29 Amazing Avocado Recipes (2024)

Season: April begins the season for California avocados, when they're at their peak of flavor and lowest price. And the Florida avocados are right behind them, beginning in the summer.
How to buy: A ripe avocado is just slightly pliant when gently pressed.
How to store: Avocados ripen at room temperature—faster if you put them in a closed paper bag to capture the ethylene gas (which promotes ripening) given off by the fruit. To prevent browning of a cut avocado, spread the surface with lemon juice, lime juice, or vinegar. Refrigerate cut avocados in plastic wrap pressed directly onto the cut surface. When ready to eat, scrape off any discoloration; the flavor won't be affected.
Prep tips:

• To halve: Cut avocado in two lengthwise around its pit. Twist halves in opposite directions to separate them, and then pull apart.
• To pit: First, thrust the blade of a sharp paring knife into the pit. Then twist the knife gently to loosen the pit, and lift it out.
• To peel: Pull the skin off the flesh in strips with your fingers. When the fruit is very ripe, you can often remove the skin in one piece. You can also scoop the flesh out of the peel with a spoon.

Nutritional benefits: Yes, the fruit (it is in fact a fruit, if you were wondering) is high in fat, but it’s high in the beneficial kind—monounsaturated fat—that helps increase “good” HDL cholesterol. Lush California Hass packs a wallop of healthy monounsaturated fat, while a Florida avocado has less flavor and fat. Avocados are also packed with protein.

SERVINGS: 4

4 very thin slices red onion, separated into rings
2 oranges
2 avocados
3 Tbsp olive oil
2 Tbsp chopped fresh mint
1 Tbsp freshly squeezed lemon juice (about ½ sm lemon)
¼ tsp salt

1. SOAK onion in small bowl of ice water to crisp. Peel oranges with knife, removing all of white pith. Cut crosswise into thin wheels.
2. PIT, peel, and slice avocados and put in medium bowl. Drain onion well and add to bowl along with oranges, olive oil, mint, lemon juice, and salt. Toss to coat.

NUTRITION (per serving) 286 cal, 3 g pro, 18 g carb, 9 g fiber, 25 g fat, 3.5 g sat fat, 0 mg chol, 153 mg sodium

SERVINGS: 1

4 oz rum (a mix of gold and silver is best)
¼ medium-ripe avocado
½ oz half-and-half
¼ oz fresh lemon or lime juice
2 oz simple syrup (equal parts sugar and water)
1½ c ice cubes

Combinethe ingredients and blend until smooth.

NUTRITION (per serving) 252.7 cal, 0.9 g pro, 17.7 g carb, 2.3 g fiber, 14.4 g sugar, 6.1 g fat, 1.2 g sat fat, 9.9 mg sodium

SERVINGS: 6

¼ c plus 2 Tbsp vegetable oil, divided
3 cloves garlic, halved
2 serrano chile peppers or 1 jalapeño, halved
½ c loosely packed cilantro
⅓ c freshly squeezed lime juice (about 2 limes)
1 tsp salt, divided
¼ tsp freshly ground black pepper
4 boneless, skinless chicken breast halves (about 1¼ lb)
1 white onion, sliced ¼-inch thick
2 ripe Hass avocados
12 6-inch corn tortillas

1. HEAT ¼ c of the oil in small skillet over medium heat. Add garlic and chile peppers and cook, stirring frequently, until just brown, 1 to 2 minutes.
2. PROCESS the cilantro, lime juice, ½ tsp of the salt, and black pepper in blender or food processor until smooth.
3. PLACE chicken in shallow dish and spread half the garlic mixture over all sides of chicken. Heat 1 Tbsp oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden but still slightly crunchy, about 5 minutes.
4. CHOP enough of the onion to make ¼ c and set aside. Put rest of onion on a plate.
5. PEEL and pit avocados and put flesh in a bowl. Add reserved chopped onion, remaining garlic mixture, and ¼ tsp of the salt. Coarsely mash with potato masher or fork.
6. RETURN skillet to medium heat and add remaining 1 Tbsp oil. Lift each breast and let excess marinade drip off. Discard extra marinade. Add chicken to hot pan and sprinkle with remaining ¼ tsp salt. Brown on one side, about 5 minutes, then flip and finish cooking, 3 or 4 minutes longer. Remove to cutting board.
7. PUT reserved sliced onion in the skillet to reheat. Scrape up any brown bits stuck to the bottom of the pan. Cut chicken across the grain into ¼" slices and toss with onion in pan.
8. SERVE with warm tortillas and guacamole.

NUTRITION (per serving) 421.4 cal, 26 g pro, 29.6 g carb, 6.8 g fiber, 2 g sugar, 23.2 g fat, 2.5 g sat fat, 476.6 mg sodium

SERVINGS: 4

1 lb shrimp, peeled and deveined
½ tsp grated lime peel
3 Tbsp lime juice
1 tsp ground cumin
½ tsp salt
¼ tsp freshly ground black pepper
Cayenne pepper
1 lb red tomatoes (1½ c), cut into ½-inch chunks
½ c coarsely chopped sweet white onion
¼ c coarsely chopped fresh cilantro
2 Tbsp coarsely chopped fresh cilantro
2 Tbsp chopped pimiento-stuffed green olives
2 Tbsp minced fresh jalapeno pepper, with the seeds
2 Tbsp olive oil
1 ripe avocado, halved, pitted, peeled, and cut into chunks
4 c mixed blend of greens

1. PLACE the shrimp in a medium bowl and add the lime peel, 1 Tbsp of the lime juice, ½ tsp of the cumin, ¼ tsp of the salt, the black pepper, and cayenne pepper to taste. Mix well, cover, and set aside while preparing the salad.
2. ADD the tomatoes, onion, ¼ c cilantro, the olives, jalapeno pepper, oil, and the remaining 2 Tbsp lime juice, ½ tsp cumin, and ¼ tsp salt to another medium bowl. Mix well. Let stand for 10 to 15 minutes to blend the flavors. Add the avocado and mix gently.
3. PLACE the mixed greens in a large shallow bowl and mound the avocado mixture in the center.
4. COAT a medium nonstick skillet with cooking spray. Warm over medium-high heat. Add the shrimp and cook, turning often, for 4 minutes, or until just opaque in the thickest part.
5. ADD the shrimp and any pan juices to the salad and sprinkle with 2 Tbsp cilantro. Serve immediately.

NUTRITION (per serving) 310.4 cal, 5.4 g pro, 14.5 g carb, 6.7 g fiber, 4.9 g sugar, 17.5 g fat, 2.5 g sat fat, 572.4 mg sodium

SERVINGS: 4

2 unpeeled cucumbers
2 avocados
1 c vegetable broth
⅔ c yogurt
⅔ c milk
2 Tbsp chopped onion
1 Tbsp lemon juice
1 Tbsp chopped mint
1 tsp vinegar
Pinch of cayenne
Salt and freshly ground pepper

1. COMBINEcucumbers, avocados, vegetable broth, yogurt, milk, onion, lemon juice, mint, vinegar, and cayenne in a blender.
2. PUREE and then season with salt and freshly ground pepper.
3. CHILL at least 4 hours, or even overnight, before enjoying this do-ahead warm-weather treat.

NUTRITION (per serving) 230 cal, 6.6 g pro, 20.6 g carb, 7.9 g fiber, 8.9 g sugar, 15.6 g fat, 2.6 g sat fat, 188.7 mg sodium

SERVINGS: 2

1½ Tbsp butter
4 beaten eggs
1½ c chopped fresh spinach
Salt and pepper
1 avocado, sliced
Tomato salsa or salsa verde

1. MELTbutter in a nonstick skillet on medium heat. Stir in eggs and spinach; add salt and pepper.
2. COOK, stirring, until the eggs are softly scrambled, about 2 minutes.
3. WRAP the eggs in warm corn tortillas. Top with sliced avocado and tomato salsa or salsa verde.

NUTRITION (per serving) 361.6 cal, 15.9 g pro, 17.6 g carb, 5.6 g fiber, 1.9 g sugar, 26.7 g fat, 9.8 g sat fat, 329.4 mg sodium

SERVINGS: 2

1 whole-wheat tortilla (10" diameter)
Zest of 1 lime
½ tsp minced garlic
½ tsp cumin
⅛ tsp red pepper flakes
1½ c cooked chicken, pulled from ½ rotisserie chicken, skin discarded
1 Tbsp fresh lime juice
1 Tbsp olive oil
1 Tbsp (or more, to taste) chopped cilantro
8 c mixed greens
1 red bell pepper, sliced
¼ avocado, sliced

1. PREHEAT oven to 400°F. Cut tortilla into quarters and each quarter into two wedges. Place on baking sheet and bake until crisp, about 5 minutes. Remove from oven and set aside.
2. PLACE lime zest, garlic, cumin, and red pepper flakes in medium bowl and stir. Add chicken and toss well to coat.
3. COMBINE lime juice, oil, and cilantro in a large salad bowl. Add greens, red bell pepper, and avocado and toss well.
4. TOP salad mix with chicken. Place toasted tortilla wedges around edge of salad bowl.

NUTRITION (per serving) 392.5 cal, 38.5 g pro, 25.7 g carb, 10.2 g fiber, 5.2 g sugar, 16.1 g fat, 2.6 g sat fat, 254.9 mg sodium

SERVINGS: 1

1 med apple, peeled, cored, and sliced
⅓ ripe Hass avocado
½ c frozen spinach
½ c low-fat plain yogurt
½ c pasteurized egg whites
¼ c raspberries (frozen or fresh)
¼ c water
Ice cubes

In a blender, combine all of the ingredients until smooth and creamy. Pour immediately into a tall glass.

NUTRITION (per serving) 395.8 cal, 25.8 g pro, 44.5 g carb, 12.8 g fiber, 27.8 g sugar, 12.9 g fat, 2.7 g sat fat, 488.8 mg sodium

SERVINGS: 2

½ ripe Hass avocado
2 Tbsp brown sugar
2 Tbsp coca powder
1 tsp vanilla extract
1½ c skim milk

Place all ingredients in a blender and blend until smooth. Serve over ice. (Click here to watch Skinny Chef Jennifer Iserloh prepare this shake perfectly.)

NUTRITION (per serving) 169 cal, 8 g pro, 23 g carb, 4 g fiber, 6 g fat, 1 g sat fat, 103 mg sodium

SERVINGS: 4

2 avocados
1 can white albacore tuna packed in water, drained and rinsed
Lemon juice

1. CUT open and pit the avocados.
2. SPOON a heap of tuna in the crater where the pits were.
3. DRIZZLE with the lemon juice and serve.

NUTRITION (per serving) 469.7 cal, 99.2 g pro, 34.7 g carb, 27 g fiber, 2.8 g sugar, 65 g fat, 8.6 g sat fat, 240.8 mg sodium

SERVINGS: 6

1 c short-grain brown rice
2 c water
3 Tbsp seasoned rice vinegar
1 Tbsp sugar
6 sheets nori
1 Hass avocado, peeled, pitted, and cut into 18 slices
8 ounces imitation crab stick (surimi), cut into 6 equal portions
Wasabi paste
Reduced-sodium soy sauce

1. COMBINE the rice and water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the water is absorbed, about 20 minutes. Remove from the heat and let stand for 10 minutes.
2. COMBINE the vinegar and sugar in a small bowl and stir into the rice. Let stand for 15 minutes.
3. PLACE a bamboo sushi mat on a work surface. Place a sheet of nori on the mat with a long side closest to you. With slightly damp hands, spread ½ c of the rice on the nori, leaving a 1" border along the top edge. Arrange 3 avocado slices end to end in a horizontal line about 1½" from the edge closest to you. Top with ⅙ of the crab.
4. GRASP the edges of the nori and the mat closest to you. Fold the bottom over the filling and roll up, jelly roll–style, pressing down slightly with each quarter turn. Seal the roll with a few drops of water or grains of rice on the edge of the nori. Repeat with the remaining ingredients to make six rolls.
5. TRANSFER the rolls to a cutting board. With a serrated knife dipped in hot water, cut each roll crosswise into six pieces.
6. SERVE with wasabi and soy on the side.

NUTRITION (per serving) 186.5 cal, 4.5 g pro, 32.6 g carb, 3.4 g fiber, 4 g sugar, 4.2 g fat, 0.5 g sat fat, 242.4 mg sodium

SERVINGS: 4

1 cubed Hass avocado
3 Tbsp finely chopped red onion
2 Tbsp chopped fresh cilantro
½ jalapeno pepper, finely chopped
1 Tbsp fresh lime juice
½ tsp salt
1 pound medium shrimp, peeled and deveined
1½ tsps chile powder
1 Tbsp olive oil
8 6-inch corn tortillas
1 c shredded romaine

1. COMBINE the avocado, onion, cilantro, pepper, lime juice, and ¼4 tsp of the salt in a bowl and set aside.
2. COMBINE the shrimp, chile powder, and remaining ¼ tsp salt in a separate bowl.
3. HEAT the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook for 2½ to 3 minutes per side, or until opaque. Transfer to a plate and keep warm.
4. HEAT the tortillas in a dry skillet over medium-high heat for about 30 seconds per side, or according to package directions, until hot and lightly toasted.
5. TOP each tortilla with the romaine, avocado mixture, and shrimp. Serve hot.

NUTRITION (per serving) 319.7 cal, 26.8 g pro, 27.1 g carb, 5.9 g fiber, 1.3 g sugar, 12.1 g fat, 1.8 g sat fat, 484.3 mg sodium

SERVINGS: 4

12 oz cooked chicken
12 c arugula (1 prewashed bag)
¼ c dried cranberries
1 avocado, pitted, peeled, and sliced
¼ c crumbled goat cheese
¼ c walnuts, roughly chopped
¼ c honey mustard vinaigrette
Salt and black pepper to taste

Combine all ingredients in a large bowl, using your hands or two forks to fully incorporate the dressing.

NUTRITION (per serving) 476.2 cal, 52.5 g pro, 12.9 g carb, 4.2 g fiber, 6.8 g sugar, 24.1 g fat, 6 g sat fat, 369.9 mg sodium

SERVINGS: 1

2 slices whole-grain bread
2 Tbsp hummus
½ avocado, sliced
1 tomato, sliced
2 oz deli turkey
Salt and ground black pepper, to taste

1. TOAST the bread.
2. SPREAD each piece with 1 Tbsp of hummus.
3. TOP with layers of avocado, turkey, and tomato slices. Season with salt and pepper.

NUTRITION (per serving) 321.3 cal, 17.6 g pro, 38 g carb, 8.2 g fiber, 7.1 g sugar, 12.2 g fat, 1.5 g sat fat, 999.8 mg sodium

SERVINGS: 4

1 lb flank steak
1 lime, halved
2 cloves garlic, crushed
1 Tbsp ground cumin, divided
½ tsp ground red pepper, divided
½ tsp and ⅛ tsp salt, divided
1 ripe avocado, cubed
½ c jarred salsa verde
1 scallion, sliced
2 Tbsp chopped cilantro
8 6-inch corn tortillas

1. PUT steak in a baking dish. Squeeze half the lime over one side of steak and rub with half the garlic. Sprinkle ½ Tbsp cumin, ¼ tsp red pepper, and 1/4 tsp salt over steak. Turn steak and repeat with ¼ tsp salt and the remaining lime, garlic, cumin, and red pepper. Let stand 15 minutes at room temperature.
2. HEAT grill to medium-high. Grill steak to desired doneness, about 4 minutes a side for medium-rare. Transfer steak to cutting board and let stand 5 minutes.
3. STIR avocado, salsa verde, scallion, cilantro, and remaining 1/8 tsp salt in small bowl to combine.
4. CUT steak into thin strips. Serve with sauce and warm tortillas.

NUTRITION (per serving) 395 cal, 28.3 g pro, 30 g carb, 7.1 g fiber, 2 g sugar, 18.5 g fat, 5.2 g sat fat, 548.7 mg sodium

SERVINGS: 4

2 chilled and sliced strawberries
2 Tbsp extra-virgin olive oil
2 Tbsp honey
1 Tbsp and 1 tsp balsamic vinegar, divided
½ tsp salt
⅛ tsp freshly ground black pepper
1 bag (6 ounces) baby spinach
1 ripe medium mango, peeled and cut in small chunks
5 ounces fresh mozzarella, cut in small chunks
1 Hass avocado, peeled and cut in small chunks
3 Tbsp chopped almonds, toasted

1. PUT½ c of strawberries, oil, honey, and balsamic vinegar in a food processor. Process until smooth.
2. SCRAPEinto a salad bowl and stir in the salt and pepper.
3. ADDthe spinach, mango, and remaining 1½ c strawberries to the dressing and toss to mix well.
4. SPRINKLEthe mozzarella, avocado, and almonds over the top.

NUTRITION(per serving) 364.4 cal, 10.1 g pro, 27.4 g carb, 8.3 g fiber, 14.4 g sugar, 25.9 g fat, 7.2 g sat fat, 386.6 mg sodium

SERVINGS: 4

1 Tbsp lime juice
1½ Tbsp olive oil
1 can (15 ounces) black beans, drained
¼ green bell pepper, finely chopped
1 garlic clove, minced
½ tsp salt
⅛ tsp ground black pepper
⅛ tsp ground red pepper (optional)
1½ tsps chopped cilantro
1 avocado, quartered

1. PLACEthe lime juice or vinegar in a large bowl and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black pepper, and red pepper. Taste and add more lime juice or vinegar if you like. Stir in the cilantro.
2. PLACEthe avocado, cavities up, on 4 plates. Spoon the bean mixture into the cavities so it overflows onto the plate.

NUTRITION(per serving) 204.9 cal, 5.9 g pro, 18.9 g carb, 8.6 g fiber, 1.3 g sugar, 13.7 g fat, 1.9 g sat fat, 596.2 mg sodium

SERVINGS: 4

2 multigrain wraps (10" diameter)
1 c shredded cooked chicken breast
1 medium mango, sliced
1 Tbsp chopped fresh cilantro
¼ avocado, cut into 6 slices
½ c shredded reduced-fat Cheddar cheese

1. ARRANGEthe wraps on a work surface. Top the lower half of each wrap with ½ c chicken, ½ c mango, ½ Tbsp cilantro, 3 slices avocado, and ¼ c cheese. Fold the top half of each wrap over the filling to form a semicircle.
2. HEATa large nonstick skillet over medium heat. Add the quesadillas and cook until lightly browned and the filling is hot, about 4 minutes per side.
3. TRANSFERto a cutting board, let stand 1 minute, then cut each into 4 wedges.

NUTRITION(per serving) 173 cal, 16.2 g pro, 18.1 g carb, 2.2 g fiber, 6.1 g sugar, 5.7 g fat, 2.3 g sat fat, 228 mg sodium

SERVINGS: 4

2 slices crusty whole-wheat bread (about 2 ounces)
1 Tbsp olive oil
¼ tsp Italian seasoning
1 hard-cooked egg
1 Hass avocado, coarsely chopped
2 Tbsp warm water
2 Tbsp grated Romano cheese
2 tsp red wine vinegar
1 tsp minced garlic
¼ tsp dijon mustard
⅛ tsp salt
⅛ tsp ground black pepper
6 c baby spinach

1. TOASTthe bread. Brush with the oil to coat. Sprinkle with the Italian seasoning. Cut into ½" cubes. Set aside.
2. PEELand halve the egg and place the yolk in a large bowl. Chop the white and set aside.
3. ADDhalf the avocado to the yolk and smash against the side of the bowl with a fork until smooth. Stir in the water, cheese, vinegar, garlic, mustard, salt, and pepper to form a dressing. Add the spinach, remaining avocado, and reserved egg white and toss to coat.
4. SERVEindividual salads with the croutons scattered on top.

NUTRITION(per serving) 179.6 cal, 5.4 g pro, 15.2 g carb, 5.2 g fiber, 0.8 g sugar, 11.8 g fat, 2.4 g sat fat, 272.6 mg sodium