Avocados are a health nut’s favorite fruit, and rightly so. Packed with nutrients, delicious fats, filling fiber, and creamy goodness, the fruit is a staple of vegan, paleo, and healthy recipes. Avocado recipes highlight the versatility of this tropical fruit: from dressings to smoothies or even desserts, avocados are a great addition to your favorite meals. They’re incredibly easy to use, too!

Avocado Benefits

For starters, avocados are packed with vitamin C, E, K, and B6 as well as folate, pantothenic acid, and potassium. They also contain a substantial amount of healthy monounsaturated fatty acids as well as plenty of gut-healthy fiber.

Here are a few other avocado benefits you’ve probably never heard of:

Lowers Cholesterol: Avocado contains sterol called beta-sitosterol that helps maintain healthy cholesterol levels.

Maintains Eyesight: The fruits contain lutein and zeaxanthin, carotenoids that support proper eye function and eye protection.

Supports Healthy Bones: An avocado contains 50% of your daily recommended intake of vitamin K, a key player in calcium absorption.

Prevents Cancer: Proper folate protects your body against colon, stomach, pancreatic and cervical cancers. It does so by preventing unhealthy DNA and RNA mutations.

Promotes a Healthy Pregnancy: Folate is essential for fetal development. Too little is known to cause miscarriage as well as birth defects.

Fights Depression: Folate prevents the build-up of homocysteine, a substance that causes poor blood circulation in the brain. Homocysteine also interferes the hormones that regulate mood, sleep, and appetite.

Improves Digestion: Thanks to its high fiber content, avocado regulates bowel function and prevents colon cancer.

Detoxifies your Body: Fiber absorbs the toxins your liver excretes through bile and pushes it out.

Prevents Disease: fiber plays a key role in lowering your risk of developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases.

Boosts Weight Loss: Fiber fills you up to help prevent overeating while its fat content leaves you feeling satisfied.

Don’t Forget The Seed

When you eat your avocado, what do you do with the seed? Do you plant it or do you throw it away?

Well, you can actually eat the seed, although there is a way to properly do so, and good reason too!

Avocado seed extract is safe to eat and it improves blood flow by relaxing your blood vessels. The seed also has analgesic, an antiulcer, anti-inflammatory effects that help promote wound healing.

Here’s how to do it:

Remove the seed from the fruit and place in a plastic zip-lock bag. Place it on a heavy-duty cutting board and hit it with a hammer to break it up into a crumble.

Alternatively, cut it into quarters using a knife and pop it in a high-power blender. Blend into a powder and store in a refrigerated jar for 5-7 days.

The powder will be bitter, so add it to strong-tasting foods like smoothies. Feel free to incorporate a teaspoon or two to your favorite avocado recipes too!

You can also make a paste using ground-up seed and water for a healing face mask.

27 Must-Try Avocado Recipes for You and Your Family

Explore more ways to eat avocado by scrolling through these healthy avocado recipes and avocado snacks. There’s something for everyone!

1. Green Breakfast Smoothie

This great little avocado smoothie recipe supplies your daily greens to start your morning on the right foot.


  • 1 lemon, quartered
  • 1 whole avocado, peeled and pitted
  • 2 stalks celery
  • 2 cups spinach
  • ½ bunch parsley
  • ½ bunch cilantro
  • 1 organic cucumber
  • 1 teaspoon organic extra-virgin olive oil
  • a spoonful of avocado seed powder
  • pinch of sea salt
  • a few thin slices of ginger
  • water, as needed
  • a handful of berries


  1. Clean and prepare everything.
  2. Place all ingredients in a blender.
  3. Blend together until smooth, adding water, as needed for desired consistency.

2. Avocado Toast with Pesto and Tomatoes

This avocado toast recipe is satisfying and quick to make. For more protein, add a fried egg into the mix and you’ll be satisfied until lunch!


  • 1 piece thick cut sprouted bread
  • 1/2 avocado
  • Freshly squeeze lemon juice
  • Kosher salt and freshly cracked black pepper to taste
  • 1/4 cup halved cherry tomatoes
  • 1 teaspoon olive oil
  • A spoonful of pesto
  • Fresh basil, chopped


  1. Toast the piece of bread until the bread is just golden brown.
  2. Prepare the avocado and mash with lemon juice. Season with salt and pepper.
  3. Toss together the tomatoes, olive oil, and basil and in a small bowl.
  4. Spread the pesto on your toast, followed by avocado.
  5. Top with tomatoes and serve.

3. Green Goddess Smoothie Bowl

This smoothie bowl is packed with protein and fiber that will make you excited for breakfast.


  • 2 bananas, sliced
  • 1 ripe avocado, stoned, peeled and chopped into chunks
  • 1 small ripe mango, stoned, peeled and chopped into chunks
  • 100g spinach (fresh or frozen)
  • 250ml coconut milk
  • 1 tbsp unsweetened almond  butter
  • 1 tbsp maple syrup (optional)
  • For the seed mix
  • 1 tbsp chia seeds
  • 1 tbsp linseeds
  • a spoonful of avocado seed powder
  • 4 tbsp pumpkin seeds
  • 4 tbsp sunflower seeds
  • ¼ tsp ground cinnamon
  • 4 tbsp coconut flakes
  • 4 tbsp flaked almonds
  • 2 tbsp clear honey or maple syrup


  1. Slice the bananas and arrange on a small baking tray lined with parchment. Freeze for 2 hrs minimum.
  2. For the seed mix, heat oven to 180C and line a baking tray with parchment. Place the seeds, coconut and almonds into a bowl, add the cinnamon and drizzle over the honey or maple syrup. Stir until well coated and place evenly on the baking tray.
  3. Bake for 10-15 mins, stirring every 5 mins or so.
  4. Cool and store in an airtight container for up to 1 month.
  5. Put the avocado, mango, spinach, milk, nut butter, banana, and honey in a blender and pulse until smooth.
  6. Divide between two bowls and arrange the fruit on top.
  7. Scatter 1-2 tbsp of the seed mix over each bowl and eat straight away.

4. Baked Avocado

This simple recipe is a great side dish for your breakfast potatoes and fruit salad. It’s by far one of the most simple and enjoyable avocado recipes on this list.


  • Avocado
  • 2 Eggs
  • Sea salt & pepper
  • Seasoning, optional


  1. Cut avocado in half, remove pit. If necessary scoop out some avocado to make room for eggs.
  2. Crack eggs into a bowl. Place yolk and some egg white (with a spoon) into the avocado’s hole.
  3. Bake in the oven at 425F for 13-15 minutes.

5. Avocado Breakfast Tostada

This tostada is bursting with flavor to wake you up, mouth first! Serve it alongside other avocado recipes on this list, like the guacamole and salsa!


  • 4 corn tostadas
  • 4 eggs
  • ¼ tsp. cumin
  • ¼ tsp. black pepper
  • pinch chili powder
  • ¼ tsp. fine sea salt
  • ¼ tsp. oregano
  • pinch paprika
  • 2 tbsp. milk
  • 1 tbsp. butter
  • 4 slices ripe tomato
  • 1 clove garlic, minced
  • 1 cup diced bell pepper mix
  • ½ cup chopped red onion
  • 1 ripe Avocado
  • 4 Tbsp. shredded cheese
  • sour cream for garnish (optional)

Instructions :

  1. Place the tostadas on a baking sheet. Set aside.
  2. In a bowl, whisk together eggs, seasoning, and milk; set aside.
  3. Prepare the avocado. With a sharp knife that is longer than the avocado, cut the avocado, lengthwise, around the seed.
  4. Use a spoon to scoop out the avocado meat. Cut into twelve slices.
  5. Squeeze, and gently toss, with lemon or lime juice to prevent discoloring. Set aside.
  6. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, stirring frequently, until fragrant. Add pepper and onion and cook until soft, about 5 minutes.
  7. When vegetables are soft, add the eggs. Stir to scramble, about 3 minutes, depending on preference for doneness. Remove from heat.
  8. Turn oven broiler on to heat while assembling the tostadas. Place one tomato slice on a tostada. Add ¼ of the egg mixture to each tomato slice.
  9. Top with three slices of avocado. Sprinkle 1 Tbsp. of cheese on each tostada. Place under the broiler for 1-2 minutes, until the cheese melts.
  10. Serve immediately.

6. Huevos Rancheros Breakfast Burrito

Who doesn’t love a breakfast burrito?


  • 1 large flour tortilla
  • 2-3 tbsp black beans
  • 1-2 eggs
  • Salsa, fresh or jarred
  • Fresh avocado
  • 1/4-1/2 jalapeno pepper, diced small
  • Other veggies fresh or grilled/sauteed
  • Crumbled queso fresco
  • Hot sauce, to taste
  • Fresh cilantro


  1. Gather all your ingredients, and slice/chop any vegetables. If you’d like them sauteed or grilled, go ahead and cook them, then set aside.
  2. Cook the eggs however you prefer them.
  3. Warm the tortilla slightly to make it pliable, and fill with your ingredients.
  4. Fold in the ends of the tortilla, then roll it up and enjoy!

7. Sweet Potato, Avocado & feta muffins

Try these sweet and savory muffins for an on-the-go snack.


  • 1 sweet potato(about 200g), peeled and chopped into small chunks
  • A drizzle of olive oil
  • 1 large avocado, peel and stone removed, roughly chopped (about 150g prepared weight)
  • 100g ground almonds
  • 100g fine polenta
  • 80ml maple syrup
  • 3 large eggs
  • 1 ½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 100ml homemade almond milk
  • 50g feta, crumbled, optional
  • 2 tbsp mixed seeds
  • ¼ tsp sweet paprika


  1. Preheat the oven to 350F.
  2. Place the sweet potato in a heatproof bowl, cover with cling film and microwave on High for 8 mins, or until really soft. Leave to cool completely.
  3. Grease 9 holes of a muffin tin with a little coconut oil.
  4. Chop 1/4 of the sweet potato into even smaller pieces and set aside.
  5. Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 1/4 tsp salt in the bowl of a food processor. Blend until completely smooth.
  6. Divide the mixture evenly between the muffin tin holes, then top with the reserved chopped sweet potato, feta, seeds and a dusting of paprika.
  7. Bake for 22 mins or until risen, brown on top and cooked through.
  8. Cool in the tin for 5 mins, then transfer to a wire rack and cool completely.
  9. Store in a sealed container for up to 3 days.

8. Chunky Guacamole

You can’t mention avocado recipes without mentioning guacamole! If your avocados aren’t ready, use this hack to ripen them.


  • 1 large ripe tomato
  • 3 avocado, very ripe but not bruised
  • juice 1 large lime
  • handful coriander leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 1 small red onion, finely chopped
  • 1 chili, red or green, deseeded and finely chopped
  • tortilla chips, to serve


  1. Use a large knife to pulverize the tomato to a pulp on a board, then tip into a bowl.
  2. Halve and stone the avocados and use a spoon to scoop out the flesh into the bowl with the tomato.
  3. Tip all the other ingredients into the bowl, then season with salt and pepper.
  4. Use a whisk to roughly mash everything together.
  5. If not serving straight away, cover with cling film and chill until needed.
  6. Scatter with the coriander and serve.

9. Avocado Hummus

Not one to be outdone by the other avocado recipes on this list, this hummus puts a creamy twist on a classic dip!


  • 1 ripe avocado, cut in half, skin and stone removed
  • A 400g/14oz can chickpeas, drained and rinsed
  • 1 garlic clove, peeled, finely chopped
  • 1-2 lemons, juice only
  • ½ tsp hot sauce
  • ½ tsp ground cumin
  • sea salt, to taste


  1. Blend all of the ingredients in a food processor until smooth.
  2. Transfer the avocado hummus to a bowl and cover with cling film.
  3. Chill in the fridge for one hour.
  4. Serve with carrot and celery sticks.

10. Avocado-Tomatillo Salsa Verde

This recipe yields two cups, so make sure to share!


  • ½ medium avocado
  • 1 romaine lettuce leaf, torn into pieces
  • 1 serrano chile, finely chopped
  • ¼ medium white onion
  • 1 garlic clove, peeled
  • 1 pound tomatillos (about 8), husks removed, rinsed, quartered
  • ½ cup (packed) cilantro leaves with tender stems
  • Kosher salt


  1. Scoop avocado flesh into a blender and add lettuce, chile, onion, garlic, tomatillos, and cilantro and blend until smooth; season with salt.

11. Mango Avocado Salsa

Serve it over grilled salmon or chicken to impress the guests at your next BBQ!


  • 1 avocado, halved, pitted, peeled, and diced medium
  • 1 ripe mango, peeled, pitted, and diced medium
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1 small red onion, diced small
  • 1/2 to 1 habanero chile (stem and seeds removed), minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse salt


  1. In a bowl, combine all ingredients.
  2. Serve immediately.

12. Avocado Ranch Dressing

To make it vegan, skip the cheese and Worcestershire sauce.


  • 1 avocado
  • ⅓ cup extra-virgin olive oil, plus more in need
  • ¼ cup grated parmesan cheese
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon Worcestershire sauce
  • 1 or 2 garlic cloves, peeled
  • ¼ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper


  1. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a food processor bowl.
  2. Add the olive oil, Parmesan, vinegar, lemon juice, garlic cloves, Worcestershire, salt, and pepper.
  3. Pulse for 1 to 2 minutes, until smooth and creamy. Adjust the salt and pepper if needed. (You can thin the dressing, if you need to, with more olive oil).
  4. Use immediately or refrigerate for up to 3 days.

13. Avocado Grilled Cheese

You’ll go back to American cheese slices ever again!


  • 3 tablespoons salted butter
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 2 slices sprouted bread or bread of your choice
  • 1 teaspoon dried thyme
  • 1 tablespoon sun-dried tomato pesto
  • ½ avocado, mashed
  • 4-5 slices provolone cheese
  • 1 teaspoon olive oil


  1. In a small bowl, combine the butter, onion powder, garlic powder, kosher salt, dried thyme, and mash together.
  2. Spread onion garlic butter mix on one side of each slice of bread, then flip the bread buttered side down.
  3. Layer the bottom slice of bread with a few slices of provolone, then add the mashed avocado and the sun-dried tomato pesto. Top with the remaining provolone cheese and the other piece of bread.
  4. Spread with the butter mixture.
  5. Place a large non-stick pan on a burner over low and add the olive oil and a bit of the extra butter mixture. Add the sandwich and cover with a lid.
  6. Cook for 3-4 minutes or until golden, checking in to see that bread is slowly cooking and doesn’t get too brown.
  7. Flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and the cheese has melted. The second side will cook faster than the first so watch it carefully.
  8. Enjoy hot.

14. Avocado Egg Salad

To make it even more interesting, add some chopped green apple and celery.


  • 6 eggs hard boiled
  • 1-½ ripe avocados peeled and mashed
  • 1-1/2 tablespoon fresh lemon juice or lime juice
  • ½ teaspoon sea salt or to taste


  1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
  2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes.
  3. Refrigerate eggs until ready to use.
  4. Peel and roughly chop the hard-boiled eggs.
  5. Add the avocado to a mixing bowl with the lemon juice and sea salt.
  6. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard-boiled eggs and stir well to combine.
  7. Eat on toasted bread with watercress or greens of choice.

15. Paleo Chicken Stuffed Avocado

This recipe makes the perfect companion to a large salad or a buffet-style dinner.


  • 1 pound chicken
  • 4 medium-sized avocados
  • 1 tablespoon extra virgin olive oil
  • Chicken broth
  • 4 cloves garlic
  • 1 can (14oz) coconut milk
  • ½ tablespoon cumin
  • ½ tablespoon chili powder
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • ½ cup chopped cilantro
  • 4 small limes, juiced


  1. Sautee 4 cloves of garlic with about 1 tablespoon olive oil over medium/high heat in a wide-base pan with a fitting lid.
  2. Once the garlic is browned, either leave in a pan or scoop out and discard
  3. Wash, dry, and season the chicken with a pinch of kosher salt.
  4. Sautee each side in the seasoned oil over medium/high heat for about 2 minutes.
  5. Cover the chicken tenders with chicken stock, put the lid on the pan, and simmer for about 20 minutes.
  6. Remove the chicken from the pan and place in a bowl. Shred using two forks or a stand mixer.
  7. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
  8. Add the cumin, chili powder, 1 teaspoon of kosher salt, and the black pepper to the shredded chicken.
  9. Stir it together.
  10. Halve and de-seed four avocados. Lay them out on a parchment paper or aluminum foil lined baking sheet.
  11. Stuff each avocado half with the chicken then bake for about 5 minutes at 400 F.
  12. For the cream sauce, stir one can of full-fat coconut milk with the lime juice and cilantro.
  13. After the avocados are finished, pull out of the oven, plate, and drizzle with the cream sauce.

16. Chickpea Salad Stuffed Avocado

This recipe serves two and it’s vegan!


  • 1 Cup chickpeas (well-cooked or sprouted)
  • 1 Small clove of garlic, minced (optional)
  • 1/2 Cup grated carrot
  • 1 Green onion, thinly sliced
  • 1/2 tsp Olive oil
  • 1 1/2 Tbsp Lime juice
  • 1 tsp Tamari
  • Dash of cayenne pepper
  • Black pepper
  • 1 Large avocado
  • 1/4 Cup Fresh coriander, roughly chopped


  1. Roughly mash the chickpeas in a bowl using a strong fork. I like to leave about half whole.
  2. Stir in garlic through to pepper.
  3. Slice the avocado(s) in half, remove the pit and scoop out the flesh from each half with a spoon.
  4. Dice the avocado flesh into small cubes. Mash half of the avocado into the chickpea mixture then gently fold in the rest along with the fresh coriander.
  5. Spoon the mixture into the empty avocado skins and serve immediately.

17. Avocado Strawberry Salad

Sweet, slightly bitter, and acidic, this salad combines strong, complimentary flavors to excite your palate.


  • 6 cups fresh baby spinach
  • 1-pint strawberries, hulled and sliced
  • 1 avocado, diced (or you can double this to 2 avocados!)
  • 4 ounces crumbled gorgonzola or blue cheese
  • 1/4 cup sliced almonds, toasted
  • half a small red onion, thinly sliced
  • poppyseed dressing (recipe below)

Dressing Ingredients:

  • 1/2 cup avocado oil (or any oil, such as olive oil)
  • 3 Tablespoons apple cider vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. pop

    18. Avocado Watermelon Salad

    Crunchy, sweet, and a little salty, this recipe is great for summer picnics or children’s birthday parties. Try it alongside other avocado recipes like the guacamole and popsicles!


    • watermelon
    • avocado
    • feta
    • radish (optional)
    • red onion, chopped or sliced
    • mint, sliced or torn
    • chives, chopped
    • salt & black pepper


    1. You just cut the first four ingredients into one-inch cubes.
    2. Place in your bowl and sprinkle the herbs and red onion on top. Finish with salt and pepper.

    19. California Quinoa Bowl

    You’ll be drooling by the time you’re done ready this recipe!


    • 250g butternut squash, chopped into small chunks
    • 2 tbsp olive oil
    • 120g pack thin-stemmed broccoli, cut into small pieces
    • 250g pouch cooked quinoa
    • handful coriander leaves picked and chopped
    • small handful mint leaves picked and chopped
    • 4 spring onions, finely sliced on an angle
    • 50g pomegranate seeds
    • 20g pistachios, roughly chopped
    • 1 small ripe avocado
    • juice ½ lemon
    • handful sprouts or baby herb leaves

    For the dressing:

    • 1 tbsp tahini
    • ½ small ripe avocado, stoned, peeled and roughly chopped
    • handful coriander leaves picked
    • small handful mint leaves picked
    • zest and juice ½ lemon
    • 2 tsp maple syrup


    1. Heat oven to 400F and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well.
    2. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
    3. Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Pulse to make a loose dressing, adding a little more water if necessary.
    4. Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl.
    5. Add the herbs, spring onions, pomegranate seeds, and pistachios. Next, add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
    6. Divide the salad between two plates and drizzle with the dressing. Halve the avocado and remove the stone, then slide a dessert spoon between the skin and flesh to remove it in one piece.
    7. Place on a chopping board rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad.
    8. Top with the sprouts and grind over a little pepper, if you like.

    20. Avocado Shitake Spring Rolls

    This gluten-free and vegan makes 6 rolls, which is just enough for two people.


    • 6 rice paper wrappers
    • 1 avocado, peeled, pitted and sliced
    • ¾ cup cooked rice noodles
    • ⅓ cup raw cashew pieces
    • 6 tablespoons sauce of your choice
    • 6 large shiitake mushroom slices, rehydrated
    • ½ orange bell pepper, sliced into matchsticks


    1. Hydrate the paper one at a time in a plate of hot water.
    2. In a small bowl, combine the sauce with rice noodles and cashew pieces.
    3. To build the roll, place 3 slices avocado in middle of rice paper.
    4. Top with 2 tablespoons sauced rice noodles, one slice shiitake and 4-5 slices bell pepper.
    5. Roll like a burrito and enjoy immediately.

    21. Avocado Pasta

    Make this simple vegan recipe for your family of four! Feel free to top it off with grilled chicken or tofu for more protein. You can also substitute the noodles for zucchini noodles.


    • 4 fist fulls of spelled spaghetti (one for each person)
    • 5 ripe avocados (soft, but not yet brown)
    • Juice of 2 lemons
    • 2 cloves garlic
    • 1/3 cup of good olive oil
    • 1 big handful of fresh basil (or a tablespoon of pesto)
    • Generous pinch of salt


    1. Put your pasta on to cook in a large pan of boiling, salted water. Scoop out the flesh of your avocados, discarding the skins & pips. Pop it into a blender with your lemon juice, garlic, olive oil, salt & basil.
    2. Blend until smooth & creamy.
    3. Give it a taste, decide if it needs anything else. When you’re happy with it, set it aside until your pasta is ready & drained.
    4. Toss together in a large bowl & sprinkle with freshly grated parmesan (not the dried stuff you buy in a shaker).
    5. If you have a couple left over basil leaves, pop them on top. Serve family style at the table.

    22. Chilled Avocado Soup with Crab

    This creative and colorful recipe is the perfect appetizer to impress your guests.


    • 1 medium Dungeness crab, cooked in boiling salted water
    • 2 large avocados, peeled, pitted and roughly diced
    • 1¾ cups coconut cream or coconut milk
    • Kosher salt
    • ¼ teaspoon Ancho chili powder
    • ¼ cup water
    • Juice from 1 lime
    • Freshly-ground black pepper


    1. Bring water to a boil in a large pot over high heat.
    2. Humanely kill the crab by securing its claws and turning it over. Stab its small hole/vent with a screwdriver. Turn it back onto its stomach and puncture the spot between its eyes.
    3. Immediately place the crab in the pot of boiling water and cook for 7-8 minutes/pound. The lid on your pot should be cocked to let some of the steam escape. Add chopped celery and carrots as well as salt and a bay leaf to season the crab as it cooks.
    4. Let it cool, remove the meat, and refrigerate the meat until chilled.
    5. Throw the avocado chunks in a blender, along with 1 cup of the coconut cream, a generous pinch of salt, and a dash of Ancho chili powder. Purée until thick.
    6. Transfer to a bowl, add the water and the remaining coconut cream and stir until smooth.
    7. Press some plastic wrap on the surface of the liquid, seal tightly, and chill in the fridge for an hour if time allows. If you don’t want to use plastic, be prepared for some serious discoloration.
    8. When ready to serve, add 1-2 tablespoons of the lime juice, some freshly-ground black pepper, and another pinch of salt. Adjust the seasonings to taste.
    9. Take the crab meat out of the fridge, and season it with some of the remaining lime juice, salt, and pepper.
    10. Ladle the creamy, cool soup into chilled bowls and top with a generous dollop of crab.

    23. Avocado Ice Cream

    Don’t knock it ’till you try it: avocado perfectly mimics the real thing!


    • 1 14-ounce can full-fat coconut milk
    • 1 1/2 avocados
    • 1/3 cup brown rice syrup or maple syrup
    • 1 teaspoon lemon juice


    1. Place the can of coconut milk in the refrigerator overnight.
    2. Cut the avocados in half, remove the pits, and spoon out the avocado flesh. Place the avocado flesh and lemon juice in a food processor and process until it’s a smooth avocado cream. Set aside.
    3. Open the coconut milk can upside down, and drain excess coconut water. Spoon coconut cream into a bowl and whip with a hand mixer until its consistency resembles softly whipped cream. Gently fold in avocado cream and rice syrup until incorporated.
    4. Place mixture in a freezer-safe dish and freeze for at least 4 hours.
    5. If it’s too hard to scoop, let sit at room temperature for a minute or two.

    24. Creamy Green Tea Avocado Popsicles

    These treats are great for maintaining portion control while satisfying your cravings.


    • 3 avocados
    • 1 14 oz. can coconut milk
    • 1 tsp. pure vanilla extract
    • 2 tbsp. matcha powder
    • 2 tbsp. honey


    1. In a food processor, pulse the avocados and coconut milk until smooth.
    2. Add vanilla extract, matcha powder, and honey and pulse until combined.
    3. Divide mixture between four popsicle molds and place in the freezer until frozen.
    4. Serve frozen, on a bed of ice to stay cold.

    25. Avocado Brownies

    Who knew avocado recipes could be so sweet? These brownies are an easy dairy- and nut-free dessert that is a hit with kids. They’ll never believe they’re eating their vegetables.


    For Brownies

    • 2 large ripe avocados, mashed as well as you can (about 1 1/8 cups)
    • 8 ounces high-quality dark chocolate, melted
1 cup coconut sugar
    • 2 large eggs
1 teaspoon vanilla extract
    • 3/4 cup all-purpose flour
    • 1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
    • 1/4 teaspoon salt
3 tablespoons avocado oil
    • 4 ounces high-quality dark chocolate, chopped

    For Frosting:

1 large ripe avocado
2 1/2 cups fine-grain coconut sugar
1/4 teaspoon vanilla extract


    1. Preheat oven to 350 degrees F.
    2. Liberally coat a 9-inch square pan with coconut oil.
      In a large bowl, whisk mashed avocado and melt chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well. Add in flour, cocoa, baking powder, and salt, mixing with a large spoon until JUST combined – do not
    3. Add in flour, cocoa, baking powder, and salt, mixing with a large spoon until just combined – do not overmix.
    4. Stir in avocado oil until it’s well distributed and the batter is somewhat smooth.
    5. Fold in chopped chocolate, then spread batter in pan.
    6. Bake for 28-32 minutes, or until middle is set.
    7. To make the frosting,  add avocado to the bowl of an electric mixer and beat until mashed and creamy. With the mixer on low speed, add in vanilla then slowly add in sugar, scraping down the sides if needed, until smooth frosting forms.
    8. Frost brownies once cooled.

26. Avocado Key Lime Pie

    This recipe only requires 8 ingredients and it doesn’t even need to be baked! How’s that for simple?



    • 2 Avocados
    • 2 Tbs lime juice
    • 1/2 Cup coconut oil
    • 2 Tbs raw honey


    • 1/2 Cup Almond flour or powder
    • 1/2 Cup Dates (not soaked)
    • Pinch of Salt
    • Pinch of Cayenne


    1. Blend all filling ingredients together.
    2. Set aside.
    3. For the crust, process dates and almond pulp (and salt/cayenne) together until smooth(ish).
    4. Press the crust into greased or lined muffin tins (or custard dish, whatever you’ve got really).
    5. Spoon in filling. Freeze for 1-2 hours.
    6. Soften for 5 minutes at room temperature before serving.

    27. Chocolate Avocado Mousse

    Vegan and allergen-free, this mousse is just as good as your childhood favorite snack.


    • 4 ripe avocados
    • 1/4 cup light coconut milk
    • 4 tablespoons unsweetened dark cocoa powder
3 tablespoons honey
2 ounces of dark chocolate (72% or higher), melted
2 teaspoons vanilla extract
    • 1/8 teaspoon salt


    1. Remove avocados from the skin (and pit) and place in a food processor.
    2. Blend until combined and creamy.
    3. Add in all remaining ingredients, blending until pureed, scraping down the sides when needed to combine. Taste and season/sweetened additionally if desired.
    4. Blend for a good 1-2 minutes until completely creamy, then serve with desired toppings.

    Now that you know all these avocado recipes, the only thing you have to worry about is having enough avocados on hand to try them all out!

    py seeds

  • pinch of ground dry mustard (optional)
  • salt and pepper


  1. Whisk all the dressing ingredients together until combined.
  2. Toss all the salad ingredients together with your desired amount of dressing until combined. Serve immediately.


Source: https://dailyhealthpost.com/avocado-recipes/