8 easy and healthy avocado recipes
Get a taste of this healthy fruit with these delicious and original avocado recipes. Try everything from soups and appetizers to main dishes and desserts.
Mexico is known worldwide for its food: chili, tacos, and guacamole are characteristic of Mexican food. Foreigners visit the country from various parts of the world to taste the great variety of flavors that Mexico has to offer. The great number of products and producers in Mexico makes it easy to work with a variety of combinations that translate into unique recipes. Enjoy this healthy fruit with some delicious and original avocado recipes. Try everything from soups and appetizers to main dishes and desserts.
Mushroom Pasta with Avocado Pesto
(four people)
Ingredients
300 g of fettuccini pasta
75 ml olive oil
300 g mushrooms
2 teaspoons pine nuts
1 sprig of fresh basil
2 avocados
Salt to taste
Lemon juice to taste
Grated Parmesan cheese to taste
Preparation
Avocado pesto:
Heat a frying pan with the pine nuts (without adding oil), and stir until toasted. Finely chop the pine nuts together with the basil leaves without crushing them completely. Halve the avocados, remove the pits and scoop out the flesh with a spoon. Add the avocado pulp to a blender together with the pine nuts. Add the lemon juice and a pinch of salt. Blend until everything is well blended. Add 50 ml of oil to the blender until well blended.
Pasta:
Cook the pasta according to the instructions on the package. Drain and mix with the rest of the oil. Serve with the pesto and grated Parmesan.
Cold avocado soup
(four people)
Ingredients
2 1/2 cups of vegetable broth
2 avocados, peeled and pitted
2 garlic cloves, chopped into pieces
1 jalapeño, seeded and chopped
1/4 cup red onion, chopped
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
To complement:
cherry tomatoes
lemon zest
sour cream cheese
cheddar
Preparation
In a blender first add 1 cup of vegetable broth with the avocado, garlic, jalapeño (you can calculate to taste), lime juice, and cilantro (you can adapt it to your liking). Blend until smooth. Add the rest of the broth, and season with salt and peppers. Blend. Place the soup in a refractory and take it to the refrigerator. Let it cool for at least 1 hour. To serve the soup, divide it into two bowls. Garnish with cherry tomatoes and lemon zest. Top with cream and grated cheddar cheese.
Gorditas of black bean dough with avocado
Recipes by Chef Mónica Patiño
Ingredients
250 grams of corn masa
1 clove of garlic
2 green chilies
2 avocado leaves
1/2 cup of dried refried black beans
5 green tomatoes
1/2 of a white onion
2 cups of lard
Grated cheese
Fresh cilantro
Salt to taste
Preparation
For the gorditas:
Process the dried avocado leaves in a blender without water, until you get something like powder. Mix the dough with the refried beans and the avocado leaf powder, make small balls with the dough, and set aside. With the help of a tortilla machine, flatten each ball to a moderate thickness. Fry in plenty of hot lard and then place on absorbent paper.
For the raw green sauce:
Blend green tomato, onion, cilantro, garlic, and green chile with a little water. Serve the gorditas with grated cheese and salsa verde.
Mole of ashes
(four people)
Ingredients
30 grams of pasilla chili
100 gr avocado leaf
250 grams of onion
4 grams of garlic
500 grams of black beans, cooked
70 grams of lard
Salt and pepper to taste
To complement:
1 avocado
16 corn balls, cooked
500 gr of cooked purslane
Preparation
Remove the veins and seeds from the chili. Toast the avocado leaf and the pasilla chili until it is ashy. In a pot, sauté the onion and garlic with the lard. Add the beans with a little broth and the ash. Blend until a smooth mixture is formed. If necessary, add a little vegetable stock. Season with salt and pepper. Serve with avocado, corn balls, and purslane.
Avocado, oatmeal, and cinnamon cookies
(24 pieces)
Ingredients
2 1/2 cups flour
1/2 cup regular or quick-cooking oatmeal
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla essence
5 tablespoons butter or margarine
1/2 fresh Hass avocado, medium and ripe
1 cup brown sugar
3/4 cup sugar
2 large eggs
1 package (12-oz.) of chocolate chips (white, bitter, or milk chocolate, whichever you like best)
1 1/2 cups chopped walnuts
Cinnamon to taste
Preparation
Preheat the oven to 180°. In a large bowl, add all ingredients except chocolate chips and nuts and stir continuously until smooth. Add the chocolate chips and nuts to the mixture, stirring gently. Using a regular spoon or a retractable ice cream scoop, scoop the equivalent of ½-inch cookies and place them on a waxed paper-lined baking sheet. Bake for eight minutes or until the edges are golden brown.
Caution. Baking time may vary depending on the type of baking sheet you use. So, for the first bake set your timer for eight minutes to start and add more time in two-minute increments until the edges are golden brown. Let cool.
Avocado margarita
(for two people)
Ingredients
1 and a half tablespoons of salt
2 slices of lemon
1 avocado cut into chunks
2 cups of ice
88 ml lemon juice
2 teaspoons honey
118 ml tequila
60 ml of triple dry
Preparation
Pour the salt on a plate and rub the lime slices around the rim of the glasses. Place the glasses upside down on the plate so that all the rim is filled with salt. In a blender mix the avocado with the honey, tequila, triple sec, and lime juice. When the mixture is homogeneous add the ice. Pour the margarita into the glasses and if desired, garnish with a slice of lime or a piece of avocado.
Avocado and chocolate creamy dessert
Ingredients
2 ripe avocados
1 ripe banana
4 tablespoons of pure cocoa powder
¼ cup of milk (can be almond milk)
½ teaspoon vanilla extract
1 pinch of cinnamon powder
1 pinch of salt
1 teaspoon (or to taste) honey
To complement:
100 gr whipped cream
150 gr of raspberries and blueberries
100 gr of chopped almonds and hazelnuts.
Preparation
Put all the ingredients of the creamy dessert in a blender and blend well until the mixture is well integrated and creamy. Divide the dessert into individual glasses and keep it in the refrigerator for at least one hour to chill. To serve, decorate with whipped cream, raspberries, blueberries, almonds, and hazelnuts.
Decorating avocado ice cream
Recipe by Chef Lucero Soto Arriaga
Contemporary Mexican cuisine has fused traditional recipes with innovative techniques, leaving chefs free to use their imagination to create dishes with the greatest creativity and a personal touch. Lu's innovative food includes avocado in several of her recipes. She uses "everything from the avocado: the oil, the leaf, the skin, in hot sauce, in cold sauce, the avocado pulp, the avocado stone, everything". Uchepo is a typical Michoacan tamale made with tender corn wrapped and boiled in its husk.
Ingredients
2 pieces of sweet uchepo
1 piece or scoop of avocado ice cream
5 grams of dehydrated avocado
4 grams blue flower tisane
2 grams grated Turin chocolate
2 grams of blackberry jam
1 gram of grated piloncillo
1 piece of cinnamon tile
2 basil leaves
Presentation procedure
Make a path of dehydrated avocado in the center of the plate. Place the blue flower tisane around the circumference of the plate. Sprinkle the whole plate with the grated Turin chocolate, followed by the piloncillo. On one side of the plate place the sweet uchepos one on top of the other. Bury the cinnamon tile in the uchepos. On one side of the uchepos place avocado ice cream and crown with basil leaves. To finish the assembly, place four drops of blackberry jam on each side of the plate.
Recipes and images: Gastronomic bulletin by Sectur
