Easy Avocado Recipes You Gotta Try!: Delicious Foods You Can Make with Avocados

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Easy Avocado Recipes You Gotta Try! Delicious Foods You Can Make with Avocados

By Heston Brown

Copyright 2021 Heston Brown All rights reserved. No part of this Book should be reproduced by any means including but not limited to: digital or mechanical copies, printed copies, scanning or photocopying unless approval is given by the Owner of the Book. Any suggestions, guidelines or ideas in the Book are purely informative and the Author assumes no responsibility for any burden, loss, or damage caused by a misunderstanding of the information contained therein. The Reader assumes any and all risk when following information contained in the Book.

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Table of Contents Introduction Recipes Caribbean Rice Bowl Avocado Scrambled Eggs Chicken Club Pizza Chicken Skewers with Avocado Sauce Avocado Bruschetta Crab Boats Avocado and Tomato Sandwiches Avocado Salsa Avocado Pasta Salad with Artichokes Avocado and Shrimp Nachos Avocado Truffles with Goat Cheese California Roll Spring Rolls with Mango and Avocado Coconut Chowder with Shrimp Avocado Quinoa Bowls Bacon Salad Greek Pita Pizzas Baby Kale Salad with Avocado and Lime Dressing Avocado Quesadillas

Sloppy Joes with Avocado Coleslaw Hearty Smoothie Cumin Rice Baked Caesar Chicken Salad Wraps Feta Cheese Frittata Tomato and Mozzarella Salad Summer Jalapeno Guacamole Deviled Eggs with Guacamole Burger Bowls Shrimp Vegetable Salad Conclusion About the Author Author's Afterthoughts

Introduction

Even though avocados are becoming trendy in this era, they still do a lot in giving healthy fats, antioxidants, and prebiotics. There is nothing to hate about avocados. The nuttiness of this fruit comes from its natural oils. Moreover, they are also an ideal substitute for meat because of their high protein content. They are great for a lot of recipes because of their creamy and buttery flesh. They add depth to recipes, making them one of nature’s greatest gifts. By browsing through this book, you will enjoy the amazing avocado goodness in the comfort of your own home. You can reap all the benefits by preparing the fun recipes in store for you. What makes these recipe ideas even better is that you can serve them for breakfast, lunch, dinner, snack, or dessert. Go ahead and enjoy cooking!

Recipes

Caribbean Rice Bowl

You will be reminded of your island adventures when you create this light rice bowl. Prep Time: 20 minutes Serving Size: 4 Ingredients: 1 peeled and pitted medium ripe avocado 1 lb. peeled and deveined uncooked shrimp 1 can rinsed and drained black beans ⅓ cup of low-fat sour cream 1 peeled and cubed medium mango 1 can of undrained and unsweetened crushed pineapple 1 pack of ready-to-serve brown rice ¼ tsp salt ½ cup of salsa 1 tsp Caribbean jerk seasoning

1 tbsp canola oil 2 sliced green onions Optional: lime wedges Procedure: 1) To make the avocado cream, mash the avocado and sour cream and add salt until it becomes smooth. 2) Mix the pineapple, mango, beans, and salsa in a small saucepan and heat well with occasional stirring. 3) Prepare the rice following the package instructions. 4) Coat the shrimps with the seasoning. 5) Heat oil in a large skillet on medium-high heat. Cook the shrimps for 2 to 3 minutes or until they become pink. 6) Divide the bean mixture and rice and put them into 4 bowls. 7) Put the shrimps and green onions on top and serve with the avocado cream and lime wedges if you want.

Avocado Scrambled Eggs

Bacon and avocado work well with this egg dish. It is easy to make and is perfect to have for breakfast or after a late meeting. You can serve this dish with coffee when you have unexpected visitors. Prep Time: 10 minutes Serving Size: 6 Ingredients: 1 peeled and cubed medium ripe avocado 8 large eggs

½ tsp salt ¼ tsp pepper 6 cooked and crumbled bacon strips 2 tbsp butter Procedure: 1) Beat the eggs in a bowl and add salt, pepper, and milk. Put the avocado. 2) Melt butter in a skillet on medium heat. 3) Put the egg mixture and cook. Gently stir until the eggs are set completely. 4) Finish it off with the bacon strips.

Chicken Club Pizza

If you enjoy California Club pizza in California Pizza Kitchen, then you may want to try this healthier version. It has a lot of fresh vegetables and doesn’t take long to make. Prep Time: 25 minutes + 10 minutes baking Serving Size: 4 Ingredients: 1 peeled and sliced medium ripe avocado 1 loaf thawed frozen pizza dough 1 cup of shredded mozzarella cheese 1 tbsp cornmeal 4 cooked and crumbled bacon strips 1 cup of ready-to-use grilled chicken breast strips 2 cups of shredded romaine ¼ cup of mayonnaise 1 cup of fresh arugula

1 tsp grated lemon zest 1 tbsp lemon juice 1 thinly sliced medium tomato ½ tsp pepper ¼ cup of loosely chopped packed basil leaves Procedure: 1) Preheat the oven to 450 degrees. 2) Grease a 14-inch pizza pan and put cornmeal. 3) Roll the dough into a 13-inch circle on a floured surface. Put it into the pizza pan and slightly build up the edges. 4) Put the cheese, bacon, and chicken. 5) Bake for 10 to 12 minutes or until the crust becomes light brown. 6) Put the arugula and romaine in a large bowl. 7) Mix lemon juice, lemon zest, pepper, and mayonnaise in a small bowl. 8) Toss the mixture into the lettuce to coat. 9) Place over warm pizza and put the basil, avocado, and tomato. 10) Serve immediately.

Chicken Skewers with Avocado Sauce

This light dish is great for outdoor grilling. It is easy to make since you just need to prepare the marinade, put the chicken, and bring it with you. Prep Time: 25 minutes + 10 minutes grilling Serving Size: 16 skewers + ¾ cup of avocado sauce Ingredients: For the chicken skewers: 1 lb. boneless skinless chicken breasts 1 tbsp balsamic vinegar ½ cup of lime juice ½ tsp salt 2 tsp minced chipotle pepper in adobo sauce For the avocado sauce: 1 peeled and pitted medium ripe avocado

2 tbsp minced fresh cilantro 1.2 cups of fat-free sour cream 2 tsp lime juice ¼ tsp salt 1 tsp grated lime zest Procedure: 1) Flatten the chicken until it becomes ¼-inch thick. Slice it into sixteen 1inch wide strips lengthwise. 2) Mix the vinegar, chipotle pepper, salt, and lime juice. Put the chicken and coat. Cover and allow it to chill for 30 minutes. 3) For the avocado sauce, put the ingredients in a food processor to make the sauce. Cover and blend well. 4) Put the mixture into a serving bowl and place it in the refrigerator until when you are ready to serve. 5) Drain the chicken into a bowl and place the chicken strips onto 4 skewers. 6) Grill the skewers with a cover on a rack covered lightly with oil on medium heat or broil 4 inches away from the heat and turn frequently for 8 to 12 minutes or until it is not pink. 7) Serve with the sauce.

Avocado Bruschetta

If you are looking for a delicious avocado appetizer to serve, this is the recipe you should try. The flavors are out of this world. Prep Time: 20 minutes Serving Size: 2 dozen Ingredients: 6 peeled and cubed medium ripe avocados 24 slices French bread baguette ¼ cup of lemon juice ½ cup of olive oil ¼ cup of red wine vinegar 3 minced garlic cloves ½ tsp pepper 1 tsp dried oregano 1 tsp crushed red pepper flakes

1 ½ tsp salt ¼ cup of chopped fresh basil ½ cup of chopped fresh cilantro ½ cup of chopped fresh parsley Procedure: 1) Preheat the broiler. 2) Whisk the olive oil, lemon juice, red wine vinegar, garlic, salt, crushed red pepper flakes, oregano, and pepper. Add the herbs. Gently mix the avocados. 3) Put the bread on an ungreased baking sheet. 4) Broil 3 to 4 inches away from heat for 1 to 2 minutes on each side or until it becomes golden brown. 5) Top off with the avocado mixture.

Crab Boats

You can use beans, rice, or tortilla chips with this crab boat recipe. It is also easy to bring for a potluck or price because it tastes great when served warm or cold. Prep Time: 20 minutes Serving Size: 8 Ingredients: 5 peeled and halved medium ripe avocados 2 tbsp lemon juice ½ cup of mayonnaise 4 tbsp chopped fresh cilantro 2 cans drained lump crabmeat 1 seeded and minced Serrano pepper 2 tbsp minced chives 1 tbsp drained capers 1 cup of shredded pepper jack cheese

½ tsp paprika ¼ tsp pepper Lemon wedges Procedure: 1) Preheat the broiler. 2) Put 2 avocado halves and lightly mash them in a large bowl using a fork. 3) Mix lemon juice and mayonnaise. 4) Add the crab, 3 tbsp of cilantro, Serrano pepper, pepper, capers, and chives. 5) Put the mixture into the remaining avocado halves. 6) Place them in a 15x10x1-inch baking pan and put paprika and cheese on top. 7) Broil 4 to 5 inches away from heat for 3 to 5 minutes or until the cheese melts. 8) Top off with the remaining cilantro and serve with lemon wedges.

Avocado and Tomato Sandwiches

You are likely to love these healthy and delicious sandwiches, whether you are a vegetarian or not. Plus, it is fast to prepare and you are likely to have the ingredients on hand. Prep Time: 10 minutes Serving Size: 2 Ingredients: ½ peeled and mashed medium ripe avocado 4 slices of toasted whole wheat bread ¼ cup of hummus 2 tbsp finely chopped shallot 1 sliced medium tomato Procedure: 1) Put the mashed avocado on 2 toasted bread slices and add the tomato and shallot. Sprinkle a little salt over the tomatoes.

2) Spread hummus on the 2 remaining toasted bread slices. 3) Put them over the avocado toasts facing down. 4) Once done, serve the sandwich in full or cut in half if you want to make it easier to eat. 5) Enjoy!

Avocado Salsa

Are you planning to have a party? You can add a twist to your salsa with this recipe. You can serve it with chicken, steak, chips, or even on its own. It will surely be a hit! Prep Time: 20 minutes + chilling Serving Size: around 7 cups Ingredients: 4 peeled medium ripe avocados 1 ⅔ cups of thawed frozen corn 2 cans of drained sliced ripe olives 1 chopped small onion 1 chopped medium sweet red pepper ⅓ cup of olive oil 3 tbsp cider vinegar 4 minced garlic cloves

¼ cup of lemon juice ½ tsp pepper ½ tsp salt 1 tsp dried oregano Tortilla chips Procedure: 1) Mix the red pepper, olives, onion, and corn. 2) Combine the garlic, lemon juice, olive oil, cider vinegar, dried oregano, salt, and pepper in a separate bowl. 3) Add it to the corn mixture and cover. Chill it overnight. 4) Chop the avocados and add them into the salsa. Serve with tortilla chips.

Avocado Pasta Salad with Artichokes

This refreshing salad is a great mix of avocado, lime, and cilantro. You and your family will enjoy the boldness and creaminess of this dish. Prep Time: 30 minutes Serving Size: 10 Ingredients: 1 peeled and cubed medium ripe avocado

2 cups of uncooked Gemelli or spiral pasta 1 can of drained and coarsely chopped water-packed artichoke hearts 2 seeded and chopped plum tomatoes ¼ cup of grated Romano cheese For the dressing: 2 tbsp lime juice ¼ cup of canola oil 1 ½ tsp grated lime zest 1 tbsp minced fresh cilantro ½ tsp freshly ground pepper ½ tsp kosher salt Procedure: 1) Cook the pasta following the instructions. Next, drain and rinse with cold water. 2) Add the pasta, tomatoes, avocado, cheese, and artichoke hearts to a large bowl. 3) Whisk all the dressing ingredients in a small bowl. 4) Gently toss the dressing onto the pasta mixture until well-combined. 5) Cover and refrigerate it until serving.

Avocado and Shrimp Nachos

Shrimp and nacho lovers will enjoy this dish. The freshness of avocados makes this a satisfying and energizing snack. Prep Time: 30 minutes + chilling Serving Size: 10 Ingredients: 2 medium peeled and pitted medium ripe avocados 1 lb. peeled, deveined, coarsely chopped cooked shrimp 1 chopped small onion 4 seeded and finely chopped jalapeno peppers 3 husked and chopped tomatillos 4 chopped plum tomatoes ¼ cup of minced fresh cilantro 3 tbsp olive oil 2 tbsp seasoned rice vinegar 3 tbsp lime juice

2 minced garlic cloves ½ tsp dried oregano 1 ½ tsp sea salt ½ cup of sour cream 1 cup of shredded lettuce 8 cups of tortilla chips Procedure: 1) Mix the cilantro, oil, peppers, onion, 1 tbsp of lime juice, tomatoes, tomatillos, oregano, garlic, salt, and vinegar in a large bowl. Cover and allow it to chill in the refrigerator for 30 minutes. Then, add the shrimps. 2) To make the avocado cream, mash an avocado and sour cream and add a tbsp of the lime juice until it becomes smooth. 3) Cut the remaining avocado into cubes and coat with the remaining tbsp of lime juice. 4) Plate the chips on a large platter and put the shrimp mixture, avocado cubes, lettuce, and cream, and serve.

Avocado Truffles with Goat Cheese

You can make fancy truffles in your kitchen and give your family and friends a VIP treatment. This is great to serve with crackers. Prep Time: 45 minutes + chilling Serving Size: 4 dozen Ingredients: 3 peeled medium ripe avocados 1 pack softened cream cheese 1 tsp grated lime zest ¼ cup of fresh goat cheese ½ cup of shredded pepper jack cheese 1 minced garlic clove ½ tsp chili powder 1 tsp olive oil 1 minced green onion ¼ tsp crushed red pepper flakes

1 tbsp minced fresh cilantro 1 tbsp lime juice 2 cups of finely chopped salted pumpkin seeds or pepitas Optional: pretzel sticks Procedure: 1) Beat the cream and goat cheese, oil, chili powder, pepper flakes, lime zest, and garlic until blended well. Add the cilantro and onion and refrigerate for an hour or until it becomes firm. 2) Using a small melon baller, scoop avocado balls and place them onto a baking sheet. Drizzle with lime juice. 3) Shape 1 ½ tsp of the cheese mixture around every ball and coat with pumpkin seeds. 4) Put them on a waxed baking sheet with paper. 5) Refrigerate until serving and serve with pretzel sticks if you want.

California Roll

Sushi fans will love this California roll recipe in a jar. It is quick because you just need to layer all the ingredients. Plus, you get to enjoy it without spending time making elaborate rolls. Prep Time: 20 minutes + 15 minutes cooking and standing Serving Size: 4 Ingredients: 2 peeled and cubed medium ripe avocados 1 cup of uncooked sushi rice 1 cup of water ½ tsp salt 1 tbsp sugar

1 cup of drained lump crabmeat 2 thinly sliced nori sheets 1 cup of chopped cucumber 1 tbsp rice vinegar Optional: soy sauce, toasted sesame seeds, and pickled ginger slices Procedure: 1) Wash the rice using a colander until the water becomes clear. 2) Put a cup of water in a large saucepan and add the rice. Wait for it to boil. 3) Lower the heat and cover. Let it simmer for 15 to 20 minutes or until the water gets absorbed and the rice becomes tender. Set aside for 10 minutes. 4) Mix sugar and rice vinegar until the sugar dissolves and add to the rice. 5) Prepare four 1-pint canning jars with a wide mouth and place ⅓ cup of rice in each jar. Layer it with half of the avocado, crabmeat, cucumber, and nori sheets. Put rice over and do the layers again. 6) Cover and chill until serving. 7) When serving, place in bowls and combine. Put the optional ingredients if you want.

Spring Rolls with Mango and Avocado

These hearty wraps blend the flavors of mango and avocado perfectly. You can use tortillas instead of rice paper wrappers and spinach or lettuce instead of sprouts. Prep Time: 40 minutes Serving Size: 8 Ingredients: ⅔ cup of cubed avocado 1 peeled and thinly sliced medium mango 1 finely chopped medium sweet red pepper 4 oz reduced-fat cream cheese 3 thinly sliced green onions 1 tsp Sriracha or ½ tsp hot pepper sauce 2 tbsp lime juice ½ cup of chopped fresh cilantro 8 round rice paper wrappers

2 cups of alfalfa sprouts Procedure: 1) Combine lime juice, chili sauce, and cream cheese. Stir avocado, cilantro, pepper, and green peppers gently. 2) Partly fill a large shallow dish with water. Dip the rice paper wrapper for about 45 seconds or until it becomes pliable. Drip the excess water. 3) Put the wrapper on a flat surface and put the cream cheese mixture, sprouts and mango on the bottom third of the wrapper. Fold both ends and the bottom part over the filling. Tightly roll and put it on a serving plate with the seam facing down. 4) Do the same for the remaining ingredients and serve immediately.

Coconut Chowder with Shrimp

If you are craving a Thai dish, this recipe is worth trying. The simple and fresh ingredients highlight the taste of seafood. Prep Time: 30 minutes Serving Size: 5 Ingredients: 1 peeled and cubed medium ripe avocado

1 can of coconut milk 1 lb. peeled and deveined medium shrimp 1 chopped medium onion ¼ tsp cayenne pepper 2 tsp canola oil ¼ tsp salt ¼ tsp pepper 2 cups of chicken broth 1 pack frozen corn ¼ cup of lime juice 2 tbsp minced fresh cilantro Procedure: 1) Sauté the onion in a large saucepan with oil until it becomes tender. 2) Add the broth, salt, pepper, and corn. Wait for it to boil, lower the heat, and simmer uncovered for 5 minutes. Take it off from heat and add the coconut milk. Allow it to slightly cool. 3) Put the soup in batches in a food processor and blend. Put everything back to the pan. 4) Cook the shrimp and stir on medium heat for 5 to 6 minutes or until the shrimp becomes pink. 5) Add the cilantro and lime juice. Finish it off with avocado.

Avocado Quinoa Bowls

This quinoa bowl dish is a twist to a classic BLT sandwich with an egg and sliced avocado. It has the same flavors as this sandwich. Prep Time: 15 minutes + 20 minutes cooking Serving Size: 4 Ingredients: 1 peeled and sliced small ripe avocado 1 cup of rinsed quinoa 2 tbsp minced fresh basil 4 tbsp olive oil 1 tbsp lemon juice 2 tbsp white wine vinegar 8 oz cherry tomatoes 4 large eggs 4 cooked and crumbled bacon strips 3 cups of fresh arugula

Procedure: 1) Prepare the quinoa following package instructions. 2) Combine basil, 3 tbsp olive oil, basil, lemon juice, and a tbsp of vinegar. Add and mix it into the cooked quinoa. 3) Fill 2 to 3 inches of water in a large skillet with high sides and add the vinegar left. Allow it to boil and gently simmer after. 4) Break the eggs one at a time in a small cup and place the cup near the surface of the water and slip it into the water. 5) Cook uncovered for 3 to 5 minutes or until the whites are set and the yolks starts to become firm. Use a slotted spoon to take the eggs out and keep them warm. 6) Heat the remaining oil in a large skillet on medium heat. Cook the tomatoes for 8 to 10 minutes or until they start to release juices. 7) Put the arugula and cook it for 1 to 2 minutes or until it wilts. 8) Divide the quinoa into 4 bowls to serve. Place the cherry tomatoes, arugula, avocado, and bacon. Add a poached egg on top.

Bacon Salad

Who doesn't love bacon? Avocados level this dish up. Bacon and avocado salad is great if you have kids at home or you can serve it at parties as well. Prep Time: 25 minutes Serving Size: 10 Ingredients: ¼ cup of red wine vinegar 2/4 cup of extra virgin olive oil 2 minced garlic cloves 1 tsp salt 1 tsp Dijon mustard 4 tsp sugar For the salad: 3 peeled and cubed medium ripe avocados

1 bunch of chopped romaine 1 halved and thinly sliced medium red onion 3 chopped medium tomatoes ¾ lb. cooked and crumbled bacon strips 2 tbsp lemon juice 1 cup of crumbled Gorgonzola or feta cheese Procedure: 1) Put the olive oil, red wine vinegar, sugar, garlic cloves, salt, and Dijon mustard in a jar with a tight lid. Shake until blended well. Put it in the refrigerator until serving time. 2) Add the romaine, onion, tomatoes, and bacon to a large bowl. 3) Coat the avocados with lemon juice and then add it to the salad. Put cheese on top. 4) Shake the jar if needed before serving it with the dressing.

Greek Pita Pizzas

Yes, you can turn a sandwich into pizza. This is great to be served for lunch, dinner, or if you have house guests. You can also have it as a yummy appetizer. Prep Time: 30 minutes Serving Size: 4 Ingredients: 1 peeled and cubed medium ripe avocado 1 pack Italian sausage links without the casings removed 4 whole pitas 2 minced garlic cloves

2 seeded and chopped plum tomatoes 1 sliced small cucumber ½ cup of crumbled feta cheese ½ cup of refrigerated tzatziki sauce Procedure: 1) Preheat the oven to 350 degrees. 2) Cook garlic and sausage in a large skillet on medium heat for 6 to 8 minutes or until the sausage is not pink. Crumble the sausage and drain. 3) Put the pitas on ungreased baking sheets and bake them for 3 to 4 minutes on each side or until they become brown and almost crispy. 4) Place the sausage mixture, tomatoes, cheese, and avocado on pitas and bake for 3 to 4 minutes or longer or until heated well. 5) Top it off with cucumbers and tzatziki sauce.

Baby Kale Salad with Avocado and Lime Dressing

You can get the ingredients fresh from your garden when you create this salad with sweet onion and zucchini. The yogurt dressing makes it more interesting. Prep Time: 20 minutes Serving Size: 4 (with ¾ cup dressing) Ingredients: ½ peeled medium ripe avocado 6 cups of baby kale blend

½ cup of thinly sliced sweet onion 1 cup of julienned zucchini ½ cup of fat-free plain yogurt 1 minced garlic clove 2 tbsp lime juice ¼ tsp salt ⅛ tsp pepper 3 chopped green onions 2 tbsp minced fresh parsley Procedure: 1) Place the salad blend, sweet onion, and zucchini in a large bowl. 2) Put the remaining ingredients in the blender and process them until they become smooth. 3) Divide the salad among 4 plates and put the dressing on top.

Avocado Quesadillas

Avocados make this quesadilla recipe healthier. For added protein, you can slice the avocado thinly and add beef or chicken. Prep Time: 20 minutes Serving Size: 4 (2 quesadillas each) Ingredients: 1 peeled and thinly sliced large ripe avocado 1 tbsp canola oil 16 corn tortillas 1 cup of pico de gallo 2 cups of shredded Mexican cheese blend 16 corn tortillas Extra pico de gallo Procedure:

1) Grease a griddle using oil and warm it up over medium heat. 2) Moisten tortillas lightly with water. 3) Put 8 tortillas on the griddle and add cheese. After the cheese slightly melts, put a cup of pico de gallo, cilantro, and avocado. Place the remaining tortillas on top. 4) Cook each side for 3 to 4 minutes or until they become lightly brown or the cheese melts. 5) Serve with the extra pico de gallo.

Sloppy Joes with Avocado Coleslaw

The avocado coleslaw makes this sloppy joe recipe unique. The tanginess and creaminess of the slaw make this dish savory and filling. Prep Time: 15 minutes + 20 minutes cooking Serving Size: 6 Ingredients:

1 lb. ground turkey 1 envelope sloppy joe mix 1 chopped medium onion 1 ¼ cups of water 1 can tomato paste For the slaw: 1 peeled and cubed medium ripe avocado 2 ½ cups of coleslaw mix 2 tsp lemon juice 1 tbsp olive oil ¼ tsp salt ¼ tsp pepper 2 tsp lemon juice ½ tsp ground cumin 6 split hamburger buns Procedure: 1) Cook turkey and onion in a large skillet on medium heat for 7 to 8 minutes or until the turkey is not pink and the onion becomes tender. Crumble the turkey and drain. 2) Add the sloppy joe mix, water, and tomato paste and wait for it to boil. Lower the heat and simmer uncovered and occasionally stir for 8 to 10 minutes or until it becomes thick. 3) Put the lemon juice, cumin, salt, pepper, oil, and avocado in a blender and cover it. Process until it becomes smooth. Place in a small bowl and combine it with the slaw. 4) Put the meat mixture on the bottom buns and top off with the slaw and the remaining buns.

Hearty Smoothie

Kids who do not like fruits and vegetables will love this brain food smoothie. It is a nutritious avocado dish that they will enjoy. Besides, it is very easy to make and anyone can make it without difficulty. Prep Time: 15 minutes Serving Size: 6 cups Ingredients: 1 peeled and pitted medium ripe avocados 2 cups of halved fresh strawberries 1 cup of fresh raspberries or thawed frozen unsweetened raspberries 1 cup of sliced banana 1 cup of fresh blueberries 1 cup of fresh baby spinach ½ cup of fresh or thawed frozen blackberries 1 ½ cups of fat-free vanilla Greek yogurt

½ cup of 2% milk ¼ cup of unflavored whey protein powder Procedure: 1) Put all the ingredients in a blender and cover. Process until it becomes smooth. 2) Once done, serve as desired.

Cumin Rice

What makes this rice dish stand out are avocado, cumin, and picante sauce. You can serve this any time of the day as a side dish. Prep Time: 5 minutes + 30 minutes cooking Serving Size: 6 Ingredients: 1 peeled and cubed medium ripe avocado

1 cup of uncooked long-grain rice 2 sliced green onions 2 tsp low-sodium chicken bouillon granules 1 tbsp butter ¾ tsp ground cumin 2 ¼ cups of water ⅓ cup of picante sauce Procedure: 1) Put the water, butter, chicken bouillon granules, and cumin in a large saucepan and wait for them to boil. 2) Add the rice and allow it to boil. 3) Lower the heat and let it simmer while covered for 20 to 25 minutes or until the rice becomes tender. 4) Add the Picante sauce and heat well. Stir the avocado and green onions gently.

Baked Caesar Chicken

This baked chicken is a winner because it is quick, easy, and best of all, yummy. You can add this dish to your dinner list to surprise your family. Plus, this juicy chicken recipe requires just 4 ingredients. Prep Time: 10 minutes + 30 minutes baking Serving Size: 4 Ingredients: 1 peeled and cubed medium ripe avocado 4 boneless skinless chicken breast halves ¼ cup of shredded Parmesan cheese ½ cup of fat-free creamy Caesar salad dressing Procedure:

1) Coat an 11x7-inch baking dish with cooking spray and put the chicken there. 2) Mix the salad dressing, 2 tbsp cheese, and avocado in a small bowl. Put a spoonful of this mixture on the chicken. 3) Bake at 375 degrees uncovered for 30 to 35 minutes or until the thermometer reads 170 degrees. 4) Top off with the remaining cheese.

Salad Wraps

These refreshing wraps are delicious because of the homemade dressing. The flavors of avocado, blue cheese, tomato, and bacon bring out its best and healthy flavors. Prep Time: 15 minutes Serving Size: 4 Ingredients: ½ cup of chopped avocado 2 cups of cubed cooked chicken breast 4 cooked and crumbled bacon strips 1 sliced green onion 1 thinly sliced celery rib 2 tbsp crumbled blue cheese 2 tbsp chopped ripe olives 2 tbsp lemon juice 1 ½ tsp of Dijon mustard

1 tbsp honey ¼ tsp dill weed 1 minced garlic clove ¼ tsp salt ⅛ tsp pepper 4 torn romaine leaves 1 tbsp olive oil 1 chopped medium tomato 4 warmed whole wheat tortillas Procedure: 1) Add the chicken, bacon, avocado, olives, onion, cheese, and celery in a small bowl. 2) Add the honey, lemon juice, salt, pepper, dill weed, mustard, and garlic in a separate small bowl. 3) Whisk oil and coat the chicken mixture. 4) Put a romaine leaf on every tortilla and place ⅔ cup of the chicken mixture. Put the tomato and roll it.

Feta Cheese Frittata

This dish becomes more special because of the blend of feta cheese and tomatoes. If you are too lazy to cook or you want a light meal, this recipe is perfect for you. Prep Time: 25 minutes Serving Size: 2 Ingredients: 4 thin slices of peeled avocado 2 large eggs 1 thinly sliced green onion ½ cup of egg substitute 1 minced garlic clove ⅓ cup of chopped plum tomato 2 tbsp reduced-fat sour cream 4 tbsp crumbled feta cheese

Procedure: 1) Lightly oil a 6-inch non-stick skillet and heat it on medium heat. Sauté garlic and onion until they become tender. 2) Whisk the eggs, 3 tbsp of feta cheese, and egg substitute. Add it to the skillet and set the mixture at the edges. Cover and cook for 4 to 6 minutes or until almost set. 3) Put the tomato and the remaining feta cheese and cover. Cook the eggs for an additional 2 to 3 minutes or until they are fully set. 4) Let it cool for 4 minutes and cut it in half. 5) Serve it with the avocado and sour cream.

Tomato and Mozzarella Salad

This colorful salad has a great mix of red tomatoes, mint, and lemon. The freshness of avocados and the creaminess of mozzarella make it more amazing. Prep Time: 25 minutes + chilling Serving Size: 8 Ingredients: 2 peeled and chopped medium ripe avocados 6 chopped plum tomatoes 2 cartons of drained fresh mozzarella cheese pearls 1 tbsp minced fresh parsley ⅓ cup of minced fresh basil 2 tsp minced fresh mint ¼ cup of olive oil ¼ cup of lemon juice ¾ tsp salt

¼ tsp pepper Procedure: 1) Mix the cheese, basil, parsley, mint, and tomatoes in a large bowl and put it aside. 2) Whisk oil, salt, pepper, oil, and lemon juice in a small bowl. Then, toss onto the tomato mixture. Cover and chill for at least an hour before serving. 3) Add the avocados and prepare a slotted spoon before serving.

Summer Jalapeno Guacamole

The ripe peaches and fresh jalapenos make this guacamole much better. The kick of spiciness is perfect, thanks to the jalapenos. Besides, this avocado dip is very easy to make and you will be enjoying it in just 15 minutes. Prep Time: 15 minutes Serving Size: ½ cup Ingredients: 2 peeled and cubed medium ripe avocados 1 peeled and finely chopped peach 1 seeded and minced jalapeno pepper 2 tbsp finely chopped red onion ½ tsp kosher salt 2 tbsp lime juice ½ tsp ground cumin ¼ tsp pepper Tortilla chips

Procedure: 1) Mash the avocados with cumin, pepper, salt, and lime juice. 2) For the peach salsa, gently mix the jalapeno, chopped cilantro, red onion, and peach. Stir together until well mixed and add more salt or lime juice as desired. 3) Serve with tortilla chips.

Deviled Eggs with Guacamole

This deviled egg variation is a great way to satisfy your cravings for finger food. It is also a great recipe to prepare for Sunday brunch or potluck. Prep Time: 20 minutes Serving Size: 1 dozen Ingredients: 2 tbsp mashed avocado 6 hard-boiled eggs 3 tbsp reduced-fat mayonnaise ½ tsp lime juice ½ tsp grated lime zest 1 tsp minced fresh cilantro ⅛ tsp salt

⅛ tsp pepper Optional: Tomatoes or pico de gallo Procedure: 1) Slice the eggs in half lengthwise and then remove the yolks. Set 4 yolks and egg whites aside. 2) Mash the yolks in a large bowl. Add the avocado, cilantro, mayonnaise, salt, pepper, lime juice, and lime zest. 3) Stuff the mixture into the egg whites. 4) Garnish with tomatoes if you want and chill until serving.

Burger Bowls

These hearty burger bowls have a lot of fruits and vegetables and no need to serve them with chips, bun, and fries. Prep Time: 25 minutes Serving Size: 4 Ingredients: 1 peeled and thinly sliced medium mango 1 peeled and thinly sliced medium-sized ripe avocado 1 lb. lean ground turkey 3 tbsp fat-free milk ¾ tsp salt 2 tbsp quick-cooking oats ¾ tsp salt ½ tsp chili powder ½ tsp ground cumin 4 cups of baby kale salad blend

1 ½ cups of cubed fresh pineapple 4 thinly sliced tomatillos with husks removed ¼ cup of reduced-fat chipotle mayonnaise 1 medium sweet red pepper (sliced into strips) Procedure: 1) Combine the oats, seasoning, and milk in a large-sized bowl. 2) Add the mixture and lightly but thoroughly mix the turkey. Make 4 halfinch thick patties. 3) Put the patties on a grill rack with oil on medium heat. Cover and grill for 4 to 5 minutes on each side or until the thermometer read 165 degrees. 4) Serve on salad blend and the remaining ingredients.

Shrimp Vegetable Salad

If you enjoy eating a refreshing salad in the summer, this recipe is perfect for outdoor barbecues. You can still have a hint of spiciness by adding a bit of hot sauce. Prep Time: 20 minutes Serving Size: 12 Ingredients: 2 peeled and cubed medium ripe avocados 1 lb. peeled and deveined cooked medium shrimp 2 quartered and sliced medium cucumbers 3 seeded medium tomatoes (cut into half-inch pieces) ½ cup of chopped fresh cilantro ½ tsp salt 1 chopped small red onion 4 chopped green onions 2 tbsp lemon juice

2 seeded and minced jalapeno peppers Procedure: 1) Combine all the ingredients except the avocado. 2) Add and gently mix the avocado. 3) Serve immediately.

Conclusion Who does not enjoy eating avocados? This healthy fruit is gaining much popularity because of the many fun and yummy ways that one can cook and enjoy it. Avocado is packed with good fats and nutrients and you will want to incorporate it into your meals more. We hope that you enjoy making these avocado recipes.

About the Author Heston Brown is an accomplished chef and successful e-book author from Palo Alto California. After studying cooking at The New England Culinary Institute, Heston stopped briefly in Chicago where he was offered head chef at some of the city’s most prestigious restaurants. Brown decide that he missed the rolling hills and sunny weather of California and moved back to his home state to open up his own catering company and give private cooking classes. Heston lives in California with his beautiful wife of 18 years and his two daughters who also have aspirations to follow in their father’s footsteps and pursue careers in the culinary arts. Brown is well known for his delicious fish and chicken dishes and teaches these recipes as well as many others to his students. When Heston gave up his successful chef position in Chicago and moved back to California, a friend suggested he use the internet to share his recipes with the world and so he did! To date, Heston Brown has written over 1000 e-books that contain recipes, cooking tips, business strategies for catering companies and a self-help book he wrote from personal experience. He claims his wife has been his inspiration throughout many of his endeavours and continues to be his partner in business as well as life. His greatest joy is having all three women in his life in the kitchen with him cooking their favourite meal while his favourite jazz music plays in the background.

Author's Afterthoughts

Thank you to all the readers who invested time and money into my book! I cherish every one of you and hope you took the same pleasure in reading it as I did in writing it. Out of all of the books out there, you chose mine and for that I am truly grateful. It makes the effort worth it when I know my readers are enjoying my work from beginning to end. Please take a few minutes to write an Amazon review so that others can benefit from your opinions and insight. Your review will help countless other readers make an informed choice Thank you so much, Heston Brown