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Avocado Egg Salad
Salad American

Avocado Egg Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mash hard-boiled eggs lightly in a bowl with a fork.
  3. 3 Add avocado, red onion, mayonnaise, pickles, and mustard. Gently mash together until just blended; season to taste with salt and black pepper.
  4. 4 Store in the refrigerator until ready to serve.

By ANGELAANDJAKERS

Grilled Chicken Bacon Ranch Salad
Salad American

Grilled Chicken Bacon Ranch Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
  2. 2 Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
  3. 3 Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

By thedailygourmet

Cobb Salad
Salad American

Cobb Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
  2. 2 While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
  3. 3 Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.
  4. 4 Drizzle with dressing and enjoy!

By Barrett

Red Quinoa and Avocado Salad
Salad American

Red Quinoa and Avocado Salad

4.6

Prep
5 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
  2. 2 Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
  3. 3 Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

By Gitano

Spinach Salad with Chicken, Avocado, and Goat Cheese
Salad American

Spinach Salad with Chicken, Avocado, and Goat Cheese

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
  2. 2 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
  3. 3 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

By Bethshan

Fab Summer Blackened Chicken Salad
Salad American

Fab Summer Blackened Chicken Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
  2. 2 In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
  3. 3 In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

By devilsdancefloor

Hearts of Palm and Avocado Salad
Salad American

Hearts of Palm and Avocado Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
  2. 2 Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
  3. 3 Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.

By Nicole McLaughlin

Roquefort Pear Salad
Salad American

Roquefort Pear Salad

4.9

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the candied pecans: Combine pecans and sugar in a skillet over medium heat. Cook, stirring gently, until sugar has melted and pecans are caramelized, 5 to 7 minutes.
  3. 3 Carefully transfer nuts onto a sheet of waxed paper to cool.
  4. 4 While the nuts are cooling, make the dressing: Whisk oil, vinegar, sugar, mustard, garlic, salt, and pepper together in a bowl.
  5. 5 To make the salad: Layer lettuce, pears, Roquefort cheese, avocado, and green onions in a large serving bowl. Pour dressing over top.
  6. 6 Break cooled pecans into pieces and sprinkle over salad.

By Michelle Krzmarzick

Best Guacamole
Appetizer Mexican

Best Guacamole

4.3

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Cut avocados into halves. Remove seeds and scoop out the pulp into a small bowl. Use a fork to mash the avocado.
  2. 2 Stir in lemon juice, onion, olive oil, and salt. Cover the bowl and refrigerate for 1 hour before serving.

By PHLOX

Easy Quesadillas
Appetizer Mexican

Easy Quesadillas

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. Cook for 1 minute, then flip the tortilla over.
  3. 3 Sprinkle a little more than 1/4 cup cheese on top of tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich; cover with a lid. Cook for 1 minute, then flip the quesadilla. Cook until cheese has melted on the inside; transfer quesadilla to a plate. Repeat with remaining ingredients.
  4. 4 Cut the quesadillas into triangles and serve.

By Cody

Avocado Tacos
Dinner Mexican

Avocado Tacos

4.3

Prep
20 min
Cook
5 min
Total
25 min

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

Avocado Paletas
Dessert Mexican

Avocado Paletas

4.4

Prep
20 min
Cook
5 min
Total
865 min

Instructions

  1. 1 Combine water and sugar in a saucepan; bring to a boil, stirring continually, until sugar dissolves. Set aside simple syrup to cool.
  2. 2 Combine simple syrup, avocados, lime juice, and salt in a blender; blend until smooth. Pour mixture into 10 ice pop molds.
  3. 3 Freeze ice pops until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours more.

By Danielle Walquist Lynch

Spicy Avocado Sauce
Appetizer Mexican

Spicy Avocado Sauce

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until avocado is fully incorporated into mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.

By gem

Mexican Spicy Tomatillo Sauce
Mexican

Mexican Spicy Tomatillo Sauce

5.0

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
  2. 2 Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

By cynthia

Easy Keto Beef Tacos
Mexican

Easy Keto Beef Tacos

4.2

Prep
20 min
Cook
18 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mat.
  2. 2 Spread Cheddar cheese into four 6-inch circles, placed 2 inches apart.
  3. 3 Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes.
  4. 4 Cool for 2 to 3 minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil balanced over 2 cups/cans. Let taco shells cool completely, about 10 minutes.
  5. 5 Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about 7 minutes. Season with taco seasoning, salt, and pepper; cook for 1 minute more.
  6. 6 Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes.

By Fioa

Avocado Lime Cheesecake
Dessert Mexican

Avocado Lime Cheesecake

4.7

Prep
20 min
Cook
5 min
Total
185 min

Instructions

  1. 1 Heat cream in a small saucepan until small bubbles appear around the edges. Remove from the heat and stir in sugar until it dissolves. Transfer mixture to a medium bowl and allow to cool, about 10 minutes.
  2. 2 Blend avocado and cream cheese in a food processor until smooth. Add lime juice and process until smooth.
  3. 3 Whisk blended avocado mixture into cooled cream mixture, then pour into an ice cream maker. Freeze according to the manufacturer's instructions, about 20 minutes.
  4. 4 Spoon avocado mixture into the prepared pie crust; smooth the surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.

By Todd