In the first installment of “8 Great Recipes” we’re going to be working with Mother Nature’s miracle fruit, the Avocado. If you’re not caught up on how amazing these little stone fruits are, be sure to check out our post:
The Incredible Avocado. There, we touch on some of the incredible health benefits of the delicious Avocado. The recipes below were hand-picked because of their simplicity and deliciousness. Enjoy!
-Baked Egg in Avocado-
- 2 Eggs
- Sea salt & pepper
- Cut avocado in half, remove pit. If necessary scoop out some avocado to make room for egg.
- Crack eggs into a bowl. Place yolk and some egg white (with a spoon) into the avocado’s hole.
- Bake in oven on 425 for 13-15 minutes.
-Egg White and Avocado Breakfast Sandwich-
- 2 Slices of whole wheat toast
- 2 egg whites
- 1/2 an avocado, mashed
- 1/4 cup pepper jack cheese, shredded (any cheese is fine)
- salt and pepper to taste
- While the bread is toasting, cook the egg whites over med-low heat in a small skillet (like you would a fried egg). Cover with a lid to help the egg whites cook evenly. The egg whites should be cooked in about 2-3 minutes, depending upon your stove. Once cooked, pull off the heat and set aside.
- Spread the mashed avocado on both slices of bread. Top one slice of bread with the egg whites and the other slice with pepper jack cheese.
- Season with salt and pepper to your taste, close the sandwich, and enjoy!
-Tuna and Avocado Salad-
- 1/4 large, ripe avocado
- 1 (2.6 oz) packet low sodium albacore tuna
- dash of fresh cracked salt & pepper (to taste)
- using a fork, mash up the tuna really well until the consistency is even.
- mix in the avocado until smooth.
- add salt & pepper to taste!
-Avocado and Cucumber on Toast-
- Fresh lime juice
- Crushed red pepper flakes
- Salt and pepper
- Sourdough bread
- Olive oil
- Season thinly sliced cucumber with fresh lime juice, crushed red pepper flakes, salt, and pepper.
- Spread toasted sourdough bread with tahini and top with smashed avocado; season with salt and pepper.
- Top with cucumber and a drizzle of olive oil.
-Shrimp Taco Salad-
- 3 ear fresh corn
- 2 medium zucchini
- 1 lb. shrimp
- ¼ c. extra-virgin olive oil
- 3 tbsp. fresh lime juice
- 1 tsp. cayenne pepper sauce
- ¼ tsp. ground cumin
- ¼ tsp. ground coriander
- ¼ tsp. salt
- 1 avocado
- 2 c. Watermelon
- ¾ c. corn chips (such as Fritos)
- 1 c. fresh cilantro leaves
- Prepare grill for direct grilling on medium.
- Grill corn 8 to 10 minutes or until lightly charred, turning occasionally.
- Grill zucchini 6 to 8 minutes or until lightly charred and tender, turning over once halfway through.
- Grill shrimp 2 to 4 minutes or until opaque throughout, turning over once halfway through cooking.
- In small bowl, whisk together oil, lime juice, pepper sauce, cumin, coriander, and salt.
- Cut kernels off ears of corn. Arrange zucchini and avocado on platter. Top with corn, shrimp, and watermelon. Salad can be made ahead to this point and refrigerated, covered, up to 4 hours. To serve, sprinkle with corn chip crumbs and drizzle with dressing. Top with cilantro.
-Avocado Salad with Lime and Cumin Vinaigrette-
- 1 tbsp. cumin seeds
- ¼ c. lime juice
- ¼ c. chopped fresh cilantro leaves
- ½ c. whole cilantro leaves
- 2 tbsp. rice vinegar
- 1 tbsp. honey
- kosher salt
- ¼ c. olive oil
- ¼ c. vegetable oil
- 4 c. Arugula leaves
- 2 lb. ripe tomatoes
- 4 large ripe Hass avocados
- 1 large Red Onion
- 1 tsp. ground cumin
- n 10-inch skillet, toast cumin seeds on medium-low for 3 to 5 minutes or until fragrant. Remove from heat; let cool completely.
- In medium bowl, whisk together lime juice, chopped cilantro leaves, vinegar, honey, toasted cumin seeds, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add oils in slow, steady stream, whisking to combine. Dressing can be transferred to airtight container and refrigerated for up to 3 hours.
- Arrange arugula on serving platter. Top with tomatoes, avocados, and red onion. Drizzle with half of vinaigrette. Sprinkle with ground cumin and cilantro leaves. Serve with additional vinaigrette on the side, if desired.
- 3 medium ripe Hass avocados, halved and pitted (peel removed)
- 1 medium lime
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1/2 medium onion, diced
- 2 small Roma tomatoes, seeded and diced
- 1 large clove garlic, minced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon jalapeno, minced
- Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.
-Avocado Ice Cream-
- 1 14-ounce can full-fat coconut milk
- 1 1/2 avocados
- 1 teaspoon lemon juice
- 1/3 cup brown rice syrup
- Place the can of coconut milk in the refrigerator overnight.
- 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.
- 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 soft whipped cream. Gently fold in avocado cream and rice syrup until incorporated.
- Place mixture in a freezer-safe dish and freeze for at least 4 hours.
- If it’s too hard to scoop, let sit at room temperature for a minute or two.