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Ten absolutely delicious and mind-boggling avocado recipes

Ten absolutely delicious and mind-boggling avocado recipes

Nutritious, rich, and creamy, an avocado can turn any meal into a true gourmet experience. Although it has long been considered to be an exclusively Mexican fruit, in the last few decades, people all around the world have finally come around to all the benefits avocado has to offer. In fact, this super food can go with virtually any dish: sweet or savoury. Avocado sauce and salad is something we all know well, but how about some other unusual recipes?

We here at Bright Side are also big fans of this delicious fruit. Here are some of the most impressive and mind-boggling avocado recipes currently available.  

Creamy zucchini and avocado soup

Ingredients:

  • 2 young zucchinis
  • 1 ripe avocado
  • 2 onions
  • 2-3 garlic cloves
  • 27 fl oz (800 ml) ml chicken or vegetable broth
  • 1.8 oz (50 g) butter
  • 6.8 fl oz (200 ml) cream (11% fat level)
  • juice of 1/4 lemon
  • salt, black pepper to taste

Directions:

  1. Peel onions and garlic, chop both finely and fry in butter in a frying pan.
  2. Wash the zucchinis, peel them, and slice. Add zucchini to the frying pan. Simmer for 5 minutes, stirring frequently.
  3. Add broth. Bring to a boil, then reduce heat and simmer, covered, until veggies are tender. Sprinkle with salt to taste. Let the contents cool a bit.
  4. Peel and seed the avocado, and sprinkle lemon juice on it. Purée the avocado in a food processor or blender, season to taste with salt and pepper, and put in the refrigerator.
  5. In a blender, purée zucchini and broth until smooth. Add cream and heat on very low heat, but don't let the mixture boil.
  6. Remove from heat, add mashed avocado, and blend all ingredients in a blender until smooth. Garnish your soup with greenery. 

Baked potato with avocado sauce

Ingredients:

  • 1 1/2 pounds (700 g) potatoes with thin skin
  • 2-2 1/2 tablespoons olive oil
  • 1 teaspoon dried garlic powder
  • medium bunch of parsley
  • sea salt and freshly ground black pepper

For the sauce:

  • 1 big avocado
  • 2 garlic cloves
  • 1/2 tablespoon lemon juice
  • 2 fl oz (60 ml) olive oil
  • salt and freshly ground black pepper

Directions:

  1. Wash each potato well. Use a vegetable scrubbing brush to remove any residual dirt on the skin. Make a nice cut down the middle of each potato.
  2. Cook the sauce. Cut the avocados in half and remove the seed. Peel it and cut into several pieces. Peel garlic cloves and put the avocado and garlic in a blender or food processor. Pour in the lemon juice, and sprinkle the mixture with salt and pepper. Purée all ingredients in a blender. Continue blending while adding the olive oil in a thin stream until the mixture is smooth.
  3. Preheat the oven to 400 degrees F (200 degrees C). Place potatoes on a lightly greased large baking sheet. Pour 1 teaspoon of olive oil on each potato, sprinkle with a pinch of salt, pepper, and dried garlic powder.
  4. Bake the potatoes in the oven until they are done and have gained a nice golden crust.
  5. Remove the potatoes from the oven, sprinkle with chopped parsley, and season with freshly ground black pepper. Pour the avocado sauce on top and serve immediately.

Avocado pizza with mozzarella

Ingredients:

  • Pizza dough
  • 7 oz (200 g) spinach
  • 8,8 oz (250 g) mozzarella
  • 1 ripe avocado
  • salt and pepper

Directions:

  1. Cut the mozzarella into thin slices. Peel the avocado and slice it. 
  2. Arrange the mozzarella slices in a single layer over the pizza dough, and top it with spinach. Then, add a second layer of cheese and top with avocado. Season to taste with salt and pepper.
  3. Preheat the oven to 400 degrees F (200 degrees C) and bake your pizza for about 20-30 minutes until tender. 

Avocado lime cheesecake

Ingredients:

For the dough:

  • 7 oz (200 g) butter, softened
  • 3 teaspoons brown sugar
  • 1 banana
  • 2 cups flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda (mixed with lemon juice)
  • 1/3 teaspoon salt

For the cream:

  • 12-14 oz (350-400 g) cream cheese (2 packs of Philadelphia, ricotta, or mascarpone)
  • 2 ripe avocados
  • 1 lime 
  • 3 tablespoons icing sugar

Directions:

  1. Mix the softened butter together with the sugar, salt, and cocoa powder. Peel and mash the banana with a fork. Stir it into the sugar-cocoa mixture. Add the baking soda mixed with lemon juice. Gradually add the flour and knead the dough until it begins to harden.
  2. Roll out the dough to a thickness of 1/3 inch (8 mm), and then place it on a baking sheet and form the edges.
  3. Place parchment paper on top of the dough. Bake for 30-40 minutes at 355–390 degrees F (180–200 degrees C). Let the dough cool and remove it from the pan.
  4. For the cream, mix chopped avocado flesh with squeezed lime juice in a blender. Add the icing sugar and the cream cheese to the mixture and stir everything well.
  5. Spread the cream evenly over the cooled cake and sprinkle the grated chocolate on top. Put your cheesecake in the refrigerator for a few hours to settle.

Аvocado shrimp boats

Ingredients:

  • 2 eggs
  • 7 oz (200 g) small shrimp, peeled
  • 2 avocados
  • one bunch of lettuce
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice

Directions:

  1. Boil the eggs.
  2. Defrost the shrimp and cook them for 3 minutes.
  3. Peel the avocado, halve it, and carefully remove the pit with your knife. Make a few deep cuts inside the avocado and remove the upper part of its flesh. Chop the leftover flesh finely.
  4. Crumble the hard-boiled eggs.
  5. Mix the eggs together with the avocado's flesh, shrimp, and chopped lettuce to make the dressing. Add the olive oil and sprinkle some lemon juice over the mixture.
  6. Fill each avocado half with the salad and garnish with herbs.

Pistachio mousse with avocado

Ingredients:

  • 3 avocados
  • 1/2 cup honey
  • 1 cup unsalted pistachios
  • 1 teaspoon lime juice
  • a pinch of sea salt

Directions:

  1. Soak the pistachios (without the shells) in water for 3 hours. Drain and dry them out on a kitchen towel.
  2. Transfer the nuts to the blender bowl, add honey, one tablespoon of water, and blend the mixture until smooth. Transfer the pistachio mass into another bowl and put it in the refrigerator for about 5 hours.
  3. Chill the avocados (you can put them in the refrigerator for about 5 hours as well). Peel the fruit, remove the seeds, and cut them into small pieces.
  4. In a blender, combine avocado slices and pistachio mixture. Pour a quarter cup of water and one tablespoon of lime juice into the reservoir. Season the mixture with the sea salt.
  5. Blend all ingredients together at high speed until smooth. Pour the resulting mixture into cupcake molds, cover with cling film, and chill in the refrigerator for about 5 hours.
  6. Before serving, garnish your mousse with fresh mint or chopped pistachios — you can pan roast the nuts in a dry frying pan.

Avocado eggroll with herbs

Ingredients:

  • 4 eggs
  • bunch of herbs
  • 3 tablespoons milk
  • salt to taste
  • black pepper powder to taste
  • melted butter to taste
  • 3 1/2 oz (100 g) soft cheese
  • 1 avocado
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 tomato
  • 1/2 lemon

Directions:

  1. Beat eggs together with milk, water, and cornstarch. Add salt and pepper. Put a bit of oil in the pan and preheat it over medium-high heat.
  2. Pour one-third of the egg mass into the pan and cook until omelette is set. Turn entire omelette over and let fry on the other side. Repeat with the remaining mixture.
  3. Peel and seed the avocado. Cut the flesh into cubes and sprinkle them with lemon juice to avoid darkening. Finely chop the herbs. Slice the tomato. Combine the flesh mixture with the cheese and herbs. Season with salt and pepper.
  4. Spread avocado mixture evenly over each omelette. Roll them up and cut them into smaller pieces.

Avocado pasta with cherry tomatoes

Ingredients:

  • 1 avocado
  • 1/2 lemon
  • 1/2 bunch green basil
  • 2 tablespoons olive oil
  • 8 oz (250 g) spaghetti
  • 100 g parmesan
  • 8 cherry tomatoes: red, yellow
  • salt to taste
  • black pepper powder to taste

Directions:

  1. Drop spaghetti into salted, boiling water, reduce the heat, and cook 1-2 minutes less than package directions.
  2. Meanwhile, prepare the sauce. In a blender, combine the juice of half a lemon, avocado flesh, basil, and olive oil. Blend all the ingredients until smooth.
  3. Mix pasta with the sauce and serve immediately. Garnish with cherry tomatoes and sprinkle with grated Parmesan cheese.

Baked eggs in avocado

Ingredients:

  • 1 avocado
  • 2 eggs
  • salt to taste
  • black pepper powder to taste
  • seasoning to taste
  • herbs for garnish

Directions:

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Wash avocado thoroughly and cut in half lengthwise, going around the pit. With two hands, twist the halves in opposite directions to divide into two pieces. Remove the pit from the avocado. Using a spoon, gently scoop out some flesh from the center of the fruit, just enough so that the egg will fit snugly in the center.
  3. Slice a sliver from the backside of each avocado half to flatten the rounded side and make them stable on the baking sheet. Place the avocados in a baking dish. Make sure they fit tightly.
  4. Separate egg whites and egg yolks. Pour egg whites into each hole. Season with salt and pepper, place in the preheated oven, and bake for about 10-15 minutes.
  5. Then, gently spoon the egg yolks into each avocado's hole. Make sure that the egg yolk does not slip off. Add some salt and place in the oven for another 5 minutes.
  6. Garnish with green onion or any other herbs. Serve hot.

Green glazed brownie

Ingredients:

  • 3 avocados
  • 12.3 oz (350 g) dark chocolate
  • 1/3 cup honey
  • 2 eggs
  • 1 package of vanilla sugar
  • 3/4 cup flour
  • 1/4 cup milk
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup icing sugar

    Directions:
  1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9 in x 9 in (23 cm x 23 cm) baking pan with oil.
  2. Make brownie mix: in a blender, purée two large avocados, combine them with melted chocolate (8.8 oz or 250 g), honey, eggs, and butter. Blend all the ingredients well.
  3. Mix the flour, vanilla powder, cocoa powder, salt, and baking powder together in a bowl and add to the avocado mixture. Stir well. Use a fine grater to grate 3.5 oz (100 g) of chocolate and add it to the dough. Pour the mixture into a baking pan and bake for 30 minutes in the preheated oven.
  4. For glaze: add one big avocado to the mixer bowl and beat together with sugar powder until mashed.
  5. Let your brownies cool. Spread the glaze to coat the top and sides of them and place your brownies in the refrigerator until the topping has set.