Avocado Recipes

From salads to veggie-packed salsas to smoothies, avocados make just about anything better. Smear ’em, mash ’em , or top ’em just make sure they’re perfectly ripe.

Here are a couple of our favorite avocado recipes to enjoy our favorite lean, green and creamy machine. Try one of these delicious recipes today!

Crab Stuffed Avocados

Size: 2 (4 shown)

Ingredients

  • 1 large avocado, halved and seeded
  • 1 cup lump crabmeat
  • 1 hardboiled egg, chopped
  • ¼ cup red onion, diced
  • 2 tsp. fresh chives
  • ½ tsp. fresh tarragon
  • ¼ tsp. Dijon mustard
  • ½ tsp. lemon juice
  • 1 ½ Tbsp. mayonnaise (can substitute with pureed avocado)
  • 1 ½ Tbsp. sour cream
  • Kosher salt and freshly ground pepper

Directions

In a medium bowl, lightly toss crabmeat, egg, onions, chives, and tarragon together. In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until coated. Season with salt and pepper to taste. Spoon crab mixture onto avocado halves, garnish as desired and serve immediately.

Avocado Fettuccine Pasta

Serving Size: 2

Dressing

  • 1 lime, juiced
  • 1/2 cup olive oil
  • 3 Tbsp. vinegar
  • 2 tsp. oregano
  • 1 tsp. thyme
  • 1/2 tsp. garlic powder
  • salt and pepper, to taste

Add all dressing ingredients into a small bowl and whisk together. Set aside.

Ingredients

  • 1/2 package fettuccine noodles
  • 1 Tbsp. salt
  • Water (to cook pasta)
  • 2 cups baby spinach, raw or lightly blanched
  • ½ of a ripe avocado, sliced
  • 1 cup feta cheese, cubed
  • ¼ cup pine nuts

Directions

Add water into a large pot, add a tablespoon of salt and then bring water to a full, rolling boil. Add a package of fettuccine noodles and reduce the heat to low. Stir a couple of times during the process to keep pasta from clumping. Follow the instructions on the package for the amount of time to cook that specific type of pasta. Check doneness on a single (cooled) strand of pasta by biting into it. It should be springy and chewy. If ready, drain, stir in 2/3 of the dressing, add spinach and feta, and toss lightly. Plate pasta mixture and then top with the avocado slices, pine nuts, and the remaining dressing. Garnish as desired and serve immediately.

Avo-Chia Smoothie

Serving Size: 2

Ingredients

  • 2 cups raw spinach
  • 1 Granny Smith apple, chopped
  • 1 kiwi, peeled and chopped
  • 2 cups coconut water
  • Juice from 1 lime
  • 1 avocado, peeled and chopped
  • 1 banana, frozen and chopped
  • 3 Tbsp. chia seeds
  • 1 Tbsp. honey or agave

Directions

Blend spinach, apple, kiwi, lime juice, and coconut water in a blender until smooth. Add avocado, frozen banana, chia seeds, and honey or agave and blend until the mixture is creamy. Pour into glasses, top with more chia seeds and then serve immediately.

Creamy Avocado Soup

Serving Size: 2 (4 shown)

Ingredients

  • 6 scallions, chopped
  • 1-2 garlic cloves, peeled
  • 2 ripe avocados, chopped
  • 1 Tbsp. lime juice
  • ¼ tsp. cumin
  • 3 1/3 cups chicken stock (substitute with vegetable stock for vegan version)
  • 1 cup cream (substitute almond or coconut milk, or coconut yogurt for vegan version)

Directions

Place all ingredients except the stock in a blender and process until smooth. Gradually add the stock (either heated or chilled) and then blend on high for a few more seconds. Serve warm or chilled, garnished as desired.