20 Easy Avocado Recipes That Are Deliciously Healthy

1. Avocado Aspic

Ingredients

• 1 small box raspberry gelatin
• 2 cups hot tomato juice
• 1 tablespoon horseradish
• 1 avocado

Procedure

Dissolve gelatin in tomato juice. Add and mix in horseradish. Line bottom of the 1-pint mold with avocado slices. Top with gelatin mixture. Refrigerate until set. Serves 4.

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2. Stuffed Avocados with Mixture of Seafood (Palta Rellena con Mixtura de Mariscos)

Source: From the kitchen of Ana Florez

6 portions

Ingredients

• 1/2 pound cooked seafood
• 1 cup mayonnaise,
• 3 avocados
• Juice of a lemon
• 1cup of petit pois
• 1 diced and cooked red pepper
• 3 tablespoons catsup
• 5 drops Worcestershire sauce
• Salt
• Pepper
• Chives for garnish

Procedure

In a bowl combine seafood, mayonnaise, catsup, lemon juice, Worcestershire, petit pois, salt, and pepper.

Peel avocados; divide lengthwise and sprinkle with a dash of lemon juice. Fill the stuffing in that cavity. Garnish with chopped chives and red pepper.

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3. Beer Battered Fried Avocado Wedges with Salsa

Ingredients

• 1 cup lager beer or ale
• 1 cup all-purpose flour
• 1 1/2 teaspoons paprika
• 2 cloves garlic, chopped finely
• 2 avocados
• Vegetable oil as needed for deep-frying
• Salt, as needed
• 1 cup purchased salsa

Procedure

To make beer batter, whisk together beer, flour, paprika, and garlic until well-blended. Let stand for at least two hours.

Peel avocados. Cut each into 6 wedges. Dredge wedges in reserved beer batter. Deep-fry in hot oil until golden, about 3 minutes. Repeat with remaining wedges. Serve 3 wedges with 1/4 cup salsa. Makes 4 servings.

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4. Avocado Aspic

Ingredients

• 1 small box raspberry gelatin
• 2 cups hot tomato juice
• 1 tablespoon horseradish
• 1 avocado

Procedure

Dissolve gelatin in tomato juice. Add and mix in horseradish. Line bottom of the 1-pint mold with avocado slices. Top with gelatin mixture. Refrigerate until set. Serves 4.

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5. Tropical Avocado Pie

Ingredients

• 1 (3 ounces) box lime or lemon Jell-O
• 1/4 teaspoon salt
• 1 cup boiling water
• 1 (8 3/4 ounce) can crushed pineapple
• 2 tablespoons lime juice
• 1 medium avocado, peeled and halved
• 3 ounces cream cheese, softened
• 1 cup whipped cream or prepared Dream Whip topping
• 1 (9-inch) crumb crust

Procedure

Dissolve Jell-O and salt in boiling water. Drain pineapple, combining the syrup with lime juice; add cold water to make 3/4 cup. Add to gelatin. Chill until very thick.

Meanwhile, dice half of the avocado. Mash the remaining half until smooth. Blend cheese into mashed avocado until creamy. Fold cheese mixture, diced avocado, pineapple, and whipped cream or prepared whipped topping into thickened gelatin. Spoon into crust. Chill until firm. Garnish with drained pineapple slices or lime slices, if desired.

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6. Shrimp-Avocado Club Sandwiches

Ingredients

• Mayonnaise or salad dressing
• 12 slices white bread, toasted
• 4 lettuce leaves
• 12 slices tomatoes
• 12 slices bacon, crisply cooked
• 2 (4 1/4 ounce) cans large shrimp, rinsed and drained
• 1 large avocado, peeled, thinly sliced

Procedure

Spread mayonnaise or salad dressing over one side of each slice of toast. Place lettuce leaf, 3 slices tomato, and 3 slices bacon on each of 4 slices toast. Top with another slice of toast. Arrange shrimp on top; arrange avocado slices on shrimp. Top with third slice toast; secure with wooden picks. Cut sandwiches diagonally into 2 or 4 triangles.

Turkey-Avocado Club Sandwiches

Substitute 4 slices of cooked turkey or chicken for the shrimp.

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7. Avocado Hot Sauce

Ingredients

• 4 serrano chiles, stems and seeds removed, chopped
• 3 teaspoons liquid hot sauce
• 2 avocados, peeled and pitted
• 2 tablespoons chopped onion
• 1/2 teaspoon chopped garlic

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8. Open Face Avocado Sandwiches

Ingredients

• 1 package shredded frozen hash browns
• 1 large avocado, peeled and sliced
• Shredded Cheddar cheese
• 3 tablespoons oil
• Salt and pepper to taste
• 1 large tomato

Procedure

Fry hash browns in hot oil until browned. Season with salt and pepper. Remove from skillet and place on broiler pan. Make layers of tomato and avocado strips on each potato patty. Top with cheese then places under the broiler for 3-4 minutes or until cheese melts. Cut each in half. Serves 4.

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9. Avocado Tacos (Flautas)

Ingredients

• 3 avocados
• Salt, to taste
• 1/4 cup onion, minced
• 1 cup sour cream
• 6 to 8 ounces farmer cheese, crumbled
• Juice of 1 lemon
• 1 clove garlic, pressed
• 12 corn tortillas
• 1 onion, chopped

Procedure

Peel and mash the avocados, then stir in lemon juice, salt, garlic and minced onions. Fry tortillas in hot oil to heat through and lightly crisp. Spread a tablespoon of avocado filling in a slightly off-center line across the tortilla and roll. Serve with a dollop of sour cream on each and sprinkle with chopped onions and crumbled cheese. Serve with taco sauce. Serves 5 to 6.

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10. Elizabeth Taylor's Chicken with Avocado and Mushrooms

Ingredients

• 1 dark-skinned California avocado (Haas), peeled and cubed
• 1 tablespoon lemon juice
• 2 (2 1/2 pound) chickens, cut into serving pieces
• Salt and freshly ground pepper
• 1/4 cup butter

Sauce

• 3 finely chopped shallots
• 3 tablespoons cognac
• 1/3 cup dry white wine
• 1 cup whipping cream
• 2 cups sliced fresh mushrooms
• 3 tablespoons butter
• 1 cup chicken stock
• Chopped fresh parsley, for garnish
• Sprinkle avocado with lemon juice. Cover and refrigerate.

Procedure

Season chicken with salt and pepper. In a large heavy skillet, over low heat, heat 3 to 4 tablespoons butter and sautThank's For Reading Elizabeth taylor's chicken with avocado and mushrooms Easy Recipesavocado bacon sandwiches

11. Avocado Bacon Sandwiches

Ingredients

• 1/4 pound bacon slices, chopped
• 1 ripe avocado
• 1/2 teaspoon lemon juice
• Salt and pepper, to taste
• 3 tablespoons butter, softened
• 4 large slices of whole wheat bread
• Lemon twist and parsley sprig, to garnish

Procedure

Fry bacon until crisp. Drain on paper towels. Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and remove the seed. In a bowl, mash avocado, then stir in lemon juice, salt, and pepper.

Butter two slices of bread. The spread avocado mixture on buttered sides of 2 bread slices. Scatter bacon over avocado. Cover with remaining bread slices, buttered sides down, and press together.

Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

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12. Avocado Monte Cristo

Source: The California Avocado Commission.

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno Jack cheese, cilantro, and salsa.

Ingredients

Serves 12

• 3/4 cup garlic mayonnaise (aioli)
• 24 slices firm white sandwich bread
• 6 California avocados (3 pounds)
• 48 (1 ounce) slices sliced roasted chicken or turkey (3 pounds)
• 24 (1 ounce) slices sliced Jalapeno Jack cheese
• 16 eggs, beaten
• 1 teaspoon salt
• Unsalted butter, as needed
• 3 cups fresh fruit salsa of choice
• 12 fresh cilantro sprigs

Procedure

Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice of cheese. Cover each with the remaining slice of bread, spread side down, diagonally cut each in half. Reserve.

Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side. Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

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13. Avocados

Ingredients

Avocados ripen best off the tree, so if you can wait to use them, buy the rock-hard ones. The best are the purplish-black, bumpy-skinned Haas avocados. They have rich, buttery flesh. The smoother, green-skinned California and Florida avocados are too watery, too sweet, and tasteless. It is preferable to use Haas avocados in Southwestern and Mexican cooking.

Prevent avocado flesh from discoloring by brushing it with lemon juice as it is peeled. It is a myth that burying the avocado pit in the guacamole that it will prevent it from browning.

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14. Blender Avocado Cheesecake

Ingredients

• 1 avocado, halved and peeled
• 8 ounces cream cheese
• 1/2 cup sour cream
• 3 to 4 strips lemon peel
• 1 small box instant vanilla pudding
• Graham Cracker Crust

Procedure

Blend together avocado, cream cheese, sour cream and lemon peel in an electric blender until smooth. Add pudding mix and blend just until it is mixed in. Pour into the crust and chill several hours before serving.

Graham Cracker Crust

• 1 1/4 cups graham cracker crumbs (about 15 crackers)
• 2 tablespoons granulated sugar
• 3 tablespoons butter or margarine, melted

Procedure

Mix together crumbs, sugar, and butter. Press mixture evenly in the bottom of a 9-inch springform pan. Bake at 350 degrees F for 7 to 10 minutes.

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15. Avocado Cheesecake

Ingredients

• 1 avocado, halved and peeled
• 8 ounces cream cheese
• 1/2 cup sour cream
• 3 to 4 strips lemon peel
• 1 package instant vanilla pudding
• Graham Cracker Crust

Procedure

Blend together avocado, cream cheese, sour cream and lemon peel in an electric blender until smooth. Add pudding mix and blend just until it's mixed in. Pour into the crust and chill for several hours before serving.

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16. Avocado Salad Dressing

Ingredients

• 2 ripe avocados
• Juice of 1 lemon
• 1 tablespoon mayonnaise
• 1 teaspoon grated onion
• Salt and freshly ground pepper, to taste
• 3/4 cup vegetable oil
• 1/4 cup white wine vinegar

Procedure

Mash avocados until smooth with a silver fork or wooden spoon. Add lemon juice, mayonnaise, onion and salt, and pepper to taste. Mix thoroughly.

In a separate bowl, blend vegetable oil with white wine vinegar. Stir this into the avocado mixture. Serve over peeled and sliced tomatoes or toss with a green or seafood salad.

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17. Avocado Bread

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup buttermilk
• 1 egg
• 3/4 cup finely chopped nuts
• 1 mashed ripe avocado

Procedure

Preheat oven to 350 degrees F. Grease a loaf pan. Beat egg lightly; add avocado, buttermilk and nuts. Sift flour, salt, baking powder, and baking soda. Lightly stir avocado mixture and flour mixture. Pour batter into prepared pan and bake for 1 hour.

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18. Crab Stuffed Avocado

Ingredients

• 1 pound cooked, chilled, rinsed, and picked over fresh crabmeat
• 1 cup mayonnaise
• 1 teaspoon lemon pepper seasoning
• 1 cup chopped celery
• 1/4 cup sweet pickle relish
• 1/2 cup chopped scallions
• 2/3 cup sliced almonds
• 2 or 3 avocados

Procedure

Place the crabmeat in a paper towel-lined bowl. Allow standing for 15 minutes. Remove paper towel. Mix mayonnaise, lemon pepper, celery, pickle relish, and almonds together. Gently toss with crabmeat. Slice avocado in 2 around the seed. Split and remove seed and discard. Fill seed hole and tops of avocado with crab mixture. Serve immediately. Serves 4 to 6.

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19.  Little The Mushroom Chicken over Avocados

Source: The Little Mushroom, Dallas, Texas

Ingredients

• 8 large halved chicken breasts
• 2 celery stalks, including leaves
• 1 onion, quartered
• 2 cups mayonnaise (do not use Miracle Whip)
• 2 cans cream of chicken soup
• 1/2 teaspoon chicken bouillon or 1 cube
• 1 1/2 tablespoons curry powder
• 2 or 3 avocados
• 2 cups Cheddar cheese

Procedure

In a large pot simmer the chicken breasts, in enough water to cover, with the celery onion, salt and pepper, until tender. Remove from the stock and cool.

De-bone chicken and shred into bite-size pieces. Strain the stock and refrigerate for another use. Combine the chicken, mayonnaise, soup, soup base and curry powder. Place a few avocado slices in each lightly greased individual au gratin dish. (You can also bake this in a 13 x 9-inch baking dish or even a casserole dish.) Pour chicken mixture over the avocados and top with the cheese. Bake about 20 minutes at 350 degrees F or until bubbly.

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20. California Shrimp Curry on Avocado

Ingredients

• 12 ounces frozen shrimp
• 1 tablespoon butter
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt or to taste
• 1 medium tomato, chopped
• 1 medium onion, chopped
• 2 tablespoons lime or lemon juice
• 1 cup sour cream
• 3 to 4 avocados, cut in half lengthwise and pit removed

Procedure

Cook the shrimp. Melt the butter with curry powder and salt. Saute tomato and onion in the butter mixture. When soft, add lime or lemon juice, shrimp, and sour cream. Remove from heat. Spoon into avocado halves and serve with rice and chutney. Serves 6 to 8.

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