7 Weird Ways to Cook With an Avocado


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Whether you toss them in a salad, add slices to your sandwich, or pay that extra few bucks at Chipotle to have guac added to your order, one thing is certain — avocados are a surefire way to give any meal that extra something. Plus, avocados are filled with nutritional benefits. They’re good for your heart, lower your risk of depression, and are even natural detoxifiers — the list goes on and on. Take that as a reason to add some more avocados to your diet (not that you needed one). The other wonderful thing about this green fruit (and yes, it is a fruit) is that it’s so versatile. If you’re looking for more creative ways to incorporate avocados into your every day, here are seven recipes you probably haven’t tried (but definitely should).

7 Weird Ways to Cook With an Avocado

1. Chocolate Avocado Pancakes

There’s nothing like kicking off the weekend by whipping up a fresh batch of pancakes. For a new twist on your classic flapjacks, try this recipe for chocolate avocado pancakes from food blogger, Mother Thyme.


½ cup all-purpose flour
½ cup whole-wheat flour
¼ cup unsweetened cocoa powder
2 tablespoons sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 large egg
1 ripe avocado, mashed
⅓ cup cinnamon baking chip morsels (optional)
Directions: In a large bowl mix together flours, cocoa powder, sugar, baking powder, and salt. Make a well in the center and add in milk, egg, and avocado. Stir together until smooth. Fold in cinnamon chips or chocolate chips (optional). Preheat a large greased skillet over medium heat. Pour in desired amount of batter and swirl to make round. Flip pancakes when pin size bubbles begin to form. Use cookie cutter if desired to shape pancakes.

2. Egg Baked into an Avocado
Need we say more? The avocado acts as a convenient cradle for an extra serving of protein. Follow this recipe from Serious Eats and dig in!


4 avocados
8 eggs
2 limes
Kosher salt and freshly ground black pepper
Chopped cilantro, optional
Sliced scallions, optional
Sliced chilies, optional
Warm flour or corn tortillas
Directions: Adjust oven rack to middle position and preheat to 450 degrees Fahrenheit. Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg (about 1½ tablespoons). Squeeze lime juice over the avocados and season with salt, then place on baking sheet.

Break an egg into the center of each avocado. Don’t worry if some of the white spills out as long as the yolk is intact. Bake in the oven until whites are set and yolk is runny, about 10 to 12 minutes. Remove from oven and garnish with cilantro, scallions, and chilies and serve with tortillas.

3. Veggie Avocado Tuna Salad

To cut back on saturated fat in any mayo-filled dish, use an avocado instead! You can make this swap for everything from chicken salad to this veggie avocado tuna salad, via Hummusapien.


3 (6-ounce) cans wild-caught albacore tuna, drained
1 large avocado, diced
2 tablespoons spicy brown mustard
½ medium apple, finely chopped
½ small red onion, finely diced
2 celery stalks, finely chopped
1 medium carrot, finely chopped
½ medium cucumber, de-seeded and chopped
1 cup baby spinach, chopped
Salt and pepper, to taste
Directions: Place drained tuna in a medium bowl. Add avocado and spicy brown mustard and mash together well with a fork. Add the rest of the ingredients and stir well to combine. Season with salt and pepper to taste. Serve over spinach, in romaine leaves, or on whole-grain bread.

4. Avocado Mac N’ Cheese

You love mac n’ cheese, and you love avocados, so why not combine the two? This recipe from Two Peas & Their Pod is a great way to upgrade your usual cheesy fare by enjoying all the usual deliciousness of mac n’ cheese with the added benefits of your healthy green friend.


10 ounces dry elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
⅓ cup chopped fresh cilantro
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Pepper Jack cheese
Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired
Directions: Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook until al dente, about 8 to 10 minutes. Drain and set aside. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt, and pepper into a food processor or blender. Process until smooth and creamy. Set aside. To make the cheese sauce, place butter in a small saucepan and heat over medium heat.

When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in pepper jack cheese and stir until cheese is melted and sauce is creamy. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.

5. Flourless Black Bean Avocado Brownies
Avocados can be used as a substitute for butter in many baked goods. Its oily properties keep pastries moist (cringe-worthy word, I know) without compromising the flavor. Try this vegan and gluten free brownie option from Ambitious Kitchen to go all out with healthy-substitute-baking. Since it uses black beans as base instead of flour, these brownies are also also chock–full of muscle building protein.


1 large flax egg
1 (15-ounce) can low-sodium black beans, rinsed and drained
½ medium to large ripe avocado
1 tablespoon vanilla extract
½ cup packed dark brown sugar
⅔ cup unsweetened cocoa powder
1 teaspoon coconut oil
¼ teaspoon baking soda
¼ teaspoon baking powder
⅓ cup vegan chocolate chips, plus 2 tablespoons for sprinkling
Directions: Preheat oven to 350 degrees Fahrenheit. Grease an 8-by-8-inch baking pan. Place flax egg, black bean, avocado, vanilla, and brown sugar and process in a food processor until smooth. Add in cocoa powder, coconut oil, baking soda, and baking powder and process again until smooth. Batter will be thick. If batter is way too thick and won’t process, you can add in a tablespoon or two of almond milk.

Fold in chocolate chip or sprinkle onto batter then transfer to prepared pan and use a spatula to spread evenly to sides. Sprinkle top of batter with 2 tablespoons of remaining chocolate chips. Bake for 22 to 30 minutes or until knife inserted in center comes out somewhat clean. Cool pan completely on wire rack then cut into 12 bars.

6. Banana Avocado Pudding

Looking for a simple and healthy way to satisfy your dessert cravings? Try this quirky take on banana pudding via BuzzFeed. It only has four ingredients, so it would be a crime not to at least give it a shot.


1 banana, peeled and frozen

¼ avocado

1 cup unsweetened almond milk
¼ teaspoon vanilla extract
Directions: Add all ingredients to a blender and puree until smooth.

7. Frozen Avocado Margaritas

Last, but certainly not least, avocados are a great addition to cocktails as well. Try Cooking Stoned’s avocado-infused margarita for a fun way to mix things up at a fiesta.


1 avocado
1 cup tequila
¼ cup fresh tarragon leaves, lightly packed
2 limes
½ cup triple sec
1 tablespoon agave nectar
2 cups ice
Directions: Add the ¼ cup tarragon and two tablespoons of the tequila to a cocktail mixer and muddle the herb. Once you have muddled it, add the remaining tequila and the tablespoon of agave nectar to the shaker, setting aside so the flavors can meld and the sugar dissolves. Slice and pit the avocado. Then cut it into small cubes and add it to the blender.

Add the two cups of ice, two limes juiced, and ½ cup of triple sec to the blender. Add the infused tequila, straining out the fresh tarragon leaves. Blend until smooth and frothy. Rim your margarita glasses with a combo of sugar and salt. Serve with a slice of lime and a sprig of tarragon.

Fuente: www.cheatsheet.com
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