Are you an avocado lover? And just loves to eat avocado any time of the day? Well, we've got the perfect recipe for you that covers breakfast, lunch, and dinner! This healthy, creamy, delicious, and versatile is anything you can wish for.
Here are 7 delicious avocado recipes that will surely make you want more.
Avocado's for Breakfast
This drink will surely make your day better, so I'd say you're headed to a great start.
1 cup milk
1/2 cup sweetened condensed milk, plus more to taste
2 cups crushed ice
2 ripe Hass avocados, pitted
In a blender, combine the milk, sweetened condensed milk, and ice until smooth. Blend in the avocado flesh until it is smooth. The mixture will be pretty thick; add a few tablespoons of cold water at a time, stirring after each addition, until the mixture is pourable. If you want it sweeter, add extra sweetened condensed milk. Serve with straws in chilled glasses.
Toast is just perfect, so if you combine it with avocado, what else could go wrong?
1 slice of bread (I like thick-sliced whole-grain bread best)
½ ripe avocado
Pinch of salt
Optional: Any of the extra toppings suggested in this post
Toast your bread until it is brown and firm. Take off the pit of your avocado. Scoop out the meat using a large spoon. Mash it with a fork in a bowl until it's as smooth as you want it. Mix with a pinch of salt and season with more to taste. Place an avocado slice on top of your bread. Enjoy as it is or tops with any of the ingredients listed in this post, and if you have it, a small sprinkling of flaky sea salt.
This recipe is from: https://cookieandkate.com/avocado-toast-recipe/
Almond crêpes with avocado & nectarines
These simple, fruit-topped pancakes will help keep you going all morning, although they are gluten-free and low in carbohydrates.
2 large eggs
3 tbsp ground almonds
2 tsp rapeseed oil
1 avocado, halved, stoned, and flesh lightly crushed
2 ripe nectarines, stoned and sliced
seeds from 1/2 pomegranate
½ lime, cut into 2 wedges, for squeezing over
In a small dish, whisk together one egg and 1 1/2 tbsp almonds with 1 tbsp water. In a large nonstick frying pan over medium heat, heat 1 tsp oil and pour in the egg mixture, turning the pan to uniformly coat the base. Cook for 2 minutes, or until the mixture settles and becomes golden on the underside. (There is no need to turn it.) Place it on a platter and repeat with 1 tbsp water the remaining egg, oil, and almonds. Top each crêpe with the avocado, nectarines, and pomegranate, then serve with a squeeze of lime.
This recipe is from: https://www.bbcgoodfood.com/recipes/almond-crepes-avocado-nectarines
Avocado's for Lunch
Avocado Crab Boats
This recipe goes well with tortilla chips, beans, or rice and is delicious hot or cold!
5 medium ripe avocados, peeled and halved
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
4 tablespoons chopped fresh cilantro, divided
2 tablespoons minced chives
1 serrano pepper, seeded and minced
1 tablespoon capers, drained
1/4 teaspoon pepper
1 cup shredded pepper jack cheese
1/2 teaspoon paprika
Preheat the broiler. In a large mixing basin, mash 2 avocado halves lightly with a fork. Mix in the mayonnaise and lemon juice until thoroughly combined. Combine crab, 3 tablespoons cilantro, chives, serrano pepper, capers, and pepper in a mixing bowl. Fill the remaining avocado halves with the sauce. Transfer to a 15x10x1-inch baking sheet. A baking dish Garnish with paprika and cheese. 4-5 in. broil Remove from the fire and set aside for 3-5 minutes, or until the cheese has melted. Serve with the remaining cilantro and lemon wedges.
This recipe is from: https://www.tasteofhome.com/recipes/avocado-crab-boats/
Blackened Catfish with Mango Avocado Salsa
This delectable and appetizing dish features a delicious and straightforward preparation.
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
2-1/4 teaspoons pepper, divided
3/4 teaspoon salt, divided
4 catfish fillets (6 ounces each)
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
1/3 cup finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 teaspoons olive oil
Rub the fillets with the oregano, cumin, paprika, 2 tablespoons pepper, and 1/2 teaspoon salt. Refrigerate for at least 30 minutes before serving. Meanwhile, mix the mango, avocado, red onion, cilantro, lime juice, and remaining salt and pepper in a small bowl. Chill until ready to serve. Cook fillets in oil in a large cast-iron pan over medium heat until fish flakes easily with a fork, 5-7 minutes on each side. With salsa on the side.
This recipe is from: https://www.tasteofhome.com/recipes/blackened-catfish-with-mango-avocado-salsa/
Avocado's for Dinner
Chicken Tacos with Avocado Salsa
This dish is perfect if you have dietary needs and is for all!
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
Over medium-high heat, heat a large skillet sprayed with cooking spray. Brown the chicken. Combine water, sugar, and spices in a mixing bowl. Cook, stirring periodically, for 4-5 minutes, or until the chicken is no longer pink. Meanwhile, carefully combine the avocado, corn, tomatoes, and lime juice in a small bowl. Fill taco shells with chicken mixture and avocado salsa.
Freeze option: Freeze the cold meat mixture in freezer containers. To use, defrost slightly in the refrigerator overnight. In a pot, heat thoroughly, stirring periodically; add water as needed.
This recipe is from: https://www.tasteofhome.com/recipes/chicken-tacos-with-avocado-salsa/
Grilled Steak Salad with Tomatoes & Avocado
This twist will surely make you stop working for a while just to dig in.
1 beef top sirloin steak (1-1/4 inches thick and 1-1/2 pounds)
1 tablespoon olive oil
3 teaspoons Creole seasoning
2 large tomatoes, chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 green onions, chopped
1/4 cup minced fresh cilantro
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1 medium ripe avocado, peeled and cubed (1/2 inch)
Brush oil on both sides of the steak and season with Creole spice. 4 in. broiler or covered grill over medium heat 5-8 minutes on each side, or until meat is done to preference (a thermometer should read 135° for medium-rare, 140° for medium, and 145° for medium-well). Allow for 5 minutes of standing. In a large mixing bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice, and salt; gently fold in avocado. Serve the steak sliced with the bean mixture.
This recipe is from: https://www.tasteofhome.com/recipes/grilled-steak-salad-with-tomatoes-avocado/
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