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What to make with avocado - 217 recipes

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kitchn

  • Makes 8 burritos
  • 2 chipotles in adobo sauce, finely minced
  • 1 cup light or regular sour cream
  • 2 (15-ounce) cans low-sodium black beans, drained and rinsed
  • 2 cups corn kernels (fresh or frozen)
  • 2 medium avocados, cut in 1/2-inch dice
  • 8 (8-inch) flour tortillas
  • 2 cups salsa
  • 1 cup shredded light cheddar or Monterey Jack
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In a blender, blend everything together until totally creamy and smooth

  • 2 cucumbers, peeled and roughly chopped
  • 1 avocado, peeled and roughly chopped
  • 1 c cooked white beans, rinsed
  • 1 t sea salt
  • Juice of 2 limes
  • Zest of 1 lime
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Blend ingredients in Vitamix Serve hot or cold

  • 2 C bone broth
  • 1/3 can full fat coconut milk
  • 1 avocado
  • 2 cloves garlic
  • 1 tsp grated fresh ginger
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1. Put water, vinegar and Old Bay in a pot and bring to a boil

  • 1 lb shrimp, peeled and deveined
  • 4 about 4 quarts water
  • 1/2 - 1 cup vinegar (apple cider vinegar is fine)
  • 1/4 about 1/4 cup Old Bay seasoning
  • 1 pot water
  • 1 egg yolk
  • 1 cup canola oil
  • 2 lemons, juiced
  • salt and pepper
  • 1 large jicama, peeled and cut into thin strips or cut on a mandoline
  • 3 avocadoes, quartered and then sliced across
  • these should be cut until ready to mix salad**
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1. Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined

  • 1 can black beans, rinsed & drained
  • 4 tsp white balsamic vinegar
  • 2 avocados, diced
  • 1 cup grape tomatoes, sliced in half
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1 clove of garlic, minced
  • 1-2 tbsp vegetable oil
  • Sea salt and freshly cracked pepper, to taste
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Cook the can of organic beans on the stove top

  • 1 15oz can organic no/low sodium black beans
  • 1 steamed/cooked chicken breast (hormone/antibiotic free)
  • 1 large ripe avocado
  • 1 steamed red bell pepper
  • optional seasoning: ground pepper, garlic powder
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From Patsy

  • Juice of 2 lemons
  • 3/4 cup oil
  • 4 shakes Accent
  • 2 teaspoons Beau Monde Seasoning
  • 6 green onions
  • 2 avocados
  • 2 heads Romaine lettuce
  • Parmesan Cheese
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Place garlic in processor and pulse

  • 1 clove garlic, peeled
  • 3/4 c packed parsley leaves
  • 3/4 c packed basil leaves
  • 5 tbls plus 2 tsp olive oil
  • 1 1/2 tsp red wine vinegar
  • Salt and fresh ground pepper
  • 2 ripe avocados, pitted and peeled
  • 1 tbls fresh squeezed lemon juice
  • 8 slices peasant bread, cut 1/2" thick and toasted.
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Amount Per Serving Calories: 186 Total Fat: 14

  • 2 medium cucumbers, cubed
  • 2 avocados, cubed
  • 4 tablespoons chopped fresh cilantro
  • 1 clove garlic, minced
  • 2 tablespoons minced green onions (optional)
  • 1/4 teaspoon salt black pepper to taste
  • 1/4 large lemon
  • 1 lime
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You can prepare the crabmeat salad and gazpacho salsa several hours ahead of serving, but the avocado salsa should ...

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon champagne vinegar
  • 1 teaspoon grated lemon zest or minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon table salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons mayonnaise
  • 12 ounces lump crabmeat (or backfin), preferably Atlantic blue crabmeat, carefully picked over for shell fragments
  • Gazpacho Salsa
  • 1 yellow bell pepper , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
  • 1 medium plum tomato , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
  • 1/2 small cucumber , peeled if desired, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
  • 1 small rib celery , cut into 1/8-inch pieces (about 1/2 cup)
  • 1/2 small red onion , minced (about 1/4 cup)
  • 1/2 small jalapeño chile , stemmed, seeded, and minced
  • 1 tablespoon minced fresh cilantro leaves
  • 3/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • Avocado Salsa
  • 3 avocados (ripe), cut into 1/4-inch dice
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons lime juice from 1 lime
  • Garnish
  • 1 cup frisée
  • 2 oranges , peeled using a paring knife and segmented
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Mix with Balsamic Vinegar, Oregano, Salt, Pepper and Olive Oil

  • Cucumbers
  • Avocados
  • Onion
  • Tomato
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slice mushrooms. blanch for 1-2 minutes in lightly salted boiling water

  • 1 lb mushrooms
  • 1/4 c lemon juice
  • 1/2 c olive oil
  • 1 clove garlic, crushed
  • Salt and Pepper to taste
  • 2 t chives
  • 2 ripe avocadoes
  • Salad Greens
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