Avocados are fruits rich in nutrients. Avocados are rich in vitamin C and E, which are antioxidants that protect cells from radical damage. It keeps your skin in good condition and better than your anti-wrinkle cream. It is rich in folate that helps the development of a healthy fetus during pregnancy and prevents neural tube abnormalities such as spina bifida. It is one of my favorite fruits that are loaded with nutrients.
Recipe #1: Avocado and Egg Breakfast Pizza
Avocado. Fried eggs. Pizza dough. You probably do not have to tell you that combining three of the best foods in the world gives you a good breakfast: a warm round of chewy crust topped with an avocado mash and an egg.
My habits have changed. My breakfasts now include protein and fat along with my carbohydrates, which help me be satisfied until lunchtime. Avocados and eggs often appear, but not in the same dish. That’s what makes this recipe special.
My habits towards what I have changed. My breakfasts now include protein and fat along with my carbohydrates, which help me be satisfied until lunchtime. Avocados and eggs often look awesome, but not in the same dish. That’s what makes this recipe special.
In this preparation, the pizza dough is cooked as flat bread, placed in a hot pan until it bubbles and browned on one side, then turned to brown the other side before being covered.
Avocado and Egg Recipe Ingredients
- 1 large Hass avocado
- 1 tablespoon
- finely chopped cilantro
- 1 1/2 teaspoons of lime juice
- 1/8 teaspoon of salt
- 1/2 pound pizza dough, homemade or store-bought
- 4 large eggs
- 1 tablespoon of vegetable oil
- Hot sauce, for serving (optional)
Cut the avocado in half lengthwise, remove the seed and, with a large spoon, cut the meat in a medium bowl. Add cilantro, lemon juice, and salt. Mash with a fork until smooth. Test and adjust the seasoning. (Depending on the size of your avocado, you may need more salt and/or lemon juice) then you set aside.
Divide the dough into four equal parts. On a cutting board, roll each piece into a thin 6-inch circle. If the dough keeps receding while you roll it, let it rest for a few minutes to relax the gluten then roll again.
Heat a well-seasoned fry pan over a medium-high heat until it is very hot. Place one of the circles of dough in the center of the pan. Cook for 1 to 2 minutes, until the bottom is golden and the top surface is bubbly. Turnover and cook the other side until browned, pressing down with a spatula if the dough swells from the bottom of the pan. It may be burnt in spots, which is fine. Transfer to a plate.
Spread the avocado mixture on the cooked dough.
Heat the oil in a pan over medium heat. If you are using the same pan you used for the dough, first let it cool a bit and clean out any burnt flour that may be stuck to it. Fry the eggs to the desired cooking and place them on top of a pizza. Serve immediately, with or without a splash of hot sauce.
Recipe #2: Quick And Easy Avocado Chicken Salad
This chicken salad with avocado is one of the easiest and healthiest lunch recipes you can make! It’s simple, gluten-free, paleo and sugar-free. Serve in cups of lettuce, sliced cucumber or your favorite healthy cookies.
Lunch is the perfect time to squeeze some extra vegetables, just mix your favorites in this chicken salad with avocado. Mixing vegetables on your lunch main dish is an easy way to get those vegetables without having to worry too much.
This chicken salad with avocado is awesome because
- It is paleo and without grain,
- It is loaded with vegetables,
- It has no eggs and soybean is often found in conventional mayonnaise-based salads, and
- It is completely satisfying
Also, this salad is quick and easy to make and is super simple. This chicken salad gets its creaminess from the avocado, so you do not have to spend too much on mayonnaise, which can sometimes cost a bit.
You can make this recipe easily by adding different vegetables such as chopped peppers, tomatoes, green onions or have fun and mix dry or fresh fruits if you like the sweet and salty taste of the chicken salad with fruit.
Easy, affordable, tasty and healthy: I think it’s the perfect lunch!
Why Use Avocado Instead of Mayo for this Recipe
You may be wondering why on earth we would like to use mashed avocado instead of traditional mayonnaise in a chicken salad recipe. I’m glad you asked
- Avocados are an unprocessed and functional food, which means that you are eating everything, and not just parts of it.
- If you have allergies to eggs and soybean, it is difficult to find a good mayonnaise without these ingredients. But you can avoid this by using avocado instead of mayonnaise.
- Avocados have the additional benefits of dietary fiber and mayonnaise is fiber-free
- Avocados do not contain refined fats, most of the mayonnaise contain refined oils
- Avocados are purely natural.
Prep Time: 10 mins Total Time: 10 mins
- 1/2 teaspoon garlic powder
- 1/2 medium avocado
- 1/2 lime juice
- 1 cup chopped cooked chicken breast
- 1-2 teaspoons of brown mustard
- 1/2 cup chopped vegetables of your choice.
- 1 pinch of salt and pepper to taste.
- In a small bowl, mix the avocado with the lemon juice and mix the brown mustard, garlic powder and salt and pepper.
- Mix chopped chicken breast and chopped vegetables.
- Serve with your favorite bread, cookies and/or vegetables.
Recipe #3: Avocado Mango Chicken Salad
I love chicken salad, but I’m very demanding and I have a couple of chicken salad rules.
First, it cannot drown in mayonnaise. The second big rule is that I like it to be thick. I hate when the chicken is cut or shredded so small that it’s almost nonexistent. This rule is especially important when combined with rule # 1. I also like a little crunch or something to break chicken and mayonnaise, whether celery, onion or, in this case, mango!
I love the mango, chicken and avocado combo. Of course, there is avocado in this. Because you know I cannot be helped. This chicken salad with avocado mango is creamy, nice and thick, and does not drown in mayonnaise. Yes, this meets all my chicken salad requirements!
- 1 cup cooked chicken, cut into bite-sized cubes
- 3 tbs. diced red onion
- 1 avocado, diced
- 1/2 lime, juiced
- 3/4 cup diced mango (fresh or frozen will work)
- 1/4 tsp. garlic powder
- 2/3 cup plain non-fat Greek yogurt (can adjust depending on how creamy you want it to be)
- salt to taste
- Mix all the ingredients in a bowl.
- Serve in a wrapper, or in some bread or croissant.
Recipe #4: Salmon and Avocado Rice Balls
- 2 cups sushi rice, rinsed
- 1/2 small avocado, peeled, stone removed
- 5 tablespoons sushi seasoning
- 1/2 small lemon, juiced
- 50g sliced smoked salmon, chopped
- 3/4 cup sesame seeds, toasted
- 1/2 carrot, finely chopped
- 1/4 Lebanese cucumber, finely chopped
- soy sauce to serve
Place the rice and 2 cups of cold water in a medium saucepan. Boil over medium heat. Reduce the heat to low. Cook over low heat, covered, for 15 minutes or until the rice is tender. Remove the pan from the heat. Let it stay covered, for 10 minutes.
Add the sushi seasoning to the rice. Using a fork, bend gently through the rice. Spread the rice mixture on a large tray lined with baking paper. Let stand for 1 hour or until the rice has cooled.
Make a puree of avocado and lemon juice in a bowl. Using the wet hands, divide the rice into 16 equal portions. Place on a large board lined with baking paper. With the fingertips, press each portion of rice in a 1 cm thick round.
Spoon 1 teaspoon of avocado mixture in the center of each round. Divide the carrot, cucumber and salmon between rounds. Fold the rice mixture around the stuffing to form a ball. Roll balls in sesame seeds. Place in a large tray. Cover and refrigerate for 1 hour. Serve with soy sauce.