Here comes an interesting list of recipes you can make with this delicious vegetable. From dips to Sandwiches, passing through pizza, warps and sorbets. A really complete experience. Have fun.

Berried Avocado Grapefruit Salad

Ingredients

  • Bibb lettuce
  • Watercress
  • 2 avocados, seeded, peeled and sliced
  • 2 cups grapefruit sections
  • 1 cup fresh raspberries
  • Prepared sweet vinegar and oil dressing

Procedure

  1. Line serving platter or individual salad plates with lettuce and watercress.
  2. Arrange avocado, grapefruit and raspberries over
    and sprinkle with dressing.

Strawberry Avocado Parfait

Ingredients

  • 2 avocados, seeded, peeled and cubed
  • 6 large fresh or thawed frozen strawberries
  • 1/2 cup strawberry flavoured yogurt
  • 1 tablespoon orange juice concentrate
  • 1 teaspoon brown sugar
  • Shredded coconut, optional

Procedure

  1. Place strawberries in a bowl; lightly mash with fork. Add avocado cubes and gently mix together.
  2. Spoon strawberr/avocado mixture into four long-stemmed wine glasses.
  3. Combine yogurt, orange juice concentrate and brown sugar in a small bowl.
  4. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.

Avocado ‘N Everything Pizza

Ingredients

  • 2 cups buttermilk baking mix
  • 1/2 cup hot water
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup chopped green onion
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup sliced muchrooms
  • 1/3 cup sliced ripe olives
  • 1 small tomato, sliced
  • 2 tablespoons olive oil
  • 1 avocado, seeded, peeled and sliced
  • Fresh basil leaves, optional

Procedure

  1. Heat oven to 425F. Stir together buttermilk mix and water with forkin small bowl.
  2. Pat or roll into 12-inch circle on ungreased baking
    sheet or pizza pan.
  3. Mix together tomato sauce and green onion; spread
    over pizza dough.
  4. Top with cheese, mushrooms, olives and tomato
    slices. Drizzle olive oil over top.
  5. Bake 15 to 20 minutes or until edge of crust is golden brown.
  6. Remove pizza from oven and arrange avocado slices over top.
  7. Garnish with basil leaves and serve.

Prosciutto/Salmon Wraps

Ingredients

  • 2 avocados, seeded and peeled
  • 8 slices each prosciutto and smoked salmon
  • Fresh lemon or lime

Procedure

  1. Cut each avocado into 8 slices.
  2. Diagonally wrap each with a prosciutto or salmon slice.
  3. Arrange wraps on serving platter, garnish with lemon or lime and serve.

Party Dip

Ingredients

  • 1 can (16 ounces) refried beans
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 envelope (1 1/2 ounces) taco seasoning mix
  • 2 avocados, seeded and peeled
  • 1 tablespoon lemon jice
  • taco sauce to taste
  • 1 cup sour cream
  • shredded lettuce
  • 1 tomato, chopped
  • ripe olives, sliced
  • shredded Cheddar cheese
  • tortilla chips

Procedure

  1. In a small bowl, mix together refried beans, chiles and taco seasoning mix; spread over serving platter.
  2. Coarsley mash together avocados, lemon juice, and taco sauce; spread over bean mixture.
  3. Top with sour cream and sprinkle lettuce, tomato, olives and cheese over all.
  4. Serve with tortilla chips.

Vegetable Pick-Ups

Ingredients

  • 2 avocados, seeded, peeled and mashed
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 4 to 6 drops hot pepper sauce
  • 2 stalks celery, cut into 3-inch pieces
  • 1/4 pound fresh mushrooms, stems removed
  • 1 each green and red bell pepper, seeded and cut into
  • hick strips
  • garnishes: fresh chives, parsley sprigs, radish slices, live slices, pecan or walnut halves

Procedure

  1. Blend avocados, cream cheese, butter, lemon juice and hot peppersauce in blender or food processor until smooth.
  2. Spoon filling into celery pieces, mushroom caps and pepper strips or use pastry tube to pipe filling onto vegetables.
  3. Garnish each as desired and serve.

Avocado Sorbet

Ingredients

  • 1 cup sugar
  • 1 cup light corn syrup
  • 2 cups water
  • 1 teaspoon grated lime peel
  • 3 avocados, seeded, peeled and mashed
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • Fresh raspberries and crisp cookies, optional

Procedure

  1. Bring sugar, corn syrup and water to boil in large saucepan.
  2. Remove from heat; stir in lime peel.
  3. Cool 50 to 60 minutes.
  4. Blend avocados and lemon and lime juice in blender or food processor until smooth.
  5. Add cooled sugar mixture; blend until thoroughly combined.
  6. Pour into 13 x 9 x 2 inch pan or 2 smaller pans so depth is about 1/2 inch.
  7. Freeze 1 hour.
  8. Remove sorbet from freezer, beat 2 to 3 minutes until
    light and creamy.
  9. Pour back into pan; cover with plastic wrap and freeze until firm, about 4 hours.
  10. Serve sorbet with fresh raspberries and crisp cookies.

Melons with Sweet Avocado Dip

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (8 ounces) sour cream
  • 2 tablespoons sugar
  • 1 avocado, seeded, peeled and mashed
  • assorted fresh melon (honey dew, watermelon, renshaw, casaba, cantaloupe), seeded, peeled and cut into bite-sized pieces

Procedure

  1. Blend all ingredients except melon in blender or food processor until smooth.
  2. Cover dip with plastic wrap; refrigerate 1 hour.
  3. To serve, spoon dip into small serving bowl and surround with melon pieces.

Safari Sandwich

Ingredients

  • 2/3 cup mayonnaise
  • 3 tablespoons chutney
  • 12 ounces sliced ham
  • 1 can (20 ounces) pineapple slices, drained
  • 2 tablespoons butter
  • 4 onion rolls, split and toasted
  • 2 avocados, seeded, peeled and sliced
  • Fresh parsley sprigs, optional

Procedure

  1. Mix mayonnaise and chutney together in small bowl; set aside.
  2. Saute ham slices and pineapple in butter until lightly browned.
  3. Spread about 1 tablespoon chutney mixture on each cut side of onion rolls.
  4. For each sandwich, place ham slice over chutney mixture; top with 3 or 4 avocado slices and pineapple slice.
  5. Garnish with parsley and any remaining pineapple slices.

Tropical Compote

Ingredients

  • Honey Lime Dressing
  • 2 avocados, seeded, peeled and cubed
  • 2 kiwis, peeled and sliced
  • 1 banana, peeled and sliced
  • 1 papaya, seeded peeled and sliced
  • 1/2 cup sweetened flaked coconut, toasted

Procedure

  1. Prepare Honey Lime Dressing.
  2. Mix fruit together in serving bowl; pour Honey Lime Dressing over top.
  3. Sprinkle with coconut and serve.

Honey Lime Dressing

Ingredients

  • 3/4 cup plain yogurt
  • 2 tablespoons lime juice
  • 1/4 cup honey
  • 1/4 teaspoon grated lime peel

Procedure

  1. Stir all ingredients together.

Fruited Rice Salad on the Half

Ingredients

  • 4 cups cooked brown or wild rice
  • 1/4 cup raisins
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped pecans
  • 2 avocados
  • Vinaigrette

Procedure

  1. Chill rice.
  2. Pour boiling water over raisins and apricots in small
    bowl.
  3. Let stand 10 minutes, drain and cool. Heat oven to 350F.
  4. Place pecans on shallow baking pan; bake 5 to 8 minutes.
  5. Remove from oven, set aside.
  6. Prepare Vinaigrette.
  7. Toss rice, raisins, apricots, and pecans with Vinaigrette, refrigerate 1 hour.
  8. Just before serving, halve, seed and peel avocados.
  9. Fill each half with rice salad and serve.

Vinaigrette

Ingredients

  • 1/4 cup safflower or vegetable oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teasoon honey
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon Dijon-style mustard
  • Salt and pepper to taste

Procedure

  1. Shake all ingredients together in tightly covered container.

Chicken Waldorf Pitas with Curried Yogurt Sauce

Ingredients

  • Curried Yogurt Sauce
  • 2 whole chicken breasts, skinned, boned, cooked and cubed
  • 1/2 cup Italian dressing
  • 1 medium green apple, cubed
  • 1/4 cup thinly sliced celery
  • 1/4 cup sliced almonds, toasted
  • 3 tablespoons raisins
  • 2 avocados, seeded, peeled and cubed
  • 4 pita breads, halved
  • 8 pieces curly greenleaf lettuce
  • Cherry tomatoes, optional

Procedure

  1. Prepare Curried Yogurt Sauce.
  2. Marinate chicken in Italian dressing 4 to 8 hours.
  3. Stir in apple, celery, almonds and raisins.
  4. Add Curried Yogurt Sauce.
  5. Gently fold in avocados.
  6. Place lettuce in pita halves and fill with chicken mixture.
  7. Garnish with tomatoes.

Curried Yogurt Sauce

Ingredients

  • 1 cup plain low-fat yogurt
  • 1/2 to 1 teaspoon curry powder
  • 1/4 teaspoon mace

Procedure

  1. Stir ingredients together.

Spaghetti Squash and Avocado Salad

Ingredients

  • Avocado Oil Vinaigrette
  • 1 medium spaghetti squash
  • 6 mushrooms, sliced
  • 1/2 each red and green bell pepper, julienned
  • 1 can (4 ounces) sliced black olives, drained
  • 2 avocados, seeded, peeled and sliced

Procedure

  1. Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.
  2. Halve squash lengthwise, scoop out seeds.
  3. Place halves cut side down in large saucepan; add water to a depth of two inches;
    cover and bring to a boil.
  4. Reduce heat; simmer squash 20 minutes.
    Drain off water; cool squash and shred into strands.
  5. Mix squash, mushrooms, peppers, olives and avocados in serving bowl.
  6. Pour Vinaigrette over, toss gently and serve.

Avocado Oil Vinaigrette

Ingredients

  • 3/4 cup avocado oil or light vegetable oil
  • 1/4 cup white wine vinegar
  • 2 to 3 cloves garlic, crushed
  • 1 teaspoon each oregano, sweet basil, rosemary, dry mustard and Worcestershire sauce
  • Salt and pepper to taste

Procedure

  1. Shake all ingredients together in tightly covered container.
  2. Let Vinaigrette stand at least 24 hours.

Tom’s Guacamole

Ingredients

  • 1 avocada
  • 2 Tbs. salsa sauce
  • juice of lemon
  • 1 Tbs. cider vinager
  • 1 tomato, optional
  • pinch of dill or basil
  • 1/4 cooking onion
  • 1 tsp. poppy seeds
  • a small garlic clove
  • tiny slice of fresh ginger

Procedure

  1. Blend in food processor or blender.

Sweet and Spicy Avocado Dip

Sweet and spicy is another example of the amazing versatile avocado. It adapts to so many different flavors with such ease. Mustard and Sucanat is a beautiful sweet and spicy combination filled with essential fatty acids and the rich mineral content of Sucanat. Make sure you eat it fresh.

Ingredients

  • 2 Tbs. mustard
  • 4 Tbs. Sucanat
  • 1 avocado
  • 1 leek, chopped
  • 1 tsp. basil

Procedure

  1. mix everythin together

Fun Fruit Dressing

If you really want to impress someone who may not be a fruit eater, this is your ticket.

Ingredients

  • 1 avocado
  • 1 banana
  • 2-3 Tbs. of frozen pineapple concentrate
  • 1/4 cup of water

Procedure

  1. Blend all ingredients and pour over fruit.

Extracted From Whole Foods & Healing Recipes

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