3 Amazing Avocado Recipes
I was traveling to Haiti when I witnessed a foreign woman eating an avocado like a banana. She delicately peeled it half way down, held it by the peel covered bottom and chomped down on it. I was amazed and wondered why I had never eaten one like that!
I love avocados. They might be my favorite food. I probably eat a quarter to half of an avocado every day. I eat them in all different ways; in salads, on sandwiches, guacamole, floating in soup, even in my dessert. I know, sounds crazy, right?! Keep reading.
Not only do I love them because they taste great, but they ARE great – nutritionally speaking. Here’s a few of the reasons they are great:
- Avocados have more potassium than bananas (high potassium levels is linked to lower blood pressure)
- Full of heart healthy monounsaturated fat (try cooking with avocado oil for healthy benefits)
- High in fiber (over 25% of your daily needs in just 3.5 oz)
- Eating avocados can lower your cholesterol and triglyceride levels (plus increase your “good” cholesterol – HDL)
- Eating avocados may help you lose weight (studies show people who eat avocados feel more satiated)
Now that you know how great avocados are for you, let’s get to the recipes!
Amazing Avocado Guacamole – serves 2
I’m a purist when it comes to guac, so I keep it simple.
1 clove garlic – minced
1/2 lime- juiced
1 Tbsp cilantro – chopped
pinch of salt
- Cut the avocados length-wise around the pit, remove the pit and scoop out the flesh.
- Mash the flesh with a fork, it can still have large chunks, if you like.
- Stir the other ingredients.
- Enjoy! If you store in the refrigerator, put the pit back in the guac to help deter browning.
Amazing Stuffed Avocados – serves 2
Now you can stuff an avocado with anything you like. I prefer to stuff mine with Mock Tuna Salad, Quinoa Salad, Mock Egg Salad. You get the idea. Here’s my recipe for Mock Egg Salad Stuffed Avocados
3/4 cup cashews (preferably soaked for 2 hours)
1/3 cup water
2 tsp lemon juice
1/4 tsp turmeric
1 clove garlic
pinch of salt
1 stalk celery – chopped
1/4 cup bell pepper – chopped
1/4 cup onion – chopped
1. Place everything (except celery, bell pepper, and onion) into a high-speed blender. Blend until it resembles a smooth, creamy sauce.
2. Pour “egg salad” liquid mixture into a bowl. Add chopped celery, bell pepper, and onion.
4. Cut the avocados length-wise around the pit, remove the pit and scoop out some of the flesh.
5. Mash the avocado flesh with the “egg salad”.
6. Put the “egg salad” back into the avocado shell and serve.
4. Enjoy! Can be stored for up to 4 days in the fridge.
Now we’re really getting good! These truffles are creamy, chocolaty and OH, so delicious!
You can serve these and no one will know that they are made from avocados. They will bite into them and wonder because of their unique creamy texture, but only you will know.
1 ripe avocado, mashed
3/4 cup dark chocolate, melted
1/2 tsp vanilla extract
pinch of salt
- Melt dark chocolate in a double boiler or the microwave in a microwave-safe bowl.
- When chocolate is smooth and melted, pour into mashed avocado and stir together. (Make sure your avocado is almost smooth or you will have chunks of avocado in your truffles.)
- Add vanilla and salt. Stir until well combined.
- Refrigerate for 30 minutes.
- Scoop chilled and hardened mixture into balls and roll between your hands until smooth. This will be messy. Enjoy!
- Roll in cocoa powder and serve.
Tips: You could roll in coconut or nuts, too.
I hope you love these avocado recipes as much as I do. Please let me know by commenting here, or using #intentionallyeat or tagging me on Facebook.
If you loved these recipes, I know you will love my recipe for Amazing Avocado Pasta!!!