What’s not to love about avocados? They’re creamy, they make mouthwatering guacamole, and they’re impressively versatile. Our partners at Avocados from Mexico had five ideas for maximizing your avocado love and making every meal avocontrol.
In a Breakfast Shake
Need to whip up something quickly for work or breakfast? This is a perfect drink to pour into a portable mason jar for on-the-go convenience. Just combine 1 Hass avocado, 1 banana, 1 Light & Fit strawberry yogurt, ½ cup of grape & pomegranate juice (or whatever you prefer), and ½ cup of blueberries. Blend together and enjoy!
With Almond Butter on Toast
2 slices whole grain bread
1 avocado
almond butter
salt
red pepper flakes
What to Do:
This one is pretty simple. Toast the bread until crispy and then spread the almond butter on while it’s still hot. While the bread is toasting, slice your avocado and then place it on top of the buttered bread. Sprinkle the amount of salt and red pepper flakes to taste and enjoy!
In a Vinaigrette
3 tablespoons olive oil
½ tablespoon sherry vinegar
1 ½ tablespoon honey
1 tomato peeled, seeded, chopped
1 ½ chopped parsley
½ chopped thyme leaves
Black pepper and salt to taste
1 Avocado from Mexico pitted and pealed
What to Do:
In a small bowl, whisk together the olive oil, vinegar and honey, followed by stirring in the tomato, parsley, thyme, salt and pepper. Season the seafood of your choosing (Avocados from Mexico recommend salmon) with salt and pepper. Grill and place on a plate. Cut your avocado lengthwise into 12 slices, placing 3 on each filet. Spoon your vinaigrette over or on the side of salmon and serve.
In Dessert
Yes, you read that correctly. You can use avocados in your dessert. Check out this fun, delicious recipe for an avocado coconut pound cake.
2 avocados peeled and mashed
3 cups sugar
5 eggs
1 ½ tbsp. vanilla extract
2 tbsp. lime juice
½ cup sour cream
3 cups flour
1 tsp. baking powder
Zest 1 lime for glaze
1 cup shredded sweet glaze coconut
1 cup confectionary sugar
3 tbsp. lime juice
What to Do:
Preheat the oven to 350° and spray a Bundt size pan. Sift the flower and baking powder and set aside. Cream together the avocado and sugar until thoroughly mixed. Beat in the eggs one at a time, followed by stirring in the vanilla, lime juice, sour cream, lime zest, and coconut. Beat in the flour mixture until completely mixed together. Pour the batter into your pan and bake for one hour or until pick insert comes out clean. Cool 10 minutes, then place on another plate. Combine glaze ingredients and drizzle over cake while it’s still warm. Sprinkle with coconut and enjoy!
On a Pizza
1 pizza crust
1/2 pizza sauce
1/4 chipotle Tabasco
1 turkey (or chicken) cooked, shredded
3/4 shredded mozzarella cheese
1 fully ripened Avocado from Mexico halved pitted, peeled and sliced
What to Do:
Heat your oven to 425°. Place pizza crust on the baking sheet and bake for 7 minutes. In a small bowl, combine the pizza sauce and Tabasco, then spread atop the pizza. Top with turkey or chicken, avocado and cheese, then bake for 4 to 6 minutes until the crust is crisp on the bottom. Serves 2-4.