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8 Dishes Made Better with Avocado


Avocados are a hidden culinary secret that can bring loads of flavor to dishes

Add some much needed zest to your meals with avocados.

We are all guilty of it — adding a dash of hot sauce, sprinkling extra salt, or stirring in fresh herbs to help give our dishes some much needed zest. But avocados are a hidden culinary secret that can bring loads of flavor to dishes. Sliced, mashed, and diced, avocados make these dishes better.

Guacamole is a party dip staple, but it might sell the green-skinned fruit a bit short. Avocado’s culinary uses go far beyond the common condiment. Try adding some warm avocado to roasted Brussels sprouts with toasted pecans. The creamy avocado gets more bitter when warmed, which pairs perfectly with the crisp and sweet Brussels sprouts.

Not only do avocados pack a punch of flavor and texture, but they are a healthy addition to any dish. The key to maintaining a healthy weight is portion control. And since avocados are high in fat (the good kind), they keep you fuller for a longer period of time. Add some avocado slices to a vegetable pizza or a chipotle chicken taco. Keep in mind that one serving is one-fifth of the whole avocado.

So, give some of these recipes a try and make sure you add some avocado to your meals. Easy, creamy, and healthy, avocados can help dress up any dish.

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.


25 Healthy Avocado Recipes To Satisfy Every Craving

Are you the kind of person who will always shell out that extra two bucks to add avocado? Hey, no shame&mdashit's so 👏 damn 👏worth it!

Both a rockstar in texture and in taste, avocados enhances savory Mexican fare, breakfast sandwiches, desserts, and so much more. And incredible creaminess aside, avocados happen to be loaded with healthy fats that have protective properties against heart disease and cancer, as well as filling fiber and bone-building vitamin K.

Now, if you haven&rsquot yet hopped on the avocado train, these delish recipes loaded with avocado are bound to convince you to join that $2-extra club for good.

Who needs burgers when you can pop these omega-3 bombs on the grill, too?

Per serving: 206 calories, 14 g fat (3 g saturated), 17 g carbs, 13 mg sodium, 3 g sugar, 8 g fiber, 5 g protein

&ldquoBLT&rdquo is kind of a misnomer, since there&rsquos not a strip of bacon in sight. However, you do still get that smoky crunch from bacon-style coconut strips, and of course, the creamy goodness of avocado.

Per serving: 637 calories, 70 g fat (6 g saturated), 59 g carbs, 994 mg sodium, 19 g sugar, 27 g fiber, 17 g protein

Yes, that extra remaining liquid in your can of beans can double as a frothy dessert topping once you whip it into shape with a little avocado.

Per serving: 380 calories, 27 g fat (15 g saturated), 36 g carbs, 10 mg sodium, 24 g sugar, 8 g fiber, 4 g protein

Trying to level up your dinner game? This fancy shmancy (yet easy to make!) dinner bowl is loaded with coconut, avocado, and pumpkin seed garnish.

Per serving: 265 calories, 18 g fat (8 g saturated), 20 g carbs, 240 mg sodium, 9 g sugar, 8 g fiber, 7 g protein

What makes this genius dessert a total fiesta in your mouth is cayenne, chili powder, and Mexican vanilla (seriously, the best kind out there). Plus, it&rsquos super high in fiber.

Per serving: 211 calories, 14 g fat (2 g saturated), 25 g carbs, 26 mg sodium, 14 g sugar, 9 g fiber, 3 g protein

This is the ultimate low-carb weeknight meal that takes so little time to make. Using wild-caught salmon (so you know it&rsquos free of pollutants), the crunchy skin is so decadent yet so full of healthy fats.

Per serving: 362 calories, 29 g fat (5 g saturated), 6 g carbs, 272 mg sodium, 2 g sugar, 4 g fiber, 23 g protein

Maple syrup and butter on your waffles are super delish and all, but if you&rsquore really trying to get the most nutritional bang for your buck, a fresh tomato salad topped with chunks of avocado is totally the way to go.

Per serving: 305 cal, 15.5 g fat (6.5 g sat fat), 8 g protein, 450 mg sodium, 36 g carbs, 4 g fiber

Cocoa, vegan hot fudge, chocolate almond milk, banana, and avocado make this breakfast-dessert hybrid the total package.

Per serving: 302 calories, 17 g fat (4 g saturated), 35 g carbs, 195 mg sodium, 21 g sugar, 8 g fiber, 7 g protein

This Top Chef-inspired dish is perfect for the fish-hesitant, since tilapia has a super neutral taste. And, of course, the avocado pairing makes it taste infinitely better than it already does.

Per serving: 446 calories, 20 g fat (3 g saturated), 388 mg sodium, 30 g carbs, 4 g fiber, 38 g protein

This plant-based meal topped with corn, cashew cream, beans, and avo simmers slowly&mdashto get it all buttery soft and delicious.

Per serving: 438 cal, 19 g fat (4 g sat), 63 g carbs, 10 g sugar, 518 mg sodium, 13 g fiber, 12 g protein

Think of guac, but with a fruity flair. Whether you pair it with nachos or cut-up veggies, this pre-dinner nibble is basically the most delicious way to up your calcium intake.

Per serving: 115 calories, 9 g fat (3 g saturated), 9 g carbs, 118 mg sodium, 5 g sugar, 3 g fiber, 3 g protein

For a lighter take on carb-heavy burritos and tacos, these delicious avocado-stuffed spring rolls will leave you with a little, well, spring in your step.

Per serving: 497 calories, 21 g fat (5 g saturated), 67 g carbs, 781 mg sodium, 11 g sugar, 12 g fiber, 13 g protein

Desk salads get the mason jar treatment, so shouldn&rsquot your breakfast, too? This protein-packed scramble takes just minutes to make, grab, and go.

Per serving: 356 cal, 25 g fat (10.5 g saturated), 6 g carbs, 788 mg sodium, 2 g fiber, 26 g protein

This filling burger&mdashheld together with quinoa and oats, and seasoned with a dash of hot smoked paprika&mdashwill totally guac your world.

Per serving: 180 calories, 2 g fat (0 g saturated), 34 g carbs, 3 g sugar, 398 mg sodium, 8 g fiber, 8 g protein

This vegan &ldquosteak&rdquo is so flavorful and nutrient-dense you&rsquoll be all like, &ldquoMeat? I don&rsquot know her.&rdquo

Per serving: 354 cal, 33 g fat (5 g saturated), 14 g carbs, 322 mg sodium, 6 g sugar, 4 g fiber, 4 g protein

Unlike the kind of mango you pop into your morning smoothie, Thai mango has a more tart taste and rigid texture, similar to broccoli slaw. That&rsquos why its refreshing crunch pairs perfectly with avocado in this salad.

Per serving: 170 calories, 8 g fat (4 g saturated), 25 g carbs, 305 mg sodium, 10 g sugar, 5 g fiber, 2 g protein

Coated in whole-wheat panko breadcrumbs and egg wash, these baked avocado fries make the perfect fiber-packed snack or appetizer&mdashespecially when paired with this sweet and tangy sauce.

Per serving: 376 calories, 26 g fat (4 g saturated), 33 g carbs, 502 mg sodium, 7 g sugar, 5 g fiber, 9 g protein

Haven&rsquot you heard? Jackfruit is the new black&mdasher, meat substitute.

Per serving: 431 calories, 14 g fat (3 g saturated), 65 g carbs, 1,000 mg sodium, 17 g sugar, 16 g fiber, 12 g protein

It kind of feels like you&rsquore eating sushi, but instead you&rsquore getting chunks of avocado and sprouts, wrapped in pesto and turkey.

Per serving: 333 calories, 18 g fat (4 g saturated), 5 g carbs, 353 mg sodium, 2 g sugar, 2 g fiber, 37 g protein

Tangy, creamy, and easy to make in your Instant Pot, these avocado-topped tacos are the perfect weeknight meal.

Per serving: 442 calories, 12 g fat (2 g saturated), 80 g carbs, 32 g sugar, 1,405 mg sodium, 7 g fiber, 10 g protein

Wait, you can enjoy all those delicious nacho toppings without your blood sugar spiking from excess tortilla chips? Enter: kale chip nachos, which make all kinds of dreams come true.

Per serving: 209 calories, 6 g fat (4 g saturated), 34 g carbs, 3 g sugar, 69 mg sodium, 7 g fiber, 9 g protein

If you&rsquove ever wanted to eat falafel in burger form&mdashand be a total hit at your next BBQ&mdashthis is your chance.

Per serving: 530 calories, 22 g fat (3.5 g saturated), 65 g carbs, 2 g sugar, 644 mg sodium, 15 g fiber, 15 g protein

If you&rsquore looking for the perfect citrus salad to help you unwind after a busy day, try this refreshing avocado and orange combo.

Per serving: 284 calories, 12 g fat (3.5 g saturated), 19 g carbs, 8 g sugar, 196 mg sodium, 6 g fiber, 26 g protein

The avocado egg rolls at Cheesecake Factory are higher in saturated fat than many main dishes, so this awesome alternative quite literally lets you have your avocado and eat it, too.

Per serving: 148 calories, 8 g fat (1 g saturated), 18 g carbs, 2 g sugar, 304 mg sodium, 3 g fiber, 4 g protein

Two of the world&rsquos best vegan-friendly schmears come together for a breakfast or snack toast of epic proportions.

Per serving: 249 calories, 10 g fat (4 g saturated), 32 g carbs, 4 g sugar, 467 mg sodium, 8 g fiber, 11 g protein


Tips for Making Baked Avocado Egg Boats

While this baked avocado and egg recipe is simple, I do have a few tips:

  • Lean the avocados against each other or the edges of the baking dish so that they are upright and the yolk doesn’t leak out. You may want to use a smaller baking dish if you aren’t making the full recipe.
  • Don’t worry if some of the white spills over. If you really want to avoid it, you can place the avocado half in a small bowl, crack the egg into it, and then move the avocado to the baking dish, leaving behind any excess egg white in the bowl.

Tips For The Best Veggie Omelette

Making the perfect omelette isn’t complicated, but it helps to keep these tips in mind so that your keto omelette recipes turn out perfectly each and every time:

1. Use the right pan.

For the perfect omelette, use a skillet that:

  • Is 8 or 10 inches in diameter – To ensure that it’s not too thick or too thin
  • Has angled sides – To help the omelette slide right out onto a plate after it’s done
  • Conducts heat well – Choose one that’s nonstick but has a decent weight to it, such as hard-anodized aluminum

This is the skillet set I recommend – it fits all of the perfect omelette criteria!

2. Choose the right amount of filling.

For a 2-egg omelette, a good starting point is 1/3 cup to 1/2 cup filling, including veggies and cheese.

This easy veggie omelette recipe makes about 1/2 cup filling per omelette, not including avocado on top. We start with 3/4 cup raw veggies, but they shrink a lot when cooked and then we add cheese later.

This amount makes an omelette with filling in every bite, but is not overflowing with filling. However, you can double the amount of filling if you like a more overflowing effect.

3. Cook filling ahead of time.

The omelette itself cooks very quickly, so there is not enough time for any fillings to cook through once they are inside. Saute the vegetables first, then cook the omelette afterward.

4. Always salt and rest your eggs.

You always want to add salt to your eggs no matter how you make them, but I was particularly fascinated by Serious Eats’ explanation for how salting and resting affects the end result.

Basically, salt has a huge impact on the texture of your omelette. Adding salt to your eggs prevents the yolk proteins from bonding too tightly, making for a more tender, fluffy omelette.

For this effect to work well, the eggs need to rest with salt for about 15 minutes before cooking. Fortunately, this doesn’t actually add any extra time to a veggie omelette recipe, because you need time to cook the veggie fillings anyway. Simply salt your eggs before cooking the fillings, and the eggs will be ready to cook by the time your fillings are done.

I used 1/8 tsp salt per serving of 2 eggs, which is generally the minimum. Use 1/4 tsp if you like a saltier omelette, meaning 1/2 tsp total if you are making this omelette recipe for 2 people.

5. Cook over medium-high heat.

Do you cook omelettes on high or low heat? Unlike most other egg recipes, the best temperature is medium-high.

For the fluffiest, most perfect omelette, we want to cook the eggs very quickly but gently. We accomplish this by using medium-high heat and pushing the edges toward the center quickly, letting uncooked egg get underneath, so that your omelette cooks fast and still doesn’t brown too much.

6. Don’t overcook.

Add your veggie omelette fillings when the eggs are just barely – but not quite – set. Then, immediately fold it over, turn off the heat, and cover. The omelette will continue to cook from the residual heat.


How to Pick Avocados?

TIPS FOR AVOCADOS: Use the following info to help you choose your avocado. Aside from the overripe avocados I will usually buy 2-3 of each kind so that I have perfectly ripe avocados all week long. Avocados ripen off of the tree. To test an avocado hold it in the palm of your hand and gently press with your fingers.

  • If the avocado has a lot of give and feels mushy then it is too ripe and leave it at the market.
  • If the avocado has some give and feels soft then it perfect to use within 2-3 days before it become overripe.
  • An avocado that has some give but still feels firm is labeled as “breaking” and is almost ripe. Let it sit at room temperature for 1-2 more days for it to becomes perfectly ripe.
  • An avocado that feels completely firm will need 4-5 more days at room temperature to fully ripen.
  • To slow down the ripening process store avocados in the fridge. A perfectly ripe avocado can last 2-3 days at room temperature or 3-5 days in the fridge.


Vegan Mexican Salad Wraps with Creamy Avocado Dressing

How are everyone’s New Year’s resolutions going?

We’re more than halfway through the month – are you still holding strong?

One thing I have heard from MANY of you is that going 100% vegan was your resolution.

And that is simply amazing.

What better time to totally switch it up then the beginning of the year?

I mentioned that one of my resolutions was to add even more veggies into my diet everyday.

And eating veggies is especially delicious when they are wrapped up in a tortilla and covered in a Creamy Avocado Fresh Herb Dressing (that is oil-free BTW).

You may have seen this dressing last week when I posted it.

If you weren’t sure how to use it – other than eating it straight out of the container with a spoon – this recipe is the perfect way to try it out.

This wrap is loaded with a TON of veggies – spinach, avocado, bell pepper, corn, jalapenos, red onions, green onions.

And for some added protein (and because I have to eat beans at every meal – yep, just like the song) we’re throwing some black beans in.

After you have everything diced, the beans rinsed and the dressing blended, you’ll just throw it all in a tortilla (I used large flour tortillas, but feel free to use any wraps you have on hand) and eat up.

Yep, there is no cooking required for this recipe.

Which makes it especially great for weekday lunches. Keep everything in separate containers and assemble when you get to work or school.

Don’t have any tortillas on hand?

Double up on the spinach and make this into a salad.

This is a super versatile meal that can be bulked up or made light depending on when you are eating it and how hungry you are.


Sides to serve with avocado tacos

Once your vegan avocado tacos are complete, it’s time to serve! Here are a few of our favorite ways to accessorize this whole food recipe for a party (on a weeknight we just go to town on the tacos)

    or Grilled Corn Salad Full of smoky, spicy and tangy flavor. The perfect simple side for Mexican-inspired meals. Another great veggie-based accessory. Simple and full of big flavor. or 5 Minute Bean Dip You can make it with canned refried beans in a flash. Make them all!

Ceviche Tostados with California Avocado

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Chicken & Avocado Enchiladas

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Two grand events coincided to bring you today’s avocadolicious post.

First, I had the most amazing chicken and avocado enchiladas for lunch yesterday, topped with a killer avocado cream sauce. And as I was finishing the final bite, the I-could-totally-make-these-at-home lightbulb went off.

Second, this is the kick off week for the “California Avocado 4th of July Blast“, hosted by blogger friends Kristen (Dine & Dish) and Dara (Cookin’ Canuck). These girls are celebrating some serious avocado love by encouraging bloggers and home cooks to share their favorite avocado recipes, which I cannot wait to see!

So of course, the stars aligned and it seemed only fitting that I should whip up some chicken and avocado enchiladas today! I happened to see some gorgeous poblanos at the market today, so decided to add them to the chicken and cheese filling. But the rockstar of the recipe is without a doubt the avocado cream sauce. It pretty much is like guacamole in a sauce — delicious avocados, fresh cilantro, lime juice, sour cream, and a few other saucy ingredients. And while you could definitely add in some jalapenos or serranos to give it an extra kick, my tastetester-friend Sarah and I agreed that the sauce was actually pleasantly mild and fresh. Definitely a good recipe to serve to a crowd (or kids) that might not like a ton of heat.

For other great recipes, be sure to check our the 𔄜th of July Blast” and share your own avocado favorites!