Tasty Avocado Recipes

Avocadoes are one of the most-beloved vegan foods. With a rich, creamy texture, avocado can be an easy, plant-based substitute for cheese, sour cream, or mayo. It even pops up in dessert and smoothies. Because it’s so versatile, I always have one on hand. It is one of my “shopping staples”: Something I buy every week. Here’s a little avocado knowledge. Plus, some of tasty recipes with avocado.

Are Avocadoes Vegan?

Yes, avocadoes are vegan. They are grown on avocado trees, in warm, sunny parts of the world. Most Americans get their avocadoes from either California or Mexico. Yet, other varieties come from Florida, the Domincan Republic, Peru, and New Zealand.

Is the Avocado a Vegetable?

Botanically speaking, avocadoes are fruits. They have a large berry and a single seed. Avocadoes are related to other plants like cinnamon and bay.

Where does the name “Avocado” come from?

The name originates from the Aztecan (Nahuatl) word ahuakatl “avocado”. The same word as a secondary meaning: male testicle. Besides this similarity in appearance, the avocado has also been referred to as “alligator pear”.

Are Avocadoes Healthy?

Yes! Avocadoes are incredibly good for you! The are a source of healthy fat that has been shown to reduce cholesterol and improve heart health. They are also a whole food. A whole avocado has about 12-14 grams of fiber. This will help keep you full and might help with weight loss. Refined avocado oil does not have the same fiber (or other nutrients and antioxidants). Therefore, it’s best to choose whole avocadoes for eating.

How do I tell if an Avocado is ripe?

An avocado should “give” a little when you press it with your thumb. You can also flick off the nub where the stem attached – you should see bright green.

If your avocado isn’t ripe, leave it on the counter with a few bananas for 1-2 days. For quicker ripening, place it in a brown paper bag…along with one of those bananas. When ripe, store the avocadoes in your fridge for up to 2 weeks.

You can still ripen an avocado after cutting into it!

Did you know you can still ripen an avocado after you cut into it? I learned this trick while backpacking in New Zealand. To ripen an already cut avocado:

• Keep the avocado in the skin. Keep the pit inside.
• Re-close the avocado, trying to keep out as much air as possible.
• Place on the counter (or in a brown paper bag) for 1-2 days, until ripe.

---

Ready to get cooking? Here are some of my favorite tasty avocado recipes:

Kale Avocado Salad

Mashed avocado replaces traditional dressing for this easy salad. Roll up your sleeves and massage the avocado with hearty kale and bell pepper for a simple, healthy dish.

https://youtu.be/lBTT_qqTkkA

Avocado Superfood Breakfast Toast

Avocado toast has become a bit of a celebrity. It seems like every hip restaurant is now slicing up bread and loading it up with all sorts of vegan-friendly toppings. Avocado toast has become my favorite go-to snack the past year, fueling workouts and sustaining me while traveling. But this superfood version from Gena Hamshaw at The Full Helping caught my eye. Loaded with pomegranate arils and hempseeds, it has beautiful color. It pushes your creativity in the toast world.

Baked Asian Yam Fries with Oil-Free Avocado Wasabi Vegan “Aioli”

Sweet Asian Japanese Yam Fries are baked until golden brown. Serve them with a spicy, oil-free Avocado Wasabi Vegan Aioli. This makes the ultimate side for plant-based Korean Beet Teriyaki Burgers.

Easy Dill Avocado Dip

Rich avocados replace yogurt with bright dill flavor in this dairy-free recipe. This makes the perfect dip for Baked Indian Samosas or whole wheat pita bread. It also works great as a replacement for sour cream on potatoes. Or use it to replace mayo in sandwiches.

Guacamole Potato Skins

For a lighter take on guacamole and tortilla chips, I love this recipe from Susan at Fat-Free Vegan. She served these for her husband during the Super Bowl. Small, waxy potatoes are scooped out and stuffed with guacamole. Which means you have a fun party finger food. But you skip the heaviness of fried chips.

Spicy Hijiki Seaweed Avocado Salad

Sea vegetables? Yes, it’s a thing. Hijiki seaweed adds a funky, salty flavor to this spicy salad. Creamy avocado, fresh sweet corn, and a touch of spice help balance out the flavors. This oil-free, plant-based recipe is perfect for a satisfying, summertime lunch.

Quinoa Fiesta Bowl with Avocado Lime Dressing

A bright dressing from avocado and lime create the cool, creamy balance for this fiesta bowl. Spicy Mexican flavor and crunchy Romaine lettuce make this a must-have recipe. Make extra dressing to use on tacos, enchiladas, or over baked sweet potatoes.

5-Minute Raw Corn Tomato Basil Salad

Sweet corn, juicy tomato, and healthy avocado come together in this 5-minute plant-based salad. The fresh, flavor of summer shines with loads of sweet basil. This recipe is great for a quick, raw vegan lunch.

Oaxacan Tomatillo Serrano Guacamole

Looking for a little more spice in your guacamole? This is the recipe for you! Based on a classic Oaxacan preparation, charred tomatillos, garlic, and serrano pepper bring bold flavors.  Use this to top oil-free Baked Tostados, vegan Stewed Black Beans, or plant-based vegan Black Bean Cakes.

5-Minute Chocolate Avocado Date Pudding

This easy recipe uses the creaminess of avocados to provide the base for a rich, creamy pudding. Pureed with dates and cocoa powder, this satisfies that sweet tooth. Because it uses only whole foods ingredients, there’s no sugar crash or guilt trip. This is pure enjoyment