20 Avocado Recipes For Breakfast, Lunch, and Dinner

Avocados are simple, easy to work with, and quite versatile. There are lots of ways to use them, from toastie toppers to smoothies, desserts, and beyond. These recipes are not only easy to make, but are cost-effective, filling, and perfect for those trying to eat healthier!

1. Simple Black Bean and Avocado Nachos

Simple Black Bean and Avocado Nachos
© Brent Hofacker, AdobeStock

You can’t go wrong with nachos. These are the perfect snack for any day of the week – plus, you can make them as mild (or hot) as you like.

Cooking Time: 15-20 minutes.
Yield: 4-6 servings.

Ingredients:

  • 3 Peeled, Pitted, and Chopped Ripe Avocados
  • 350g of Lightly Salted Tortilla Chips
  • 350g of Tinned Black Beans
  • 400g of Chilli Sauce
  • 2 Chopped Jalapeno Peppers
  • 100g of Low-Fat Grated Cheddar Cheese
  • 250g of Tinned Sweetcorn
  • 100g of Sour Cream
  • 50g of Chopped Chives
  • 2 Tablespoons of Lime Juice

Directions:

  1. Preheat the oven to 180 degrees Celsius and add the tortillas to an ovenproof dish.
  2. Pour the chilli sauce over the tortillas and spread half of the cheese on top.
  3. Drain the sweetcorn and beans and place them in a bowl with the avocado. Mix them and spread them evenly over the tortillas.
  4. Sprinkle the remaining cheese and scatter the peppers on top. Then bake in the oven for 15-17 minutes.
  5. Combine the sour cream with the chives and lemon juice to create a dip.

2. Avocado and Quinoa Salad with Toasted Almonds

Avocado and Quinoa Salad with Toasted Almonds
© nadianb, AdobeStock

Packed full of flavour and fresh ingredients, this delicious avocado and quinoa salad make a perfect meal for lunch or as an accompaniment to a main. It’ll help those trying to eat healthier too.

Cooking Time: 15-20 minutes.
Yield: 4 servings.

Ingredients:

  • 2 Peeled, Pitted, and Cubed Avocados
  • 150g of Quinoa
  • 25g of Chopped Mint Leaves
  • 75g of Almonds
  • 6 Chopped Spring Onions
  • ½ Finely Sliced Courgette
  • 200g of Fresh Rocket Leaves
  • The Juice of 1 Lemon
  • 5 Tablespoons of Olive Oil
  • 2 Teaspoons of Dijon Mustard
  • 2 Minced Garlic Cloves

Directions:

  1. Spread the almonds onto a baking tray and place them in the oven to bake at a medium heat for 5-7 minutes.
  2. Fill a deep saucepan with water and pour in the quinoa. Place the pan on a medium heat and bring to a boil. Stir the quinoa frequently and cook for 12-15 minutes.
  3. Drizzle the avocados with 2 tablespoons of lemon juice and mix them in a bowl with spring onions, rocket, mint, and the courgette. Set aside in the refrigerator to chill for 5-10 minutes.
  4. Drain the quinoa well once cooked and remove the almonds from the oven. Let both of them cool down for 5 minutes.
  5. Combine garlic, mustard, oil, and the remaining lemon juice in a jug to create a dressing.
  6. Add the almonds and quinoa to the salad bowl and top with the dressing.

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3. Avocado, Banana, and Chocolate Pudding

Avocado, Banana, and Chocolate Pudding
© Daniel Vincek, AdobeStock

If you want to substitute dairy in a chocolate dessert, avocado is the perfect alternative. This is creamy and super delicious. Note that the toasted walnuts and hazelnuts are optional. Don’t add them if you’re allergic or just want a nut-free dessert.

Cooking Time: 5 minutes.
Yield: 4 servings.

Ingredients:

  • 3 Halved and Skinned Avocados with the Stones Removed
  • 2 Roughly Chopped Bananas
  • 7 Tablespoons of 70% Cocoa Powder
  • 6 Tablespoons of Smooth Peanut Butter
  • 25ml of Almond Milk
  • 5 Prunes
  • 25g of Grated Chocolate
  • 50g of Finely Chopped Hazelnuts
  • 25g of Chopped Walnuts

Directions:

  1. Put the walnuts and hazelnuts into a frying pan and gently toast them on a medium heat for 5 minutes.
  2. Put the avocado into a food processor and combine it with peanut butter, bananas, prunes, cocoa powder, and ½ of the almond milk. Blend for 30 seconds, then add the remaining milk and blend for another 30-60 seconds or until smooth and creamy.
  3. Pour the mixture into a bowl and fold through the hazelnuts and walnuts (if using them). Then pour the mixture into small dessert glasses and sprinkle the grated chocolate over the top.
  4. Leave to chill in the refrigerator for 1-2 hours.

4. Avocado and Clementine Prawn Cocktail

Avocado and Clementine Prawn Cocktail
© kostrez, AdobeStock

Whether you’re a fan of retro 70s starters or just want an updated (and healthy) dish, prawn cocktails are perfect. You get a nice balance of fresh flavours, bursting with a zingy and sweet twist. While this is great as a starter, it also makes a nice light lunch or snack.

Cooking Time: 5 minutes prep.
Yield: 6 servings.

Ingredients:

  • 3 Peeled and Chopped Avocados
  • 8 Segmented Clementines
  • The Zest of 1 Clementine
  • The Juice of 1 Clementine
  • The Juice of 1 Lime
  • The Zest of 1 Lime
  • 12 Quartered Cherry Tomatoes
  • 300g of Coldwater Ready-to-Eat Prawns
  • 2 Tablespoons of Crème Fraiche
  • 250g of Chopped Lettuce
  • 10g of Chopped Chives
  • 2 Teaspoons of Honey
  • 4 Tablespoons of Olive Oil

Directions:

  1. Add crème fraiche, clementine juice, lime zest, oil, chives, honey, and lime juice to a bowl and whisk well to combine.
  2. Add the clementine segments into small glass bowls. Then add the avocado, lettuce, tomatoes, and prawns.
  3. Sprinkle the clementine zest over the prawn cocktails and pour on the dressing to finish.

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5. Avocado, Chicken, and Bacon Salad

Avocado, Chicken, and Bacon Salad
© Mat Hayward, AdobeStock

This salad makes a great meal for lunch or dinner. You can use pre-cooked or leftover chicken or cook it from scratch, whichever you prefer.

Cooking Time: 30-35 minutes.
Yield: 4 servings.

Ingredients:

  • 4 Peeled, Pitted, and Cubed Avocados
  • 4 Chicken Breast Fillets
  • 8 Rashers of Smoked Bacon
  • 4 Tablespoons of English Mustard
  • 3 Tablespoons of Balsamic Vinegar
  • 250g of Mixed Salad Leaves
  • 300g of Sliced Tomatoes
  • 4 Tablespoons of Chopped Parsley

Directions:

  1. Preheat the oven to 180 degrees Celsius and line a baking tray with oven-safe kitchen foil.
  2. Place the chicken on the tray and smear the English mustard across each fillet. Sprinkle the parsley over the chicken and place it in the oven for 25-30 minutes.
  3. Put the bacon into a non-stick frying pan and lightly grill for 5-7 minutes or until crispy. Then remove it from the heat and let it cool for 5 minutes.
  4. In a bowl, add the tomatoes, avocado, and salad leaves. Drizzle the balsamic vinegar over the top and toss well to combine.
  5. Remove the chicken from the oven and let it cool for 5 minutes. Then slice into bite-sized pieces and add to the salad bowl.
  6. Chop the bacon and mix it into the salad bowl. Then, split the avocado salad mixture and put it on 4 plates.

6. Avocado and Almond Brownies

Avocado and Almond Brownies
© Piyaporn, AdobeStock

Brownies don’t sound like a healthy treat, but these are a nice alternative. These make the ideal treat for parties and quick desserts.

Cooking Time: 30-35 minutes.
Yield: 8-10 servings.

Ingredients:

  • 2 Skinned Avocados with the Stones Removed
  • 75g of Brown Sugar
  • 75g of Cocoa Powder
  • 125ml of Syrup
  • 2 Teaspoons of Vanilla Extract
  • 175g of Crushed Almonds
  • 2 Beaten Eggs
  • 75g of Smooth Peanut Butter

Directions:

  1. Preheat the oven to 180 degrees Celsius and line a small baking tin with non-stick parchment paper. Or grease a tin with butter.
  2. Put the avocados into a large bowl and mash well until they’re smooth and creamy.
  3. Add peanut butter, eggs, vanilla extract, sugar, syrup, almonds, and cocoa powder to the avocado and combine well.
  4. Pour the brownie mixture into the baking tin and bake in the oven for 25-30 minutes.

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7. Avocado and Crab Tortillas

Avocado and Crab Tortillas
© uckyo, AdobeStock

Great for light lunch or dinner, these tortillas offer a nice balance of flavours and are incredibly easy to make too.

Cooking Time: 10-15 minutes.
Yield: 2 servings.

Ingredients:

  • 2 Peeled, Pitted, and Cubed Avocados
  • 200g of Tinned Crabmeat
  • 4 Sliced Spring Onions
  • 1 Sliced Red Onion
  • 6 Vine Tomatoes
  • 2 Chopped Red Chillies
  • 4 Small Corn Tortillas
  • 2 Minced Garlic Cloves
  • 100g of Salad Leaves
  • 1 Teaspoon of Lime Juice
  • 1 Chopped Jalapeno Pepper
  • Salt and Black Pepper for Seasoning

Directions:

  1. In a large bowl, combine spring onions with chillies, a pinch of salt, black pepper, and crabmeat.
  2. In a second bowl, add the avocado and mix with garlic, jalapeno, salt, lime juice, and pepper.
  3. Place the tortillas into a large frying pan and lightly toast for 1-2 minutes on a low-to-medium heat. Turn the tortillas over and toast for another 2 minutes.
  4. Put the tortillas onto a plate and toast the rest. Then spoon the avocado, tomatoes, onions, salad, and crabmeat onto the tortillas.

8. Spicy Avocado Burger with Eggs and Bacon

Spicy Avocado Burger with Eggs and Bacon
© fahrwasser, AdobeStock

This is different but incredibly tasty and easy to make. You can make the burger as spicy as you want or leave the chillies out if you can’t handle the heat. Despite the added bacon and eggs, it’s still a fairly healthy meal.

Cooking Time: 10-15 minutes.
Yield: 2-4 servings.

Ingredients:

  • 3 Large Peeled and Mashed Avocados
  • 300g of Ground Beef Mince
  • 8 Rashers of Bacon
  • 4 Eggs
  • 2 Teaspoons of Vinegar
  • 3 Tablespoons of Crushed Chilli Flakes
  • 3 Teaspoons of Hot Sauce
  • 50g of Sliced Lettuce Leaves
  • 8 Slices of Smoked Cheese
  • 4 Burger Buns
  • 4 Tablespoons of Hot English Mustard
  • Salt and Pepper for Seasoning
  • Cooking Spray

Directions:

  1. In a large bowl, combine ground beef with salt, pepper, chilli flakes, and ½ of the hot sauce.
  2. Create small, thin patties from the beef mixture and spoon 1 tablespoon of avocado onto a burger. Put another patty on top of the avocado and place it on a plate. Repeat the process to form the remaining burgers.
  3. Coat a non-stick frying pan with cooking spray and heat at a medium temperature. Put the burgers into the pan and sear for 4-5 minutes. Flip the burger over and sear the other side for another 4-5 minutes.
  4. Put the burgers on a grill pan. Add the sliced cheese to the burgers and grill for a further 5-7 minutes or until cooked through.
  5. Add bacon to the frying pan and cook for 5-6 minutes or until crispy.
  6. Fill a large pot with boiling water and vinegar. Heat at a medium temperature and crack the eggs into the pan. Poach for 1-2 minutes, then use a slotted spoon to remove them from the pot.
  7. Butter the burger buns with mustard and place the burgers on them. Then add the lettuce, cooked bacon and top with the poached eggs.

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9. Chilli, Tomato, and Avocado-Stuffed Chicken with a Baked Potato

Chilli, Tomato, and Avocado-Stuffed Chicken with a Baked Potato
© nata_vkusidey, AdobeStock

Chicken makes the perfect meal for any night of the week. It’s healthy and easily adaptable and never gets old.

Cooking Time: 25-30 minutes.
Yield: 4 servings.

Ingredients:

  • 4 Skinless Chicken Breasts
  • 2 Small Skinned, Pitted, and Diced Avocados
  • 2 Teaspoons of Black Pepper
  • 1 Teaspoon of Sea Salt
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Garlic Powder
  • 4 Tablespoons of Olive Oil
  • 2 Finely Chopped Green Chillies
  • 100g of Finely Chopped Cherry Tomatoes
  • 4 Medium Potatoes
  • 100g of Sour Cream
  • 3 Chopped Spring Onions
  • 25g of Chopped Chives
  • 2 Teaspoons of Chilli Flakes (Optional)

Directions:

  1. Preheat the oven to 180 degrees Celsius and line a baking tray with kitchen foil.
  2. Place the potatoes onto a large microwave-safe plate and rub ½ of the oil over the potatoes. Pierce them with a fork and bake in the microwave for 8-12 minutes.
  3. In a bowl, combine garlic powder, black pepper, paprika, and salt.
  4. In a second bowl, lightly mash the avocados and slice a pocket into the side of each chicken. Scoop the avocado, chillies, and tomatoes into the chicken and secure the pocket with a toothpick.
  5. Place the chicken on the baking tray and drizzle the remaining oil over the breasts. Rub the garlic and paprika mixture on the chicken and cook for 25-30 minutes in the oven.
  6. Pierce the potatoes with a knife. If the potatoes are tender, remove them from the microwave or continue to bake for 5 minutes.
  7. In a bowl, combine sour cream with chives and onions.
  8. Slice a small opening at the top of the potatoes and fill with the sour cream mixture.
  9. Remove the chicken from the oven when cooked through and top with chilli flakes if desired.

10. Avocado Pasta with Ham and Onions

Avocado Pasta with Ham and Onions
© torsak, AdobeStock

You can’t go wrong with pasta for dinner and this one is quite special. Instead of a traditional cheese sauce, opt for an avocado sauce. It’s different but tastes fantastic.

Cooking Time: 25-30 minutes.
Yield: 4 servings.

Ingredients:

  • 400g of Fusilli Pasta
  • 3 Halved, Peeled and Pitted Avocados
  • 3 Avocado Skins
  • 250g of Torn Baby Spinach Leaves
  • 2 Peeled Garlic Cloves
  • 25ml of Olive Oil
  • 75g of Crumbled Feta Cheese
  • 2 Sliced Red Onions
  • 3 Minced Garlic Cloves
  • 100g of Chopped Ham
  • 100g of Frozen Peas

Directions:

  1. Fill a pan with water and pasta and cook for 7-8 minutes.
  2. To a large pan, add 1 teaspoon of oil and heat at a low-to-medium temperature. Add the onions and cook for 5 minutes, then put the garlic in the pan and cook for an additional 2 minutes.
  3. Pour the peas and ham into the pan and cook for 8-10 minutes or until both are cooked through.
  4. Add the avocado, avocado skin, spinach, garlic, and remaining oil to a blender and blitz for 2-3 minutes. Pour in 20ml of water and blitz until smooth.
  5. Use a colander to drain the pasta then return it to the pan. Remove the peas and ham from the heat and add to the pasta. Mix well to combine, then pour the avocado sauce into the pan.
  6. Stir the pasta around the sauce to coat well. Then heat at a medium temperature to warm through for 2 minutes.
  7. Top with feta cheese to finish.

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11. Avocado and Tomato Bruschetta

Avocado and Tomato Bruschetta
© Olha Tsiplyar, AdobeStock

Whether you’re looking for a starter, snack, or light lunch, bruschetta is perfect. It’s light but filling and doesn’t require much effort.

Cooking Time: 20-25 minutes.
Yield: 4 servings.

Ingredients:

  • 1 Halved, Peeled, and Diced Avocado with the Stone Removed
  • 75g of Halved Cherry Tomatoes
  • 2 Tablespoons of Olive Oil
  • 150ml of Balsamic Vinegar
  • 3 Tablespoons of Brown Sugar
  • 4 Slices of Thick-Cut Rye Bread
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to 180 degrees Celsius and line a baking tray with non-stick parchment paper or kitchen foil.
  2. Put the bread onto the tray and drizzle oil over the top. Roast for 3-4 minutes then turn and roast for another 3-4 minutes or until crispy.
  3. To a saucepan, add the sugar and vinegar and heat at a medium temperature. Bring the mixture to a quick boil then let it reduce for 5 minutes. Remove the pan from the heat and leave the reduction to cool down for 5 minutes.
  4. In a bowl, combine avocados with salt, pepper, and tomatoes.
  5. Remove the rye from the oven and top with the avocado mixture.
  6. Pour the reduction over the top to finish.

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12. Simple Stuffed Avocados

Simple Stuffed Avocados
© whitestorm, AdobeStock

This makes an interesting dish for lunch, dinner, or as a snack. It’s well balanced and very easy to make.

Cooking Time: 15-20 minutes.
Yield: 4-6 servings.

Ingredients:

  • 4 Halved Avocados with the Stones Removed
  • 1 Finely Diced Cucumber
  • 2 Diced Yellow Bell Peppers
  • ½ Diced Red Onion
  • 2 Minced Garlic Cloves
  • 2 Diced Jalapeno Peppers
  • 2 Finely Diced Tomatoes
  • The Juice of 1 Lemon
  • 4 Tablespoons of Low-Fat Mayonnaise
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to 180 degrees Celsius and line a baking tray with oven-safe kitchen foil.
  2. Scoop out the avocado but be careful to keep the skins intact. Drizzle ½ teaspoon of lemon juice into each avocado skin to keep it fresh.
  3. In a large bowl, combine avocado, cucumber, salt, onion, bell peppers, tomatoes, garlic, pepper, jalapenos, and mayonnaise.
  4. Spoon the mixture into the avocado skins and place on the tray to bake for 14-17 minutes.

13. Avocado, Egg, and Smoked Salmon Salad

Avocado, Egg, and Smoked Salmon Salad
© eugenaklykova, AdobeStock

This is a delicate salad that tastes beautiful and is easy to throw together. You only have to worry about cooking the eggs, the rest is easy. It’s healthy and can be made ahead of time if you want a convenient grab-and-go lunch.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 2 Skinned, Pitted, and Chopped Avocados
  • 150g of Chopped Lettuce
  • 350g of Mixed Salad Leaves
  • 1 Sliced Cucumber
  • 1 Finely Diced Red Onion
  • 100g of Grated Carrots
  • 1 Thinly Sliced Courgette
  • 8 Quartered Vine Tomatoes
  • 6 Eggs
  • 4 Tablespoons of Chopped Chives
  • 6 Tablespoons of Mayonnaise
  • 4 Tablespoons of Plain Greek Yoghurt
  • 4 Tablespoons of Balsamic Vinegar
  • 3 Tablespoons of Olive Oil
  • 2 Crushed Garlic Cloves
  • 15g of Chopped Mint Leaves
  • The Juice of 2 Limes

Directions:

  1. Place the eggs into a pan and cover them with cold water. Put the pan on a low-to-medium heat and bring to a boil. Let the eggs cook for 5-8 minutes.
  2. To a blender, add lime juice, mint leaves, vinegar, oil, garlic, yoghurt, mayonnaise, and chives, and blitz for 2-3 minutes. Add 25ml of water to the blender and blitz for another 30 seconds to combine well.
  3. Remove the pan from the heat and run cold water over the eggs (in the skin) until they’re cold to touch.
  4. To a large salad bowl, add the salad leaves, courgette, onion, carrots, tomatoes, cucumber, lettuce, smoked salmon, and avocado.
  5. Remove the shells and thinly slice the eggs. Mix the eggs in with the salad and combine well.
  6. Drizzle the dressing on top to finish.

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14. Avocado and Chocolate Truffles

Avocado and Chocolate Truffles
© noirchocolate, AdobeStock

While it sounds a strange combination, avocado and chocolate truffles are exquisite. These are a sweet treat and are healthier than they look. It’s a nice alternative to sugar-laden desserts, especially since these come with fewer calories and less fat.

Cooking Time: 5 minutes.
Yield: 8-10 servings.

Ingredients:

  • 2 Halved and Pitted Avocados
  • 1 Teaspoon of Vanilla Extract
  • 200g of Finely Chopped Cooking Milk Chocolate
  • 300g of Cocoa Powder

Directions:

  1. Put the avocados into a food processor and blitz until smooth and lump-free or around 1 minute.
  2. Put the chocolate into a large microwave-safe bowl and heat for 30 seconds. Do this until the chocolate melts.
  3. Remove the melted chocolate from the microwave and fold in the vanilla and avocado. Cover with film and place the mixture in the refrigerator to chill for 4-5 hours.
  4. Pour the cocoa powder into a large bowl and scoop 1 tablespoon of the avocado and chocolate mixture. Shape it into a small ball and roll the truffle in the cocoa powder.
  5. Place the truffle on a large plate, then scoop another tablespoon of the mixture and shape. Repeat this until you’ve used up the truffle mixture.
  6. Place the truffles in the refrigerator to chill for 30-60 minutes.

15. Baked Avocado with Gammon Bits

Baked Avocado with Gammon Bits
© M.studio, AdobeStock

This is an incredibly delicate dish that’s full of flavour. It is filling and quite healthy too. You’ll love this for lunch, dinner, or as a snack.

Cooking Time: 20 minutes.
Yield: 2-4 servings.

Ingredients:

  • 2 Halved Avocados
  • 2 Gammon Steaks
  • 4 Eggs
  • 2 Tablespoons of Olive Oil
  • 2 Teaspoons of Salt
  • 2 Teaspoons of Pepper
  • 2 Teaspoons of Smoked Paprika

Directions:

  1. Preheat the oven to 180 degrees Celsius and place the gammon steaks onto a baking tray.
  2. Drizzle the oil over both sides of the gammon then rub salt, pepper, and paprika on them. Place in the oven to cook for 8 minutes, then turn and cook for another 8 minutes.
  3. Carefully break the eggs and separate the yolks from the whites. Place the yolks into the gaps (left by the stone) of the avocados.
  4. Place the avocados onto a second baking tray and bake in the oven for 8-10 minutes.
  5. When the steaks are cooked through, remove them from the oven and set them aside to cool down for 5 minutes. Roughly chop the gammon and divide it before plating up with the avocado.

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16. Smoked Salmon and Avocado on Toast

Smoked Salmon and Avocado on Toast
© senteliaolga, AdobeStock

This is a great dish that tastes great and doesn’t require a lot of effort on your part either. The results, however, are fantastic.

Cooking Time: 5 minutes.
Yield: 2 servings.

Ingredients:

  • 1 Skinned and Pitted Avocado
  • The Juice of 1 Lemon
  • 100g of Smoked Salmon
  • 4 Slices of Sourdough Bread
  • 1 Teaspoon of Paprika
  • 10ml of Olive Oil
  • Salt and Pepper for Seasoning

Directions:

  1. Scoop the avocado into a bowl and mash thoroughly with a fork. Add lemon juice, oil, pepper, paprika, and salt. Combine well to mix.
  2. Place the bread onto a grill pan and toast each side for 2 minutes on a medium heat. Turn and toast the other side for another 2-3 minutes.
  3. Spoon the avocado mixture onto the toast and top with smoked salmon.

17. Chocolate and Avocado Pudding Pots

Chocolate and Avocado Pudding Pots
© pikoso.kz, AdobeStock

If you’re looking for a sweet treat that looks good but isn’t overloaded with sugar, this has to be it. These pudding pots are perfect as an after-dinner treat or dessert.

Cooking Time: 5 minutes.
Yield: 8 servings.

Ingredients:

  • 2 Pitted Avocados
  • 25g of Chopped Hazelnuts
  • 5 Dates with the Stones Removed
  • 150g of 70% Dark Cocoa Powder

Directions:

  1. Put the hazelnuts into a pan and lightly toast them at a medium heat for 5 minutes.
  2. Add avocado, dates, cocoa powder, and 100ml of water to a blender. Blitz for 1 minute or until creamy and smooth. Blitz for another 1 minute if lumps remain.
  3. Pour the mixture into dessert pots and top with the toasted hazelnuts.
  4. If serving later, chill in the refrigerator.

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18. Spicy and Creamy Avocado and Egg Sandwich

Spicy and Creamy Avocado and Egg Sandwich
© istetiana, AdobeStock

If you’re looking for a filling but not sickly lunch, this sandwich is ideal. The combination between the eggs and avocado is brilliant and can be made ahead of time too.

Cooking Time: 10 minutes.
Yield: 2 servings.

Ingredients:

  • 1 Peeled and Pitted Avocado
  • 4 Eggs
  • 4 Slices of Wholegrain Bread
  • 2 Tablespoons of Dijon Mustard
  • 1 Finely Chopped Spring Onion
  • 4 Tablespoons of Chilli Flakes
  • 2 Teaspoons of Paprika
  • 2 Tablespoons of Crème Fraiche (Or Use Low-Fat Mayonnaise if you Prefer)
  • Salt and Pepper for Seasoning

Directions:

  1. Place the eggs into a large saucepan and fill ¾ of the way with cold water. Heat the pan at a medium temperature and bring to a quick boil.
  2. Reduce the heat slightly and let the eggs cook for 7-9 minutes. This depends on how well you like your eggs cooked.
  3. Remove the pan from the heat when ready and carefully drain the eggs. Let them sit in cold water for 2-3 minutes or until they’re cool to touch.
  4. To a large bowl, add chilli flakes, salt, crème fraiche, paprika, spring onion, and pepper.
  5. Peel and roughly chop the eggs then add them to the bowl. Combine the ingredients well until they are smooth and creamy. Use a fork to beat the avocado and eggs together for 1-2 minutes.
  6. Butter the bread with mustard, then spoon on the avocado and egg mixture.
  7. Top with more chilli flakes if desired.

19. Steak and Shallots with an Avocado Salad

Steak and Shallots with an Avocado Salad
© marysckin, AdobeStock

A hearty meal that isn’t overly indulgent, this dish will impress. It’s beautifully balanced and isn’t too difficult to make at home.

Cooking Time: 30-40 minutes.
Yield: 2 servings.

Ingredients:

  • 1 8 Ounce Boneless Steak
  • 2 Thinly Sliced Shallots
  • 1 Skinned, Pitted, and Cubed Avocado
  • 2 Tablespoons of Dijon Mustard
  • 2 Tablespoons of Red Wine Vinegar
  • 100g of Vine Tomatoes
  • 100g of Mixed Salad Leaves
  • 1 Tablespoon of Garlic Butter
  • 1 Sliced Cucumber
  • 5 Tablespoons of Olive Oil
  • Salt and Pepper for Seasoning

Directions:

  1. Pat-dry the steak with paper towels and place it on a baking tray. Add 1 teaspoon of olive oil and rub pepper and salt over the steak. Let it sit for 30 minutes at room temperature.
  2. To a large salad bowl, add the mixed salad leaves, tomatoes, and cucumber. Toss well to combine. Cover with film and place in the refrigerator to remain fresh.
  3. In a large bowl, combine vinegar with salt, mustard, pepper, shallots, and 2 tablespoons of water. Then slowly whisk in the remaining oil and set it aside for a few moments.
  4. Heat a large non-stick frying pan at a medium-to-high temperature and add the steak. Sear the steak for 5 minutes, then turn and cook the other side for another 5 minutes.
  5. Add the garlic butter to the steak and cook for 3-5 minutes more.
  6. Remove the steak from the pan and let it rest for 2-3 minutes before slicing it into thin strips.
  7. Add the steak and avocado to the salad bowl and pour the dressing on top to finish.

20. Ham and Avocado Sandwich

Ham and Avocado Sandwich
© AllNikArt, AdobeStock

Instead of the typical cheese and ham sandwich for lunch, why not swap the cheese for avocado? It tastes great and adds something new to liven up lunchtime.

Cooking Time: 5 minutes.
Yield: 2 servings.

Ingredients:

  • 1 Skinned, Pitted and Thinly Sliced Avocado
  • 4 Slices of Deli-Style Cooked Ham
  • 2 Teaspoons of Unsalted Butter
  • 2 Tablespoons of Mustard (Your Prefer)
  • 4 Slices of White Bread
  • 25g of Almonds (Optional)

Directions:

  1. Put the almonds into a non-stick pan and gently toast for 3-5 minutes at a medium temperature.
  2. Butter the bread, then add a slice of ham. Spread the mustard over the ham before adding the avocado.
  3. Sprinkle the almonds onto the sandwich to finish.
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