5 Amazing Ways to Address Your Avocado Addiction
Avocado, the fruit of the gods. We don’t have to tell you the avocado is recognized as one of the world’s healthiest foods. We’re sure you know this — how could you not? It’s been celebrated time and time again for its valuable fat, fiber content, and vitamins. And of course, it’s a food healthy eaters love to love, so it’s no big secret this fruit boasts quite the following.
Loaded with healthy fat, both soluble and insoluble fiber, B vitamins along with vitamin K and vitamin E, it’s hard not to love avocados, which also regulate blood sugar, offer a wide range of anti-inflammatory benefits, and support cardiovascular health. But all that’s meaningless unless they taste good, right? And luckily, many would agree that they do.
Avocados are extremely customizable, and the number of foods, drinks, spreads, and dips they are featured in are boundless. Today, we’re going to showcase five of them, just so you’re aware of the number of ways you can take this green fruit and make it yours. Whether your drinking it, dipping it, spreading it, spooning it, egging it, or hiding it, make sure you do you and your taste buds a favor by getting your avocado fix.
1. Spread it: avocado toast
Perhaps one of the tastiest ways to get your fill of avocado for the day is spreading it on your toast in the morning, afternoon, or night. Eating an avocado with sea salt with a spoon is appetizing on its own, but putting it on a piece of multigrain bread takes the experience to a whole new level. A lot of people are very opinionated when it comes to avocado and how it should be perfected, but regardless of your stance on the matter, make sure you load up on the green stuff and are liberal with your seasonings. And just in case you’re not quite sure just how the avocado to sea salt to black pepper ratio should go down, take Jessica from How Sweet Eat’s approach. She knows the perfect recipe for avocado toast for two.
- 4 pieces of multigrain bread, sliced thick
- 1 perfectly ripe avocado
- 1 pinch of sea salt
- 1 pinch of freshly grated black pepper
- 1 slice of lime
Directions: Scoop the avocado out of the skin into a bowl. Sprinkle on salt and pepper, then spritz with one slice of a juicy lime. Mash with a fork (mash well to create a smooth spread, or mash just a few times to create a chunky spread). Toast your bread to perfection, then spread the avocado on top of each slice.
2. Drink it: avocado smoothie
On the flip side, should you not have the energy to chew in the morning, you can drink all of this green fruit’s health benefits by simply throwing it in a blender and making a nutrient-packed avocado smoothie. This smoothie tastes healthy yet indulgent, and its thick, creamy texture puts it over the edge. Take a nod from Bon Appétit and give this recipe that only requires one ripe avocado, some whole milk, and a dash of sugar a try. It’ll surely pull you and your loved ones out of bed in the morning.
- 1 ripe avocado, halved and pitted
- 1¼ cups whole milk
- 1½ tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 tablespoon fresh basil, chopped
- Basil, thinly sliced
Directions: Scoop the flesh from the avocado into a blender. Add milk, lime juice, sugar, and chopped basil; purée. Add 1 cup ice; purée until smooth. Divide between 2 chilled glasses and garnish with thinly sliced basil.
3. Dip it: cheesy guacamole
This list wouldn’t be complete without the mention of a dip in which avocado really shines: guacamole. We can understand if you don’t want to spread your avocado or drink it, but we’re not sure we could ever wrap our heads around the fact that you wouldn’t want to dip into it (with tortilla chips). No, that’s just not possible.
That’s why we’re showcasing the recipe for cheesy guacamole from What’s Gaby Cooking – because whoever said you can’t have your guacamole and your cheese, too, was dead wrong. Chipotle’s guacamole might be on the way out, but your homemade green gold never will. And we won’t even blame you if you decide to keep this dip all to yourself.
- 3 ripe Hass avocados
- ⅓ cup chopped red onion
- ⅓ cup shredded cheddar cheese
- ⅓ cup chopped fresh tomatoes
- ⅛ cup chopped chives
- ½ lemon, juiced
- ½ lime, juiced
- 1 tablespoon chopped jalapeño
- Kosher salt and freshly cracked black pepper to taste
Directions: Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl. Add the lime juice, red onion, shredded cheddar, tomatoes, chives, jalapeño, salt, and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired. Serve immediately with tortilla chips.
4. Egg it: baked eggs in avocado
Moving right along, we come to your next option: Taking two of your favorite breakfast staples and combining them into one. This time, we’re doing a spin on egg-in-a-hole. This recipe doesn’t have a piece of bread supporting the egg — that’s the job of the avocado. Yep, we’re baking eggs in avocados, and it’s just as good as it sounds. Buckle your seat belts, you’re about to get a whole lot of omega-3s in one breakfast, and FitSugar is showing us its way of doing it.
- 2 ripe avocados
- 4 fresh eggs
- ⅛ teaspoon pepper
- 1 tablespoon chopped chives
Directions: Preheat oven to 425 degrees Fahrenheit. Slice the avocados in half and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Place the avocados in a small baking dish. Do your best to make sure they fit tightly. Crack an egg into each avocado half. Try to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell. Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados; make sure the egg whites have enough time to set.
Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!
5. Hide it: veggie burger topping
Last but not least, you always have the option of hiding the avocado in food, because although we can’t imagine having a disinterest in the nutrient-packed fruit, we do understand that avocado naysayers are out there. Luckily, if you’re feeding one of those eaters, you can make sure they get their healthy fats via the avocado and like them, too, because you can easily sneak the fruit into a number of dishes in which its taste and presence is disguised. Because the avocado doesn’t have an overly potent taste, it’s easy to hide it in sandwiches and salads, where it can work its nutritional magic but still doesn’t turn anyone off.
Though avocados make a great addition to any salad, now that it’s spring, dice up the fruit and put it on of these salads, or slice an avocado into thick pieces and top it on one of these meat-free veggie burgers. Here’s a reminder on how to make a traditional veggie patty from Cooking Light. Dish these up and then hide your avocado slices alongside the patty, between the sandwich buns. Your dinner guests won’t know what hit ‘em.
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 1 cup chopped fresh cilantro
- ½ cup coarsely chopped carrot
- 1 teaspoon Garam Masala
- 1 teaspoon amchur powder
- 1¼ teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground red pepper
- 1 jalapeño, seeded and quartered
- 2 pounds peeled red potatoes, cut into 2-inch pieces
- ¼ cup coarsely chopped red onion
- 1 cup dry breadcrumbs
- 2 tablespoons extra virgin olive oil
Directions: Combine first nine ingredients in the bowl of a food processor; process until finely chopped.
Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 13 minutes. Add onion and cook for 2 minutes or until potatoes are tender. Drain; cool 10 minutes. Place potato mixture in a large bowl; mash with a potato masher or fork. Stir in chickpea mixture and breadcrumbs; cover and chill 8 hours or overnight.
Divide potato mixture into eight equal portions, shaping each portion into a ½-inch-thick patty (about ⅔ cup mixture). Heat 1 tablespoon oil in a large skillet over medium heat. Add four patties to pan; cook 5 minutes on each side or until browned and heated through. Repeat procedure with remaining 1 tablespoon oil and four patties. Place ⅓ cup spinach and one patty in each pita half. Top each serving with one onion slice.