6 Ways to Eat More Avocado

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Avocados are a hot food trend right now. We see them in everything from omelets, to burgers, to salads, to drinks, to smoothies, to desserts (yes, desserts) and they don’t seem to be on their way out anytime soon.

Basically, the universe is telling us that we should all be eating more avocados — and here’s how to do it.

6 Ways to Eat More Avocado:

1. Fried Avocado Tacos with Lime, Cabbage Slaw and Cilantro Sauce

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Ingredients:

  • 1 cup sour cream
  • 2 tablespoons canola oil
  • 2 limes
  • 2 cloves garlic, peeled and chopped
  • 1 serrano pepper with seeds, chopped
  • 1 bunch cilantro leaves and tender stems
  • salt
  • 1/2 small green cabbage, cored and shredded
  • 2 teaspoons toasted sesame oil
  • 3 tablespoons sesame seeds, divided
  • canola oil, for frying
  • 2 cups corn flakes
  • 1 teaspoon aleppo chile flakes
  • 1 tablespoon sugar
  • 1 egg
  • 2 avocados
  • corn tortillas
  • 2 cups cooked pinto beans
  • 1/2 cup crumbled cotija cheese
  • lime wedges
Directions:
  1. To create cilantro sauce, combine, in a food processor or blender, the sour cream, canola oil, juice from one of the limes, garlic, serrano, cilantro and a teaspoon of salt.
  2. Process until the mixture is until the sauce is smooth and thin.
  3. For the cabbage slaw, combine the cabbage, juice from one of the limes, sesame oil, one tablespoon of sesame seeds and a pinch of salt.
  4. Mix until fully combined.
  5. For the fried avocados, pour enough canola oil into a cast iron skillet so it comes about an inch up the sides of the pan and heat over medium heat.
  6. Put the corn flakes in a zippered bag and crush with a rolling pin.
  7. Combine the corn flakes, chile flakes, two tablespoons of sesame seeds, sugar and salt on a plate.
  8. Crack your egg into a shallow bowl and beat.
  9. When the oil is hot, cut the avocados in half, remove pits and quarter them.
  10. One at a time, toss the avocado quarters in beaten egg and then in the corn flake mixture, and then drop gently into the oil.
  11. Fry, flipping once about half way through frying time, until both sides of the avocados are golden brown and crispy.
  12. Drain on paper towels.
  13. To assemble, top each tortilla with a spoonful of cabbage slaw, a few spoonfulls of pinto beans, 1-2 pieces of fried avocado, cilantro sauce, a little crumbled cotija and lime wedges on the side.
  14. Enjoy!
2. Dark Chocolate Avocado Truffles

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Ingredients:

  • 1 avocado
  • 10 ounces dark chocolate chips
  • 2 tablespoons cocoa powder
Directions:
  1. Cut the avocado in half, remove the pit and scoop out the insides.
  2. Using a food processor or hand mixer, blend the avocado until there are no chunks.
  3. Chop 1/2 cup of the chocolate chips and set aside.
  4. Using a microwave, melt the rest of the chocolate chips until completely smooth.
  5. Combine the blended avocado into the bowl with the melted chocolate and stir until well blended.
  6. Then, stir in the chopped chocolate chips.
  7. Put the mixture in the refrigerator to cool for about an hour.
  8. Then, one tablespoon at a time, roll the mixture into little balls with your hands and place on a non-stick surface.
  9. Then, roll the balls in the cocoa powder until completely covered.
  10. Enjoy!

3. Green Avocado Smoothie

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Ingredients:
  • 1 banana, peeled and frozen
  • 1/2 cup frozen mango
  • 1/2 avocado
  • 1 cup spinach
  • 1 1/4 cups milk
  • 1/2 teaspoon vanilla extract
Directions:
  1. Place all ingredients into a blender and blend until smooth and creamy.
  2. Enjoy!

4. Avocado Cornbread


Ingredients:
  • 1 cup cornmeal
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper (or more if you like spicy – I do!)
  • 2 teaspoons cumin
  • 6 tablespoons butter
  • 2 tablespoons honey
  • 1 cup buttermilk
  • 1 egg
  • 1 1/2 cup corn
  • 1 large avocado
  • 2 teaspoons lime
Directions:
  1. Preheat your oven to 400 degrees.
  2. Rub 2 tablespoons butter and 1 teaspoon cumin on the bottom and sides of a 9-inch iron skillet or cake pan and stick it in the oven.
  3. Combine the remaining dry ingredients and stir. Set aside.
  4. Melt the honey and butter together. Set aside.
  5. Mix together the corn and avocado. Squeeze the lime over the top and toss until the avocado and corn are completely coated.
  6. In a bowl, whisk together the egg and buttermilk.
  7. Slowly whisk in the melted butter and honey into the buttermilk mixture
  8. Then, fold in the avocado and dry ingredient mixture into the buttermilk mixture.
  9. Remove the hot pan from the oven and pour in the batter.
  10. Lower the oven heat to 375 degrees and bake the bread for 30-40 minutes or until golden brown.
  11. Let cool and enjoy!

5. Avocado Chocolate Mousse

A photo posted by Praskovya (@p.afanasyevna) on Apr 10, 2016 at 10:30pm PDT


Ingredients:
  • 1 avocado
  • 4 ounces bittersweet chocolate
  • 1/4 cup thick coconut milk
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons agave syrup
  • 1 pinch sea salt
Directions:
  1. In a bowl, melt the chocolate in the microwave.
  2. Stir until smooth, and let mixture cool slightly.
  3. Put remaining ingredients in your food processor and once cooled, add chocolate mixture.
  4. Blend until completely smooth.
  5. Serve chilled.
  6. Enjoy!
6. Avocado Gelato


Ingredients:
  • 2 cups whole milk
  • 4 egg yolks
  • 1 vanilla bean
  • 1 cup sugar
  • 2 cups avocado, cut in about 1/2″ cubes
  • 1 large lemon, juiced
  • 1 cup heavy cream
Tools:
  • ice cream maker
Directions:
  1. Cut a slit down your vanilla bean, put it in a saucepan and add the milk.
  2. Bring the mixture to a simmer.
  3. Once at a simmer, turn off the heat and let the mixture cool for at least 30 minutes.
  4. Once cool, take the vanilla bean out, remove the seeds and put them back into the milk
  5. Whisk in the egg yolks and sugar and then bring the mixture back to a simmer.
  6. Whisk mixture until a custard is formed.
  7. Once the custard has formed, turn the heat off and let it cool.
  8. Once cool, put it in the refrigerator to chill.
  9. Then, put the avocado and lemon into a blender with the cream and custard and blend until smooth.
  10. Freeze mixture according to your ice cream maker’s directions.
  11. Put through ice cream maker.
  12. Enjoy!