And yet, could it be possible to get tired of this creamy green fruit? Food fatigue is a real thing, people. And if you want your beloved avocado to avoid that sad fate, you need to start shaking up your routine. (Never diet again and still lose weight with this cutting-edge plan that naturally retrains your fat cells! Here’s how.) That’s where these recipes come in. In An Avocado a Day, photographer and plant-based cooking pro Lara Ferroni has come up with more than 70 creative—and seriously delicious—ways to eat your favorite healthy fat. Here’s a look at five you’ll want to try ASAP.
1. Avocado Yogurt
Avocado makes a great upgrade to your daily sweet or savory yogurt. You’ll be shocked at how silky your yogurt becomes! For savory yogurt, try topping it with salted pepitas, sunflower seeds, microgreens, or even as a dollop on unsweetened porridge. For sweet yogurt, try topping it with your favorite jam or fruit, or mix in a little cinnamon to taste. MAKES 1 SERVING ⅓ c Greek yogurt of choice ⅓ c smashed avocado, fresh or frozen and defrosted For savory yogurt: Pinch of sea salt 1 tsp freshly squeezed lime juice For sweet yogurt: 2 Tbsp honey 1 Tbsp freshly squeezed lemon juice
- PLACE the yogurt and avocado in a blender. For savory yogurt, add the salt and lime juice; for sweet yogurt, add the honey and lemon juice. Puree until smooth.2. AVOCADO yogurt is best eaten immediately, but it will keep its color in an airtight container in the refrigerator for a couple of days. It will gradually fade to gray, but it will still taste okay for a couple more days. MORE: 8 Avocado Hacks Every Guac Lover Needs To Know
2. Avocado Mac
Replacing the cheese with avocado makes a just as delicious but far more nutritious twist on golden stovetop mac. Cashew milk, which is easier to make than you may think, makes a fantastic faux-cream sauce if you want to take it all the way to a plant-based dish, but feel free to use regular milk if you prefer. (If you like avocado mac and cheese, give this butternut squash version a try.) MAKES 2 SERVINGS 1 c elbow macaroni or shells ½ c cashew milk or milk of choice 1 Tbsp coconut oil 2 tsp sugar ¼ tsp dry mustard ¼ tsp onion powder ¼ tsp turmeric (this spice has surprising health and beauty benefits) ⅛ tsp paprika ⅓ c smashed avocado, fresh or frozen and defrosted 1 tsp freshly squeezed lemon juice Kosher salt and freshly ground black pepper
- IN a medium pot over high heat, bring about 4 cups of water with a pinch of salt to a boil. Add the pasta and cook according to package directions, to al dente.2. WHILE the pasta is cooking, heat the cashew milk and coconut oil in a small pot over low heat until the coconut oil is just melted. Stir in the sugar, mustard, onion powder, turmeric, and paprika. Remove the pan from the heat, add the avocado and lemon juice, and blend with an immersion blender until smooth. Add the salt and pepper to taste.3. DRAIN the pasta, and stir it into the avocado cream sauce. Serve immediately. Prevention Premium: 10 Healthy Foods You’re Not Eating
3. Twice Baked Avocado
If the idea of warm avocado intrigues you, this is a good recipe to start with. Just a little blast under the broiler to melt the cheese warms the dish just enough for the flavors to blend (but not enough to get bitter). MAKES 2 SERVINGS 2 avocados 2 slices bacon, cooked and chopped (here are 9 other high-fat foods nutritionists recommend adding to your diet) 1 green onion, sliced 2 oz (½ cup) grated cheddar, Monterey jack, or feta cheese, divided ¼ tsp flaky sea salt
- PREHEAT the broiler to high.2. SLICE one of the avocados in half length-wise, and remove the pit. Scoop out the flesh, place it in a medium bowl, and mash it until smooth. Add the bacon, green onion, and ¼ cup of the cheese.3. SLICE the remaining avocado in half, and remove the pit. Use a knife to carefully release most of the flesh from the peel, but leave the peel on. Top the avocado halves with the mashed avocado mixture, the remaining ¼ cup cheese, and the salt.4. PLACE the filled avocados on a baking sheet, and broil until the cheese has melted, about 5 minutes. Serve warm. Avocados can be transformed in so many ways. Here are 11 more ways to eat an avocado:
4. Black Cod with Avocado Cauliflower Mash
This recipe looks fancy, but it is stunningly simple. It calls for black cod, just because I think it’s delicious, but you can use just about any roasted fresh fish…salmon, trout, and halibut are all terrific (just stay away from these 12 fish). You’ll have a bit of leftover mash, which keeps great for leftovers the next day. MAKES 2 SERVINGS 1 sm head cauliflower (about 1 lb), coarsely chopped sea salt 2 black cod fillets, sizes of your choosing Freshly ground black pepper 1 tsp avocado oil 1 c smashed avocado, fresh or frozen and defrosted 2 Tbsp unsweetened yogurt 1 tsp avocado leaf salt or other finishing salt
- IN a medium pot over high heat, bring about 4 cups of water to a boil. Add the cauliflower and a pinch of sea salt, and cook until very tender, 15 to 18 minutes. Drain the cauliflower completely, place it in a medium bowl, and set aside.2. SEASON the cod well with sea salt and pepper to taste.3. PREHEAT the oven to 425°F, and place a large cast-iron skillet with the oil on the stovetop over medium-high heat.4. WHEN the skillet is hot, add the cod, skin side down, and sear for 2 minutes. Flip the cod, skin side up, and transfer the skillet to the oven. Cook the fillets until the fish is opaque in the center, about 2 minutes more. Be careful not to overcook.5. ADD the avocado and yogurt to the cauliflower, and using an immersion blender, puree the mixture until smooth, about 1 minute. Season with the sea salt and pepper to taste, and dollop a healthy serving on the middle of two plates. Top each serving with a fillet, garnish with the avocado leaf salt, and serve immediately. MORE: 12 Foods That Lower Cholesterol Naturally
5. Avocado Chicken Salad
If you rarely roast a whole chicken because you don’t know what you’d do with the leftovers, this chicken salad recipe may just give you the motivation. It’s also great with leftover turkey! First, here’s how to roast the perfect chicken MAKES 2 SERVINGS 1 c shredded cooked chicken ¼ c chopped grapes 3 Tbsp avocado mayo (recipe follows) 1 Tbsp chopped fresh tarragon 1 Tbsp toasted, salted pepitas or nuts 1 tsp freshly squeezed lemon juice 1 green onion, thinly sliced Sea salt and freshly ground black pepper
- IN a medium bowl, mix the chicken, grapes, mayo, tarragon, pepitas, lemon juice, and green onion, and stir gently to coat. Add the salt and pepper to taste.2. SERVE immediately, or cover and refrigerate up to overnight. Avocado Mayo Make your own egg-free avocado mayo to use in any recipes requiring mayonnaise (if you aren’t just using mashed avocado in place of the mayo already!). MAKES ABOUT 1 C MAYO 1 c avocado, fresh or frozen and defrosted 4 tsp freshly squeezed lemon juice ½ teaspoon Dijon mustard ⅓ cup avocado oil Kosher salt and freshly ground pepper
- PULSE the avocado, lemon juice, and mustard in a food processor to combine. With the motor running, stream in the oil, stopping to scrape down the sides occasionally. The mixture will thicken and become lighter and creamy. Add salt and pepper to taste.2. STORE the mayo in an airtight container in the refrigerator for 2 to 3 days. The color may change a little, but the flavor should still be great. All recipes and photographs (c)2016 by Lara Ferroni. All rights reserved. Excerpted from An Avocado a Day: More than 70 Recipes for Enjoying Nature’s Most Delicious Superfood by permission of Sasquatch Books.
