Wednesday, 29 October 2014

10 Healthy and Delicious Avocado Recipes

In restaurant avocados are used in everything from burger to salad, and I can tell you why, the thing is avocados are high in vitamins C, K and they are full of potassium and fiber. When I’ve tried some avocado recipes I would want to try others. Try these 10 healthy and delicious avocado recipes and tell me which one you like the most.Healthy and Delicious Avocado Recipes

1. Avocado and walnut bread

Avocado and walnut bread
Last year I made my first homemade bread from one of my favourite banana recipes. It was so delicious! And now, I want to make my first avocado recipe with walnut bread. I like avocados and my husband likes walnuts, so I think it’ll be perfect dish for us both.
  • 1 cup organic white, unbleached spelt flour
  • 3/4 cup organic whole spelt flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • pinch of salt
  • 4 large free-range eggs
  • 1/2 cup organic fat-free yoghurt
  • 1 avocado, mashed
  • 3 tbsp walnut oil
  • 1 cup walnuts, chopped
Preheat oven to 1800 C and prepare a standard size loaf tin.
In a medium bowl, sift together the flours, baking powder, bicarbonate of soda and salt. Beat the eggs in another bowl and beat in the yoghurt avocado and oil. Fold the dry ingredients into the egg mixture, add the walnuts and fold to combine. Bake for 45 minutes or until a skewer inserted in the middle comes out clean.

2. Wonton cups with avocado and smoked salmon

Wonton cups with avocado and smoked salmon
Wonton cups with avocado and smoked salmon would be a perfect appetizer during the party or holiday dinner. Bake this little wonton cups inside mini muffin trays. When won ton cups come out of the oven, they’ll have perfect little form to hold the ingredients of this delicious avocado recipe.
  • 24 square won ton or shumai (dumpling) wrappers
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons white sesame seeds
  • 4 ounces hot-smoked salmon (see Notes), flaked into small pieces
  • 1/2 cup finely sliced green onions, including tops
  • 1/4 cup finely chopped fresh cilantro
  • 1 tablespoon lime juice
  • 2 teaspoons grated fresh ginger
  • 1/2 teaspoon kosher salt
  • 1 small avocado, finely diced
Preheat oven to 350° C. Lay 12 won ton wrappers flat and, using about half the butter, brush both sides. Press into mini muffin cups (2 tbsp. size), pleating each to form a small cup. Sprinkle wrappers with half the sesame seeds. Bake until golden brown (watching carefully; they can burn easily), 7 to 9 minutes. Loosen from cups with a small spatula and put on a cooling rack. Repeat with remaining 12 won ton wrappers, butter, and sesame seeds.
In a small bowl, combine salmon, green onions, cilantro, lime juice, ginger, and salt; mix well. Add avocado and toss very gently until well combined. Put a generous spoonful in each won ton cup. Serve immediately.

3. Shrimp tacos with avocado salsa

Shrimp tacos with avocado salsa
This delicious avocado recipe is great for summertime taco night when you’re spending your time with your family and friend.
For avocado salsa:
  • 1 small onion, quartered
  • 1 jalapeno, quartered, seeds optional
  • 1 garlic clove, smashed
  • 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
  • 1/2 Hass avocado, peeled, seeded, and cut into chunks
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
For shrimp tacos:
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle or blended chili powder
  • 1 teaspoon kosher salt
  • 1 pound medium shrimp (about 20), peeled and deveined
  • 8 corn tortillas
  • 8 sprigs cilantro for garnish
  • 2 limes, cut into wedges
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

4. Black bean avocado salad

Black bean avocado salad
We believe that most of salads we eat are healthy and low calorie, but the truth is most of them are usually 300 calories or more. Black bean avocado salad is not only low calorie, but also has fresh and exciting flavors with ingredients like black beans, lime juice, and cilantro.
  • 1/2 bag (16-oz size) frozen organic sweet corn (1 3/4 cups)
  • 2 cans (14.5 oz each) organic plain or fire roasted diced tomatoes, drained
  • 1/2 cup black beans (from 15-oz can), drained, rinsed
  • 1/4 cup chopped red onion
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon coarse salt (kosher or sea salt)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 clove garlic, finely chopped
  • 1 avocado, pitted, peeled and chopped
Cook corn as directed on bag. Rinse with cold water; drain.
In large bowl, stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving.
Spoon this colorful salad into Bibb lettuce leaves and garnish with fresh cilantro.

5. Chilled avocado soup

Chilled avocado soup
Chilled avocado soup is a perfect dish for summer. Adding ingredients on top of the creamy avocado soup gives it a nice crunch and texture. If you are looking for a hot avocado soup, you can warm this one up on the stove top for a few minutes.
For soup:
  • 3 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups diced peeled avocado (about 2)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
For lime cream:
  • 3/4 cup reduced-fat sour cream
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon grated lime rind
  • 1/2 teaspoon freshly ground black pepper
For shrimp:
  • 3/4 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray:
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/4 cup finely chopped red onion
  • 1 garlic clove, minced
  • 1 tablespoon fresh lime juice
To prepare soup, place chicken broth and next 5 ingredients (through 1/4 teaspoon black pepper) in a blender or food processor, and process until smooth. Cover and chill.
To prepare lime cream, combine sour cream and next 3 ingredients (through 1/2 teaspoon black pepper) in a bowl; stir well. Cover and chill.
To prepare the shrimp, sprinkle shrimp with cumin, 1/2 teaspoon pepper, and 1/4 teaspoon salt; set aside. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use.
Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté for 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes or until shrimp are done and vegetables are crisp-tender.
To serve, ladle about 1/2 cup soup into each of 8 bowls. Top with 1 1/2 tablespoons lime cream, one-eighth of shrimp, and about 2 tablespoons corn mixture.

6. Linguine with Avocado and Arugula Pesto

Linguine with Avocado and Arugula Pesto
I like to make fettuccine alfredo and add in different ingredients such as chicken, sausages, or meatballs. My husband and children like it too, but because the alfredo sauce is quite heavy I don’t make it as often as they want. However, I found a great healthy alternative of this – Linguine with Avocado and Arugula Pesto, and I can’t way to try it!
  • 1 pound linguine Pasta
  • 2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
  • 3 cups baby arugula leaves (3 ounces)
  • 1 packed cup fresh basil leaves
  • 3 tablespoons fresh lime juice (from 2 large limes)
  • 2 cloves garlic, peeled and smashed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup grated Parmesan (4 ounces)
  • 1/2 cup sliced almonds, toasted
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.
Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

7. Baked avocado fries

If you want your children to eat healthy, and you know that fruits and vegetables just don’t look as good as chips, fries, and pizza, try this avocado recipe. The first recipe I heard for avocado fries said to fry them in oil, but then I found baked version of the recipe. I hope they taste just as good as frying them!
  • 2-3 slightly firm avocados
  • 1 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • 1/4 cup pine nuts
  • 3 teaspoons Cajun seasoning, divided use (or your favorite seasoning blend)
  • 2 large eggs
  • 1 tablespoon olive oil
  • 1/2 cup flour or pancake mix (optional)
  • 1/4 cup non-fat Greek yogurt (or sour cream)
  • pinch of sea salt
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon chopped cilantro
  • 1 tablespoon ranch dressing
Pre-heat oven to 450 degrees. Coat a baking pan with non-stick cooking spray.
Remove pit from avocados. Slice and peel. Each avocado should yield 8 pieces.
Combine panko, Parmesan, pine nuts and 2 teaspoons Cajun seasoning in food processor and pulse until combined. Pour into a shallow dish.
Whisk the egg, remaining teaspoon Cajun seasoning and olive oil in a shallow dish. Pour flour or dry pancake mix in third dish.
To bread the avocado slices, dip each piece first in flour, then egg wash, and then breading. Place on baking sheet and cook for 15-20 minutes, or until evenly browned. While fries are baking, combine yogurt, salt, lemon juice, cilantro, and ranch dressing in a bowl. Serve fries hot with dipping sauce!

8. Mexican avocado pizza

Mexican avocado pizza
Mexican avocado pizza is a healthy version of pizza that has the alternative ingredient for tomato sauce, black bean dip. How tasty does that sound! My family enjoys making pizzas at home so I hope my kids will like the idea of this recipe!
  • 1/2 cup prepared black bean dip
  • 1 large (10-ounce) thin pizza crust
  • 1/2 cup shredded Mexican cheese blend
  • 1 ripe avocado, cut into chunks
  • 2 tablespoons fresh lime juice
  • 2 cups shredded romaine lettuce
  • 1/4 teaspoon grated lime peel
  • 1 medium tomato, chopped
Prepare outdoor grill for covered, direct grilling on medium. (Or preheat oven to 450 degrees F.)
Spread black bean dip evenly on crust, leaving 1/2-inch border; sprinkle with cheese. Place crust on hot grill rack; cover and grill until grill marks appear, 8 to 9 minutes. (Or place crust on ungreased cookie sheet. Bake 8 to 10 minutes or until cheese melts.)
Meanwhile, gently stir avocado with 1 tablespoon of lime juice. Toss romaine with lime peel and remaining juice.
Top cooked pizza with romaine mixture and tomato, then with avocado.

9. Tuna with avocado kiwi salsa

Fish is a great meal when you’re trying to lose weight or to eat healthier. I have never thought to put salsa on fish until I found the avocado recipe that includes kiwi, avocado, cilantro, jalapeno, and green onions for a sweet and spicy topping to brighten up your tuna dinner.
For tuna:
  • 1 1/2 lb tuna steaks, 3/4 to 1 inch thick
  • 1/4 cup lime juice
  • 2 teaspoons chili oil
  • 2 tablespoons finely chopped fresh cilantro
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon salt
For salsa:
  • 1 small avocado, pitted, peeled and coarsely chopped (1 cup)
  • 1 kiwifruit, peeled, chopped (1/2 cup)
  • 3 medium green onions, chopped (3 tablespoons)
  • 1 small jalapeño chile, seeded, finely chopped (1 tablespoon)
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
If tuna steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix remaining tuna ingredients. Add tuna; turn to coat with marinade. Cover; refrigerate, turning once, at least 30 minutes but no longer than 2 hours to marinate.
Meanwhile, in medium bowl, mix all salsa ingredients; refrigerate.
Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove tuna from marinade; reserve marinade. Place tuna on grill. Cover grill; cook over medium heat 11 to 16 minutes, brushing 2 or 3 times with marinade and turning once, until tuna flakes easily with fork and is slightly pink in center. Discard any remaining marinade. Top tuna with salsa. I also like to eat tuna with avocado salsa and sweet potatoes, it’s so delis!

10. Vanilla avocado soft serve

Vanilla avocado soft serve
We mentioned many avocado recipes for lunch and dinner and this one is for dessert. Vanilla avocado soft serve has only four ingredients and it’s so easy to make it.
  • 1/2 frozen avocado, peeled & diced before freezing
  • 3/4 cup unsweetened vanilla almond milk (or more, depending on desired consistency)
  • Dash of vanilla extract
  • Stevia or other sweetener to taste
Throw all ingredients into food processor or blender. Blend until smooth.
It doesn’t matter whether you want to try these avocado recipes to start a better, healthier life or you just want an alternative, interesting ingredient, I’m sure you and your family will enjoy these recipes. Try them and don’t forget to share your thoughts with us.

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