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Photo Credit: Erica Domesek @PSIMadeThis

Avocados are hands down my fave food! I can eat them by themselves, or put them on anything. When I was pregnant with Stella and Hattie I ate an avocado a day. They’re so good for you, and now both of my girls are equally obsessed with them. But seriously, who doesn’t love avocado? Not only are they delicious, but they’re super healthy for you too. Avocados have the “good kind of fat” in them (meaning that the fat in them can lower your cholesterol), which makes eating them a win-win. The rich, yet subtle flavor of the avocado is the perfect complement to sandwiches, salads and salsas – but did you know that the buttery fruit has much more to offer than these go-to pairings? You’d be amazed at all the different ways it can work, so to shake it up a bit, here are a few out-of-the-box ways to use the delicious green fruit:

Avocado Fries from Dine & Dish

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Ingredients

  • Canola oil for frying
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt, plus more to taste
  • 2 large eggs, lightly beaten
  • 1 1/4 cups panko (Japanese breadcrumbs)
  • 2 firm-ripe avocados, cut into 1/2-inch wedges

Directions

  1. Pour oil to depth of 1 1/2 inches in a medium saucepan or Dutch oven. Heat to 375° over medium-high heat.
  2. Meanwhile, combine flour and salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado wedges in flour, shaking off excess. Dip in egg, and then dredge in panko to coat.
  3. Fry avocado wedges, in batches, 30 to 60 seconds or until golden brown, and drain on paper towels. Place on a baking sheet in a 200° oven to keep warm while frying remaining wedges. Sprinkle with additional salt to taste.

Eggs in Avocado Slices from Apron Strings

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Ingredients

  • 1 avocado, sliced and pitted but not peeled
  • 1 egg per each avocado slice
  • Butter or Olive Oil spray for skillet
  • Salt and pepper to season

Directions

  1. Heat a non-stick skillet to medium low heat. Lightly spray with oil.
  2. Slice an avocado with the skin ON lengthwise, forming one thick slice in the middle. Remove the seed and use a small cookie cutter to make a hole in the center of your thick slice.
  3. Place the avocado slice in the pan. Crack a medium-sized egg into the center of the hole. Cover and cook for a minute or two, until the egg is as you like it. Season with salt and pepper and serve.

Avocado Deviled Eggs from Eating Well Living Thin

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Ingredients

  • 6 hard boiled eggs
  • 1 medium avocado, diced small
  • 3 tablespoons mayonnaise
  • 2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper, or to taste
  • Salt to taste

Directions

  1. Cut boiled eggs in half lengthwise and carefully scoop out yolks.
  2. Mash yolks with a fork. Stir in diced avocados, mayonnaise, lemon juice, garlic powder, cayenne pepper, and salt to taste.
  3. Fill egg whites with yolk mixture and place on a serving plate. Sprinkle with cayenne or fresh, chopped parsley.

Tori’s Tip: Make this close to serving as avocado could brown!

Avocado Cheesecake Cookies from Angie’s Recipes

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Ingredients

  • ½ cup butter
  • ½ avocado, mashed
  • ½ cup cream cheese
  • ½ cup sugar
  • 2 tablespoon lemon juice
  • 1 tablespoon poppy seeds
  • 1 cup All-Purpose flour
  • ½ teaspoon Baking soda

Directions

  1. Line 2-3 baking trays with paper. Cream butter, mashed avocado, cream cheese, and sugar together. Add lemon juice and poppy seeds, and beat until light and fluffy.
  2. Add in flour, baking soda and mix until incorporated. Fill a piping bag fitted with a star tip half full with cookie batter and pipe out cookies onto the prepared trays. Alternatively you can use a cookie gun to press any desired patterned cookies.
  3. Preheat oven to 375 degrees. Bake for 12-15 minutes until the cookies are lightly golden. Transfer them on the wire rack to cool.

My mouth is watering just thinking about these delicious treats! And while all of these look beyond amazing, I have to admit that my favorite way to eat an avocado is to slice it in half, sprinkle salt on it, and eat it with a spoon right from the shell!

And before I go, one more quick tip: If you’re into making shakes, try throwing in some avocado – it’s a great way to add in some (good) fat while getting the thickness that you desire without using ice cream.

Now tell me… What’s your favorite (and most creative) way to eat an avocado?

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Sources: dineanddish.net, apronstringsblog.com, eatingwelllivingthin.com, angiesrecipes.com

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