10 Tasty Avocado Recipes Everyone Will Love ...

By Diana

Avocados have been trending recently on restaurant menus in everything from burgers to salad and for good reason too, they are high in vitamins C and K and are full of potassium and fiber. I have only tried avocado recipes **that include burgers or guacamole so I would love to try other **avocado recipes that use the fruit in a whole new way! Check out these 10 Tasty Avocado Recipes Everyone will Love and tell us which one is your favorite...

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Avocado and Walnut Bread...

Avocado and Walnut Bread... Last year I made my first ever baked bread from one of my favorite banana recipes and I couldn't have been more thrilled with how delicious it turned out. Now that I've conquered my first bread recipe, why not make my first avocado recipe with bread! My husband loves walnuts and I love avocados, so I know this will be a big hit in our house.

Recipe Ingredients:

• 1 cup organic white, unbleached spelt flour
• 3/4 cup organic whole spelt flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• pinch of salt
• 4 large free-range eggs
• 1/2 cup organic fat-free yoghurt
• 1 avocado, mashed
• 3 tbsp walnut oil
• 1 cup walnuts, chopped


• "Preheat oven to 180C and prepare a standard size loaf tin."
• "In a medium bowl, sift together the flours, baking powder, bicarbonate of soda and salt. Beat the eggs in another bowl and beat in the yoghurt, avocado and oil. Fold the dry ingredients into the egg mixture, add the walnuts and fold to combine. Bake for 45 minutes or until a skewer inserted in the middle comes out clean."

Source**: **Scandi Foodie


Avocado and Smoked Salmon Won Ton Cups...

Avocado and Smoked Salmon Won Ton Cups... How adorable would these avocado and smoked salmon won ton cups be as an appetizer for when you are hosting a party or a holiday dinner! The trick to making these fun little won ton cups is to bake them inside mini muffin trays. When they come out of the oven they will have their perfect little form to hold the ingredients of this yummy avocado recipe.

Recipe Ingredients:

• 24 square won ton or shumai (dumpling) wrappers
• 2 tablespoons unsalted butter, melted
• 2 teaspoons white sesame seeds
• 4 ounces hot-smoked salmon (see Notes), flaked into small pieces
• 1/2 cup finely sliced green onions, including tops
• 1/4 cup finely chopped fresh cilantro
• 1 tablespoon lime juice
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon kosher salt
• 1 small avocado, finely diced

**Directions: **
• "Preheat oven to 350°. Lay 12 won ton wrappers flat and, using about half the butter, brush both sides. Press into mini muffin cups (2 tbsp. size), pleating each to form a small cup. Sprinkle wrappers with half the sesame seeds. Bake until golden brown (watching carefully; they can burn easily), 7 to 9 minutes. Loosen from cups with a small spatula and put on a cooling rack. Repeat with remaining 12 won ton wrappers, butter, and sesame seeds."
• "In a small bowl, combine salmon, green onions, cilantro, lime juice, ginger, and salt; mix well. Add avocado (see Notes) and toss very gently until well combined. Put a generous spoonful in each won ton cup. Serve immediately."

Source: MyRecipes


Shrimp Tacos with Avocado Salsa...

Shrimp Tacos with Avocado Salsa... This shrimp and avocado recipe is great for a summertime taco night when you are out on the deck enjoying a margarita with your family and friends. While the cook is grilling the shrimp and tortillas the other half of the group can get the avocado salsa ready or they can just blend up a few more drinks!

Recipe Ingredients:

Avocado Salsa:

• 1 small onion, quartered
• 1 jalapeno, quartered, seeds optional
• 1 garlic clove, smashed
• 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
• 1/2 Hass avocado, peeled, seeded, and cut into chunks
• 1 1/4 teaspoons kosher salt
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped


• 1 tablespoon olive oil
• 1 teaspoon chipotle or blended chili powder
• 1 teaspoon kosher salt
• 1 pound medium shrimp (about 20), peeled and deveined
• 8 corn tortillas
• 8 sprigs cilantro for garnish
• 2 limes, cut into wedges


• "Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro."
• "Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side."
• "Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side."

Source: FoodNetwork


Black Bean and Avocado Salad...

Black Bean and Avocado Salad... There are a lot of salads we eat that we believe to be healthy and low calorie when the truth is most of them are usually 300 calories or more. You don't want a salad to be boring when you are eating it as your main course, but you also don't want it to be a heart attack on a plate! With this avocado recipe you will not only enjoy a low calorie dinner, but you will also enjoy fresh and exciting flavors with ingredients like black beans, lime juice, and cilantro.

Recipe Ingredients:

• 1/2 bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)
• 2 cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained
• 1/2 cup Progresso® black beans (from 15-oz can), drained, rinsed
• 1/4 cup chopped red onion
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon vegetable oil
• 1/2 teaspoon coarse salt (kosher or sea salt)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 clove garlic, finely chopped
• 1 avocado, pitted, peeled and chopped


• "Cook corn as directed on bag. Rinse with cold water; drain.
• In large bowl, stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving.
• Spoon this colorful salad into Bibb lettuce leaves and garnish with fresh cilantro."

Source: Betty Crocker


Chilled Avocado Soup...

Chilled Avocado Soup... Although I've never tried chilled soup before, this avocado recipe sounded like it would make a great light lunch for the summer. I love the idea of adding ingredients on top of the creamy avocado broth to give it a nice crunch and texture. I'm sure if you were looking for a hot avocado soup you could warm this one up on the stove top for a few minutes.

Recipe Ingredients:


• 3 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups diced peeled avocado (about 2)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper


• 3/4 cup reduced-fat sour cream
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon grated lime rind
• 1/2 teaspoon freshly ground black pepper


• 3/4 pound medium shrimp, peeled and deveined
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1 (7-ounce) can chipotle chiles in adobo sauce
• Cooking spray
• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup finely chopped red onion
• 1 garlic clove, minced
• 1 tablespoon fresh lime juice

**Directions: **

• "To prepare soup, place chicken broth and next 5 ingredients (through 1/4 teaspoon black pepper) in a blender or food processor, and process until smooth. Cover and chill."
• "To prepare lime cream, combine sour cream and next 3 ingredients (through 1/2 teaspoon black pepper) in a bowl; stir well. Cover and chill."
• "To prepare the shrimp, sprinkle shrimp with cumin, 1/2 teaspoon pepper, and 1/4 teaspoon salt; set aside. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use."
• "Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté for 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes or until shrimp are done and vegetables are crisp-tender."
• "To serve, ladle about 1/2 cup soup into each of 8 bowls. Top with 1 1/2 tablespoons lime cream, one-eighth of shrimp, and about 2 tablespoons corn mixture."

Source: MyRecipes

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Linguine with Avocado and Arugula Pesto...

Linguine with Avocado and Arugula Pesto... I love making fettuccine alfredo and adding in different ingredients like chicken, sausages, or even meatballs. The kids really enjoy and so does my husband, but since the alfredo sauce can be quite heavy I don't make it as often as they would like. So when I found this linguine avocado recipe I thought what a great healthy alternative this would make for our alfredo night, I can't wait to try it!

Recipe Ingredients:

• 1 pound linguine pasta
• 2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
• 3 cups baby arugula leaves (3 ounces)
• 1 packed cup fresh basil leaves
• 3 tablespoons fresh lime juice (from 2 large limes)
• 2 cloves garlic, peeled and smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated Parmesan (4 ounces)
• 1/2 cup sliced almonds, toasted


• "Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl."
• "Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth."
• "Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce."

Source: FoodNetwork


Baked Avocado Fries...

Baked Avocado Fries... If you are trying to get your kids to eat healthier but keep failing because fruits and vegetables just don't look as good as chips, fries, and pizza, why not turn one of those vegetables into fries with this avocado recipe! The first recipe I saw for avocado fries said to fry them in oil, but that just sounds like it would take away the point of eating vegetables. I was really happy to find this baked version of the recipe; I'm sure they taste just as good as frying them!

Recipe Ingredients:

• 2-3 slightly firm avocados
• 1 cup panko breadcrumbs
• 1/4 cup Parmesan cheese
• 1/4 cup pine nuts
• 3 teaspoons Cajun seasoning, divided use (or your favorite seasoning blend)
• 2 large eggs
• 1 tablespoon olive oil
• 1/2 cup flour or pancake mix (optional)
• 1/4 cup non-fat Greek yogurt (or sour cream)
• pinch of sea salt
• 1 teaspoon fresh lemon juice
• 1 tablespoon chopped cilantro
• 1 tablespoon ranch dressing


• "Pre-heat oven to 450 degrees. Coat a baking pan with non-stick cooking spray.
• Remove pit from avocados. Slice and peel. Each avocado should yield 8 pieces.
• Combine panko, Parmesan, pine nuts and 2 teaspoons Cajun seasoning in food processor and pulse until combined. Pour into a shallow dish.
• Whisk the egg, remaining teaspoon Cajun seasoning and olive oil in a shallow dish. Pour flour or dry pancake mix in third dish.
• To bread the avocado slices, dip each piece first in flour, then egg wash, then breading. Place on baking sheet and cook for 15-20 minutes, or until evenly browned.
• While fries are baking, combine yogurt, salt, lemon juice, cilantro, and ranch dressing in a bowl. Serve fries hot with dipping sauce!"

Source: EisforEat


Mexican Avocado Pizza...

Mexican Avocado Pizza... Speaking of pizza, now you can eat a healthier version of that too! What I love about this avocado recipe for pizza is the alternative ingredient for tomato sauce, black bean dip. How incredibly delicious does that sound! We love making our own pizzas at home with all kinds of fun ingredients so hopefully the kids will like the idea of this recipe because I know I do!

Recipe Ingredients:

• 1/2 cup prepared black bean dip
• 1 large (10-ounce) thin pizza crust
• 1/2 cup shredded Mexican cheese blend
• 1 ripe avocado, cut into chunks
• 2 tablespoons fresh lime juice
• 2 cups shredded romaine lettuce
• 1/4 teaspoon grated lime peel
• 1 medium tomato, chopped


• "Prepare outdoor grill for covered, direct grilling on medium. (Or preheat oven to 450 degrees F.)
• Spread black bean dip evenly on crust, leaving 1/2-inch border; sprinkle with cheese. Place crust on hot grill rack; cover and grill until grill marks appear, 8 to 9 minutes. (Or place crust on ungreased cookie sheet. Bake 8 to 10 minutes or until cheese melts.)
• Meanwhile, gently stir avocado with 1 tablespoon lime juice. Toss romaine with lime peel and remaining juice.
• Top cooked pizza with romaine mixture and tomato, then with avocado."

Source: Delish


Tuna with Avocado Kiwi Salsa...

Tuna with Avocado Kiwi Salsa... Fish is always a great meal to make new recipes with when you are trying to lose weight or just want to eat healthier. I would have never thought to put salsa on fish until I saw this interesting avocado recipe that uses kiwi, avocado, cilantro, jalapeno, and green onions for a sweet and spicy topping to brighten up your tuna dinner.

Recipe Ingredients:


• 1 1/2 lb tuna steaks, 3/4 to 1 inch thick
• 1/4 cup lime juice
• 2 teaspoons chili oil
• 2 tablespoons finely chopped fresh cilantro
• 1 clove garlic, finely chopped
• 1/2 teaspoon salt


• 1 small avocado, pitted, peeled and coarsely chopped (1 cup)
• 1 kiwifruit, peeled, chopped (1/2 cup)
• 3 medium green onions, chopped (3 tablespoons)
• 1 small jalapeño chile, seeded, finely chopped (1 tablespoon)
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt


• "If tuna steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix remaining tuna ingredients. Add tuna; turn to coat with marinade. Cover; refrigerate, turning once, at least 30 minutes but no longer than 2 hours to marinate.
• Meanwhile, in medium bowl, mix all salsa ingredients; refrigerate.
• Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove tuna from marinade; reserve marinade. Place tuna on grill. Cover grill; cook over medium heat 11 to 16 minutes, brushing 2 or 3 times with marinade and turning once, until tuna flakes easily with fork and is slightly pink in center. Discard any remaining marinade. Top tuna with salsa."

Source: Betty Crocker


Vanilla Avocado Soft Serve...

Vanilla Avocado Soft Serve... After a healthy and satisfying avocado recipe for lunch or dinner why not treat yourself to an avocado recipe for dessert! Not only does this vanilla avocado soft serve look tasty but it is so simple to make and is only made of four ingredients! Even the kids could make this one!

Recipe Ingredients:

• 1/2 frozen avocado, peeled & diced before freezing
• 3/4 cup unsweetened vanilla almond milk (or more, depending on desired consistency)
• Dash of vanilla extract
• Stevia or other sweetener to taste


• "Throw all ingredients into food processor or blender. Blend until smooth."

Source: Ittybitsofbalance

Whether you are trying these avocado recipes to start a better, healthier life or you just want an alternative, interesting ingredient, I think you'll find out that you and your family will enjoy these recipes time and time again. With these avocado recipes you can feel confident about the dishes you create knowing that they are a better choice for your diet. Have fun by adding your own twist on these avocado recipes and come back to share your thoughts with us.

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yummy yummy! i make my omelette with avocado and tomato.