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7 Avocado Recipes You Can Whip At Home

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

Avocado Smoothie

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.

This recipe is from:

Avocado Toast

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.

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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:

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