Avocados are scrummy fruits that are great in stews, potages, flavoursome dishes, and even sweets. Explore this piece for a few lip smacking avocado recipes.

Healthy Avocado Recipes

Avocados are known by different names like alligator pears, midshipman’s butter or butter peals. It is a creamy fruit that was first cultivated in South America, but can be found in many other parts of the world today as well. The avocado is also called ‘vegetable butter’ because of its creamy texture and its luscious flavour. The fruit’s creamy consistency makes it one of the few fruits that babies can eat in the early stages of their infancy. The various health enhancing properties, assorted culinary uses and the middle-of-the-road taste of this fruit makes it a perfect and the healthy fruit. Avocados are rich in almost 20 essential nutrients such as dietary fibre, potassium, Vitamin B, E, magnesium and folic acid. The fruit is also cholesterol and sodium free and is an excellent source of ‘good’ fat making it a fruit that can be enjoyed by people of all ages. If you are looking for some nutritious avocado recipes, then this write up will serve as a perfect guide. 

Nutritious Avacado Recipes

Avocado-Corn Salsa

  • ¾ cup frozen Corn (Thawed)
  • 1 medium Avocado (Diced)
  • 2 tsp Lime juice
  • ¼ tsp Kosher Salt
  • ½ cup Grape Tomatoes (Quartered)
  • 1 tbsp fresh Cilantro (Chopped)
  • Toss the avocado, tomatoes, cilantro, lime juice, corn and salt in a medium sized bowl.
  • Mix it well and serve in different serving plates.

Creamy Avocado And White Bean Wrap

  • 1 tbsp Canola Oil
  • 2 tbsp Cider Vinegar
  • 1 medium Carrot (Grated)
  • 2 tsp canned Chipotle Chile in Adobo sauce (Finely Chopped)
  • 1 ripe Avocado
  • 1 15 oz can White Beans (Rinsed)
  • ¼ tsp Salt
  • ½ cup Cheddar Cheese (Sharply Shredded)
  • 4 whole Wheat wrap (8-10 inch)
  • 2 cups Red Cabbage (Shredded)
  • 2 tbsp Red Onions (Minced)
  • Whisk together the vinegar, oil, chipotle Chile and salt in a medium bowl. Add in the cabbage, carrot and cilantro and then toss to combine the ingredients well.
  • In a separate medium bowl, mash the beans and avocado with a potato masher or a fork and then blend the mashed avocado, beans and shredded cheese into the mixture.
  • To spread the wraps, place about ½ cup of the bean-avocado mixture onto the wrap and then top it with 2/3 cups of carrot and cabbage slaw. Now roll up the wrap and cut it in half to serve. Repeat the same procedure with the remaining mixture.

Citrus Avocado Salsa With Chicken


  • 1 Grapefruit
  • Fresh Basil
  • 1 ½ lbs Chicken Breast (Skinless)
  • 1 cup Avocado (Diced)
  • 4 Radishes (Thinly Sliced)
  • Olive oil for drizzling
  • 1 Lemon zest
  • Salt to taste
  • Fill in a large saucepan with water enough to submerge the chicken breast completely and then add a pinch of salt to the water.
  • Place the saucepan on high heat and bring chicken breast to boil, then reduce the heat and simmer until the chicken cooks thoroughly.
  • Peel the grapefruit and separate each segment and then cut them into bite sizes while the chicken is cooking. Make sure that you collect the juice of the grapefruit.
  • Place the freshly sliced grapefruit in a bowl with the avocado, radish, basil and salt. Add the lemon zest and mix all the ingredients well.
  • Once chicken gets cooked, drain it and cut it into 1 inch slices. Place a portion of the salad in a plate and place the chicken piece in the middle. Top the chicken with olive oil and serve without more ado.

Hass Avocado Stuffed Marinated Mushrooms

  • 1 tbsp coarse ground Garlic Salt
  • 2 8 oz boxes of fresh White Mushrooms
  • 2/3 cup prepared Balsamic Dressing
  • ½ cup crumbled Feta Cheese
  • 1 tbsp Lemon juice
  • 2 fresh Hass Avocados (Halved, Seeded and Scooped out)
  • 1 Green Onion (Finely Chopped)
  • Wipe the mushrooms properly using a wet paper towel to remove the soil on them.
  • Once clean, pop out the mushroom stems and place the mushroom caps in a plastic bag that can be sealed. Add the salad dressing coating all the mushrooms evenly.
  • Marinate the mushrooms for 30 minutes and then set them aside.
  • Take a medium bowl and combine together the lemon juice, garlic salt, onion and avocados. Coarsely mash all the ingredients collectively. Put this avocado mixture into the plastic bag and seal it tightly.
  • Create space on one of the bottom corners of the plastic bag by pushing the mixture away. Cut a small hole with a scissor on the cleared corner and squeeze ample amounts of the avocado mixture into each mushroom cap and sprinkle with feta cheese.

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