9 easy avocado recipes for a healthy Delight

Avocado Toast Trio: A classic, but with a twist. We’re not just smashing avocado on bread and calling it a day. This trio includes:

• The Traditionalist: Ripe avocado on artisan sourdough, topped with cherry tomatoes, basil, and a drizzle of balsamic glaze.

• The Heat Wave: Avocado with lime, cilantro, and sliced jalapeños, on a piece of hearty rye, for those who like to walk on the spicy side.

• The Sweet Surprise: Avocado chocolate spread over multigrain toast, sprinkled with sea salt and crushed walnuts. Because who said avocados are just for savory?

  Nutritional Profile per Serving (one slice of toast):

  • Calories: 220 kcal

  • Protein: 6g

  • Carbohydrates: 20g (Fiber: 5g, Sugars: 3g)

  • Fat: 14g (Saturated: 2g)

  Ingredients and Preparation:

  The Traditionalist:

  • Artisan sourdough bread, toasted

  • 1 ripe avocado

  • Cherry tomatoes, halved

  • Fresh basil leaves

  • Balsamic glaze

  • Mash the avocado and spread it on the toast. Top with cherry tomatoes, basil, and a drizzle of balsamic glaze.

  The Heat Wave:

  • Hearty rye bread, toasted

  • 1 ripe avocado

  • Lime juice

  • Cilantro, chopped

  • Sliced jalapeños

  • Combine mashed avocado with lime juice and cilantro. Spread on the toast and top with jalapeños.

  The Sweet Surprise:

  • Multigrain toast

  • 1 ripe avocado

  • Cocoa powder

  • Sweetener to taste (honey, agave, or maple syrup)

  • Crushed walnuts

  • Sea salt

  • Blend the avocado with cocoa powder and sweetener to make a chocolate spread. Apply to the toast, sprinkle with walnuts and a pinch of sea salt.

Chilled Avocado Soup: Perfect for those warm days when you want something cool, creamy, and utterly refreshing. This soup blends ripe avocados with coconut milk, cucumber, and fresh herbs, topped with a mango and corn salsa for a sweet and crunchy contrast.

Chilled Avocado Soup

Nutritional Profile per Serving:

• Calories: 250 kcal

• Protein: 3g

• Carbohydrates: 15g (Fiber: 7g, Sugars: 4g)

• Fat: 20g (Saturated: 4g)

Ingredients:

• 2 ripe avocados, peeled and pitted

• 1 cucumber, peeled and chopped

• 1 cup coconut milk

• 2 tablespoons lime juice

• Salt and pepper to taste

• ½ cup cold water (adjust for desired consistency)

• For garnish: diced mango and corn salsa

Preparation Steps:

1. In a blender, combine avocados, cucumber, coconut milk, lime juice, salt, pepper, and cold water.

2. Blend until smooth. If the soup is too thick, add a little more water until you reach your desired consistency.

3. Taste and adjust seasoning as needed.

4. Chill the soup in the refrigerator for at least 1 hour before serving.

5. Serve cold, garnished with mango and corn salsa.

Avocado and Quinoa Salad: A nutrient powerhouse that’s as colorful as it is delicious. Mixed greens, cooked quinoa, sliced avocado, red bell pepper, black beans, and a tangy lime vinaigrette. It’s a symphony of textures and flavors, topped with toasted pumpkin seeds for an extra crunch.

Avocado and Quinoa Salad

Nutritional Profile per Serving:

• Calories: 320 kcal

• Protein: 8g

• Carbohydrates: 45g (Fiber: 10g, Sugars: 5g)

• Fat: 14g (Saturated: 2g)

Ingredients:

• 1 cup cooked quinoa (cooled)

• 2 ripe avocados, peeled, pitted, and sliced

• 1 red bell pepper, diced

• 1 cup black beans (drained and rinsed if using canned)

• Mixed greens (about 2 cups)

• ¼ cup toasted pumpkin seeds

• For the Lime Vinaigrette:

  • 2 tablespoons lime juice

  • ¼ cup olive oil

  • 1 teaspoon honey (or agave syrup for vegan option)

  • Salt and pepper to taste

Preparation Steps:

1. In a large salad bowl, combine the cooked quinoa, sliced avocados, diced red bell pepper, and black beans.

2. Add the mixed greens to the bowl.

3. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper until emulsified.

4. Drizzle the dressing over the salad and gently toss to combine.

5. Sprinkle toasted pumpkin seeds on top.

6. Serve immediately, or chill in the refrigerator for 30 minutes before serving for enhanced flavors.

Avocado Cucumber Sushi Rolls: Sushi night gets an avocado makeover! These rolls are packed with sushi rice, avocado, cucumber, and carrot sticks, wrapped in nori. Serve with soy sauce, wasabi, and pickled ginger for the full experience.

Avocado Cucumber Sushi Rolls: Per serving:

• Calories: 210 kcal

• Protein: 4g

• Carbohydrates: 38g (Fiber: 5g, Sugars: 6g)

• Fat: 7g (Saturated: 1g)

  Avocado Cucumber Sushi Rolls

  Ingredients:

  • 1 cup sushi rice, cooked

  • 2 tablespoons rice vinegar

  • 2 ripe avocados, sliced

  • 1 cucumber, julienned

  • 4 sheets nori (seaweed)

  • Soy sauce, wasabi, and pickled ginger for serving

  Preparation Steps:

  1. Mix the cooked sushi rice with rice vinegar and spread it over the nori sheets, leaving a small margin at the top.

  2. Place avocado slices and julienned cucumber on the rice.

  3. Roll the nori tightly, using a sushi mat.

  4. Slice the rolls into bite-sized pieces.

  5. Serve with soy sauce, wasabi, and pickled ginger.

Avocado Chocolate Mousse: A dessert that’s as sinfully delicious as it is healthy. Blended ripe avocados, cocoa powder, honey (or maple syrup for a vegan twist), and a dash of vanilla extract. It’s creamy, it’s chocolatey, and it’s basically a hug in a bowl.

Avocado Chocolate Mousse: Each serving approximately contains:

• Calories: 300 kcal

• Protein: 4g

• Carbohydrates: 35g (Fiber: 7g, Sugars: 20g)

• Fat: 18g (Saturated: 4g)

  Avocado Chocolate Mousse

  Ingredients:

  • 2 ripe avocados, peeled and pitted

  • 1/2 cup unsweetened cocoa powder

  • 1/4 cup honey (or maple syrup for a vegan option)

  • 1/2 cup coconut milk (or almond milk for a lighter version)

  • 2 teaspoons vanilla extract

  • A pinch of salt

  • Optional for garnish: Whipped cream, fresh berries, chocolate shavings

  Preparation Steps:

  1. Blend the Avocados: In a food processor or high-speed blender, add the avocados. Blend until the avocados are smooth and creamy, scraping down the sides as needed to ensure there are no lumps.

  2. Add Cocoa and Sweetener: Add the unsweetened cocoa powder and honey (or maple syrup) to the blended avocados. Blend again until the mixture is well combined and smooth. The cocoa transforms the avocado into a rich, chocolatey delight.

  3. Liquid Ingredients: Pour in the coconut milk, vanilla extract, and a pinch of salt. Blend once more until the mixture is perfectly smooth and has the consistency of traditional mousse. If the mixture is too thick, you can add a little more milk to reach your desired consistency.

  4. Chill: Transfer the mousse to individual serving dishes or a large bowl. Cover and refrigerate for at least an hour, allowing it to set and develop flavors. This chilling time turns it into a cool, refreshing dessert.

  5. Serve: Once chilled, garnish the mousse with whipped cream, fresh berries, or chocolate shavings for an extra special touch. These toppings add texture and a burst of color, making the dessert as beautiful as it is delicious.

Creamy Avocado Pasta: Imagine your favorite pasta tossed in a sauce made from blended avocados, garlic, fresh basil, lemon juice, and olive oil. It’s quick, it’s creamy, and it’s guaranteed to satisfy your Italian cravings.

Creamy Avocado Pasta:

Nutritional Profile per Serving:

• Calories: 600 kcal

• Protein: 15g

• Carbohydrates: 75g (Fiber: 7g, Sugars: 3g)

• Fat: 28g (Saturated: 5g)

  Ingredients:

  • 2 ripe avocados

  • 2 cloves garlic

  • Juice of 1 lemon

  • 1/4 cup olive oil

  • Salt and pepper to taste

  • 12 oz pasta of your choice

  • Fresh basil, for garnish

  • Grated Parmesan cheese (optional)

  Preparation Steps:

  1. Cook pasta according to package instructions. Drain and set aside.

  2. In a food processor, blend avocados, garlic, lemon juice, olive oil, salt, and pepper until smooth.

  3. Toss the avocado sauce with the cooked pasta until evenly coated.

  4. Garnish with fresh basil and grated Parmesan cheese, if desired. Serve immediately.

Stuffed Avocados: Halved avocados filled with a zesty mixture of corn, black beans, diced tomatoes, and cilantro, topped with a sprinkle of cheese (vegan or dairy, your choice). Baked until warm and served with a dollop of sour cream.

Stuffed Avocados: Each serving provides:

• Calories: 250 kcal

• Protein: 7g

• Carbohydrates: 20g (Fiber: 8g, Sugars: 4g)

• Fat: 18g (Saturated: 3g)

  Stuffed Avocados

  Ingredients:

  • 2 ripe avocados, halved and pitted

  • 1/2 cup cooked corn

  • 1/2 cup black beans, rinsed

  • 1/2 cup diced tomatoes

  • 1/4 cup finely chopped cilantro

  • Lime juice, salt, and pepper to taste

  • Grated cheese for topping (optional)

  Preparation Steps:

  1. Scoop out some of the avocado flesh to create a larger cavity. Chop the scooped flesh and set aside.

  2. In a bowl, mix the corn, black beans, diced tomatoes, chopped avocado, cilantro, lime juice, salt, and pepper.

  3. Fill the avocado halves with the mixture. Top with grated cheese if desired.

  4. Serve immediately or chill for later.

Avocado Smoothie Bowl: Start your day right with a smoothie bowl made from avocado, banana, spinach, and almond milk, topped with granola, sliced fruit, and a drizzle of honey. It’s breakfast that looks as good as it tastes.

Avocado Smoothie Bowl
Nutritional Profile per Serving:

• Calories: 450 kcal

• Protein: 10g

• Carbohydrates: 55g (Fiber: 12g, Sugars: 25g)

• Fat: 24g (Saturated: 3g)

  Ingredients:

  • 1 ripe avocado

  • 1 banana, frozen

  • 1/2 cup spinach

  • 1 cup almond milk (or any milk of your choice)

  • Toppings: sliced fruits (strawberries, kiwi, banana), nuts, seeds

  Preparation Steps:

  1. Blend the avocado, banana, spinach, and almond milk in a blender until smooth.

  2. Pour the smoothie into a bowl.

  3. Top with your choice of sliced fruits, nuts, and seeds.

Avocado Key Lime Pie. This no-bake dessert marries the creamy texture of avocado with the tartness of key lime, nestled in a crunchy graham cracker crust. It's a refreshing, guilt-free twist on a classic dessert.

Nutritional Profile per Serving:

Avocado Key Lime Pie

Ingredients:

• 2 ripe avocados

• 1/2 cup key lime juice

• 1/3 cup honey (or agave syrup for a vegan version)

• 1 teaspoon lime zest

• 1 cup coconut milk

• 1 pre-made graham cracker crust

• Whipped cream and lime slices for garnish

Preparation Steps:

1. In a blender, combine the avocados, key lime juice, honey, lime zest, and coconut milk. Blend until smooth.

2. Pour the mixture into the pre-made graham cracker crust.

3. Refrigerate for at least 4 hours, or until set.

4. Garnish with whipped cream and lime slices before serving.