6 Amazing Avocado Recipes

Bite Me More | January 12th, 2017

Looking for a nutritional powerhouse? You’ve found it with avocado, a fruit that boasts over 20 essential nutrients including fiber, folic acid and potassium. Check out these six delicious recipes that are sure to get you eating more of this heart-healthy fruit!

How do you know if an avocado is ripe? Click here to find out.

Stacked Mediterranean Sandwich

hummus-sandwich

Want to avoid lunchtime letdown? You can, with this super healthy, soaring sandwich with avocado hummus-smothered multigrain bread, oven-roasted tomatoes, Feta, onions, cucumbers and arugula. This scrumptious sandwich is guaranteed to make your midday meal a winner.

Ingredients

Oven Roasted Tomatoes

8 plum tomatoes, halved, core and seeds removed
2 tbsp olive oil
1 tsp fresh thyme leaves
¼ tsp kosher salt
1/8 tsp freshly ground black pepper

Avocado Hummus

1 large ripe avocado, chopped
½ cup canned chickpea, rinsed and drained
¼ cup olive oil
2 tbsp fresh lemon juice
1 small garlic clove, minced
¼ tsp ground cumin
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1/8 tsp cayenne pepper

8 thick slices multigrain bread
½ cup crumbled Feta cheese
1 small red onion, thinly sliced
16 slices, English cucumber
1 cup packed baby arugula

Directions

1) For the roasted tomatoes, preheat oven to 400ºF. Line a baking sheet with parchment paper. Arrange tomato halves, cut side up on prepared baking sheet. Drizzle with olive oil and sprinkle with fresh thyme, salt and pepper. Roast tomatoes until tender and slightly charred on the edges, 30-35 minutes. Remove from oven and set aside to cool.

2) For the avocado hummus, in a food processor, combine avocado, chickpeas, olive oil, lemon juice, garlic, cumin, salt, pepper and cayenne pepper. Blend until smooth or your preferred consistency.

3) To assemble sandwiches, spread 1 heaping tbsp of avocado hummus on one side of each slice of bread. Layer roasted tomatoes, crumbled feta, sliced red onions, sliced cucumbers, arugula and bread to form a stacked sandwich. Repeat with remaining ingredients.

Serves 4

Kale, Spinach and Quinoa Salad

kale-quinoa-salad

Looking for the champion in the Super Bowl of Super Foods? This Kale, Spinach and Quinoa meal-in-a-bowl is a winner, a green bowl full of super nutritious and delicious stuff (including mango and avocado), tossed in a zesty lemon shallot dressing and topped with spiced walnuts and creamy goat cheese. Get cooking and give new meaning to Power Lunch!

Ingredients

Quinoa

½ cup quinoa, rinsed well and drained
1 cup water
¼ tsp kosher salt

Spiced Walnuts

1 tbsp butter
1 cup walnut halves
¼ tsp ground cumin
¼ tsp kosher salt
1/8 tsp ground cinnamon
Pinch cayenne pepper
2 tbsp brown sugar
1 tsp water

Lemon Shallot Dressing

2 tbsp fresh lemon juice
1 tbsp sherry vinegar
1 tsp honey
½ tsp minced shallots
½ tsp Dijon mustard
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup olive oil

4 cups lightly packed baby kale
4 cups lightly packed baby spinach
1 large ripe avocado, chopped
1 large ripe mango, chopped
1/3 cup crumbled goat cheese

Directions

1) To cook quinoa, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 15 minutes. Remove from heat and let sit covered for 5 minutes. Place in a large bowl and let cool.

2) For the spiced walnuts, in a medium skillet, melt butter over medium heat. Add walnuts, cumin, salt, cinnamon and cayenne pepper. Stir continuously for 3 minutes, until walnuts are slightly toasted. Add brown sugar and water and continue cooking, stirring constantly for 1 minute. Remove from heat, spread on a piece of parchment paper and let cool.

3) For the salad dressing, in a small mixing bowl, whisk lemon juice, sherry vinegar, honey, shallots, Dijon mustard, salt and pepper. Slowly add the olive oil, whisking vigorously until emulsified.

4) To assemble the salad, place kale and spinach leaves in a large serving bowl. Toss with a few tablespoons of dressing. To the cooled quinoa, add chopped avocado and mango, tossing with a few more tablespoons of dressing. Place quinoa mixture over kale and spinach leaves. Top with crumbled goat cheese and spiced walnuts. Drizzle each serving with extra dressing.

Serves 4

Sushi Salad Recipe with Tofu and Brown Rice

sushi-salad

Training to become a sushi chef can take up to 43,800 hours. Making this delicious Sushi Salad of brown rice, marinated tofu, avocado and edamame, all tossed in a ginger wasabi dressing will take you less than 1 hour. We don’t know about you, but we aren’t going to roll our sushi…we’re going to bowl it.

Ingredients

Marinated Tofu

12oz (350g) firm tofu, pressed dry between layers of paper towel and cut into ¾-inch thick strips
2 tbsp soy sauce
1 tbsp mirin
1 tsp grated fresh ginger
½ tsp sesame oil

Brown Rice

1½ cups short grain brown rice
2¾ cups water
2 tbsp rice vinegar
1 tbsp sugar
½ tsp soy sauce

Ginger Wasabi Dressing

¼ cup rice wine vinegar
¼ cup mayonnaise
2 tbsp peanut oil
1 tbsp soy sauce
1 tsp wasabi paste
1 tsp honey
½ tsp grated fresh ginger

1 small English cucumber, peeled and thinly sliced
1 large carrot, peeled and thinly sliced
1 cup shelled frozen edamame, thawed and drained well
1 ripe avocado, pitted, peeled and sliced
1 tbsp toasted sesame seeds
1 nori sheet, cut into thin strips

Directions

1) Place tofu in a medium bowl and toss with soy sauce, mirin, ginger and sesame oil. Set aside to marinate for 30 minutes.

2) For the rice, in a fine-mesh strainer, rinse the rice until the water runs clear. Combine rice and water in a medium saucepan. Bring to a simmer, then cover and cook over low heat for 40 minutes. Remove from heat and let steam covered for 5 minutes. Spread rice on a baking sheet. In a small bowl whisk rice vinegar, sugar and soy sauce sprinkle vinegar mixture over the rice let cool.

3) Preheat oven to 400ºF. Line a baking sheet with parchment paper and place tofu in a single layer. Bake for 10 minutes, turn tofu and continue to bake 5 minutes more until golden. Remove from oven and set aside.

4) For the Ginger Wasabi dressing, using a blender, combine rice vinegar, mayonnaise, peanut oil, soy sauce, wasabi paste, honey and ginger until well combined.

5) To assemble salad, using 6 individual serving bowls, place rice in the bottom of each. Add tofu, cucumber, carrots, edamame and avocado. Generously drizzle each bowl with dressing and sprinkle with sesame seeds and nori strips to garnish.

Serves 6

Green Goddess Quinoa Salad Recipe

green-goddess

When we’re told to “Think Green,” we immediately flash to this incredible Green Goddess Quinoa Salad recipe. Protein-packed quinoa, mixed with edamame and kale, is tossed in a creamy avocado and fresh herb dressing. Really, there is paradise in every bite of this fresh and fantastic salad.

Ingredients

1 cup quinoa
2 cups vegetable broth
2 cups chopped kale
1 cup frozen shelled edamame

Creamy Avocado Dressing

1 ripe avocado
2 tbsp fresh lemon juice
2 tbsp mayonnaise
1 tbsp white wine vinegar
1 small garlic clove, minced
¼ cup chopped fresh parsley
2 tbsp chopped fresh basil
½ tsp ground cumin
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup olive oil

1 ripe avocado, sliced to garnish each serving

Directions

1) Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes, until all liquid is absorbed. Place quinoa in a large bowl and set aside.

2) Fill a large pot with about an inch of water. Place a steamer on the bottom of the pot and add the kale and edamame. Cover and steam over high heat for 2-3 minutes, until kale turns bright green and edamame is defrosted. Plunge greens into a bowl of cold water to prevent further cooking. Drain well and set aside.

3) For the avocado dressing, using a food processor or blender, combine avocado, lemon juice, mayonnaise, white wine vinegar, garlic, parsley, basil, cumin, salt and pepper. Pulse 2 to 3 times, until well combined. Add olive oil gradually and blend well.

4) Add kale and edamame to the quinoa and toss with avocado dressing. Garnish with sliced avocado.

Serves 4

Baked Tortilla Chicken Recipe

tortilla-chicken

Looking for a chicken recipe that’ll turn your family dinner into a fiesta? You’ve found it. Not only is this Baked Tortilla Chicken delectably juicy, crusted in crunchy tortillas and cheesy cheddar, but it’s also served with a creamy avocado dip full of Southwestern flavors. ¡Ay, caramba!

Ingredients

Tortilla Chicken

6 boneless, skinless chicken breast halves
1½ cups sour cream
2 tbsp packed brown sugar
2 tsp chili powder
1 tsp chopped fresh thyme
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
2½ cups panko (Japanese breadcrumbs)
2 cups crushed tortilla chips
1 cup shredded cheddar cheese
½ cup (or ¼ cup depending how much spice you like) jarred jalapeno peppers, dried off and chopped

Avocado Dip

½ cup mayonnaise
½ cup sour cream
2 ripe avocados, peeled and pit removed
2 tbsp fresh lime juice
¼ tsp ground cumin
¼ tsp cayenne pepper
½ tsp kosher salt
¼ tsp freshly ground black pepper

Directions

1) For the chicken, place chicken breasts between 2 sheets of wax paper and pound to even thickness, about 1/2-inch thick.

2) In a large bowl, combine sour cream, brown sugar, chili powder, thyme, salt, pepper and garlic powder. Add chicken and toss to coat, cover and let marinate in the refrigerator for 2 hours.

3) Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

4) In a large bowl, combine panko, tortilla crumbs, cheddar and chopped jalapenos. Remove chicken from marinade and coat each piece with panko mixture, pressing down so coating sticks well to each piece. Place on prepared baking sheet and bake 20-23 minutes, until golden and cooked through.

5) For the avocado dip, place mayonnaise, sour cream, avocado, lime juice, cumin, cayenne pepper, salt and pepper in a food processor. Blend until smooth, about 30 seconds. Serve alongside chicken but if you’re not eating it immediately, place avocado pit in the bowl to keep the dip from turning brown. Cover and refrigerate until ready to use. This dip yields 2 cups.

Serves 6

Healthy Green Tea Energy Smoothie Recipe

smoothie

Think green and get your glow on with this super healthy Green Tea Energy Smoothie, a delicious combination of green tea, spinach, avocado, bananas and apples.

Ingredients

1 cup Pure Leaf Green Tea with Honey
1 cup baby spinach leaves
1 small ripe banana
1 Granny Smith apple, peeled and cored
½ small ripe avocado
1 tbsp honey
½ cup ice cubes

Fresh basil, for garnish

Directions

For the smoothie, using a blender, combine Pure Leaf Green Tea, spinach leaves, banana, apple, avocado, honey and ice cubes. Blend until smooth and pour into a tall glass. Garnish with fresh basil.

Makes 1 large smoothie