I hope you have some avocados left over from Cinco de Mayo because I have a whole LOT of ideas for how you can use them. Avocado is an ingredient that I use almost as often as I use lemon. It’s healthy, creamy, delicious, and so versatile… what’s not to love? Today, I thought I’d highlight some of my favorite avocado recipes!
Avocado Recipes for Breakfast
I often start my day with avocado toast (more on that later), but I love sneaking avocado into my breakfast in other ways too! Avocado makes the creamiest smoothie I’ve ever had (plus its healthy fats help keep me full till lunchtime), and it’s essential in my go-to breakfast tacos. When I’m making a bigger brunch, I top it onto shakshuka.
- Creamy Avocado Smoothie
- Avocado Tomatillo Breakfast Tacos (pictured)
- Shiitake Bacon & Egg Breakfast Tacos
- Shakshuka with Spinach and Harissa
You couldn’t write a roundup of avocado recipes without including avocado toast. There’s a reason this simple food has been taking the world by storm for the last few years: it’s SO easy to make, and it’s darn good. Make sure you use well-toasted bread to contrast with the creamy avocado on top, and load it up with a fried egg or any of these toppings:
- Strawberry Basil Avocado Toast
- Artichoke Avocado Toast (pictured)
- Loaded Sweet Potato Avocado Toast
I’d be lying if I said that guacamole wasn’t one of my favorite avocado recipes. I mean, who doesn’t love guac? Try making classic guac, or change it up by adding kale or mango! Or, step out of the guac box and make a yummy Seven Layer Dip or Avocado Salsa Verde.
- Guacamole (pictured)
- Kale Guacamole
- Goji & Mango Guacamole
- Vegan Seven Layer Dip
- Kiwi Avocado Salsa Verde
Sure, avocado makes a great dip, but if you want to explore other appetizer avocado recipes, there is no shortage of options. It’s a classic ingredient in spring or summer rolls, and its soft texture is also perfect for making a vegan “tartare.” Or, for something simple & delicious, top into onto bruschetta with fresh summer bounty.
- Avocado Vegetable Summer Rolls (pictured at the top of this post)
- Peanut Spring Rolls
- Tomato, Peach & Avocado Bruschetta
- Sweet Potato Avocado Tartare (pictured)
Salads with Avocado
I’m an avocado salad addict. I often love to use avocado instead of cheese to add creamy bites to my salad recipes. On occasion, I’ll even blend it into a dressing (see #27)! This list includes a salad for every occasion – from a weekday lunch to a holiday feast.
- Broccoli Pesto Quinoa Salad
- Rainbow Kale Salad with Carrot Ginger Dressing (pictured)
- Strawberry Salad with Basil and Avocado
- Watermelon Salad with Tomato & Avocado
- Watermelon Feta Salad with Kale & Avocado
- Corn, Cucumber, Peach & Avocado Salad
- Heirloom Tomato & Avocado Salad
- Citrus Napa Cabbage Salad
- Arugula Salad with Lemon & Fennel
- Buckwheat, Apple & Cranberry Avocado Salad
- Kale Salad with Avocado-Tahini Sauce
I always add avocado to the sushi rolls we make at home. (If you’ve never tried rolling your own sushi, give it a go! It’s not hard, and it’s really fun.) If you don’t have a sushi mat on had, or if you don’t feel like rolling sushi, little nori wraps are a fun alternative.
- Shiitake Maki with Carrot Ginger Sauce
- Avocado Cucumber Sushi Roll (pictured)
- Mango Cucumber Nori Wraps
Tacos, Nachos, or Quesadillas with Avocado
Tacos, nachos & quesadillas are all delicious with guacamole, so why not avocado? I like to tuck slices into tacos or blend it into creamy sauces to drizzle on top. I used mashed avocado to bind quesadillas, and it adds a necessary soft contrast to the crispy tortilla chips in my favorite vegan nachos.
- Avocado Sweet Potato Tacos
- Spicy Mango, Black Bean, and Avocado Tacos (pictured)
- Vegetarian Tacos with Avocado-Tomatillo Sauce
- Mix + Match Veggie Quesadillas
- Healthy Loaded Vegan Nachos
A good vegetarian sandwich needs hearty fillings and contrasting textures to make it satisfying. Avocado is a goldmine ingredient – it’s full of healthy fats, and it’s a great creamy contrast with crisp & juicy veggies. Try it in these recipes:
- Edamame Avocado Sandwich
- Tempeh Vegan Club Sandwiches (pictured)
- Chickpea Salad Wraps with Avocado Dill Sauce
- Heirloom Tomato Bean-LT Sandwiches
A good bowl has certain necessary components: something crunchy, something creamy, something sweet, something salty, and a darn good sauce to pull it all together. Avocado is my go-to choice for the creamy category. Try any of these recipes for lunch or dinner:
- Mango Black Bean Ginger Rice Bowl
- Avocado & Egg Brown Rice Bowl (pictured)
- Cauliflower Rice Vegan Burrito Bowl
- Brown Rice & Adzuki Bean Bowls
- Cauliflower Rice Kimchi Bowl
- Spiralized Daikon “Rice Noodle” Bowl
- Portobello Fajita Burrito Bowls
If you’re looking for avocado recipes to make for dinner, this section is for you. Grill avocado halves whole, toss diced avocado with lemony spaghetti, use it to stuff squash, or top it onto a hot bowl of chili. Yum!
- Grilled Avocado Halves Stuffed with Veggie Ceviche (pictured)
- Avocado & Quinoa Stuffed Acorn Squash
- Avocado & Lemon Zest Spaghetti
- Easy Vegetarian Chili
- Sweet Potato Chili Fries
Avocado for Dessert!
Last but not least, avocado adds a wonderful richness to healthy desserts. It’s especially good with chocolate – try blending it into frosting, mousse, or even fudgy pudding pops!
- Chocolate Avocado Pudding Pops (pictured)
- Chocolate Cupcakes & Avocado Icing
- Chocolate Avocado Mousse on page 37 of our first cookbook
I hope you’ve enjoyed this avocado inspiration – let me know what your favorite avocado recipes are!
54 Avocado Recipes for Every Meal
Author: Jeanine Donofrio
Recipe type: Appetizer
- 6 spring roll rice wrappers (these large ones are best)
- 4 ounces cooked rice noodles (I use these)
- 4 ounces extra-firm tofu, sliced into strips*
- 1 ripe avocado, sliced
- 2 ripe peaches or 1 ripe mango, sliced
- ½ watermelon radish, very thinly sliced, optional
- Fresh herbs: basil, Thai basil and/or mint
- Pinches of sesame seeds
- Tamari and sriracha, optional for serving
- Basil Coconut Dipping Sauce, in this recipe
- Fill a shallow glass baking dish with 1-inch of warm water. Submerge one rice paper in the warm water for 7 seconds and then lay the softened wrapper on a clean, damp kitchen towel. Place desired fillings into the center of the wrapper. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a summer roll. Repeat with the remaining rice papers.
- Serve with the Basil Coconut Sauce for dipping. Serve with tamari and sriracha on the side, if desired.
*I used raw tofu here, you can get baked/flavored tofu if you like. I like Wildwood’s baked tofu.