6 Surprising Avocado Recipes

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Avocados are one incredible fruit! They’re packed with good fats and proteins that can help lower bad cholesterol levels. Here are a few unique recipes for Avocados that you can try at home.

Creamy Avocado Pasta




  • 1 medium ripe avocado, pitted
  • ½ lime
  • 2 garlic cloves
  • ¼ jalapeño
  • ¼ cup packed basil
  • 1 cup spinach
  • 1 teaspoon kosher salt
  • 2 tablespoon extra virgin olive oil
  • ¼ cup freshly grated parmesan
  • 1 pound whole wheat spaghetti
  • 1 cup spinach
  •  basil leaves to garnish


  1. Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still al dente 9 -11 minutes.  Drain and reserve 1 cup of the cooking water.  Put the cup of spinach in the bottom of a serving bowl and  place the spaghetti on top and toss for a few minutes to wilt the spinach.
  2. While the pasta is cooking make the avocado sauce.  Using a spoon, scoop out the flesh from the avocado and place in a food processor.  Zest the lime and add along with the basil, lime juice, garlic, jalapeño, basil, spinach, salt and pepper.  Blend until smooth.
  3. Pour the sauce over the pasta and toss everything together adding a little cooking water to loosen the sauce as needed.  Top with the grated parmesan and basil and serve.

Avocado Mambo Pie


Pie Crust

  • 1 1/2 cup ginger snaps, crushed
  • 6 tablespoons butter, melted

Avocado Filling

  • 1 1/2 cup coconut milk (not light)
  • 2 teaspoons (1 envelope) unflavored gelatin
  • 3 large, ripe avocados
  • 1/2 cup mint leaves
  • 2 tablespoons fresh lime juice
  • 1 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 cups heavy whipping cream (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • mint leaves for garnish
  • orange and lime zest for garnish


  1. Preheat oven to 350 degrees. Combine ginger snaps crumbs and butter in a large bowl. Then press mixture into the bottom and up the sides of a 9″ pie pan. Bake for 15 minutes and then remove and allow to cool completely.
  2. Open the can of coconut milk — do not shake it! The cream will have settled on the top — spoon out the solids and set it aside for the next step. Put 1/2 cup of the coconut milk liquid in a medium saucepan. Sprinkle the gelatin over the top and allow it to sit for 5 minutes (do not stir). Then place over medium high heat and warm the liquid and gelatin, stirring gently, until the gelatin has completely dissolved . Remove from heat.
  3. In a large blender, combine: gelatin mixture, remaining coconut milk and cream, avocados (pitted and skinned), mint leaves, lime juice, zest, sugar and salt. Blend on high until very smooth. Pour into cooled pie shell. Cover and refrigerate at least two hours.
  4. Right before serving the pie, combine whipping cream and sugar. Whip with a hand mixer into whipped cream. Spread whipped cream over the top of the pie and garnish with orange and lime zest and mint leaves.
    Serves 8

Cornmeal Avocado Pancakes



  • 3 eggs
  • 3/4 cups of milk
  • 1 avocado; cut into chunks
  • zest of 1 lime
  • juice of 1 lime
  • 2 tablespoons of butter; melted
  • 1 cup of cornmeal
  • 1/4 cup of all purpose flour
  • 1 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt


  1. In a medium-sized bowl whisk the eggs and set aside.
  2. In a blender puree the milk, avocado, lime zest, and lime juice until smooth. Add the puree to the egg along with the melted butter and stir to combine.
  3. In a separate bowl whisk together the cornmeal, flour, baking powder, and salt.
  4. Bring dry ingredients and wet ingredients together and stir to combine. The batter will be thick, this is fine.
  5. Heat a griddle to medium-high heat. Spoon 2 tablespoons of batter onto the griddle and smooth it into a round shape. Cook the pancakes for 3-4 minutes, flipping once, until both sides are golden brown.
  6. For a unique taste try topping a hot pancake with some of the fresh salsa and a spoonful of the sour cream.
    Makes about 15 three inch pancakes.

Eggvocado (Eggs in Avocado)



  • 1 Whole Avocado
  • 2 Eggs
  • Salt and Pepper to taste


  1. Heat a non-stick skillet to low heat. Lightly spray with oil. Slice a California avocado with the skin ON lengthwise, forming one thick – about 1/2 inch) slice in the middle.
  2. Remove the seed and use a small cookie cutter to make a hole in the center of your thick slice. Place the avocado slice in the pan.
  3. Crack a medium sized egg into the center of the hole. Cover and cook for a minute or two, until the egg is as you like it. IF the egg white is not cooking as fast as it should, then sprinkle a little water in the pan and cover and cook. The steam will help cook the whites.
  4. Season with salt and pepper and serve.

Avocado Mac and Cheese



  • 10 ounces dry elbow macaroni
  • 2 cloves garlic, minced
  • 2 avocados, peeled and pitted
  • 2 tablespoons fresh lime juice
  • 1/3 cup chopped fresh cilantro
  • Salt and pepper, to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 cups shredded Pepper Jack cheese
  • Salt and pepper, to taste
  • Fresh avocado chunks, for garnish, if desired


  1. Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook until Al Dente, about 8-10 minutes. Drain and set aside.
  2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside.
  3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy.
  4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.

**Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad. If you want a milder flavor, you can use Monterey Jack or White Cheddar Cheese.

Avocado Green Tea Popsicles


  • 3 avocados
  • 1 14 oz. can coconut milk
  • 1 tsp. pure vanilla extract
  • 2 tbsp. matcha powder
  • 2 tbsp. agave nectar


  1. In a food processor, pulse avocados and coconut milk until smooth.
  2. Add vanilla extract, matcha powder, and agave and pulse until combined.
  3. Divide mixture between four popsicle moulds and place in the freezer until frozen.
  4. Serve frozen, on a bed of ice to stay cold.
    Makes 4 delicious popsicles.

*Note: If you don’t have popsicle moulds, you can pour the mixture between four glasses and place a popsicle stick or a solid straw in the center.


avocado Recipes

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