8 Ways to Use That Avocado

I LOVE avocados – especially in the summer. Something about the cool, creamy goodness just can’t be beat. And it’s good for you too! But if you are like me, as soon as the avocado is ripe (which lasts for what feels like 30 seconds) your mind goes blank! Now what do I do with this avocado before it goes bad? Here are 8 quick and easy recipes to help you make use of that avocado.

 

1. Avocado Toast

Avocado Toast has taken the social media world by storm. You’ll find hundreds upon hundreds of out there on the internet. This our favorite, simple, avocado toast recipe:

Ingredients

1 avocado

½ lemon

1 green onion

1 tbsp olive oil

salt

pepper

 

Directions

Roughly mash avocado with spritz of lemon juice, good olive oil, salt, and pepper to taste. Spread on toast of your choice and sprinkle with green onion. It’s so easy and so delicious!

 

2. Salad Dressing

Ingredients

1 Avocado

1 clove Garlic, peeled

¼ cup roughly chopped cilantro

¼ cup low-fat sour-cream or greek yogurt

1 tablespoon fresh lime or lemon juice (or white vinegar)

3 tablespoons Olive Oil

¼ teaspoon Kosher Salt

¼ teaspoon Ground Black Pepper

Water

 

Instructions

Place all the ingredients In a food processor or blender. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about ⅓ cup water (give or take) until it reaches a desired consistency. Keep in an airtight container for 1-2 weeks.

 

3. Creamy Avocado Pasta Sauce

This rich, creamy pasta sauce is one of my very favorites! And it couldn’t be easier to put together. This recipe makes enough sauce for 2-3 servings of pasta (unless you are me in which case it’s about 1.5 serving’s worth.) I also love it as a dip for roasted veggies and crackers – just omit the water for a thicker sauce. For a lighter entrée, serve over spiralized zucchini noodles or spaghetti squash.

 

Ingredients

2 cloves garlic, to taste

1/4 cup lightly packed fresh basil leaves, plus more for serving

1 to 2 tablespoons fresh lemon juice, to taste

1 tablespoon extra-virgin olive oil, plus more if needed

1 ripe medium avocado, pitted

1 tablespoon water

1/4 to 1/2 teaspoon fine sea salt, to taste

Freshly ground black pepper, to taste

 

Directions

In a food processor or good blender, combine the garlic and basil and pulse to mince. Add the lemon juice, oil, avocado, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.

 

4. Black Bean, Corn, and Mango Salad with Avocado

You’ll be the hit of the BBQ with this yummy salad! You can always sub out the frozen mango and corn for fresh but this recipe keeps it as simple as possible.

 

Ingredients

1 avocado, cubed

1 can black beans, rinsed

1 cup frozen mango chunks

1 bell pepper, chopped

½ cup cherry tomatoes, halved

½ cup frozen sweet corn

2 tbsp lime juice

1 tsp chipotle powder

 

 Directions

Combine black bean, mango, corn, tomatoes, bell pepper, and with lime juice, chipotle powder, and salt to taste. Gently fold in cubed avocado. Let sit to marinade until the mango is no longer frozen. Serve on its own or as a side to grilled flank steak or chicken.

 

5. Rachel's Berry & Avocado Smoothie

Here is a great avocado smoothie recipe from our resident Health Science student, Rachel:

 

Ingredients 

½ medium avocado

½ cup frozen or fresh kale or spinach

½ frrozen strawberries

½ frozen blueberries

Dollop plain greek yogurt

Water (to taste)

 

 Directions

Blend avocado, kale or spinach, berries, and greek yogurt in blender or food processor until smooth. Add water to taste until you reach desired thickness. If you choose to use fresh berries over frozen, you may want to add a few ice cubes. Warm smoothies just don’t have the same appeal.

 

6. Avocado BLT

Smash some avocado on our BLT sandwich instead of mayo. It’s healthier, colorful, and delicious! The ingredients are rather self-explanatory but our favorite bacon comes from Tendercrop Farm

 

7. Avocado Chicken Salad

Ingredients

1 cup finely chopped cooked chicken

1 avocado

1 apple, peeled, cored, and finely chopped

2 Tbsp chopped parsley

1 Tbsp lemon juice

1/2 teaspoon kosher salt

Pinch of freshly ground black pepper

 

Directions

Mash avocado with lemon juice, salt, and pepper. Stir in chicken apple, and parsley. Serve on a bed of greens or on bread as a sandwich.

 

8. Simple Guacamole

Ingredients

3 avocados

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

 

Directions

In a large bowl, place the avocado and lime juice, toss to coat. Add the salt, cumin, and cayenne and mash. Fold in the onions, jalapeno, tomatoes, cilantro, and garlic. For best flavor, let sit at room temperature for 1 hour and then serve.

 

Speaking of guacamole, Molcajetes are 25% off at Port Plums now through August 7th or while supplies last.