Type what you have

Ingredients

• ✓ avocado
• cucumber
• red onion
• serrano pepper
• lime juice
• salt
• pineapple

Instructions

1. 1 Combine cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add pineapple and avocado; gently toss to combine.

By Jackie

Ingredients

• ✓ avocado
• linguini pasta
• soy sauce
• olive oil
• white sugar
• white vinegar
• sesame seed
• baby salad green
• imitation crabmeat
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place linguini pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 In a bowl, whisk together the soy sauce, olive oil, sugar, vinegar, and sesame seeds.
3. 3 In a large bowl, toss the cooked pasta with the soy sauce dressing, greens, imitation crabmeat, cilantro, and avocado. Chill until serving.

By OUTLIERCOOK

Ingredients

• ✓ avocado
• olive oil
• sausage
• egg
• sweet potato
• salt
• pepper
• salsa

Instructions

1. 1 Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
2. 2 While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
3. 3 Crack Eggland's Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
4. 4 While the eggs poach, cut the sweet potato into noodles using a spiralizer.
5. 5 Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
6. 6 Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
7. 7 Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.

By Eggland's Best

Ingredients

• ✓ avocado
• bacon
• butterhead lettuce
• sweet corn
• green onion
• red bell pepper
• red wine vinegar salad dressing
• blue cheese salad dressing
• honey

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly brown. Drain on paper towels; crumble.
2. 2 Combine lettuce, corn, green onions, and bell pepper in a large bowl; carefully fold in avocado.
3. 3 Whisk red wine vinegar dressing, blue cheese dressing, and honey together in a small bowl. Pour dressing over salad; toss. Top with bacon just before serving.

By Mary

Ingredients

• ✓ avocado
• black-eyed pea
• shoepeg corn
• tomato
• cilantro
• green onion
• red wine vinegar
• olive oil
• cumin
• garlic
• salt
• black pepper

Instructions

1. 1 Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.
2. 2 Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.

By wusz

Ingredients

• ✓ avocado
• olive oil
• lime juice
• garlic
• salt
• cayenne pepper
• black bean
• corn kernel
• red bell pepper
• tomato
• green onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined.
3. 3 Combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro in a salad bowl.
4. 4 Shake dressing again, pour over salad, and toss to coat.
5. 5 Enjoy!

By jen

Ingredients

• ✓ avocado
• fennel seed
• sea salt
• olive oil
• red bell pepper
• yellow bell pepper
• green onion
• chile pepper
• garlic
• black pepper
• feta cheese
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Crush the fennel seed in a mortar and mix with a little sea salt.
3. 3 Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
4. 4 Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
5. 5 Bake in the preheated oven until eggs are set, about 15 minutes.

By chefdavidgeisser

Ingredients

• ✓ avocado
• egg
• iceberg lettuce
• cherry tomato
• cucumber
• crabmeat
• shrimp
• mayonnaise
• chile sauce
• sweet pickle relish
• salt
• pepper
• parsley
• lemon

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
2. 2 Evenly divide lettuce, tomatoes, avocado, cucumbers, and eggs between 4 salad plates. Top with crab and shrimp.
3. 3 Prepare the dressing by whisking together mayonnaise, chili sauce, relish, salt, and pepper. Spoon dressing over salad and garnish with parsley and lemon.

By Jackie

Ingredients

• ✓ avocado
• vegetable oil
• pepper
• onion stir fry mix
• garlic
• cumin
• tomato
• green chile pepper
• vegetable broth
• salt
• pepper
• corn
• tortilla chip
• cheddar cheese

Instructions

1. 1 Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. 2 Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

By DSYLVAN

Ingredients

• ✓ avocado
• hash brown potato
• bacon
• parmesan cheese
• all-purpose flour
• garlic
• egg
• green onion
• cayenne pepper
• kosher salt
• black pepper
• olive oil
• ham steak
• egg

Instructions

1. 1 Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
2. 2 Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
3. 3 To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.

By Farmland

Ingredients

• ✓ avocado
• pork rib
• salt
• black pepper
• bacon
• onion
• serrano pepper
• chicken broth
• tomato sauce
• black bean
• pinto bean
• nopalitos
• rice
• cilantro

Instructions

1. 1 Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
2. 2 Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
3. 3 Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.

By Allrecipes Member

Ingredients

• ✓ avocado
• water
• glutinous white rice
• rice vinegar
• salt
• nori
• cucumber

Instructions

1. 1 Combine water and rice in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and water has been absorbed, about 20 minutes. Remove from the heat, stir in vinegar and salt, and set aside to cool for at least 5 minutes.
2. 2 Cover a bamboo sushi mat with plastic wrap to keep rice from sticking. Place one nori sheet over the plastic. Spread rice evenly onto nori sheet, leaving about a 1/2 inch uncovered at the bottom. Arrange cucumber and avocado across the center of the rice. Lift the mat, roll over cucumber and avocado once, and press down. Unroll, then roll again towards the uncovered end of the nori to make a long roll. Seal roll with a little water if necessary. Repeat to make remaining rolls.
3. 3 Use a sharp, wet knife to slice each roll into 6 pieces.

By Lexi S

Ingredients

• ✓ avocado
• sushi rice
• rice wine vinegar
• nori
• wasabi paste
• salmon
• cucumber

Instructions

1. 1 Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. 2 Immediately after rice is cooked, mix in rice wine vinegar; spread rice on a plate until completely cool.
3. 3 Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.
4. 4 Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.

By Vivian Lee

Ingredients

• ✓ avocado
• water
• short-grain white rice
• rice vinegar
• sugar
• salt
• nori seaweed
• imitation crabmeat
• cucumber
• ginger

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
4. 4 Lay nori sheets on a baking sheet.
5. 5 Heat nori in the preheated oven until warm, 1 to 2 minutes.
6. 6 Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center.
7. 7 Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
8. 8 Use a wet, sharp knife to cut each roll into 4 to 6 slices.

By 1ORANGE1

Ingredients

• ✓ avocado
• glutinous white rice
• water
• rice vinegar
• tuna
• mayonnaise
• chili powder
• wasabi paste
• nori
• cucumber
• carrot

Instructions

1. 1 Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
2. 2 Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
3. 3 To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
4. 4 Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

By sugarplum9085

Ingredients

• ✓ avocado
• sushi rice
• neutral oil
• tuna
• mayonnaise
• sriracha
• soy sauce
• sesame oil
• lime juice
• jalapeno pepper
• sesame seed

Instructions

1. 1 Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
2. 2 Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
3. 3 Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
4. 4 To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

By Annie Campbell

Ingredients

• ✓ avocado
• short-grain white rice
• water
• soy sauce
• honey
• garlic
• firm tofu
• rice vinegar
• nori seaweed
• cucumber
• carrot

Instructions

1. 1 In a large saucepan cover rice with water and let stand for 30 minutes.
2. 2 In a shallow dish combine soy sauce, honey, and garlic. In this mixture, marinate tofu for at least 30 minutes.
3. 3 Bring water and rice to a boil and then reduce heat; simmer for about 20 minutes, or until thick and sticky. In a large glass bowl, combine cooked rice with rice vinegar.
4. 4 Place a sheet of nori on a bamboo mat. Working with wet hands, spread 1/4 of rice evenly over nori; leave about 1/2 inch on the top edge of the nori. Place 2 strips of marinated tofu end to end about 1 inch from the bottom. Place 2 strips of cucumber next to tofu, then avocado and carrot.
5. 5 Roll nori tightly from the bottom, using the mat to help make a tight roll. Seal by moistening the top 1/2 inch with water. Repeat with remaining ingredients. Slice with a serrated knife into 1-inch thick slices.

By Anne Buchanan

Ingredients

• ✓ avocado
• glutinous white rice
• water
• rice wine vinegar
• white sugar
• salt
• nori
• atlantic salmon
• green onion
• sriracha mayonnaise
• hoisin sauce
• black sesame seed
• sesame seed
• wasabi paste
• pickled ginger

Instructions

1. 1 Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.
2. 2 Meanwhile, combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into the cooked rice - rice will dry as it cools. Allow rice to cool completely, about 30 minutes.
3. 3 Place a sheet of nori onto a sushi mat. Place about 1/2 cup rice on top and, using a rice paddle, spread rice onto the nori sheet.
4. 4 Flip nori over so rice is facing down. Arrange 3 to 4 avocado slices, about 2 ounces salmon, 1 strip green onion, and 2 teaspoons Sriracha mayonnaise down the middle of the nori sheet.
5. 5 Carefully, but tightly, roll nori up by closing in on the ingredients to form a roll. Drizzle each roll with hoisin sauce and more Sriracha mayonnaise and sprinkle with both types of sesame seeds.
6. 6 Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.

By thedailygourmet

Ingredients

• ✓ avocado
• breast milk

Instructions

1. 1 Combine avocado and milk in a blender or food processor; puree until smooth. Serve immediately.

By Allrecipes Member

Ingredients

• ✓ avocado
• white sugar
• milk

Instructions

1. 1 Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.

By ernesta

Ingredients

• ✓ avocado
• milk
• white sugar
• vanilla extract

Instructions

1. 1 Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.

By Craig

Ingredients

• ✓ avocado
• ice
• milk
• white sugar

Instructions

1. 1 Combine avocados, ice cubes, milk, and sugar in a blender; blend on medium speed until smooth, 3 to 5 minutes. Pour into serving glasses.

By FOODFORYOUFOODFORME

Ingredients

• ✓ avocado
• ranch dressing mix
• lemon juice
• mayonnaise

Instructions

1. 1 Stir avocados, ranch dressing mix, lemon juice, and light mayonnaise together in a bowl. Chill for 1 hour.

By Charita Braker

Ingredients

• ✓ avocado
• lemon
• hot sauce
• kosher salt

Instructions

1. 1 Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.
2. 2 Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.

By OxPatchReb

Ingredients

• ✓ avocado
• banana
• cocoa powder

Instructions

1. 1 Place avocados, bananas, and cocoa powder in a blender; puree until smooth.
2. 2 Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish.
3. 3 Chill in refrigerator for texture and flavor to develop, at least 1 hour.

By Beyker

Ingredients

• ✓ avocado
• almond milk
• honey

Instructions

1. 1 Combine almond milk, avocado, and honey in a blender; blend until smooth.

By Desire For Fit

Ingredients

• ✓ avocado
• milk
• strawberry

Instructions

1. 1 Combine milk, strawberries, and avocado in a blender; blend until smooth, about 1 minute.

By Edrury1278

Ingredients

• ✓ avocado
• bread
• cheddar cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place bread on a baking sheet; top each piece with 4 pieces Cheddar cheese.
3. 3 Bake in the preheated oven until cheese melts, about 5 minutes. Cover each bread slice with sliced avocado.

By Sarah Ruiz

Ingredients

• ✓ avocado
• heavy cream
• stevia sugar substitute
• vanilla extract
• salt

Instructions

1. 1 Combine avocado, cream, sweetener, vanilla extract, and salt in a blender; blend until smooth. Chill for 1 hour.

By Yoly

Ingredients

• ✓ avocado
• heavy cream
• liquid stevia
• vanilla extract
• cinnamon

Instructions

1. 1 Mash avocado in a bowl. Add heavy cream, stevia, vanilla, and cinnamon; mix thoroughly.
2. 2 Refrigerate avocado mixture for 1 hour before serving.

By John Larkin