Type what you have

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
• 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
• sweet potato
• salt
• black pepper
• red onion
• butter

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Make a long, narrow cut lengthwise down the center of each sweet potato. Wrap each potato in aluminum foil.
3. 3 Bake potatoes directly on the rack of the preheated oven until tender, about 1 hour.
4. 4 Mash avocado flesh, salt, and pepper together in a bowl with a fork until mostly smooth. Fold onion into avocado mixture. Cover the bowl with plastic wrap and refrigerate until chilled, about 45 minutes.
5. 5 Remove potatoes from foil and slice open, pushing the two ends of each together to open the potato. Divide 1/2 of the butter between the potato openings. Spoon avocado mixture into each potato and top each with remaining butter.

By Cansas Bell

Ingredients

• ✓ avocado
• elbow macaroni
• cheddar cheese
• black pepper
• bacon
• bread crumb

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil; add macaroni and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to an 8x15-inch baking dish.
3. 3 Mix avocados, Cheddar cheese, and black pepper together in a bowl until smooth; stir into pasta. Top pasta with bacon and bread crumbs.
4. 4 Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.

By Ethan Tucker

Ingredients

• ✓ avocado
• lime
• cherry tomato
• shallot
• cilantro
• garlic
• kosher salt
• peppercorn

Instructions

1. 1 Place avocados in a medium bowl and squeeze in lime juice. Add tomatoes, shallot, cilantro, garlic, salt, and pepper. Mash with an immersion blender or a sturdy fork until avocado is mashed and ingredients are combined. Stir gently and serve immediately.

By Golden Belly

Ingredients

• ✓ avocado
• olive oil
• kale
• curry powder
• tempeh
• corn tortilla

Instructions

1. 1 Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.

By httpwwwaccountkillercomr

Ingredients

• ✓ avocado
• water
• quinoa
• black bean
• corn kernel
• salsa

Instructions

1. 1 Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low and cook at a simmer until the water is absorbed, about 15 minutes.
2. 2 Mix black beans and corn kernels in a large bowl; add cooked quinoa and stir. Spoon quinoa mixture into 4 bowls; top each with salsa and avocado.

By Jen

Ingredients

• ✓ avocado
• salad green
• tomato
• cilantro
• salad dressing
• olive oil
• halloumi cheese

Instructions

1. 1 Combine salad greens, tomato, avocado, and cilantro on a plate. Drizzle with salad dressing.
2. 2 Heat oil in a skillet over high heat. Add sliced halloumi and cook on each side until golden brown, about 90 seconds per side. Remove from pan, quickly chop, and sprinkle over salad. Serve immediately, while cheese is still hot.

By geneviever

Ingredients

• ✓ avocado
• onion
• garlic salt
• corn tortilla
• cilantro leaves
• jalapeno pepper sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine avocados, onions, and garlic salt in a bowl; set aside.
3. 3 Arrange corn tortillas in a single layer on a large baking sheet.
4. 4 Bake in the preheated oven until heated through, 2 to 5 minutes.
5. 5 Spread avocado mixture on tortillas; garnish with cilantro and sprinkle with pepper sauce.

By Karyn Ulriksen

Ingredients

• ✓ avocado
• lemon juice
• mustard
• salt
• black pepper
• olive oil
• grapefruit

Instructions

1. 1 Combine lemon juice, Dijon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Slowly whisk in olive oil until vinaigrette is emulsified.
2. 2 Cut avocados in half, remove pits, and carefully peel off skin. Cut each half into 4 thick slices. Toss in vinaigrette to prevent them from turning brown.
3. 3 Peel grapefruit skin and all the white pith with a large, sharp knife. Cut between membranes to release the grapefruit segments.
4. 4 Arrange avocado slices evenly around the edge of a large platter, then arrange grapefruit segments in the center. Spoon vinaigrette over top, then sprinkle with more salt and pepper.

By purplerose

Ingredients

• ✓ avocado
• mixed salad greens
• dried cranberry
• sunflower seed
• tomato
• raspberry walnut vinaigrette

Instructions

1. 1 In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.

By Haley

Ingredients

• ✓ avocado
• greek yogurt
• lime
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.

By Stirs and Stripes

Ingredients

• ✓ avocado
• english muffin
• alfalfa sprout
• tomato
• sweet onion
• ranch salad dressing
• sesame seed
• cheddar cheese

Instructions

1. 1 Preheat oven to broil.
2. 2 Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
3. 3 Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

By DEBBIEWALTER

Ingredients

• ✓ avocado
• cod
• salsa
• cheddar cheese
• corn chip
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch baking dish.
2. 2 Rinse cod fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour salsa over the top and sprinkle evenly with cheese. Top with crushed corn chips.
3. 3 Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes. Serve topped with sliced avocado and sour cream.

By CHRISTYJ

Ingredients

• ✓ avocado
• kale
• lemon
• grape tomato
• green onion
• olive oil
• garlic
• salt
• cayenne pepper

Instructions

1. 1 Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
2. 2 Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.

By Masala Housing Cooperative

Ingredients

• ✓ avocado
• whole-grain bread
• mushroom
• almond
• tomato
• swiss cheese

Instructions

1. 1 Preheat the oven broiler.
2. 2 Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with Swiss cheese.
3. 3 Broil open-face sandwiches until cheese melts and begins to bubble, about 2 minutes. Serve sandwiches warm.

By ORNERY

Ingredients

• ✓ avocado
• bucatini pasta
• pancetta
• pecorino romano cheese
• egg yolk
• black pepper
• lemon juice
• pecorino romano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
3. 3 Ladle 1 cup pasta cooking water into a bowl; set aside.
4. 4 Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
5. 5 Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
6. 6 Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ avocado
• great northern bean
• russet potato
• yellow mustard
• nutritional yeast
• lemon juice
• salt
• celery
• onion

Instructions

1. 1 Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
2. 2 At the same time, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender but not mushy, about 12 minutes. Drain.
3. 3 Transfer beans to a large bowl. Add avocado and mash. Add mustard, yeast, lemon juice, and salt; stir until mixture is smooth. Add potatoes, celery, and onion and mix well.
4. 4 Chill for at least 30 minutes before serving.

By Geeksr

Ingredients

• ✓ avocado
• sweet potato
• olive oil
• chickpea
• kale
• garlic salt
• cumin
• cilantro
• guacamole seasoning mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
3. 3 Cook in the preheated oven until cooked through and tender, about 25 minutes.
4. 4 Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
5. 5 Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
6. 6 Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.

By mady metzger

Ingredients

• ✓ avocado
• egg
• cayenne pepper
• salt
• black pepper
• bacon
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with cayenne pepper, salt, and black pepper. Place the ramekins on a baking sheet.
3. 3 Bake in the preheated oven until egg is cooked through, about 15 minutes. Sprinkle each avocado with crumbled bacon and chives.

By sonjagroset

Ingredients

• ✓ avocado
• onion
• tomatillo
• jalapeno pepper
• cilantro
• garlic
• salt
• shrimp
• chili powder
• salt
• olive oil
• corn tortilla
• cabbage
• lime

Instructions

1. 1 Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
2. 2 Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
3. 3 Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
4. 4 Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

By McCrazy

Ingredients

• ✓ avocado
• tomato
• green onion
• black bean
• mexicorn
• red wine vinegar
• canola oil
• hot pepper sauce

Instructions

1. 1 Stir together avocados, tomatoes, green onions, black beans, and Mexicorn in a large bowl. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover the bowl and chill in the refrigerator for 1 hour.

By FAIRBORN

Ingredients

• ✓ avocado
• butter
• garlic
• heavy cream
• shrimp
• black pepper

Instructions

1. 1 Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
2. 2 Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

By BrooklynRD

Ingredients

• ✓ avocado
• whole wheat pita bread
• refried bean
• salsa
• feta cheese
• cilantro
• hot sauce

Instructions

1. 1 Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.
2. 2 Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.

By Piratefrog

Ingredients

• ✓ avocado
• corn
• green bell pepper
• shallot
• grapeseed oil
• salt
• black pepper
• mayonnaise
• lime
• cilantro

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
3. 3 Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
4. 4 Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.

By LauraF

Ingredients

• ✓ avocado
• butter
• brown rice
• black bean
• cilantro
• lime juice
• cherry tomato
• corn kernel
• salt
• black pepper
• tortilla chip

Instructions

1. 1 Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.
2. 2 In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.
3. 3 In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.

By Uncle Ben's

Ingredients

• ✓ avocado
• ground turkey
• red onion
• mustard
• salt
• olive oil
• whole wheat hamburger bun
• arugula
• green bell pepper
• parmesan cheese

Instructions

1. 1 Mix ground turkey, minced red onion, Dijon mustard, and coarse salt in a bowl; form into 4 patties and refrigerate 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Drizzle olive oil over the burgers.
4. 4 Cook burgers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve on whole wheat hamburger buns topped with baby arugula, avocado, green bell pepper, and Parmesan cheese.

By ccb1122