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Four Simple Ways To Use Avocados

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If you don’t know how to dice an Avocado, it’s okay. Before I get into the ingredients I will give some instructions how how to cut an Avocado.

First, cut the avocado in half. Then, remove the pit – to do that, aim your knife at the pit and whack into it, twist the knife to pull out the pit. Next, use your knife’s tip to score avocado flesh, making squares, then scoop it out with a spoon. If you are looking to slice the avocado, use a spoon to loosen skin all the way around, and scoop out the whole inside. Place flat side down on cutting board and slice using the tip of your knife.

 

Avocado Smoothie

  • Ingredients
  • 2 Ripened Avocados
  • 2 spoonfuls of Non-flavored yogurt
  • 2 tbsp of sugar
  • 2 Cups Almond Milk
  • 2 Cups Ice

Instructions: Place ice at the bottom of the blender, then add Almond milk. Adding the yogurt will make the smoothie smooth and easier to drink. It is important to add the ice at the bottom so everything will be blended out smoothly. Add the sugar, and then begin to cut the avocado into two pieces to then grab a spoon to carve out the avocado. Once all-Avocado is placed in the blender, blend until spoon. Taste when done and adjust to taste.

 

Avocado Toast

  • 1 Large Egg
  • Pinch of Salt
  • Pinch of pepper
  • 1/2 Avocado
  • 2 Pieces of Bacon
  • A handful of spinach
  • 1 Slice of Toast

Directions: Place bread into the toaster to liking. Place pan on top of the stove, add cooking spray. Add Egg, cook to liking. Then add bacon to cook. Once the egg is cooked place salt and pepper on top of the egg. Spread avocado onto the toasted bread, spinach on top of toast then place cooked bacon on top.

 

Avocado Cupcakes

  • 1 1/2 cups of flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup of sugar
  • 2 eggs
  • 1 ripe avocado
  • 3/4 cup vegetable oil
  • 2/3 cup of milk + 1 tbsp

Frosting:

  • 8 oz cream cheese room temperature
  • 1 cup powder sugar
  • 1/2 cup of butter room temperature
  • 1 tsp vanilla Instructions

Instructions: Preheat the oven to 350 and line the muffin pan with cupcake liners. Prepare all the ingredients and have them ready before starting the batter. Place the flour, baking powder, baking soda, and salt together and set aside. Mash the avocado very well or even put it through the food processor, set aside. Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes. Add the avocado mash. Alternating, beat in dry ingredients and milk on low speed. Divide the batter between the cupcake cups. Bake for 18-20 minutes. Do a toothpick test to make sure they are done. Cool completely before frosting. Combine the ingredients for the frosting in a mixer. Beat until very well combined. Frost the cupcakes and enjoy!

 

Avocado Eggrolls

Egg Rolls:

  • 3 large avocados peeled, pitted, & diced
  • 8 tablespoons sun-dried tomatoes packed in oil chopped
  • 3 tablespoons minced red onion
  • 2 tablespoons fresh cilantro chopped
  • 1/4 teaspoon salt
  • Egg roll wraps
  • 1 egg beaten

Dipping Sauce:

  • 4 teaspoons white vinegar
  • 1 teaspoon balsamic vinegar
  • 1/2 cup honey
  • 1/4 teaspoon powdered saffron
  • 1/2 cup chopped cashews
  • 1 cup fresh cilantro
  • 2-5 garlic cloves
  • 2 green onions chopped
  • 1 tablespoon white granulated sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1/2 cup olive oil more if needed

Instructions:

Dipping Sauce: In a small, microwave safe bowl, stir together vinegars, saffron powder and honey, and microwave for 1 minute. Stir and set aside. Add to a blender the rest of the sauce ingredients and the honey mixture. Puree until all combined and fully blended. Pour mixture into a bowl and stir, if needed stir in more olive oil to thin it out. Refrigerate until ready to use.

Avocado Rolls: In a large bowl, gently stir together diced avocados, chopped sun-dried tomatoes, onion, cilantro, and salt. Place one egg roll on a cutting board, so that a corner is pointing toward you. Brush the edges of the wrapper with egg mixture. Distribute avocado filling evenly onto the center. Fold the bottom corner up, 1/4 of the way over the filling. Roll up from side to side, fold top corner over all and press to seal. Repeat with remaining egg roll wrappers. Add oil to a deep pan over medium/high heat. You should add enough oil, in order to be able to submerge a batch of avocado egg rolls. Heat the oil to 375 degrees F. Deep fry the egg rolls in batches, for about 3-4 minutes, until golden brown. Remove rolls from oil and place on paper towels to drain excess oil. Serve.

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