Don’t know how to eat Avocado ? Well, keep reading because we’re about to show you 9 awesome & creative ways that you can apply today .
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At 193 calories per serving, this makes a great, healthy snack or small appetizer.
Ingredients (for 4 servings):
- 2 avocados
- 3/4 cup bread crumbs
- 2 tablespoons ground flax
- 1 egg
- cooking spray (vegetable oil)
- hot sauce
While the oven heats to 400° F, take a bowl and mix the breadcrumbs with the ground flax. Use another bowl to whisk 1 egg. Then, peel the 2 avocados and cut them into 16 wedges.
Dip the wedges in the egg bowl first, then roll them into the breadcrumb mixture.
Transfer the wedges to a baking sheet and spray them with the vegetable oil. Bake 10 to 12 minutes – you can tell they are ready when the outside is crispy. Sprinkle salt and drizzle with hot sauce.
- 1 teaspoon mild chili powder (optional)
If you want to make things spicy, add in the first bowl 1 teaspoon mild chili powder with the breadcrumbs and the ground flax, and continue with the recipe as described above.
The chili powder goes perfectly with a cooling dip that has less than 30 calories per serving.
Cooling dip ingredients:
- 1/2 cup plain Greek yogurt
- 1/4 cup cucumber
- 2 scallions
- 8 fresh mint leaves
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
Grate the cucumber, mince the scallions and keep the white part only, and chop the mint leaves. Take a bowl and combine all ingredients.
Avocado with tuna
- 2 avocados
- 1 can of tuna
Halve and pit the avocados, then fill them with tuna. You can also eat this with tomato salad or with red onion and cherry tomato .
Avocado with creamy vinaigrette
- 1 avocado
- Fine sea salt
- Black pepper
Preparation of a basic vinaigrette:
In every tablespoon of vinegar, add 1/4 teaspoon of sea salt and whisk it until it dissolves. Slowly increase the amount of oil until you get three parts oil and one part vinegar, but don’t stop whisking.
Alternatively, you can add twice as much oil as vinegar, it is all a matter of taste. When you are done, sprinkle some freshly ground black pepper.
Now chop the avocado and put it and the vinaigrette in a blender. Blend them together until you get a creamy mix.
Make 2 cups of this basic guacamole:
- 2 large ripe avocados
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro
- Kosher salt
Halve the 2 avocados, pit and chop them. In a bowl, mash the avocados, lime juice, and salt with a fork. Take 1/4 cup of water and mix in it 1 tablespoonful at a time until you get a creamy, smooth mixture. Chop the cilantro and stir it in, then season with salt.
Here’s what you need to make 2 cups of this delicious guacamole to eat with tacos:
- 1 small ripe avocado
- 6 tomatillos
- 6 large fresh cilantros
- 2 small garlic cloves
- 1/4 cup white onion
- 2 fresh serrano or jalapeño chiles
- 1 tablespoon fresh lime juice
- 1/2 teaspoon fine salt
Rinse and chop coarsely the tomatillos, then put them into the blender. Only then add the cilantro, garlic and onion (both coarsely chopped), chiles (chopped, with seeds), lime juice, and salt, and blend everything together for over a minute, or until the mixture gets really smooth.
Halve and pit the avocado. Scoop its flesh out and put it into the blender. Blend until the avocado becomes smooth; you may want to put in some water.
Season with the jalapeño chile, salt, and lime juice, taste to make sure it’s alright, and blend again. If necessary, wrap the guacamole in plastic and store it in the fridge. Eat it at room temperature.
Cold avocado soup
Ingredients for 6 servings:
- 1 ear of corn
- 4 cups water
- 1 garlic clove
- 1 1/2 teaspoons salt
- 1 1/4 cups white onion
- 1 serrano chile (fresh, with seeds)
- 1 larger, firm-ripe avocado, quartered, pitted, and peeled
- 2 tablespoons lime juice
The corn can be either fresh or frozen. You will need a gas burner with a rack, set to high heat.
Roast the shucked corn on the rack for 4 to 5 minutes. Turn every now and then with tongs. Let the corn cool on a cutting board; then, cut the kernels with a sharp knife, and slice the cob into thirds.
In a 3-quart saucepan, place the kernels, cob thirds, water, smashed garlic, salt, and 1/2 cup chopped onion, and bring them to a boil. Boil about 20 minutes, until no more than 3 cups of liquid remain. Let it cool, uncovered. Remove the cob.
Blend the corn mixture with the stemmed and coarsely chopped chile and the remaining onion. Using a fine sieve, pour the blend into a bowl. Discard solids, clean the blender, and return the broth to it.
Add the sliced avocado into the blender with the lime juice; purée. Pour the soup into a bowl and wrap it in plastic. Let it chill an hour or more.
Ingredients for 2 servings:
- 1/2 large avocado
- 1/3 cup espresso
- 1/2 cup sweetened condensed milk
- 2 teaspoons vanilla
- ice cubes
Make sure the avocado is ripe and the espresso is cooled. Take a spoon and scoop the flesh of the avocado into a blender. Blend it with the coffee, condensed milk, 2 cups ice cubes and the vanilla for 1 minute, or until it is completely smooth.
These vegan brownies are egg-free, dairy-free, and gluten-free, so even though they are not that easy to make, they are well worth your effort. To this end, make sure the all-purpose flour is gluten-free, and that the baking powder is aluminum-free.
Ingredients for 16 brownies:
- 1/2 ripe avocado
- cooking spray (coconut or olive oil)
- 1 tablespoon flaxseed meal, plus 3 tablespoons warm water
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unrefined coconut oil
- 1/4 cup hot water
- 1 teaspoon organic vanilla extract
- 1/2 cup organic brown sugar
- 1 teaspoon baking soda
- 1 tablespoon raw apple cider vinegar
- 1 cup chopped bittersweet chocolate OR 1 cup semisweet or bittersweet chocolate chips
While the oven preheats to 350°F, coat a square baking dish with coconut/ olive oil spray.
Now it’s time to create a binder to use instead of an egg: take a small bowl, combine 1 tablespoon flaxseed meal and 3 tablespoons hot water, and give it time to coagulate; set aside.
In a different bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk and set them aside.
Peel and pit the avocado, and mash until it becomes smooth. Whisk it in a larger bowl with the water, coconut oil, and vanilla extract. Put in the brown sugar and mix it with an electric mixer until the avocado is smooth.
Add to this bowl the previously whisked flour, cocoa powder, baking powder, and salt; beat well with the mixer.
In a small bowl, mix the apple cider vinegar with the baking soda until they fizz. Check that the flax seeds have coagulated, and stir them in with a spatula. Put in the chocolate chips.
Place this batter into the baking dish, smoothing it out with the spatula. Bake 20 to 25 minutes. Let it cool for 1 hour, away from the oven. Once cooled, you can cut it into 16 squares.
Avocado ice cream
Note that for this recipe, you will need an ice cream maker and a 2-quart heavy saucepan.
- 2 larger, firm-ripe avocados
- 2 cups whole milk
- 3/4 cup sugar
- 3 strips fresh orange zest
- 2 tablespoons cornstarch
- Lemon juice OR 1 vitamin C tablet (500-mg)
Place the saucepan over moderate heat, add 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt, and bring them all to a simmer. In a small bowl, whisk the remaining 1/4 cup milk with the cornstarch until smooth, then into simmering milk. Don’t stop whisking and bring to a boil. Boil 1 minute.
Have close at hand a metal bowl, as well as a larger bowl filled with ice and cold water. Transfer the mixture to the metal bowl, then place this bowl in the larger one to cool completely. Stir frequently, and discard the zest.
Pit and peel the avocados, and cut them into quarters. Turn them into a purée alongside the remaining 1/4 cup sugar, and the lemon juice or crushed vitamin C tablet. Use a food processor for this step. When the mixture is smooth, add the milk and blend.
Freeze the resulting mixture in the ice cream maker. Place it into an airtight container and let it freeze for 1 hour.