If we could eat the avocado piñata hanging in our office, we would. We’re batty for avocados. So why does the Greatist team love these awesome green fruits?
They’re delicious, soft, smooth, and creamy. And they’re ready take on any savory or sweet flavor, from the garlic and lime of guacamole to bittersweet chocolate brownies.
Even better, avocados are a great source of monounsaturated fat, which can improve cholesterol levels and decrease risk of cardiovascular disease.
While avocados shine in smoothies, salads, sandwiches, surprise us in pastas and desserts, and make us feel good and healthy, remember not to overdo it.
This fruit can be fairly high in calories for those watching their intake. Half an avocado per day is enough for most people. Here are 36 of our favorite avocado recipes.
Two of our favorite superfoods — avocado and kiwi — blend into a luscious fruity, creamy, green smoothie. You get healthy fats and vitamin E from the avocado, plus vitamin C and K from the kiwi.
Puree avocado, nut milk, and ice to make this simple smoothie. The blogger calls for the deliciously decadent addition of 2 1/2 tablespoons of sweetened condensed milk.
We reduce that by half and ditch the additional teaspoon of sugar. You can go without any sweeteners at all, too.
This sweet, tangy tropical smoothie hides a generous helping of fresh spinach. Keep a bag of frozen pineapple chunks in the freezer. They’re a healthier choice than canned in juice or syrup.
Pro tip: You know that a third of the smoothie refuses to blend? Add the frozen stuff last.
Kale and kiwi. Apples and pears. These healthy fruits and vegetables whirl together with luscious avocado and almond milk. That’s how we sip our nutrients through our reusable straw.
French toast in a glass — and vegan, too. By now, you know that avocado can be flavored with anything. So why not make it taste like your favorite breakfast.
Here, the flavors of cinnamon, nutmeg, maple syrup, and nutritional yeast bring to mind the eggy custard. But without the dairy or bread. No same old, same old here.
Not only is this salad nutritious and delicious, it scores major points for presentation.
Chunks of juicy watermelon (superfood alert — they’re packed with vitamins A and C, and the amino acid citrulline), creamy avocado, spicy radish, and salty feta topped with mint and chives creates a light, nutrient-packed lunch or appetizer.
Avocado and eggs — a winning pair. In this egg salad, the addition of avocado means cutting back on the mayo while also adding healthy fats. Not into mayo at all? Try subbing plain Greek yogurt.
No need for mayo in this chicken salad. Mashed avocado and mustard bind a combo of lean chicken breast and chopped veggies (choose your favorites). Serve on whole-grain bread, crackers, or cucumber slices.
Avocado is our favorite substitute for mayo. Mash avocado together with canned tuna, season with salt, pepper, and any other herbs or spices you’d like.
Serve in the empty avocado shell , or enjoy in lettuce wraps for an easy, carb-free lunch.
Try this topical twist on traditional chicken salad for lunch this week. Greek yogurt replaces mayo, and mango adds a little sweetness to this recipe.
Caesar salad is our go-to lunch order. But when we make it at home, we up the nutritional content by making this dressing. Relax, there’s no anchovy in the dressing.
Pizza for breakfast? Yes, please! Especially when it’s topped with avocado and eggs. Store-bought whole-wheat pizza dough can be formed into mini pizzas that you can cook on the stove top in minutes.
Or swap in whole-wheat Naan or flatbread for an easier base for breakfast pizza.
Avocado in pancakes? Yep, you read right. Avocado purée takes the place of butter in this batter. Buckwheat flour adds a nutty flavor, and buttermilk’s natural fat-free acidity creates light pancakes.
How cute is this? Easy, quick, and nutritious, this recipe is the kind of simple that can’t be improved. Even better, they’re equally suited for solo or family dining.
Mozzarella, basil, and tomato, that beloved combo also known as Caprese salad, are an awesome topping for avocado-egg toast. This hearty toast is special enough to serve for brunch.
Avocado is one of the yummy toppings on this chili, which is a simple brew of green chili sauce, white beans, and chicken. Cook it on the stove top or in your slow-cooker for a meal that’ll warm you up on cold nights.
In this sandwich, avocado helps hold together the chicken, mango, red onion, peppers, and dandelion greens on slices of whole-grain bread. The fiber-filled combo is sure to keep you full all afternoon.
Enchiladas are one of our favorite Mexican dishes. And we have a special fondness for them filled with chicken and topped with green sauce.
Here, avocados are blended into a super smooth, creamy, green sauce that also uses sour cream.
Here’s another wild idea. Mix chunks of avocado into ground chicken and form them into patties. The avocado will bring healthy fat to the chicken breasts, which can be dry.
These burgers are seasoned with poblano pepper and garlic, making them so far beyond your basic beef, the argument is moo-t (sorry).
A hit in the food processor is all it takes to whip up this lemony avocado sauce, which complements the seared chicken breasts with Cajun blackening seasoning.
It’s not chicken, but we’re sneaking this one in here, because we like it, and it could be adapted to chicken breasts. If you really have to.
The ever-popular salmon-avocado sushi roll clued us in on something: the two make a winning combination. Here, avocado salsa tops fillets of spice-rubbed salmon.
Just make sure to choose sustainable, safe salmon.
There’s nothing devilish about these stuffed eggs, with their health-ifed ingredients. Mash the yolks with avocado and Greek yogurt. No mayo needed.
This recipe sounds super decadent. It’s got not one, but two sauces, a cilantro-and-lime avocado sauce, and a pepper jack cheese sauce. Imagine those elbow noodles coated inside and out.
Choose whole-wheat elbow macaroni to modulate the decadence. It’ll add extra fiber and protein. Vegans can substitute a nut-based sauce.
Try this when peaches are in season. Fill an herb wrap with slices of juicy peach and ripe avocado, fresh basil leaves, and a splash of homemade balsamic dressing.
That’s a vegetarian friendly lunch packed with color and flavor.
Making spring rolls at home is easy with dried rice paper. Hydrate each wrap by dipping into water. Then place avocado, rice noodles, cashews, mushrooms, and bell pepper in the center.
And roll ‘em up like burritos. These vegan rolls can be customized with your favorite fruits and veggies.
Avocados become the base for a pesto-like sauce that you can whip up in a blender. Toss with whole-wheat pasta or zoodles (zucchini noodles) to make it even healthier. Ditch the cheese to make it vegan.
It may sound weird, but stay with us here. Rich creamy avocado, sweet, juicy strawberries, and tangy goat cheese come together in surprisingly delicious salty-sweet layers of goodness.
This traditional naan bread recipe goes vegan and green(!) when mashed avocado takes the place of yogurt. We just love the creativity we find on the web.
Simple, and utterly satisfying, this brown rice and avocado mash-up makes an awesome base for a burrito bowl or side for chili.
This is party food and it’s sooo good. The rolls are deep fried in peanut oil. Okay, that’s not sounding too healthy. But… the avocado, tomato, and onion fillings are. Dip them in lycopene-rich salsa.
Just take it easy on the portions.
Two avocado halves. Tabasco sauce. Lime. And melted cheese. 3 minutes to prepare, 4 minutes to cook — that’s 7 minutes until heaven for two.
Chocolate avocado frosting. Yeah! Sign us up for bringing the cupcakes. These vegan babies are made with avocado, nut milk, and spelt flour. (You can swap in a white/wheat flour combo.)
The recipe calls for sweetening with agave, but feel free to use your sweetener of choice. Don’t be afraid to cut the amount of sugar. Taste it and add more if needed.
How cool is this green avocado icing? And there’s avocado in the brownie too. Basically, it’s replacing the butter you’ll find in most recipes. And you won’t notice the difference.
To make these yummy dark chocolate and cocoa-rich brownies a bit healthier, sub in some whole-wheat or nut flour, and cut down on sugar.
Avocado gives these Key lime tartlets their bright green color. If you’re using an organic lime, add some zest to the filling, along with the juice. Ground almonds and dates make a naturally sweet crust.
A mug of creamy, chocolate-coconut goodness will leave kids of all ages never suspecting our friend avocado is hiding in there.
These vegan single-serve “cheesecakes” have a maple-vanilla avocado filling with the texture of traditional cheesecake, without the dairy. An almond and coconut crust adds some contrasting crunch.
Even better, it’s a no-bake recipe.
Our love affair with the avocado knows no bounds, other than portion control. These 36 avocado recipes reveal how many ways we can enjoy its beauty, creamy texture, and healthy fats and vitamins.