Type what you have

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
• 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
• 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
• 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
• chicken breast
• cashew
• ranch dressing
• dill
• salt
• black pepper

Instructions

1. 1 Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.

By Chrissy

Ingredients

• ✓ avocado
• chicken breast
• cream cheese
• tomato
• salt
• black pepper
• cayenne pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Scoop out some flesh in the center of each avocado and place into a large bowl.
4. 4 Add shredded chicken, cream cheese, tomatoes, salt, black pepper, and cayenne pepper; mix well to combine.
5. 5 Spoon chicken mixture into each avocado; top generously with Parmesan cheese. Place filled avocados, face-up, in muffin cups to stabilize.
6. 6 Bake in the preheated oven until cheese is melted, 8 to 10 minutes.

By Destiny0173

Ingredients

• ✓ avocado
• crab stick
• mayonnaise
• cucumber
• nori
• sushi rice
• sesame seed
• flying fish roe

Instructions

1. 1 Stir chopped crab sticks and mayonnaise together in a small bowl; set aside.
2. 2 Slice ends off cucumber; cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears; set aside.
3. 3 Lay 1 sheet nori on bamboo sushi rolling mat. With wet fingers, firmly pat a thin, even layer of prepared rice over nori, leaving a 1/3-inch edge at the bottom. Sprinkle sesame seeds over rice; carefully flip over.
4. 4 Place 1 tablespoon crab mixture in a line about one-third from the top. Place 1 to 2 cucumber spears and 1 to 3 avocado slices.
5. 5 Roll nori sheet tightly into a cylinder around rice and filling, using the bamboo mat, starting at the top edge. Moisten uncovered edge with water; finish rolling once you reach the bottom. Repeat with the remaining nori, rice, sesame seeds, crab mixture, cucumber, and avocado.
6. 6 Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.

By ChefJackie

Ingredients

• ✓ avocado
• rice sides chicken broccoli
• chicken breast
• garlic
• black pepper
• lime
• parsley

Instructions

1. 1 Grate the zest of 2 limes; squeeze juice from 1 lime. Reserve separately.
2. 2 Combine 2 cups water, Knorr® Rice SidesTM- Chicken Broccoli Rice, diced chicken, roasted garlic, black pepper, and lime zest in a pot. Bring to a boil over high heat; stir. Reduce heat and cover. Simmer over low heat until most of the water has been absorbed, about 10 minutes.
3. 3 Top with avocado slices, fresh parsley, and fresh lime juice to taste.

By Noah Weisberg

Ingredients

• ✓ avocado
• arugula
• olive oil
• lemon juice
• poppy seed
• sea salt
• black pepper
• pumpkin seed

Instructions

1. 1 Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
2. 2 Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
3. 3 Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
4. 4 Scatter the reserved avocado and pepitas on top and serve immediately.

By Anastasia

Ingredients

• ✓ avocado
• tomatillo
• sour cream
• jalapeno pepper
• lime juice
• garlic
• cilantro
• fajita seasoning
• sea salt

Instructions

1. 1 Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2. 2 Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
3. 3 Refrigerate blended sauce until flavors meld, at least 4 hours.

By LisaAnnEaster

Ingredients

• ✓ avocado
• beet
• golden beet
• mache
• goat cheese
• fennel bulb
• basil vinaigrette
• pumpkin seed
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
2. 2 Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
3. 3 Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
4. 4 Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ avocado
• corn
• cherry tomato
• black bean
• cilantro
• red onion
• jalapeno pepper
• olive oil
• lime

Instructions

1. 1 Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 5 minutes. Drain; cool corn. Cut kernels from cobs.
2. 2 Combine corn kernels, avocados, tomatoes, black beans, cilantro, onion, and jalapeño in a bowl.
3. 3 Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.

By Lisa Striffler

Ingredients

• ✓ avocado
• flank steak
• ranch salad dressing and seasoning mix
• black pepper
• sour cream
• lime juice
• tortilla
• radish
• lime wedge

Instructions

1. 1 Preheat a grill or pan over medium-high heat.
2. 2 Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper to taste. Place steak on the grill and cook for 4 to 5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
3. 3 Put the sour cream, avocado, a pinch of seasoning mix, and lime juice into a blender or food processor. Puree until smooth.
4. 4 Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.

By Hidden Valley Ranch

Ingredients

• ✓ avocado
• sushi rice
• water
• rice wine vinegar
• sugar
• sake
• imitation crabmeat
• cucumber
• soy sauce

Instructions

1. 1 Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
2. 2 Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
3. 3 Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

By Lisa Puma

Ingredients

• ✓ avocado
• asparagus
• olive oil
• garlic
• kale
• salt
• cherry tomato
• feta cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Coat asparagus with olive oil in a large bowl. Toss with garlic. Arrange asparagus in one layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes.
4. 4 Meanwhile, massage kale with salt in the same bowl used for coating asparagus. The excess olive oil will get on the kale, so don't over massage, or the leaves will get soggy.
5. 5 Add tomatoes, feta cheese, and avocado; mix to combine. Cut roasted asparagus in half and mix into salad.

By Nicole

Ingredients

• ✓ avocado
• black bean
• mango
• tomato
• red onion
• cilantro
• lemon
• salt
• black pepper

Instructions

1. 1 Combine black beans, avocados, mango, tomatoes, red onion, and cilantro in a large bowl. Pour lemon juice on top and season with salt and pepper. Mix until well combined.

By Kate B

Ingredients

• ✓ avocado
• all-purpose flour
• black pepper
• salt
• egg
• water
• panko bread crumb
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Mix flour, pepper, and salt together in a shallow bowl. Beat together egg and water in a second shallow bowl. Place panko in a third shallow bowl.
3. 3 Dredge an avocado slice through the flour, shaking off excess. Dip into egg and allow excess to drop off, then press into panko so both sides are covered. Set on a plate and repeat with the remaining slices.
4. 4 Spray avocado slices generously with cooking spray and arrange in the air fryer basket, sprayed-side down. Spray the top side of the avocado slices as well.
5. 5 Cook in the preheated air fryer for 4 minutes. Turn avocado slices over and cook until golden, about 3 more minutes.

By Bren

Ingredients

• ✓ avocado
• olive oil
• chicken breast
• onion powder
• salt
• black pepper
• tomato
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Warm oil in a skillet and add chicken. Season with onion powder. Cook until chicken is browned and just about done, 15 minutes. Add salt and pepper to taste.
3. 3 Place chicken on a cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese.
4. 4 Place in the preheated oven until cheese melts, 10 to 15 minutes. Remove from the oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

By Ingrid

Ingredients

• ✓ avocado
• lemon juice
• butter
• onion
• chicken breast
• salt
• pepper
• hamburger bun
• mayonnaise
• provolone cheese

Instructions

1. 1 Combine sliced avocado and lemon juice in a small bowl. Add water to cover; set aside.
2. 2 Preheat an outdoor grill for high heat and lightly grease the grate.
3. 3 Heat butter in a large heavy skillet over medium-high heat. Sauté onions until browned and caramelized; set aside.
4. 4 Season chicken with salt and pepper. Place on grill and cook until no longer pink and juices run clear, about 5 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Place buns on grill just long enough to toast them.
6. 6 Spread buns with mayonnaise to taste, then layer with chicken, caramelized onion, provolone, and avocado.

By Elisa Gale

Ingredients

• ✓ avocado
• breaded fish fillet
• romaine lettuce
• tomato
• cucumber
• jicama
• onion
• cilantro salad dressing
• cotija cheese
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
2. 2 Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
3. 3 Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
4. 4 Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

By Carol West Kennedy

Ingredients

• ✓ avocado
• bacon
• green onion
• mayonnaise
• whole wheat bread
• tomato
• alfalfa sprout
• salt
• black pepper

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost browned, 2 to 3 minutes. Add green onion to bacon; cook and stir until onion is soft and bacon is crisp, 3 to 5 minutes more.
2. 2 Spread mayonnaise on one side of each slice of toast. Spread mashed avocado onto one side of one piece of toast. Top avocado with tomato slices, sprouts, and bacon mixture; sprinkle with salt and black pepper. Place remaining slice of toast on top.

By simplyhannah

Ingredients

• ✓ avocado
• lobster
• white wine vinegar
• canola oil
• soy sauce
• ginger
• white sugar
• salt
• black pepper

Instructions

1. 1 Fill a tall pot with 2 inches of water; bring to a boil. Add lobster, cover, and steam until tender, about 20 minutes. Rinse, cool, and cut lobster meat into chunks. Chill for at least 15 minutes.
2. 2 Mix vinegar, oil, soy sauce, ginger, sugar, salt, and pepper together to make the dressing.
3. 3 Mix chilled lobster with the dressing and gently mix in avocado. Serve chilled.

By Tina A

Ingredients

• ✓ avocado
• tuna
• mango
• red onion
• cilantro
• jalapeno pepper
• lime juice
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.

By France Cevallos

Ingredients

• ✓ avocado
• short-grain white rice
• water
• rice vinegar
• sugar
• imitation crabmeat
• mayonnaise
• nori
• sesame seed
• cucumber

Instructions

1. 1 Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
2. 2 Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside.
3. 3 Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up.
4. 4 Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. 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 cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
5. 5 Cut each roll into 1 inch pieces with a very sharp knife dipped in water.

By Erin

Ingredients

• ✓ avocado
• cilantro
• lime juice
• salt
• garlic
• pizza crust
• olive oil
• chicken breast
• cherry tomato
• monterey jack cheese
• cayenne pepper

Instructions

1. 1 Preheat your oven's broiler. If you have a pizza stone, place it in the oven while it preheats.
2. 2 In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to taste. Cover, and set aside.
3. 3 Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crusts for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper. Place pizzas on a baking sheet if you do not have a pizza stone.
4. 4 Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.

By MARTHASEVILTWIN

Ingredients

• ✓ avocado
• corn
• cherry tomato
• cilantro
• vegetable oil
• honey
• lime juice
• garlic
• cayenne pepper
• black pepper

Instructions

1. 1 Place ears of corn in a microwave with husks still on and cook on high power until tender, 5 to 6 minutes.
2. 2 Combine tomatoes and avocados in a large mixing bowl. Remove corn and cut kernels from cobs into the bowl. Add cilantro and mix together.
3. 3 Mix oil, honey, lime juice, garlic, cayenne, and black pepper together and pour over vegetable mixture. Toss and serve.

By Patricia Locke

Ingredients

• ✓ avocado
• corn kernel
• cherry tomato
• red bell pepper
• jalapeno pepper
• red onion
• cilantro
• salt
• black pepper
• lime

Instructions

1. 1 Combine corn, cherry tomatoes, avocado, bell pepper, jalapeno, red onion, cilantro, salt, and pepper in a large mixing bowl. Squeeze lime over top and toss to combine. Serve immediately.

By Amy Standaert

Ingredients

• ✓ avocado
• polenta
• tofu
• olive oil
• banana
• black bean
• mango
• onion
• jalapeno pepper
• salt

Instructions

1. 1 Preheat the oven's broiler and set an oven rack about 6 inches from the heat source. Grease a baking sheet.
2. 2 Slice polenta and tofu into slabs of equal thickness; brush with olive oil and arrange on the prepared baking sheet.
3. 3 Cook under the preheated broiler until the tops are crispy, about 5 minutes. Remove from the oven and set aside.
4. 4 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook bananas in hot oil until crispy on the outside yet soft on the inside, about 5 minutes. Remove bananas to a plate; set aside.
5. 5 Pour black beans into a blender and blend until a thick sauce forms. Set aside.
6. 6 Stir together mango, onion, jalapeño pepper, and salt in a small bowl until salsa is well combined. Set aside.
7. 7 To build arepas, place a slice of polenta on each of 4 plates. Top each with about 1/4 of the bean sauce, then a piece of tofu, a few banana slices, some avocado, and about 1/4 of the mango salsa.

By angloesque

Ingredients

• ✓ avocado
• ground beef
• taco seasoning
• pepper jack cheese
• hamburger bun
• sour cream
• salsa
• cilantro
• tomato
• onion

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix ground beef and taco seasoning together in a bowl with your hands. Separate mixture into 5 equal portions. Form into patties.
3. 3 Cook patties on the preheated grill for 5 minutes. Flip, top with pepper Jack cheese slices, and continue to grill until no longer pink or to desired doneness, about 5 minutes more. An instant-read thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C).
4. 4 Spread sour cream and salsa on buns. Add patties; top with cilantro, tomato, avocado, and onion.

By Anabelen

Ingredients

• ✓ avocado
• lobster tail
• salt
• black pepper
• guajillo chile sauce
• tomato
• green onion
• colby monterey jack cheese
• flour tortilla
• lettuce

Instructions

1. 1 Preheat a lightly oiled grill pan over medium-high heat.
2. 2 Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
3. 3 Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
4. 4 Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

By Qhhunters