Do you gobble up guacamole or anything that includes avocados? Then you’ll love these interesting recipes that include the green goodness!
Get ready for an avocado adventure! Too tasty to keep just for sandwiches or as a dip for chips, why not branch out with how you incorporate avocados into your meals?
If you love avocados, then you’ll love these three out-of-the-ordinary recipes using this great green delight!
Baked avocado “fries”
Super simple to make, baked avocado “fries” could be the ultimate snack! The crispy-smooth texture is a great combo, and the flavor can’t be beat! Enjoy them with salsa or your favorite dip.
Yields 16 “fries”
- 2 large avocados, sliced into wedges lengthwise
- 1-1/2 cups panko breadcrumbs
- 1/4 cup flour
- 2 eggs, beaten
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt, or a bit more to taste
- 1/4 teaspoon ground black pepper, or a bit more to taste
- Nonstick cooking spray
- Salsa for dipping
- Preheat your oven to 400 degrees F. Spray the top tray of a broiling pan (or ovenproof cooling rack) with the nonstick spray and place it on a baking sheet. Set aside.
- Gather three shallow bowls, and add the flour to one, the beaten eggs to another, and the panko breadcrumbs to the third.
- Add the salt, pepper and Parmesan cheese to the breadcrumbs and mix to combine.
- Place your baking sheet with the tray near your bowls.
- Do this for each avocado wedge: First dip a wedge in the flour to coat it, then dredge it in the egg and allow the excess to drip off into the bowl. Finally, coat the wedge in the breadcrumb mixture and place on the tray.
- Bake for 12-15 minutes, keeping a watch on the avocados so they don’t burn. When they turn golden, remove them from the oven and serve with salsa or another type of dip.
Lemony avocado linguini Alfredo
An Alfredo-style pasta dish is always a treat… until the richness weighs you down. Don’t forgo a creamy plate of pasta — try this lighter, lemony avocado Alfredo dish instead. It’s creamy but not heavy, and it’s a snap to make.
- 4 ounces linguine, cooked according to package directions
- 2 medium avocados, peeled and pitted (reserve a slice to cut into chunks as garnish)
- 1/4 cup, plus 2 tablespoons of lemon juice
- 1-1/2 teaspoons lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- As the linguini is cooking, add the avocado to a food processor along with the lemon juice, 1 teaspoon of lemon zest, salt and pepper.
- Blend the mixture until it’s very smooth and set it aside.
- When the linguine has finished cooking, drain it and immediately return it to the hot pan.
- Add the avocado mixture to the linguine and toss it well to evenly coat the pasta.
- Serve on individual plates and garnish it with the remaining lemon zest and a few avocado cubes.
Avocado cheesecake tart
Ready to try avocados with your dessert? The smooth texture of avocados makes them a perfect companion for a creamy cheesecake. Get ready for something different from a standard cheesecake. This version not only tastes different, but it takes on a light green shade!
Recipe slightly adapted from The Amazing Avocado/Avocados from Mexico
- 3/4 cup walnuts
- 1 cup vanilla wafer cookie crumbs
- 1/2 cup plus 1 tablespoon sugar, divided
- 1/4 teaspoon salt
- 1 envelope unflavored gelatin
- Zest from one lemon
- 1-1/2 cups skim milk
- 1 teaspoon vanilla extract
- 2 fully ripened avocados from Mexico, halved, pitted, peeled and diced
- 8 ounces fat-free cream cheese, softened and cut in pieces
- Fresh berries for garnish (optional)
- Preheat your oven to 350 degrees F. In a food processor, pulse the walnuts until they’re finely ground. Add the cookie crumbs, 1 tablespoon sugar and salt, and pulse until the ingredients are combined.
- Add 2 tablespoons of water and pulse until the ingredients come together and look like wet sand.
- Press the mixture into the bottom of an 8-inch tart pan. Bake for 20 minutes, then cool completely.
- Add the gelatin to a small bowl and cover with 2 tablespoons of water. Let it stand for 5 minutes.
- In a medium saucepan, combine the milk, 1/2 cup sugar, vanilla, and lemon zest. Bring the mixture to a boil.
- Add the gelatin to the milk mixture, and simmer until the gelatin has completely dissolved (about 1 minute). Remove it from heat and set it aside.
- Place the avocados and cream cheese in the food processor and blend. A little at a time, add the hot milk mixture to the avocado mixture, blending until the entire mixture is smooth.
- Pour the avocado mixture into the cooled crust. Cover the cake and refrigerate it for at least 2 hours to ensure it is set.
- Serve with your favorite berries (optional).
Take an avocado adventure!