Everyone knows avocados are great these days, full of healthy fats and beneficial nutrients. But many people still think they’re good for only one thing – guacamole. Now don’t get me wrong, guacamole is amazing, but sometimes you need a little variety. That’s when you try these great meal ideas:
My day nearly always starts with avocado. Just cutting into the fruit and seeing that gorgeous pastel yellow-green flesh puts a smile on my face. The easiest way to get that goodness into your gut is to use it as a creamy base for a green smoothie.
I’ll toss avocado, kale, ginger, banana, honey and almond milk in the blender for a silky smooth, filling breakfast.
2. Avocado toast
This is a classic. I happen not to eat gluten, so rather than bread, I use toasted nori and add some avocado, a few thin slivers of jalapeño, a squeeze of lime, cilantro and crunchy sea salt.
For the adventurous, add some radish or radish sprouts or even some good-quality canned tuna with olive oil.
3. Lettuce with avocado vinaigrette
I love bibb, butter and Boston lettuces. To amp up a simple salad, I use avocado as the base for a vinaigrette.
Put an avocado, a clove of garlic, some lemon or lime juice, a little full-fat organic kefir, some green herbs like basil or tarragon and extra virgin olive oil into a blender and blend until smooth.
Toss with the lettuce and herbs, cherry tomatoes and sunflower seeds or nuts.
4. Avocado salad
Dice an avocado into half-inch chunks, drizzle with coconut oil, lime juice and add some hearts of palm, a little cilantro, mint and basil and some thinly sliced shallots.
5. Grilled avocado
Yup. I cut the fruit in quarters, leaving it in the skin, then season with salt and pepper and grill lightly on all sides, then serve with a sprinkle of Japanese togarashi spice, a squeeze of lemon and some sea salt and sesame oil.
6. Avocado cups
Scoop the flesh out of the fruit, dice it up and toss with some grapefruit, fresh herbs, olive oil and spoon it back into the skin. If you’re into dairy, a little burrata or fresh mozzarella make a decadent addition and a perfect little snack.
7. Chilled soup
This is a delicious summery starter. It will oxidize after a little while, so it’s best made and served within a few hours.
In the blender, blend a few avocados, garlic, kefir or coconut milk, toss in some cilantro and coconut oil, season with salt and pepper and chill quickly in the fridge. Serve with thin slices of Serrano chilies a drizzle of olive oil and top with cilantro leaves.
This article was republished with permission from MindBodyGreen.
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