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These five ideas for avocados match our criteria for the perfect recipe trifecta: They're all healthy, quick, and easy. Did we mention they only require five ingredients each? So, take your avocado obsession beyond avocado toast with these simple combinations that celebrate the fifth anniversary of First Lady Michelle Obama’s Let’s Move campaign.
These five ideas for avocados match our criteria for the perfect recipe trifecta: They're all healthy, quick, and easy. Did we mention they only require five ingredients each? So, take your avocado obsession beyond avocado toast with these simple combinations that celebrate the fifth anniversary of First Lady Michelle Obama’s Let’s Move campaign.
Avocado & Pineapple Popsicles
Serves 6
Avocados are a popular ingredient in paletas, handmade Mexican ice pops. Here, almond milk and pineapple provide sweetness without added sugar — and the flower-shaped sprinkles make them extra fun.
Ingredients
1 avocado
1 1/4 cup pineapple chunks, fresh, frozen, or canned (drain if using canned)
Juice from 2 limes
1/4 cup almond milk
Sprinkles
Instructions
1. Drop a few small chunks of pineapple and a pinch of sprinkles into the bottom of your popsicle molds. 2. Pour the lime juice into the blender. Cut the avocado in half vertically, remove the pit and scoop out the flesh, then add it to the blender with the rest of the pineapple chunks and the almond milk. Blend on high speed until completely combined. 3. Spoon into popsicle molds, add sticks, and freeze for 4-6 hours or overnight. Remove from mold and enjoy!
Serves 6
Avocados are a popular ingredient in paletas, handmade Mexican ice pops. Here, almond milk and pineapple provide sweetness without added sugar — and the flower-shaped sprinkles make them extra fun.
Ingredients
1 avocado
1 1/4 cup pineapple chunks, fresh, frozen, or canned (drain if using canned)
Juice from 2 limes
1/4 cup almond milk
Sprinkles
Instructions
1. Drop a few small chunks of pineapple and a pinch of sprinkles into the bottom of your popsicle molds. 2. Pour the lime juice into the blender. Cut the avocado in half vertically, remove the pit and scoop out the flesh, then add it to the blender with the rest of the pineapple chunks and the almond milk. Blend on high speed until completely combined. 3. Spoon into popsicle molds, add sticks, and freeze for 4-6 hours or overnight. Remove from mold and enjoy!
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Avocado & Shrimp Street Tacos
Serves 2
Street tacos are smaller than their larger cousins, so they can be easily consumed while standing. If you can’t find 4-inch tortillas, you can use the more standard 6-inch kind.
Ingredients
6 mini (4-inch) corn tortillas
1 avocado, peeled, pitted, and sliced crosswise
1/2 cup large cooked shrimp
1/2 cup prepared light coleslaw
1/4 cup Cotija cheese or other crumbly white cheese
Instructions
Warm the corn tortillas over medium heat for 30 seconds on each side, on a grill or in a skillet. Top with coleslaw, shrimp, avocado slices, and crumbled Cotija cheese. Enjoy!
Serves 2
Street tacos are smaller than their larger cousins, so they can be easily consumed while standing. If you can’t find 4-inch tortillas, you can use the more standard 6-inch kind.
Ingredients
6 mini (4-inch) corn tortillas
1 avocado, peeled, pitted, and sliced crosswise
1/2 cup large cooked shrimp
1/2 cup prepared light coleslaw
1/4 cup Cotija cheese or other crumbly white cheese
Instructions
Warm the corn tortillas over medium heat for 30 seconds on each side, on a grill or in a skillet. Top with coleslaw, shrimp, avocado slices, and crumbled Cotija cheese. Enjoy!
Baked Barbecue-Flavored Avocado Fries
Serves 4
Trade bad fats for good! Crunchy on the outside and smooth and creamy inside, these smoky avocado fries might be the most satisfying snack ever.
Ingredients
2 avocados, peeled, pitted, and sliced lengthwise
1 cup flour (any kind will do, including whole-wheat or coconut flour)
1 tbsp plus one tsp barbecue seasoning (such as Rub With Love Smoky Barbecue Seasoning)
2 cups panko bread crumbs
2 eggs, lightly beaten
Instructions
1. Preheat the oven to 425°F. Line a baking sheet with foil and top with an oven-safe wire rack. 2. Put the flour, egg, and panko crumbs each into separate shallow bowls or pie plates. Mix 1 tablespoon of the barbecue seasoning into the flour with a fork. Dredge the slices first in the flour mixture, then in egg, and lastly in the panko crumbs. 3. Place the avocado slices on the wire rack and sprinkle with the remaining teaspoon of barbecue seasoning. Bake for 15-20 minutes or until golden brown. Serve with your favorite dipping sauce.
Serves 4
Trade bad fats for good! Crunchy on the outside and smooth and creamy inside, these smoky avocado fries might be the most satisfying snack ever.
Ingredients
2 avocados, peeled, pitted, and sliced lengthwise
1 cup flour (any kind will do, including whole-wheat or coconut flour)
1 tbsp plus one tsp barbecue seasoning (such as Rub With Love Smoky Barbecue Seasoning)
2 cups panko bread crumbs
2 eggs, lightly beaten
Instructions
1. Preheat the oven to 425°F. Line a baking sheet with foil and top with an oven-safe wire rack. 2. Put the flour, egg, and panko crumbs each into separate shallow bowls or pie plates. Mix 1 tablespoon of the barbecue seasoning into the flour with a fork. Dredge the slices first in the flour mixture, then in egg, and lastly in the panko crumbs. 3. Place the avocado slices on the wire rack and sprinkle with the remaining teaspoon of barbecue seasoning. Bake for 15-20 minutes or until golden brown. Serve with your favorite dipping sauce.
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Cream of Avocado Soup
Serves 4
This satisfying Latin American soup can be ready in 20 minutes or less, making it a good choice for weeknight meals.
Ingredients
1 (26-ounce) carton of chicken stock
3 avocados (2 peeled, pitted, and mashed, plus 1 for garnish)
1/2 cup half and half
Juice from 2 lemons, plus 1 lemon for garnish
1/4 cup chopped cilantro, plus more for garnish
Instructions
1. Bring the chicken broth to a boil in a medium pot. Reduce the heat to medium-low, stir in the mashed avocado and lemon juice, and simmer for 5 minutes. 2. Remove from heat and blend until smooth using a hand blender. Stir in the half and half and cilantro, and simmer for an additional 5-10 minutes over low heat. 3. Ladle into bowls and garnish with cilantro, avocado, and lemon slices. Enjoy!
Serves 4
This satisfying Latin American soup can be ready in 20 minutes or less, making it a good choice for weeknight meals.
Ingredients
1 (26-ounce) carton of chicken stock
3 avocados (2 peeled, pitted, and mashed, plus 1 for garnish)
1/2 cup half and half
Juice from 2 lemons, plus 1 lemon for garnish
1/4 cup chopped cilantro, plus more for garnish
Instructions
1. Bring the chicken broth to a boil in a medium pot. Reduce the heat to medium-low, stir in the mashed avocado and lemon juice, and simmer for 5 minutes. 2. Remove from heat and blend until smooth using a hand blender. Stir in the half and half and cilantro, and simmer for an additional 5-10 minutes over low heat. 3. Ladle into bowls and garnish with cilantro, avocado, and lemon slices. Enjoy!
Avocado Deviled Eggs
Makes 12
Here’s a different take on the popular egg-and-avocado pairing. Green deviled eggs may look a little crazy at first glance, but their flavor more than compensates for the strange color.
Ingredients
1/2 avocado, peeled and pitted
6 hard-boiled eggs
Juice from 1 large lemon
1/4 cup grated Parmesan cheese, plus more for garnish
Chopped chives
Salt
Instructions
1. Slice the hard-boiled eggs in half and carefully pop out the yolks. 2. In a medium bowl, mash the yolks, avocado, and lemon juice. Stir in the Parmesan cheese. Spoon the avocado mixture back into the empty whites. 3. Garnish with chopped chives, salt, and Parmesan. Enjoy!
Makes 12
Here’s a different take on the popular egg-and-avocado pairing. Green deviled eggs may look a little crazy at first glance, but their flavor more than compensates for the strange color.
Ingredients
1/2 avocado, peeled and pitted
6 hard-boiled eggs
Juice from 1 large lemon
1/4 cup grated Parmesan cheese, plus more for garnish
Chopped chives
Salt
Instructions
1. Slice the hard-boiled eggs in half and carefully pop out the yolks. 2. In a medium bowl, mash the yolks, avocado, and lemon juice. Stir in the Parmesan cheese. Spoon the avocado mixture back into the empty whites. 3. Garnish with chopped chives, salt, and Parmesan. Enjoy!