Avocado Recipes

I classify my avocado recipes under my vegetables even though it is considered to be a fruit. Like tomatoes, another fruit, I rarely use avocados in recipes like I do all other fruits. To be even more exact in the avocado description it is actually fits the botanical criteria of a berry. It is shaped like a pear with a large seed in the center.

Avocado RecipesAvocado Recipes

I have read for many years about all the great health benefits of eating avocados. I really love them especially when made into guacamole sauce. Unfortunately, I am highly allergic to avocados. They have been linked to a latex allergy but I am not sure if that is my problem. When I make guacamole sauce or other avocado recipes I just cannot resist a small bite.

There are just so many great health benefits of eating avocados that it is worth adding them to your diet. Large amounts of vitamins K, C, B5, B6, E and potassium are found in this fruit. Lesser amounts of Vitamin A, B1, B2, B3, copper, iron, zinc, magnesium and phosphorous are also included. Other qualities include having no sodium or cholesterol, high in fiber, loaded with antioxidants and very low in saturated fat. Why wouldn’t everyone include them in their diet?

This very popular fruit, when ripe has a very soft and creamy texture. Its nutty flavor has made it an important ingredient for cooks in North and South America. Being very high in protein, some like to use them as a substitute for meat. The most popular of all avocado recipes has to be guacamole. Many other appetizer recipes include avocados but do not think it ends there. My collection includes all kinds of recipes such as many salads, soups and entrees. That is everything except desserts like you find for other fruits. 

When I look for avocados to purchase for making avocado recipes I have found them to be all different prices. Sometimes I think they are very expensive and other times I find them to be reasonably prices.  I have no idea why there is so much fluctuation in price. Most of the time they are a little under ripe in the supermarket. This is because they ripen very quickly. When they become ripened and they do not sell, often the grocery will reduce the price tremendously. This is a good time to purchase, both for the bargain price and because they have a great taste.

If you like to make avocado recipes and you happen upon a bargain price, remember they can be frozen. At these times I purchase all I can and prepare them for the freezer. To prepare these perfectly ripe avocados cut each in half, remove the seeds and peel. Place them in a bowl and mash adding a little lemon juice which will prevent the mashed fruit from turning brown. I measure the pulp out in either a half cup or a whole cup and place in freezer containers. For most of my recipes the pulp will work and I do not have to make a trip to the market and pay high prices.

Cutting an AvocadoCutting an Avocado
Cutting an AvocadoCutting an Avocado


Deep Fried Avocado and Wasabi DressingDeep Fried Avocado and Wasabi Dressing
Wasabi DressingWasabi Dressing

Try making avocado recipes by deep frying.

  • 4 Avocados (Seed, peel, cut each in quarters)
  • 2 Beaten eggs
  • 2/3 Cup milk
  • 1/3 Teaspoon salt
  • 1 ¼ Cups Italian breadcrumbs 
  • Vegetable oil

Wasabi Dressing

  • 2 Ounces wasabi paste (Hot Japanese horseradish)
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon minced fresh parsley
  • 1 Tablespoon minced fresh cilantro
  • 1/4 Teaspoon Dijon mustard
  • ½ Teaspoon sesame oil
  • 2 Cups mayonnaise

Heat oil in deep fryer to 380F degrees.

Combine and mix egg, milk and salt together in bowl.

Dip avocado quarters in egg mixture; coat with bread crumbs.

Place in hot oil and cook until golden brown (2-3 minutes).

Drain on paper towels.

FOR DRESSING combine all ingredients in food processor.

Process until well blended; serve with wasabi sauce.


Ortega Guacamole RecipeOrtega Guacamole Recipe

All kinds of guacamole recipes are the most popular of the avocado recipes.

  • 2 Ripe avocados (Pit, peel, mash)
  • 1/3 Cup Ortega thick and chunky hot salsa
  • ¼ Cup sour cream
  • 2 Tablespoons minced onion
  • 2 Tablespoons finely chopped fresh cilantro
  • 1 Teaspoon lime juice
  • 2 Cloves minced garlic
  • ¼ Teaspoon salt
  • Tortilla chips

Combine avocados and next 7 ingredients in a small bowl.

Mix until well blended; cover and refrigerate for at least 1 hour.

Serve with tortilla chips.


Avocado recipes include many delicious omelets.

  • 1 Sweet red bell pepper (Seed, cut into strips)
  • 6 Tablespoons butter (Divided)
  • 2 Ripe avocados (Cut in half lengthwise, seed, peel, cut in strips)
  • 1 Tablespoon lemon juice
  • 12 Beaten eggs
  • 1 Tablespoon water
  • 1 Tablespoon fresh minced cilantro
  • Salt/ pepper to taste

Melt 2 TABLESPOONS butter in omelet pan; fry pepper until tender.

Remove pepper from pan; set aside.

Sprinkle avocado strips with lemon juice to prevent darkening.

Mix eggs, water, cilantro, salt and pepper; divide in 4 parts.

Pour ¼ of egg mixture into pan; cook until omelet starts to set.

Run a spatula around the edge to loosen.

Tilt the pan to let uncooked egg run underneath.

Continue to cook until omelet is soft and creamy.

Spread ¼ of pepper and ¼ of the avocado on top.

Cook for 1 minute; fold over omelet and lift onto warm platter.

Serve immediately or keep warm while preparing remaining 3 omelets.


Avocado recipes include many cold salad pies.


  • 1 Pie shell (9 Inches, baked, cooled)


  • ½ Cup uncooked rice
  • 1 Cup water
  • ½ Cup creamy cucumber salad dressing (Already prepared)
  • ½ Cup frozen peas (Thawed)
  • ½ Cup thinly sliced celery
  • 2 Cups cooked salad shrimp


  • 1 Envelope unflavored gelatin
  • ½ Cup cold water
  • 2 Cups mashed avocados 
  • ½ Cup sour cream
  • 2 Tablespoons finely chopped green onion
  • 2 Tablespoons finely chopped fresh parsley
  • ½ Teaspoon garlic salt
  • 1 Teaspoon lemon juice

Bring rice and water to a boil in small saucepan; cover, reduce heat to low.

Simmer rice for 15 to 20 minutes or until all water is absorbed.

Stir dressing into hot rice and cool slightly; stir in remaining filling ingredients.

Refrigerate rice mixture while preparing topping.

FOR TOPPING in small saucepan soften gelatin in cold water.

Stir over low heat until dissolved; remove from heat and cool.

In small bowl combine avocado and sour cream mixing until smooth.

Stir in remaining topping ingredients; blend in gelatin mixture and set aside.

Spoon chilled rice mixture into baked pie shell pressing and smoothing lightly.

Spread the avocado mixture over the filled pie; refrigerate until set.

Cover pie with plastic wrap when set to help prevent avocado from darkening.

Serve within 2 hours; serves 6 to 8.


Avocado recipes include many dips and other appetizers.

  • 3 Ripe avocados
  • 2 Teaspoons lemon juice
  • 1 Cup sour cream
  • 1 Cup mayonnaise
  • 1 Package taco seasoning
  • 2 Cans (9 Ounces each) bean dip
  • 1 bunch green onions (Chopped)
  • 3 Medium tomatoes (Diced)
  • 1 Can (6 Ounces) sliced black olives
  • 8 Ounces grated Cheddar cheese

Peel and mash avocados in a bowl; add lemon juice and set aside.

Combine sour cream, mayonnaise and taco seasoning in another bowl; set aside.

Spread the bean dip on a serving plate; spread avocado over the bean dip.

Spread sour cream mixture over the avocado mixture.

Top with onions, tomatoes and olives; sprinkle with the cheese.

Serve with tortilla chips.


Learn how to make avocado recipes in a soufflé.

  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • ½ cup milk
  • 2 Ripe avocados (Cut in half lengthwise, remove seeds, peel)
  • 1 Teaspoon lemon juice
  • Pinch grated nutmeg
  • Salt/ pepper to taste
  • 1 Teaspoon grated lemon peel
  • 3 Eggs (Separated)

Preheat oven to 400F degrees.

Melt butter in a saucepan; stir in flour and cook for 1 minutes.

Gradually stir in the milk; bring to slow boil stirring until thickened.

Remove pan from heat.

Cut 4 thin slices of avocado, sprinkle with lemon juice and reserve for garnish.

Mash remaining avocados in a bowl; add sauce from pan and beat well.

Add the nutmeg, salt, pepper and lemon peel; beat in 1 YOLK at a time.

Beat egg WHITES with a pinch of salt until very stiff; gently fold into sauce mixture.

Pour mixture into a greased 1 quart soufflé baking dish; place on baking sheet.

Place in oven and bake about 30 minutes until well risen.

Garnish with reserved avocado slices; serve immediately.

Serves 4.


Avocado recipes often include eggs because they blend well together.

  • 2 Tablespoons mayonnaise
  • 2 Tablespoons sour cream
  • 1 Tablespoon lemon juice
  • ½ Teaspoon salt
  • ¼ Teaspoon hot pepper sauce
  • 2 Avocados (Peel, pit, chop)
  • 1 Cup diced tomatoes
  • 1/3 Cup finely chopped red onion
  • 6 Hard boiled eggs (Peel, chop)
  • ¼ Cup chopped fresh parsley
  • Lettuce leaves

Combine mayonnaise and next 4 ingredients in a large bowl.

Add avocados and next 4 ingredients; toss lightly until mixed.

Cover and refrigerate; serve on lettuce leaves.

Serves 4.

CHICKEN CORN CAKES with cream sauce

Learn how to make avocados recipes like this one to serve as appetizers or an entrée.

  • 1 Package (12 Ounces) corn soufflé (Stouffer’s)
  • 3 Cups diced cooked chicken
  • 1 Can (4.5 Ounces) green chilies (Not drained)
  • 1 Jar (7 Ounces) roasted red bell peppers (Drain, chop)
  • 7 Green onions (Chopped)
  • 1 ½ Teaspoons chili powder
  • 1/8 Teaspoon salt
  • 1/8 Teaspoon black pepper
  • 2 Cups dry bread crumbs (Divided)
  • ¾ Cup sour cream
  • 1 Package (6 Ounces) frozen avocado dip (Thawed)
  • ¼ Cup vegetable oil (Divided)
  • Garnishes: Chile peppers and sprigs fresh cilantro

Combine corn soufflé and next 7 ingredients in a large bowl.

Add and stir in ½ CUP breadcrumbs; cover and refrigerate 1 hour.

FOR SAUCE combine sour cream and avocado dip; set aside.

Shape corn mixture in 10 patties; coat patties with 1 ½ CUPS breadcrumbs.

Heat 2 TABLESPOONS oil in large skillet over medium high heat.

Cook HALF of corn patties on each side about 3-4 minutes until golden.

Drain patties on paper towels; repeat with remaining corn patties.

Serve with avocado sauce; makes 10 appetizers.


  • 2 Tablespoons white vinegar
  • 2 Tablespoons sugar
  • ¼ Teaspoon dry mustard
  • ¼ Teaspoon salt
  • 3 ½ Tablespoons salad oil
  • 1 Tablespoon poppy seeds
  • 24 Cherry tomatoes (Cut in halves)
  • 4 Small Belgium endive (Cut in 2 inch lengths)
  • 2 Pink grapefruits (Peel, remove white membranes, section)
  • 2 Small avocados (Cut in halves, seed, peel, chop)
  • 5 Medium chopped scallions

Beat together vinegar and next 3 ingredients until sugar dissolves.

Beat in oil slowly; continue beating until thick and smooth.

Stir in the poppy seeds.

In a large serving bowl combine tomatoes and remaining ingredients.

Pour dressing over salad and toss gently; serves 6.


Great avocado recipes are made by stuffing the halves.

  • 4 Tablespoons butter (Divided)
  • 1 ½ Tablespoons minced onion
  • 1 ½ Tablespoons minced celery
  • ¼ Teaspoon curry powder
  • ¾ Cup white rice (Not cooked)
  • 1 ½ Cups chicken broth
  • Salt/ white pepper (Divided)
  • 1 Bay leaf
  • 2 Tablespoons flour
  • 1 Cup milk
  • 1 Beaten egg yolk
  • 2 Cans (6.5 Ounces each) crab meat (Drained)
  • 2 Tablespoons chutney (Finely chopped)
  • 3 Large avocados (Cut in halves, seed, peel)
  • Lemon juice
  • 3 Tablespoons grated Parmesan cheese
  • Parsley and lemon wedges for garnish

Preheat oven to 300F degrees.

Melt 1 ½ TABLESPOONS butter in skillet; add onion and celery.

Stir and cook vegetables until tender about 4 minutes.

Stir in curry powder; stir in rice and chicken broth.

Season with few grains of salt and white pepper; add bay leaf.

Bring mixture to a boil; cover and DECREASE heat to a simmer.

Simmer until moisture is absorbed and rice is tender about 20 minutes.

Melt 1 ½ TABLESPOONS butter in a saucepan; stir in flour.

Stir in few grains salt and white pepper; cook slowly 5 minutes.

Remove from heat; gradually stir milk into flour mixture.

Return to heat; stir and cook until thickened about 10 minutes.

Beat a small amount of hot mixture into yolk; return to saucepan.

Heat just to boiling; remove from heat, cover and keep warm.

Heat 1 TABLESPOON butter in another skillet; sauté crab meat 1 minute.

Add chutney to skillet and mix well; toss cooked rice into crab mixture and keep warm.

Cut small slice from bottoms of avocados so they sit flat; place in shallow baking dish.

Brush cut sides with lemon juice; pile crab- rice mixture in avocado halves.

Spoon sauce over each stuffed avocado half; sprinkle with Parmesan cheese.

Bake 10 to 15 minutes; garnish with parsley and lemon wedges.

Serves 6.


  • 2 Medium avocados (Pit, peel, chop fine)
  • 3 Tablespoons lemon juice
  • 3 Medium tomatoes (Chopped)
  • 1 Medium cucumber (Peel, chopped)
  • 1 Medium onion (Chopped)
  • 1 Large sweet pepper (Chopped)
  • 1 Small hot pepper (Chopped)
  • 2 Cloves minced garlic
  • 4 Tablespoons olive oil
  • ½ Teaspoon salt
  • ½ Teaspoon pepper
  • 1 Tablespoon chopped fresh coriander leaves

Sprinkle chopped avocados with lemon juice; set aside.

Place tomatoes and next 8 ingredients in food processor

Process until smooth; transfer to serving bowls.

Divide avocados evenly among bowls; stir in.

Refrigerate for 1 hour; garnish with coriander leaves.

Serves 4 to 6.