Avocado is the a favourite of many people. There are many ways to enjoy this fruit ( yes it’s a fruit) and here are some ideas you might like to try. Full of healthy fat and potassium these are great little packages of nutrients!
1. Avocado Caesar Salad
– 1 ripe avocado , pitted (about 1/2 cup mashed)
– 5 cloves garlic , minced
– 2 tbsp fresh lemon juice
– 1 tsp raw apple cider vinegar
– 3/4 cup water
– 1 tsp Dijon mustard
– 1/2 tsp sea salt
– 2 tbsps nutritional yeast
1. Combine all of the dressing ingredients in a blender or food processor, and blend until completely smooth. Pour over chopped Romaine lettuce, and toss well to coat.
*Serve with roasted potatoes as “croutons,” if desired.
**Leftover dressing can be stored in the fridge for up to 3 days
2.Creamy Avocado Cilantro Lime Dressing
– 1 Avocado
– 1 clove Garlic peeled
– 1/4 cup roughly chopped cilantro
– 1/4 cup low-fat sour-cream or greek yogurt
– 1 tbsp fresh lime or lemon juice
– 3 tbsp Olive Oil
– 1/4 tsp Salt
– 1/4 tsp Ground Black Pepper
1. Place all the ingredients in a food processor or blender.
2. Blend until smooth, stopping to scrape down the sides a few times. Add about 1/3 cup water (give or take) until it reaches a desired consistency.
**Keep in an airtight container for 1-2 weeks.
3. Tuna Avocado Salad
– 1 can light chunk tuna
– 1 to 2 stalks celery
– 1 small onion
– 1 carrot shredded
– 1 avocado
– Salt and Pepper to taste
1. Mix all ingredients together in a bowl and enjoy!
4. Chocolate Avocado Frosting
– 2 ripe, Fresh Hass Avocados, peeled and seeded, diced
– 1/2 cup dark unsweetened cocoa powder
– 1 1/2 tbsp. coconut sugar ground
– 1/2 cup agave syrup or honey
– 1/2 tsp vanilla extract
1. Sift together cocoa powder and coconut sugar into a medium sized bowl.
2. Mash or place avocados in a blender, then press through a sieve to remove green flecks if needed. Add the avocado to the bowl.
3. Add agave or honey and vanilla extract to bowl and whisk until smooth. Refrigerate.
4. Once ready you can ice just about anything, such as cupcakes, bars and cookies!
5. Avocado Fudgesicles
– 2 avocados
– 2 tbsp coconut oil
– 1/3 cup honey or maple syrup
– 3 dates
– ½ cup cacao powder
– 2 tsp vanilla
– ½ cup almond milk or coconut milk
1. Soak dates for 10-15 minutes in warm water.
2. Chop the soaked dates.
2. Add all ingredients in a food processor and blend until smooth, 2-3 minutes. If needed, add additional milk to reach desired consistency.
3. Pour into popsicle molds and freeze for 3 to 24 hours!
6. Chocolate Avocado Cookies
-1 large Hass ripe avocado
-1 tbsp honey
-¼ to ½ cup (depending on desired sweetness) coconut sugar
– ½ cup nut butter peanut butter or almond butter
-½ cup unsweetened cocoa powder
– ¼ cup dark chocolate chips, no sugar added (Krisda sugar free chocolate chips are a great option!)
-1 tsp vanilla extract
1. Preheat oven to 180 C (360F)
2. Cover a baking sheet with parchment paper. Slightly oil the paper with 1/2 teaspoon of coconut oil.
3. Add ripe avocado and sugar to a food processor. Process for 30 seconds or until it forms a creamy avocado batter with no lumps.
4. Add an egg and process again for 30 seconds. Scrape down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combined.
5. Transfer the chocolate cookie batter onto a mixing bowl. It will bit moist and sticky that is what you want. Stir in chocolate chips and vanilla extract.
6. Prepare a small bowl with warm water, dip a spoon in the water and use that spoon to spoon the chocolate batter onto the baking sheet – I used another spoon to push the batter out of the first spoon.
7. Use a silicone spoon or spatula to flatten the cookies into a cookie shape.
8. Sprinkle extra chocolate chips on top of each cookies if you like.
9. Bake for 12-15 minutes or until the centre is set.
10. Cool down 5 minutes on the baking sheet then transfer onto a cooling rack to cool down.
11. Store the cookies in the fridge for up to 5 days in an airtight container.
7. Double Chocolate Avocado Cookies (Nut Free Version)
– 1 ripe avocado, finely mashed
– ½ cup coconut sugar or Xylitol for sugar free
– 1 egg
– ½ tsp vanilla extract
– ½ cup unsweetened cocoa powder
– 2 oz 70% or 90% dark chocolate chunks
– ⅓ cup gluten free flour (We used Bob’s Redmill)
– ½ tsp baking soda
1. Preheat oven to 350 F (150 C).
2. Mashed the avocado and combine with sugar of your choice, egg and vanilla extract in a medium-sized bowl.
3. In a separate bowl, whisk together the cocoa powder, flour, and baking soda.
4. Mix together the wet and dry ingredients until just combined.
5. Gently stir in the dark chocolate chunks.
6. Using a spoon, add one heaping tablespoon of dough onto a baking sheet lined with parchment paper. Flatten the top a little bit.
7. Bake for 8-10 minutes or until the top has set (don’t over-bake!). Remove from the oven, let cool for a few minutes on the baking tray. Then transfer to a cooling rack.
8. Bacon and Egg Stuffed Avocado
– 3 large Hass avocados
– 6 eggs
– 4 strips of nitrate free bacon, diced and cooked till crispy
– ¼ cup fresh chives or green onions
– sugar free hot sauce for drizzle (optional)
1. Preheat oven to 425.
2. Line baking sheet or glass baking pan with parchment paper
3. Cut avocados in half (lengthwise) Scoop about an additional 1-2 tablespoons of the avocado to create a well for the eggs.
4. Place avocados flesh side up on prepared baking sheet or glass pan.
5. Crack one egg in each avocado well, making sure to keep the yolk intact.
6. Bake for 15-18 minutes, or until eggs are desired temperature. Remove from oven.
7. Top with crumbled bacon, chopped chives or green onions and drizzle with hot sauce.
9. Delicious Avocado Pasta
– 2 cup uncooked dry pasta or zucchini noodles
– 1 ripe avocado halved, seeded and peeled
– ¼ cup olive oil
– ¼ cup grated parmesan or romano cheese
– ¼ cup fresh basil leaves or/and cilantro or parsley.
– 2 cloves garlic
– 2 tbsp lemon or lime juice
– Salt and freshly ground black pepper to taste
1. Cook your pasta according to the package and drain well (if using zucchini noodles skip to step 2)
2. While the pasta is cooking, place the avocado, olive oil, parmesan cheese, garlic, cilantro, and lime juice in a blender or food processor and blend well. Process it until it’s creamy.
3. If using Zucchini noodles saute in a pan with a tsp of olive oil for 2-3 minutes.
3. Toss the pasta of your choice with the avocado sauce. Season with salt and pepper to taste and top with parmesan or romano cheese, if desired.
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