A ripe avocado gives you about a two day window, and these 29 avocado recipes are what to do with it before that window shuts. There is breakfast (eggs baked right into the shell), lunch (tuna salad that skips the mayonnaise entirely), dinner (carbonara, quesadillas, shirataki pasta for the low carb crowd) and a whole run of desserts that hide the avocado so well that nobody guesses: key lime pie, fudgy brownies, chocolate banana bread, no churn ice cream. Our own baked avocado chips are on here, along with six ways to build avocado toast at home instead of paying twelve dollars for it in a cafe. Keto and paleo eaters get plenty to work with, and so does anybody who bought a bag of four with no plan at all. Grab the ripest one you have and start scrolling.
Table of Contents
- 1. Avocado Bruschetta
- 2. Jalapeño Popper Avocado Toast
- 3. Crispy Baked Avocado Chips
- 4. How to Make Avocado Toast, Six Ways
- 5. Strawberry Caprese Stuffed Avocados
- 6. Quick Cucumber, Avocado and Tomato Salad
- 7. Creamy Avocado Egg Salad
- 8. No Churn Avocado Ice Cream
- 9. Best Ever Guacamole, Three Ways
- 10. Avocado Fries
- 11. Crispy Chicken and Avocado Burrito Wraps
- 12. Avocado Key Lime Pie
- 13. Shrimp Avocado Tomato Salad
- 14. Caprese Stuffed Avocado
- 15. Tofu Steaks With Avocado Chimichurri
- 16. Avocado Feta Dip
- 17. Mango Black Bean and Avocado Quinoa Salad
- 18. Keto Creamy Avocado Pasta With Shirataki
- 19. Avocado Chicken Salad Lettuce Wraps
- 20. Avocado Tzatziki Sauce
- 21. Chocolate Avocado Brownies
- 22. Chocolate Avocado Banana Bread
- 23. Tuna Avocado Boats
- 24. Avocado Quesadillas
- 25. Breakfast Stuffed Avocado
- 26. Avocado Carbonara
- 27. Easy Avocado Bacon Egg Rolls
- 28. Zucchini Noodles With Creamy Avocado Pesto
- 29. Vanilla and Honey Avocado Pudding
1. Avocado Bruschetta
Bruschetta with avocado folded into the topping instead of tomato alone, and the balance is better for it. The bread gets brushed with olive oil and broiled until golden, then rubbed with a cut clove of garlic while it is still warm, which is the step doing the most work here. Diced tomato, avocado, cucumber and basil go in with white balsamic and sea salt. Eight minutes start to finish, and the topping keeps in the fridge for a full day if you want to get ahead of a party.
Get the full tutorial at Yummy Mummy Kitchen.
2. Jalapeño Popper Avocado Toast
Everything a jalapeno popper does, piled onto toast in ten minutes. Crusty Italian bread gets a thin spread of cream cheese, then mashed avocado with kosher salt, then scrambled egg whites, thin slices of fresh jalapeno and crumbled bacon, with a sprinkle of panko on top for the crunch a popper would normally get from frying. Take the seeds out of the jalapeno if you want the flavor without much heat. It makes two generous servings or four smaller ones for brunch.
Get the full tutorial at Lemon Tree Dwelling.
3. Crispy Baked Avocado Chips
One ripe avocado and a pile of grated parmesan turn into crisp little rounds in the oven, which is not something most people would think to try. Mash the avocado smooth, work in the parmesan with garlic powder, Italian seasoning, salt and pepper, add a squeeze of fresh lemon, then spoon small mounds onto a lined sheet and bake. The parmesan is doing the real work, so do not go light on it. Low carb, keto friendly and gone faster than anything out of a bag.
Get the full tutorial at DIY Joy.
4. How to Make Avocado Toast, Six Ways
Avocado toast at home is four moves: toast the bread, rub it with a cut clove of garlic, mash the avocado with salt, spread it on. That is the classic, and every variation here is that same base with something good piled on top, so one bowl of mash gets you all six. There is a spicy version, a protein one with hard boiled egg, a caprese with tomato and mozzarella and balsamic, a loaded bagel and an everything bagel. Buy the firm ones before other shoppers squeeze them.
Get the full tutorial at DIY Joy.
5. Strawberry Caprese Stuffed Avocados
Strawberry and avocado sounds like a stretch right up until you taste it. This one builds a caprese in the hollow of an avocado half, swapping the tomato for fresh strawberries, which are sweeter and a good deal more interesting against all that creaminess. Mozzarella pearls go in for soft little bursts, basil ties it together, and white balsamic adds the acid that keeps the whole thing from going flat. It photographs beautifully and takes about as long as slicing strawberries.
Get the full tutorial at DIY Joy.
6. Quick Cucumber, Avocado and Tomato Salad
A pound of Roma tomatoes chopped small, one English cucumber halved and sliced, half a medium red onion sliced thin and two diced avocados, with a quarter cup of chopped cilantro through it. Dill is the named substitute if cilantro tastes like soap to you. One medium lemon squeezed to roughly two tablespoons, seeds removed, goes in before two tablespoons of extra virgin olive oil, and that order is deliberate: ascorbic acid in the lemon is what keeps the avocado from browning. Season with a teaspoon of sea salt and an eighth of a teaspoon of pepper, then turn it over gently with two spoons.
Get the full tutorial at DIY Joy.
7. Creamy Avocado Egg Salad
Egg salad where mashed avocado carries the creaminess instead of a cup of mayonnaise. Three hard boiled eggs get chopped into one mashed avocado with two tablespoons of Greek yogurt, a teaspoon of lemon or lime juice and a spoonful of minced cilantro, though parsley, dill or chives all work if cilantro is not your thing. Salt and pepper to taste and you are finished in about ten minutes. Pile it on whole grain toast or scoop it with pita chips.
Get the full tutorial at Gimme Delicious.
8. No Churn Avocado Ice Cream
Three ingredients, no ice cream maker and no eggs. A can of sweetened condensed milk goes into the blender with one large ripe avocado until completely smooth, then two cups of cold heavy cream get whipped to stiff peaks and folded in a third at a time. Fold gently, because the air you whipped in is the only thing standing between this and a block. It makes two pints, the color is a startling pale green, and it tastes far more like a rich vanilla than anyone expects.
Get the full tutorial at Kirbie's Cravings.
9. Best Ever Guacamole, Three Ways
No avocado list is complete without guacamole, and this one gives you three. The chunky version is avocados mashed with a potato masher (never pureed), lime juice, white onion, cilantro and diced tomato. The corn version adds grilled corn broken off the cob by hand, red onion and cumin. The spicy version brings two finely chopped jalapenos and pressed garlic. Make all three and let people argue. If it is sitting before you serve it, press cling wrap right onto the surface.
Get the full tutorial at DIY Joy.
10. Avocado Fries
The trick here is buying the avocados firm rather than ripe, because a soft one will collapse the second it hits the oil. Cut two large firm avocados into half inch slices, dredge them in flour seasoned with a tablespoon of chili powder and salt, dip in beaten egg, coat in panko, then shallow fry in about a third of a cup of vegetable oil. Thirty minutes from start to plate and it serves six as an appetizer. A creamy dipping sauce is not optional.
Get the full tutorial at Dinner at the Zoo.
11. Crispy Chicken and Avocado Burrito Wraps
Ten minutes, six things, and the pan does the hard part. Mix two cups of cooked shredded chicken with Mexican cheese blend or mozzarella, a diced avocado and chopped cilantro, roll it into four large tortillas, then crisp them in a tablespoon of oil for about two minutes a side until the outside is golden and the cheese has gone soft. They freeze cooked or uncooked for up to three months, which makes them worth doubling while you have the board out.
Get the full tutorial at Gimme Delicious.
12. Avocado Key Lime Pie
Avocado does the job that half a block of extra cream cheese normally does in a key lime pie, and the color it lends is the real giveaway. The graham crust bakes for eight minutes at 325F, then cream cheese, one avocado, sugar and three tablespoons of key lime juice go through the food processor until smooth. Sweetened whipped cream and lime zest fold in, and a coconut whipped cream goes on top. It cuts into twelve to fourteen slices and needs a good long chill.
Get the full tutorial at Life Love and Sugar.
13. Shrimp Avocado Tomato Salad
A main course salad that takes fifteen minutes because the only thing you actually cook is half a pound of shrimp, one to two minutes a side. Everything else gets arranged: romaine, cherry tomatoes, red onion, sliced avocado, two sliced boiled eggs and crumbled feta. The dressing is lemon juice, olive oil and Dijon whisked together with salt and pepper. Pat the shrimp completely dry before they go in the pan or they will steam instead of searing. Serves four.
Get the full tutorial at Primavera Kitchen.
14. Caprese Stuffed Avocado
Ten minutes, no cooking, and it looks like something ordered rather than assembled. Grape tomatoes and bocconcini get tossed with basil pesto, minced garlic, olive oil, salt and pepper, then spooned into four ripe avocado halves. A drizzle of balsamic glaze and chopped fresh basil finish it. Serve it immediately, because the avocado will not wait for you. Makes four halves, which is two people as a light lunch or four as a starter with bread on the side.
Get the full tutorial at Cafe Delites.
15. Tofu Steaks With Avocado Chimichurri
The marinade is what makes this, and it is worth reading twice: liquid aminos, maple syrup, sesame oil, onion and garlic powder, paprika, nutritional yeast, cumin and dried thyme, brushed onto eight slices of super firm tofu and left for twenty minutes. Oven at 400F. Meanwhile the chimichurri goes in the blender, cilantro and parsley and onion and garlic with olive oil, lemon juice, oregano, cayenne and a whole avocado, which turns a sharp herb sauce silky. Serves eight.
Get the full tutorial at Healthier Steps.
16. Avocado Feta Dip
The order matters more than the ingredients do. Roma tomatoes, finely chopped onion and curly parsley, garlic, oregano, olive oil, red wine vinegar and four ounces of crumbled feta all go together and then sit in the fridge for several hours, or overnight, so the flavors settle. The chopped avocado is stirred in at the very end, right before it goes to the table, which keeps it green and keeps the texture. Makes about two cups. Tortilla chips and nothing else required.
Get the full tutorial at Gather for Bread.
17. Mango Black Bean and Avocado Quinoa Salad
Cooking the quinoa in chicken broth rather than water is the small decision that makes this taste like a restaurant side instead of a health food. One cup of dry quinoa, a can of low sodium broth and a quarter cup of water. The dressing is olive oil, lime juice, honey, cumin, ginger and a pinch of cayenne. Then black beans, diced mango, red bell pepper, green onions, cilantro and avocado all fold in. Thirty five minutes and it serves six, warm or cold.
Get the full tutorial at Cooking Classy.
18. Keto Creamy Avocado Pasta With Shirataki
Shirataki noodles have a reputation, and this recipe handles it properly. Drain and rinse them thoroughly, boil for one to two minutes to get rid of the smell they come with, then throw them into a clean dry frying pan for about a minute so the water cooks off and the texture stops being rubbery. Skipping that step is why people say they do not like shirataki. The sauce is a mashed avocado with a quarter cup of heavy cream, dried basil, salt and pepper.
Get the full tutorial at Happy Keto.
19. Avocado Chicken Salad Lettuce Wraps
Chicken salad with no mayonnaise at all, which makes it a good one for a hot day or a packed lunch. Mash one ripe avocado with two tablespoons of sour cream and a tablespoon of lime juice, then stir in minced cilantro, minced red onion, garlic powder and two cups of cooked chicken, cubed or shredded. Salt and pepper. Spoon it into eight to ten butter lettuce leaves and serve straight away. Ten minutes flat, serves four, no stove involved anywhere.
Get the full tutorial at Whole and Heavenly Oven.
20. Avocado Tzatziki Sauce
Regular tzatziki with a whole mashed avocado added, and it comes out creamier and a far better color. Half a cup of Greek yogurt, half a cup of cucumber that has been peeled, seeded, grated and then squeezed properly dry, a grated clove of garlic, a tablespoon of fresh dill and lemon juice. Squeezing the cucumber is the step everybody skips and it is the difference between a sauce and a puddle. Ten minutes, about two cups, good on pitas, salads and straight off a spoon.
Get the full tutorial at Closet Cooking.
21. Chocolate Avocado Brownies
Two mashed avocados and eight ounces of melted semi sweet chocolate go in together first, and that pairing is why nobody tastes the avocado. Sugar and two eggs follow, then three quarters of a cup of flour, a quarter cup of cocoa, baking powder and salt. Line an eight inch square pan with parchment, bake at 350F for thirty minutes and let them cool before you cut, or they will not hold an edge. Fudgy, not cakey, and the texture is entirely down to the fat in the fruit.
Get the full tutorial at The Shirley Journey.
22. Chocolate Avocado Banana Bread
Half an avocado, one egg, vanilla and two ripe bananas go into the blender until smooth, and then the dry ingredients go in after. One note that actually matters: use regular cocoa powder, not Dutch processed, because the baking soda needs the acidity to lift the loaf. Mini chocolate chips scattered over the surface before it bakes give you that cracked, studded top. A nine by five pan, 350F, about fifty minutes, and it cuts into ten slices.
Get the full tutorial at Kirbie's Cravings.
23. Tuna Avocado Boats
Tuna salad with no mayonnaise, where mashed avocado provides all the creaminess and the fat. Celery goes in for crunch, tomatoes for sweetness, parsley for flavor, lemon juice for brightness, and black pepper. No salt is needed at all, because canned tuna brings plenty of its own. Ready in five minutes. Serve it spooned back into the avocado skins, which makes a neat little bowl, but eat it the day you make it because the avocado browns and it does not keep.
Get the full tutorial at Tastes Lovely.
24. Avocado Quesadillas
A quesadilla with no cheese in it, which sounds like a mistake until you see what is doing the work instead. One large ripe avocado gets lightly mashed with a diced roma tomato, sliced green onions, a tablespoon of nutritional yeast, a teaspoon of taco seasoning and a pinch of salt. Spread it on half a tortilla, fold, and cook two to three minutes a side until golden and crisp. Makes three, it happens to be vegan, and salsa on the side is the whole finish.
Get the full tutorial at The Garden Grazer.
25. Breakfast Stuffed Avocado
Scoop a little flesh out of each avocado half first, because the well a pit leaves is nowhere near big enough for what is going in it. Scramble four eggs and pull them while they are still slightly underdone, then mix them with cooked crumbled bacon and cooked breakfast potatoes. Fill the eight halves, top with shredded cheddar and put them under a high broiler until the cheese goes. They come out looking like brunch and they take about twenty minutes.
Get the full tutorial at Eazy Peazy Mealz.
26. Avocado Carbonara
Carbonara built on avocado instead of a pile of egg yolks, which is either heresy or a very good Tuesday, depending on who you ask. One avocado, one egg yolk, garlic and lemon juice go in the blender, then half a cup of heavy cream gets added gradually until the sauce is smooth. Three strips of bacon cook separately and go back in at the end with parmesan and half a pound of spaghetti. Thirty minutes, two servings, and the sauce clings properly.
Get the full tutorial at Tasty.
27. Easy Avocado Bacon Egg Rolls
Two inches of oil at 350F, and the rest is assembly. Sliced ripe avocado gets a drizzle of lime and a sprinkle of salt, then goes onto an egg roll wrapper with half a slice of pepperjack and a slice of cooked bacon. Roll it tight, seal the last corner with a thin paste of flour and water, and fry. Makes twelve to fourteen. The flour paste sounds fussy but it is the only thing keeping the filling inside once the wrapper hits hot oil.
Get the full tutorial at Home Cooking Memories.
28. Zucchini Noodles With Creamy Avocado Pesto
Spiralize six large zucchini and lay them out on paper towels first, because zucchini holds a startling amount of water and a wet noodle will thin the sauce to nothing. The pesto is two ripe avocados, fresh basil, garlic, pine nuts, lemon juice and sea salt blended with olive oil streamed in. The noodles only need one to two minutes in a hot pan, and any longer turns them limp. Toss, crack pepper over, add parmesan and serve. It stretches to eight.
Get the full tutorial at Eat Yourself Skinny.
29. Vanilla and Honey Avocado Pudding
Five real ingredients and a blender. One ripe Hass avocado, two to three tablespoons of raw honey, two teaspoons of vanilla extract, a teaspoon of chia seeds and a cup of almond milk. That is the whole list, and it tastes remarkably like instant vanilla pudding without any of the things in instant vanilla pudding that you cannot pronounce. It serves two, the color is unapologetically green, and it is raw, vegan and paleo without anyone having to try.
Get the full tutorial at The Iron You.
