Avocado recipes are a must for anyone who takes an active interest in caring for their body.
Avocado is a very potent, incredibly nutritious, and filling plant.
It is rich in many minerals, vitamins, and different plant compounds, and is also beneficial for heart health and prevents arthritis.
In case you are a person leading a healthy lifestyle, you can easily incorporate avocado into your diet.
With all these great health benefits, is it no wonder that avocado recipes are becoming such a popular choice for healthy dishes.
Why not try some on your next salad or use them to top off a sandwich?
Or make sure that guacamole is on the table when you’re serving chips or veggies as a side dish?
You may be surprised at how healthy you will feel inside and how great your skin looks outside once you start adding avocados to your everyday diet.
Some Creative Avocado Recipes
If you’ve already learned everything there is to know about avocados, it’s time we should learn how to add it to our diet.
Avocado is extremely versatile and can be used in all sorts of recipes.
From snacks to smoothies to deserts, or just as they come, they’re always delicious.
Let’s take a look at some amazing avocado recipes…
Wholegrain Pasta with a Creamy Avocado Pesto
Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe.
This is one of the simplest avocado recipes there is.
Toss it with pasta, spread it on baguette slices to make bruschetta, or use it as a healthy mayo substitute on your sandwich.
- 1 large bunch fresh basil
- 2 ripe avocados
- ½ cup walnuts or hemp seeds
- 2 tablespoons lemon juice
- 3 cloves garlic
- ½ teaspoon fine sea salt
- ½ cup extra-virgin olive oil
- Ground pepper to taste
- Strip basil leaves from the stems and add to a food processor along with avocados, walnuts (or hemp seeds), lemon juice, garlic, and salt; pulse until finely chopped.
- Add oil and process to form a thick paste.
- Season with pepper.
Make Ahead Tip: Press a piece of plastic wrap directly on the surface to prevent browning and refrigerate for up to 5 days.
Smashed Avocado + Tomato Basil Bruschetta
Whole grain slices of french bread are toasted to perfection and topped with smashed avocado and a garlicky tomato basil mixture.
This is one of those simple avocado recipes that’s great for a snack at parties.
- Cooking spray
- 1/2 loaf whole grain french bread (or 1 petite loaf), sliced 1/2 inch thick
- 2 avocados, smashed
- 1 tablespoon fresh lime juice
- 1/4 teaspoon sea salt, plus extra
- 1/4 teaspoon freshly ground black pepper
- 4 large roma tomatoes, chopped
- 2 cloves garlic
- 2 Tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 3-4 basil leaves, chopped
- Preheat oven to broiler setting.
- Place slices of bread on baking sheet, spray with olive oil cooking spray and sprinkle with sea salt; broil slices in oven about 2 minutes on each side or until golden brown. Remove from oven and rub with one clove of garlic (make sure to cut it in half before rubbing).
- In a medium bowl, mix smashed avocado, lime juice, and 1/4 teaspoon of sea salt and ground pepper.
- In a separate large bowl, combine tomatoes, olive oil, and balsamic vinegar. Mince other garlic clove and add it into tomato mixture.
- Spread smashed avocado mixture onto each slice of toast, then generously spoon tomato topping on top. Garnish with basil and serve immediately.
Combining avocado with hummus was such a great idea!
The result was amazing!
This avocado hummus is extra-creamy, has an airy, super-soft texture, and the taste… oh… the taste is divine!
- Tahini paste is essential! You can’t make a good hummus recipe without tahini. Add 3-4 Tbsps of tahini paste for a 6+ servings bowl of hummus.
- Use a food processor or high-power blender and process for a longer period of time! I discovered that the longer I process the hummus, the creamier it is. So now I leave the food processor working for about 5 minutes. The hummus is extra creamy and smooth every time! Just make sure you process only the chickpeas plus some water, and not the tahini. The longer your process tahini, the more bitter it tastes. I learned this the hard way and completely ruined a batch of hummus. So add chickpeas + water + lemon juice at first, process for 5-10 minutes, or until it’s super smooth, and then add the rest of the ingredients and process for 1 more minute, just to blend them all together.
- Chickpeas should be very well boiled and soft. If you have time, remove the peels. I don’t always do this, but it’s worth it especially if you want a super-soft hummus.
- Don’t forget about garlic and lemon juice! These two are essential! I love a hint of garlic in hummus.
- Drizzle with high-quality olive oil. There’s no need to add olive oil in the hummus as well, just drizzle it on top, generously.
- Add a little bit of ice-cold water when processing the chickpeas.
- Ground cumin makes it taste even better! 1/4 teaspoon is enough.
Chilled Cucumber & Avocado Soup with Mango Salsa
If cucumber’s not your thing, you can prepare this soup with zucchini, tomato, celery, or a combination of all of those vegetables.
Avocado is a perfect base for an easy soup like this, and it will give you a canvas that is endlessly adaptable.
- 2large cucumbers, peeled and cut into rough slices
- 1large Haas avocado, halved, pitted, and flesh scooped out
- 2scallions, green and white parts included, chopped
- 2tablespoons fresh lime juice
- 1/4 to 1/2teaspoons sea salt (to taste)
- 1/4teaspoon black pepper (or to taste)
- 1cup Ataulfo mango, cut into 1/2 inch cubes
- 1/2cup tomato, 1/2 inch dice
- 1/2cup shucked corn kernels (raw)
- 1/2cup cilantro, loosely packed and finely chopped
- 1tablespoon olive oil
- 1tablespoon lime juice
- Sea salt and black pepper to taste
- Blend all soup ingredients together in a blender till smooth, adding enough water to achieve a perfectly creamy texture (about a scant half cup, but use your judgment).
- Toss the salsa ingredients together in a small bowl.
- Transfer soup to four serving bowls. Top each with a half cup of the mango salsa, and serve.
Banana and Avocado Bread
This bread is so moist, sweet and really good for you!
- 1 cup (120g) spelt flour
- ½ cup (55g) oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup (4 tbsp) stevia (or granulated sugar of choice)
- 1/4 cup (4 tbsp/30g) coconut sugar (or granulated sugar of choice)
- 2 large ripe bananas (315g)
- 1 ripe avocado
- 1 chia egg – made by mixing 1 tbsp chia seeds with 3 tbsp water (or you can use 1 regular egg)
- 2 tbsp oil (canola, coconut…etc)
- 1/2 tsp vanilla paste (or 1 tsp pure vanilla extract)
- Preheat the oven to 180*C (160*C fan-assisted)/ 350*F
- Cut the avocado in half then scoop out the flesh. Place in a food processor and blend together with the 2 bananas until you have a smooth mixture – you can also use a blender for this process.
- Add the chia egg, vanilla, and oil into the banana avocado mixture.
- In a large bowl, mix all the dry ingredients.
- Add wet ingredients to dry and mix gently.
- Transfer the mixture to the bread tin and bake for 40-50 minutes.
Pineapple Avocado Smoothie
This green smoothie is delicious, nutritious, energy boosting and good till the last drop and one of our favorite avocado recipes.
The addition of avocado makes it creamy and velvety smooth and it’s balanced in sweetness with pineapple and honey.
You’ll be happy to know, it has just 4 ingredients (not counting water)!
- 1 C water
- ½ medium ripe avocado, peeled & pitted
- 2 C spinach
- 2 C frozen pineapple chunks
- 1 to 2 Tbsp honey or agave, or to taste
- Add all of your ingredients to the blender in this order: 1 Cup water, ½ medium rip avocado, peeled & pitted, 2 cups spinach, 2 cups frozen pineapple chunks. Blend until smooth
- Turn off the blender and add honey or agave to taste then blend until well incorporated.
Always start with the liquids and soft ingredients and add the frozen stuff last.
Dark Chocolate Avocado Truffles
Healthified truffles featuring healthy fats and as rich and creamy as the ones made with heavy cream, but it’s actually one of our avocado recipes!
- 1 ripe avocado
- 5 oz dark chocolate (try to avoid using chocolate chips)
- 2 tbsp brown sugar
- ¼ tsp vanilla extract
- ⅛ tsp salt
- 2½ tbsp unsweetened cocoa powder (separated)
- Pit the avocado and mash the flesh with a fork until completely smooth and lump free.
- Melt the chocolate in either the microwave or on the stove, taking care not to burn it. Once melted, stir in the mashed avocado, brown sugar, vanilla extract, salt, and 1½ tbsp of the cocoa powder until thoroughly combined.
- Place the truffle mixture in the fridge for 30-40 minutes and let cool until partially set.
- Use a small ice cream scooper or tablespoon to dollop out the truffles and form balls with your hands. Roll in the remaining 1 tbsp of cocoa powder.
- Stuff 5 in your mouth.
Vegan Chocolate Pudding with Coconut Cream & Raspberry Chia Jam
This raw, completely natural, no-sugar-added banana cacao almond butter pudding will make your heart skip a beat!
It won’t give you a sugar crash either as it’s one of our healthiest avocado recipes.
If you don’t have raw cacao powder you can try using unsweetened cocoa powder, although you will likely have to adjust the amount to taste.
Try adding it 1 tablespoon at a time and taste testing as you go.
Roasted almond butter would also work lovely.
For the pudding:
- 3 medium bananas, peeled (see note)
- 1/2 medium avocado, pitted (see note)
- 1/4 cup smooth raw almond butter
- 4-5 tablespoons raw cacao powder, or to taste
- 1 teaspoon pure vanilla extract
- pinch of pink Himalayan salt or fine sea salt
- Coconut Whipped Cream (recipe linked in notes below)
- 1/4 cup hazelnuts, toasted and chopped
- Raspberry chia seed jam (recipe linked in notes below)
- Pomegranate arils
- Add all pudding ingredients into a food processor and process until smooth, stopping to scrape down the sides of the bowl as needed. I like to let the machine run for a couple minutes to get it super smooth.
- Portion the pudding into a container and chill in the fridge for an hour or so. Or you can serve it right away with the recommended toppings. Best enjoyed within 12-24 hours or so.