Type what you have

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
• all-purpose flour
• water
• vegetable oil
• egg
• salt
• refried bean
• queso fresco
• crema fresca

Instructions

1. 1 Make the tortillas: Mix flour, water, vegetable oil, egg, and salt together in a large bowl. Knead dough until smooth and no longer sticky. Form into eight golf ball-sized balls. Cover and let rest for about 20 minutes.
2. 2 Stretch each ball of dough into a thick tortilla.
3. 3 Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side.
4. 4 Layer refried beans, avocado, and queso fresco onto warm tortillas, then drizzle crema over top. Fold tortillas in half to eat.

By DMadrid689

Ingredients

• ✓ avocado
• russet potato
• vegetable oil
• aji amarillo
• salt
• black pepper
• tuna
• red onion
• mayonnaise
• egg

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
3. 3 Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
4. 4 Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over potatoes, spread tuna mixture over mayonnaise, and place avocado slices in a single layer on top of tuna mixture. Spread remaining 1/2 of potato mixture over avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
5. 5 Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

By Amber Berrocal

Ingredients

• ✓ avocado
• romaine lettuce
• tomato
• red onion
• black bean
• lime juice
• honey
• garlic
• cumin
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
2. 2 Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
3. 3 Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

By lutzflcat

Ingredients

• ✓ avocado
• lime zest
• lime juice
• tequila
• honey
• vegetable oil
• cornstarch
• garlic salt
• black pepper
• chicken breast
• flour tortilla
• tomato
• lime

Instructions

1. 1 Preheat oven to Broil.
2. 2 Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
3. 3 Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
4. 4 To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.

By Rayna Jordan

Ingredients

• ✓ avocado
• lemon juice
• lime juice
• orange juice
• ginger
• olive oil
• sea bass fillet
• cilantro
• onion
• salt
• pepper
• egg

Instructions

1. 1 In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
2. 2 Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

By Lorna

Ingredients

• ✓ avocado
• olive oil
• lemon juice
• orange juice
• lime juice
• garlic
• salt
• black pepper
• romaine lettuce
• tomato
• radish
• red onion

Instructions

1. 1 Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
2. 2 Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
3. 3 Serve dressed, tossed salads on individual salad plates.

By Bibi

Ingredients

• ✓ avocado
• water
• aji amarillo chili paste
• garlic
• sour cream
• mayonnaise
• salt
• cayenne pepper
• lime
• olive oil
• aji amarillo chili paste
• yukon gold potato
• mayonnaise
• lime juice
• cilantro
• red pepper
• shallot
• carrot
• green pea
• chicken breast

Instructions

1. 1 Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
2. 2 Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
3. 3 Add ají amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with a potato masher. Switch to a spatula and mix until completely smooth.
4. 4 Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill each ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
5. 5 Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
6. 6 Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.
7. 7 Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

By John Mitzewich

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
• 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