised egg yolks
Instructions
1. Halve the avocados lengthwise, remove the pits, and scoop the flesh into a food processor.
2. Add the heavy cream, granulated sugar, whole milk, fresh lime juice, and fine sea salt to the food processor.
3. Process the mixture on high speed for exactly 45 seconds until completely smooth and pale green.
4. Transfer the avocado mixture to a medium saucepan and place over medium-low heat.
5. Whisk in the pasture-raised egg yolks until fully incorporated.
6. Heat the mixture while stirring constantly with a silicone spatula until it reaches 170°F on an instant-read thermometer.
7. Immediately remove from heat and strain through a fine-mesh sieve into a clean bowl.
8. Cool the mixture to room temperature, then cover with plastic wrap pressed directly against the surface.
9. Refrigerate the base for at least 4 hours or until thoroughly chilled at 40°F.
10. Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency.
11. Transfer the churned ice cream to an airtight container and freeze for 4-6 hours until firm.
Amazingly creamy with a subtle nutty sweetness, this ice cream has the texture of velvet. The avocado’s natural richness means it stays scoopable straight from the freezer. Try it sandwiched between chocolate wafer cookies or drizzled with honey for an elegant dessert that’ll surprise everyone.
Avocado and Egg Breakfast Bowl
Oh, you know those mornings when you want something healthy but also satisfying? This avocado and egg breakfast bowl is exactly what you need. It comes together in minutes and keeps you full until lunch.
Ingredients
- 1 large ripe Hass avocado, halved and pitted
- 2 pasture-raised eggs
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly cracked black pepper
- 1 tablespoon fresh chives, finely minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon fresh lemon juice
Instructions
- Preheat your oven to 400°F (204°C) using the convection setting if available.
- Scoop out approximately one tablespoon of flesh from the center of each avocado half to create a larger well for the eggs.
- Brush the cut surfaces of the avocado halves with extra virgin olive oil to prevent oxidation.
- Season the avocado cavities with fine sea salt and freshly cracked black pepper.
- Crack one pasture-raised egg into each avocado half, being careful not to break the yolk.
- Place the filled avocado halves on a small baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
- Remove the baking sheet from the oven using oven mitts and transfer the avocado halves to a serving plate.
- Drizzle the remaining extra virgin olive oil and fresh lemon juice over the cooked avocados.
- Sprinkle with finely minced fresh chives and red pepper flakes for garnish.
For the best texture, serve immediately while the egg yolks are still warm and creamy. The contrast between the cool, buttery avocado and the warm, runny egg creates a luxurious mouthfeel. Try crumbling some crispy bacon over the top for added crunch, or serve with toasted sourdough soldiers for dipping into the yolk.
Avocado and Corn Salad
Wondering what to make with those perfectly ripe avocados sitting on your counter? This vibrant avocado and corn salad comes together in minutes but tastes like you spent hours. You’ll love how the creamy textures and bright flavors play off each other.
Ingredients
– 2 large Hass avocados, ripe but firm
– 2 cups fresh sweet corn kernels
– 1/4 cup extra virgin olive oil
– 2 tbsp freshly squeezed lime juice
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
– 1/4 tsp smoked paprika
Instructions
1. Shuck 3 ears of fresh corn and remove all silk strands completely.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Carefully submerge the corn ears in the boiling water.
4. Blanch the corn for exactly 4 minutes until kernels turn bright yellow.
5. Immediately transfer the corn to an ice water bath to stop the cooking process.
6. Stand each corn cob upright on a cutting board and slice downward to remove kernels.
7. Measure exactly 2 cups of corn kernels and transfer to a large mixing bowl.
8. Halve the avocados lengthwise and remove the pits carefully.
9. Use a spoon to scoop the avocado flesh from the skin in intact halves.
10. Dice the avocado into 1/2-inch cubes directly over the mixing bowl to catch any juices.
11. Whisk together 1/4 cup extra virgin olive oil and 2 tbsp freshly squeezed lime juice in a small bowl.
12. Finely chop 1/4 cup red onion until pieces are uniformly 1/8-inch in size.
13. Chop 1/4 cup fresh cilantro leaves, avoiding the thicker stems.
14. Gently fold the diced avocado, red onion, and cilantro into the corn mixture.
15. Drizzle the olive oil and lime juice dressing evenly over the salad.
16. Sprinkle 1/2 tsp kosher salt, 1/4 tsp freshly cracked black pepper, and 1/4 tsp smoked paprika over the ingredients.
17. Toss the salad gently with a rubber spatula until all components are evenly coated.
18. Let the salad rest at room temperature for 5 minutes to allow flavors to meld.
Let the creamy avocado chunks mingle with the sweet corn pops in every bite. The smoked paprika adds a subtle warmth that plays beautifully against the bright lime dressing. Serve this alongside grilled fish or scoop it onto crispy tortilla chips for a fresh twist.
Avocado and Cucumber Gazpacho
Craving something cool and refreshing? This avocado and cucumber gazpacho is your new go-to for effortless summer meals. You’ll love how simple it is to whip up when you want something light yet satisfying.
Ingredients
– 2 ripe Hass avocados, peeled and pitted
– 2 English cucumbers, roughly chopped
– 1 cup cold-pressed extra virgin olive oil
– ½ cup freshly squeezed lime juice
– ¼ cup raw honey
– 1 small shallot, finely minced
– 2 tbsp sherry vinegar
– 1 tsp Maldon sea salt
– ½ tsp freshly cracked black pepper
– ¼ cup micro cilantro for garnish
– ¼ cup toasted pumpkin seeds
Instructions
1. Combine the peeled and pitted Hass avocados with the roughly chopped English cucumbers in a high-speed blender.
2. Add the cold-pressed extra virgin olive oil, freshly squeezed lime juice, and raw honey to the blender.
3. Blend the mixture on high speed for exactly 90 seconds until completely smooth and emulsified.
4. Transfer the blended soup to a large mixing bowl and whisk in the finely minced shallot and sherry vinegar.
5. Season the gazpacho with Maldon sea salt and freshly cracked black pepper, then refrigerate uncovered for precisely 2 hours to chill thoroughly.
6. Ladle the chilled gazpacho into serving bowls and garnish each portion with micro cilantro and toasted pumpkin seeds.
Velvety smooth with a bright, tangy kick from the lime and sherry vinegar, this gazpacho delivers incredible creaminess without any dairy. The toasted pumpkin seeds add a satisfying crunch that contrasts beautifully with the silky texture. Try serving it in chilled glasses as an elegant starter or pair it with grilled shrimp for a complete meal.
Avocado and Quinoa Stuffed Peppers
Just when you thought stuffed peppers couldn’t get any better, these avocado and quinoa beauties come along to prove you wrong. They’re packed with creamy texture and nutty flavors that’ll make this your new go-to weeknight dinner.
Ingredients
– 4 large bell peppers, halved lengthwise and seeded
– 1 cup tri-color quinoa, rinsed thoroughly
– 2 ripe Hass avocados, diced into ½-inch cubes
– 1 cup cherry tomatoes, quartered
– ½ cup red onion, finely diced
– ¼ cup fresh cilantro, chopped
– 2 tablespoons extra virgin olive oil
– 1 tablespoon fresh lime juice
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– ½ cup crumbled queso fresco
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the bell pepper halves cut-side up on the prepared baking sheet.
3. Cook quinoa according to package instructions using a 2:1 water-to-quinoa ratio for 15 minutes until tender.
4. Fluff the cooked quinoa with a fork and let it cool for 10 minutes to room temperature.
5. Combine the cooled quinoa, diced avocados, quartered cherry tomatoes, and diced red onion in a large mixing bowl.
6. Whisk together extra virgin olive oil, fresh lime juice, ground cumin, smoked paprika, fine sea salt, and freshly cracked black pepper in a small bowl.
7. Pour the dressing over the quinoa mixture and toss gently to combine.
8. Fold in the chopped fresh cilantro until evenly distributed.
9. Spoon the quinoa-avocado mixture into the bell pepper halves, packing it firmly.
10. Sprinkle crumbled queso fresco evenly over the top of each stuffed pepper.
11. Bake at 375°F for 20-25 minutes until the peppers are tender-crisp and the cheese is lightly golden.
12. Remove from oven and let rest for 5 minutes before serving.
Enjoy how the creamy avocado melts into the nutty quinoa while the peppers maintain just enough crunch. The smoked paprika adds a subtle smokiness that pairs beautifully with the fresh lime juice. Try serving these with a dollop of Greek yogurt or alongside grilled chicken for a complete meal.
Avocado and Lime Cheesecake
Mmm, imagine a cheesecake that’s both rich and refreshing. You get that creamy texture you love, but with a bright twist that makes it perfect for any season. This avocado and lime version might just become your new favorite dessert.
Ingredients
– 2 cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 16 oz cream cheese, room temperature
– ¾ cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 cup ripe avocado flesh, puréed
– ¼ cup fresh lime juice
– 1 tbsp lime zest
– 1 tsp pure vanilla extract
– ½ cup sour cream
Instructions
1. Preheat your oven to 325°F and position a rack in the center.
2. Combine graham cracker crumbs with melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the flat bottom of a measuring cup.
4. Bake the crust for 10 minutes until lightly golden and fragrant.
5. Cool the crust completely on a wire rack while you prepare the filling.
6. Beat room temperature cream cheese with granulated sugar using an electric mixer on medium speed for 3 minutes until smooth and creamy.
7. Add lightly beaten eggs one at a time, mixing just until incorporated after each addition.
8. Fold in avocado purée, fresh lime juice, lime zest, and pure vanilla extract using a spatula.
9. Gently stir in sour cream until the mixture is uniform in color and texture.
10. Pour the filling over the cooled crust and smooth the top with an offset spatula.
11. Place the springform pan in a water bath by wrapping the bottom in aluminum foil and setting it in a larger pan filled with 1 inch of hot water.
12. Bake at 325°F for 55-60 minutes until the edges are set but the center still jiggles slightly when gently shaken.
13. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 1 hour.
14. Remove from oven and cool completely to room temperature on a wire rack.
15. Refrigerate for at least 6 hours, preferably overnight, before serving.
Remarkably smooth and velvety, this cheesecake delivers a perfect balance between rich creaminess and zesty lime freshness. The avocado adds an incredible silkiness without overpowering the classic cheesecake flavor. Try garnishing with thin lime slices and edible flowers for an elegant presentation that highlights its vibrant green hue.
Avocado and Chickpea Buddha Bowl
Tired of complicated lunch prep? You’ll love how this vibrant bowl comes together with minimal effort. It’s the perfect balance of creamy, crunchy, and satisfying that’ll keep you fueled all afternoon.
Ingredients
- 1 large ripe Hass avocado, sliced
- 1 (15-ounce) can organic chickpeas, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ cup uncooked quinoa
- 1½ cups vegetable broth
- 2 cups finely shredded red cabbage
- ¼ cup toasted pumpkin seeds
- 3 tablespoons lemon-tahini dressing
- ¼ cup microgreens
- Sea salt flakes to finish
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat the chickpeas completely dry with paper towels to ensure crisp roasting.
- Toss chickpeas with 1 tablespoon olive oil, smoked paprika, and garlic powder until evenly coated.
- Spread chickpeas in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes until golden brown and crispy, shaking the pan halfway through.
- While chickpeas roast, rinse quinoa under cold water until water runs clear to remove bitterness.
- Combine quinoa and vegetable broth in a saucepan and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa grains show little tails.
- Remove quinoa from heat and let stand covered for 5 minutes to steam fluff.
- Fluff quinoa with a fork and divide between two bowls.
- Arrange sliced avocado, shredded red cabbage, and roasted chickpeas over quinoa.
- Drizzle with lemon-tahini dressing, allowing it to pool in the crevices.
- Garnish with toasted pumpkin seeds and microgreens for contrasting textures.
- Finish with a generous sprinkle of sea salt flakes to enhance all flavors.
The creamy avocado melts into the warm quinoa while the crispy chickpeas provide satisfying crunch. For a beautiful presentation, arrange each component in distinct sections rather than mixing everything together. The lemon-tahini dressing ties all elements together with its bright, nutty notes.
Avocado and Coconut Chia Pudding
Craving something creamy and nourishing that practically makes itself? This avocado and coconut chia pudding is your new breakfast bestie—it’s rich, dreamy, and ready when you wake up. Perfect for busy mornings when you want a healthy start without any fuss.
Ingredients
– 2 ripe Hass avocados, peeled and pitted
– 1/4 cup chia seeds
– 1 (13.5-ounce) can full-fat coconut milk
– 3 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– Fresh mint leaves, for garnish
– Toasted coconut flakes, for garnish
Instructions
1. Scoop the flesh of 2 ripe Hass avocados into a high-speed blender. 2. Add 1/4 cup chia seeds, 1 (13.5-ounce) can full-fat coconut milk, 3 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine sea salt to the blender. 3. Blend on high speed for 45–60 seconds until completely smooth and creamy, scraping down the sides once halfway through. 4. Transfer the mixture to a lidded container or individual jars. 5. Refrigerate for at least 6 hours or overnight until fully set and thickened. 6. Before serving, stir the pudding gently to redistribute any settled chia seeds. 7. Garnish with fresh mint leaves and toasted coconut flakes. Perfectly silky with a subtle tropical sweetness, this pudding feels indulgent yet light. Try layering it with fresh berries or a drizzle of coconut cream for an extra treat—it’s just as delicious straight from the jar.
Summary
Here’s a delicious collection of avocado recipes perfect for any meal! These creamy creations make it easy to enjoy avocados in new ways. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest so other food lovers can discover these tasty ideas too!
