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Ripe for the picking, National Avocado Day is on Saturday, July 31.
Also known as alligator pears or butter fruits, avocados are a well-loved fruit around the world. They are high in "good" (monosaturated) fat and are full of nutrients that can help maintain healthy digestion, blood pressure, heart health, and vision. Avocados keep you full and satiated for a long period of time thanks to their high fat content, so they are a great addition to any satisfying meal.
Unbeknown to many, avocados are best stored room temperature and not in the fridge. One can tell if their avocado is ripe by pressing gently onto the skin. If it is firm and hard, it is not ready to eat yet. A ripe avocado will be soft to the touch.
You could stick with guacamole this Saturday...or try one of these fun recipes instead!
Fresh Spring Rolls
"These easy vegan spring rolls are a great appetizer or snack! Use your favorite veggies and herbs here." The addition of avocado makes this recipe very filling and satiating. Makes 2 servings.
Image and recipe by Love and Lemons.
Ingredients:
For the mushrooms:
- 1/2 teaspoon extra-virgin olive oil
- 1 cup enoki or sliced shiitake mushrooms
- 1/2 teaspoon tamari
For the spring rolls:
- 4 ounces cooked soba or rice noodles
- 4 Vietnamese rice spring roll wrappers
- 1 avocado, sliced
- Fresh basil & mint leaves
- 1/4 cup microgreens
- Tamari, for serving
For the peanut sauce:
- 1/4 cup natural creamy peanut butter
- 3 to 4 tablespoons lime juice or rice vinegar
- 2 tablespoons tamari
- 1/2 teaspoon sriracha, more if desired
- 1/4 teaspoon maple syrup
- 1 to 3 tablespoons water
Directions:
1. Heat the olive oil in a small skillet over medium heat. Add the mushrooms and cook until browned and soft, about 5 minutes. Remove the pan from the heat, add the tamari and toss. Set aside.
2. In a small bowl, whisk together the peanut butter, lime juice, tamari, sriracha, and maple syrup. Whisk in water, 1 tablespoon at a time, to reach a drizzleable consistency. Peanut butters vary in thickness, so you may need more or less water each time you make this recipe.
3. Toss the noodles with a few spoonfuls of the peanut sauce until they're well coated.
4. One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on a clean towel.
5. Place the noodles, mushrooms, avocado, herbs, and microgreens in the center of the rice paper. Wrap & tuck the sides, then the bottom flap, and then carefully roll until the wrapper is tightly closed.
6. Serve with extra peanut sauce and tamari for dipping.
Double Chocolate Avocado Brownies
Avocado gives these brownies a super fudgy, custard-like texture. "These heart-healthy brownies are flavorful, dense, and packed with chocolate! Absolutely delicious! (Gluten Free, Dairy Free + Paleo-friendly)" Makes 9 servings.
Photo and recipe by Clean and Delicious.
Ingredients:
- 1 large avocado
- 1/2 cup mashed banana or apple sauce
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1/3 cup chocolate chips
Directions:
1. Preheat oven to 350ºF and grease an 8x8" baking dish with butter, coconut oil or cooking spray.
2. In a food processor or blender, combine; avocado, banana, maple syrup, and vanilla.
3. In a large bowl, combine; eggs, coconut flour, cocoa powder, sea salt, baking soda and avocado mixture.
4. Using a hand mixer, blend all ingredients together until well mixed.
5. Pour mixture into the greased baking dish and sprinkle chocolate chips over the top. You can also mix some into the batter if you like it extra chocolatey.
6. Bake for about 25 minutes or until set through.
7. Allow to cool completely before cutting. Cut into 9 squares and enjoy.
Avocado Pesto Pasta
"The ultimate creamy, dreamy pasta dish. This Avocado Pesto Pasta is so flavorful and will be on the table in around 30 minutes. With roasted asparagus, plus some sneaky spinach, this pasta is loaded with green goodness." Makes 4 servings.
Photo and recipe by Munch Meals by Janet.
Ingredients:
- 1/2 lb. pasta
- 1 medium bunch asparagus
- oil for roasting
- salt and pepper for roasting
- 2 avocados
- Juice of 1.5 to 2 lemons to taste
- 3 tbsp packed fresh basil leaves
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 large handful baby spinach
- 1/2 tsp garlic powder
- fresh basil leaves for serving
Directions:
1. Preheat oven to 400 degrees F.
2. Cook pasta according to package directions until al dente, in salted water. Drain and set aside.
3. Meanwhile, line a baking tray with parchment paper.
4. Remove tough bottom ends from asparagus by breaking them off gently.
5. Cut remaining stalks into thirds or quarters (preference)
6. Place asparagus pieces onto baking sheet. Drizzle with oil, gently toss, and season generously with salt and pepper.
7. Roast 12 to 14 minutes until fork tender, then remove promptly from oven.
8. Meanwhile, place remaining ingredients into a food processor. Blend, scraping down sides, until smooth. Add 2 tsp olive oil or water if desired, to thin.
9. Transfer pasta, asparagus, and sauce to a large mixing bowl. Gently mix to incorporate. Serve and top with fresh basil.
Avocado Black Bean Quesdillas
"Crispy quesadillas filled with beans, sautéed onions, bell pepper, avocado and lots of cheese. These avocado black bean quesadillas are filling and make a great vegetarian meal too!" Makes 4 servings.
Photo and recipe by Gimme Delicious.
Ingredients:
- 1/2 onion sliced
- 1/2 bell pepper sliced
- 1 tablespoon olive oil
- 1/2 cup black beans drained
- 1 tablespoon
- 4 medium soft flour tortillas
- 2 avocados peeled, halved, seeded and sliced
- 1/4 cup minced cilantro
- 1 lime cut in half
- 1 cup light Mexican Cheddar or mozzarella cheese
- oil or cooking spray for grilling
Directions:
1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside.
2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray.
3. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used.
4. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!
Healthy Sushi Pizza
Rolling sushi is hard...this recipe makes creating your own sushi dish super easy! Makes 6 servings.
Photo and recipe by A Side of Sweet.
Ingredients:
- Sushi rice, cooked and seasoned with rice vinegar, sugar and salt
- 1 small carrot
- 1 medium cucumber
- 6 ounces sashimi grade salmon
- 6 ounces sashimi grade tuna
- 1/2 avocado
- 1 nori (seaweed) sheet
- Sushi seasoning (Furikake)
- 1 tablespoon sesame seeds
- Soy sauce, pickled ginger, and wasabi for serving
Directions:
1. Press cooked sushi rice onto your desired platter.
2. Use a mandolin slicer or sharp knife to chop carrot and cucumber into thin slices. If using a mandolin slicer, be extremely careful. A mandolin slicer glove costs just a few dollars and is way easier to use than the attachment that comes with the slicer itself.
3. Spread chopped vegetables onto sushi rice.
4. Slice salmon and tuna filets into 1/4 inch thick slices. Layer on sushi rice.
5.Slice avocado and add to pizza.
6. Use scissors or cooking sheers to cut nori into thin 1-inch strips. Layer onto pizza. Top with additional sliced vegetables, sushi seasoning, and sesame seeds.
7. Serve with soy sauce, pickled ginger and wasabi.