Not sure which dish to cook with avocado? See our recipes!

Zand its nutritional properties of avocado in 1998 got into the Guinness Book of Records: in 100 grams of the product – 160 kcal. Most of them are healthy fats. Avocado is rich in oleic acid, which breaks down cholesterol, vitamin E, potassium, sodium, magnesium and other micro and macro elements.

Choosing an avocado is as easy as shelling pears as you know what to look for. A correct fruit with a dark green, bumpy, dense skin is required. Squeeze the avocado in your hand – ripe, but not overripe, it will be elastic, and after pressing it there will be no dents on it. If the avocado is too soft, then it is overripe. When the store does not have truly ripe fruits, you can choose from what is and wait until the avocado ripens at home for a couple of days.

Avocado, radish and corn salad

You will need (for 4 servings):

Half a ripe avocado, cut into wedges

1 tsp lime juice

2 cobs of corn (or canned corn)

Lettuce leaves

½ tbsp. chopped radish

½ tbsp. avocado and herb dressings (grind avocado with your favorite spices in a blender)

If you are using corn cobs (or it would be more correct), bake them in the oven (about 40 minutes at 200 ° C), cool and remove the grains. Place lettuce, avocado, corn, and radishes in a salad bowl. Serve with dressing.

Spaghetti with spinach and avocado sauce

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You will need (for 4 servings):

200 g spaghetti

1 tbsp. spinach leaves

¼ Art. cannellini white beans

¼ Art. basil leaves

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2 tbsp. l. olive oil

2 tsp lemon zest

1 tbsp. l. lemon juice

1 tsp salt

2 cloves of garlic

1 ripe peeled avocado

¼ Art. diced tomato

2 tbsp. l. chopped almonds

Make a paste. Set aside ½ cup of the remaining liquid, drain the rest. Combine water, spinach, beans, basil, oil, zest, lemon juice, salt, garlic and avocado and blend in a blender. Combine the pasta and the resulting sauce. Serve with almonds and tomatoes.

Tabbouleh with avocado

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You will need:

2/3 st. diced cucumber

1 medium tomato

½ tbsp. bulgur

1/3 Art. chopped parsley

¼ Art. finely chopped kale

2 tbsp. l. finely chopped red onion

1 tbsp. l. lemon juice

1 tbsp. l. olive oil

a pinch of salt

½ ripe avocado

1/3 Art. fried chickpeas

Combine cucumber, chopped tomatoes, bulgur, parsley, cabbage and onion. Drizzle with lemon juice and oil, season with salt and stir well. Place the diced avocado on top. Serve with chickpeas.

Green pea pancakes with avocado puree

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You will need (for 1 serving):

¼ Art. tofu

1 tbsp. l. flour

¼ Art. ready-made bulgur

2/3 st. green peas (you can take frozen)

¼ Art. green onions

½ tsp ground cumin

¼ h. L. salt

One and a half Art. l. olive oil

½ ripe avocado

1 clove of garlic

2 tsp lemon juice

1/2 cup kale

1/3 tbsp. chopped cucumber

1 slice of red onion

Combine the tofu and flour in a blender. Add ready-made bulgur and stir again. Then – peas, onions, cumin and a pinch of salt. Grind the mixture in a blender until smooth. Heat one tablespoon of oil in a skillet. Blind the pancakes from the resulting mixture and put them in the pan. Roast the pancakes on one side for 5 minutes over medium heat, until browned. Flip over and fry the same amount.

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Combine avocado, garlic, one teaspoon of lemon juice and a pinch of salt. Grind everything until smooth. Place the kale salad on a plate, drizzle with the remaining oil, cucumber, onion, lemon juice and salt. Serve the pancakes with salad and avocado puree.

Avocado hummus

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You will need:

1 tsp black pepper

1 can of canned chickpeas

1 avocado

½ tbsp. parsley

½ tbsp. olive oil

¼ Art. grated Pecorino Romano cheese

¼ Art. fresh cilantro leaves

¼ Art. lime juice

1 clove of garlic

½ tsp Sahara

¼ h l. salt

The recipe is extremely simple: mix all the ingredients in a blender until puree. The correct way to serve is with fresh vegetables and bread.

Shrimp and avocado salad

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You will need (for 4 persons):

For refueling

3 tbsp. l. olive oil

2 tbsp. l. lime juice

1-2 tsp dried cilantro flakes

1 clove of garlic

3/4 tsp Sahara

1/4 tsp salt

1/8 tsp pepper

For salad

1 tsp olive oil

200 g raw large peeled shrimp

1/4 tsp Chile

1/8 tsp salt

1/8 tsp ground cumin

1 small garlic clove, minced

5 tbsp. chopped Romano salad

1 tbsp. corn

1 tbsp. peas

1/2 tbsp. chopped sweet red pepper

1 avocado, peeled and thinly sliced

In a container, combine all the dressing ingredients. Heat olive oil in a skillet, add shrimp, chili, salt and cumin. Simmer, stirring occasionally, for 2-3 minutes, until the shrimp turns pink. Add garlic, simmer for a minute and remove from heat.
In a salad bowl, combine Romano, corn, peas, red pepper, drizzle with dressing and stir. Top with shrimp and avocado.

Warm salad with sweet potato and avocado

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You will need (for 4 servings):

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3 small sweet potatoes

1 onion, peeled

1 medium red pepper

1 tbsp. l. olive oil

1 tsp paprika

½ tsp salt

¼ h. L. pepper

2/3 st. canned red beans

4 large eggs

½ tbsp. fat-free sour cream

2 tbsp. l. lime juice

½ avocado

2 tbsp. l. cilantro

Preheat oven to 200 ° C. Place the diced sweet potato, onion and red pepper on a baking sheet. Sprinkle the mixture with oil and sprinkle with seasoning. Cook for 25-30 minutes, until sweet potatoes are tender. Add the beans to the dish 10 minutes until fully cooked.

Boil a poached egg. In a separate container, combine sour cream and lime juice. Serve the sweet potato with egg, sour cream, avocado, and cilantro.

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