Let me guess: You’ve got a ripe avocado sitting on your counter, and you’re wondering what to do with it.
Should you make your usual toast? Slice it for a salad? Or maybe you’re craving something a little more creative?
I’ve been there too, and let me tell you, avocados have so much untapped potential.
Over the years, I’ve turned this humble fruit into everything from a creamy dessert to a show-stopping salad boat.
And the best part? All these recipes use raw avocados, preserving their natural, buttery flavor and unbeatable texture.
1. Classic Avocado Toast with a Twist
Avocado toast is a classic, but adding a few extras turns it into something unforgettable. This is my go-to breakfast when I need something quick yet gourmet.
Ingredients:
- 1 ripe avocado
- 2 slices sourdough bread, toasted
- A drizzle of olive oil
- A sprinkle of red chili flakes
- A pinch of flaky sea salt
- Fresh herbs (like parsley or basil) for garnish
Instructions:
- Toast Your Bread: Pop your sourdough into the toaster or under the broiler until it’s golden brown and slightly crisp.
- Mash the Avocado: Scoop the avocado into a bowl and mash it with a fork. I like to leave it a bit chunky—more texture equals more fun!
- Spread the Love: Spread the mashed avocado generously over the toasted bread. Don’t skimp—you want every bite to be creamy!
- Add the Extras: Drizzle olive oil over the top, sprinkle with chili flakes, and add a pinch of sea salt. For a fresh finish, top with herbs like parsley or basil.
- Enjoy the Perfection: Sit down with your toast, take a bite, and savor the blend of creamy avocado, crunchy bread, and a touch of heat.
2. Raw Avocado Salad Boats
This recipe is like a little edible treasure chest. The first time I tried it, I was amazed by how the avocado shell makes the perfect bowl!
Ingredients:
- 2 ripe avocados
- 1 cup cherry tomatoes, halved
- 1/4 cup diced red onion
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions:
- Halve the Avocados: Slice the avocados in half lengthwise and carefully remove the pits. Use a spoon to scoop out a bit of the flesh, creating a hollow. Dice the scooped avocado and set it aside.
- Prepare the Filling: In a bowl, combine the diced avocado, cherry tomatoes, red onion, olive oil, balsamic vinegar, salt, and pepper. Toss everything gently—you don’t want to mush the avocado too much.
- Assemble the Boats: Spoon the salad mixture into the hollowed-out avocado shells. It’s like a mini salad bowl, and it looks so cute!
- Dig In: Grab a fork and enjoy straight from the shell. It’s simple, fresh, and so satisfying.
3. Creamy Avocado Smoothie
The first time I tried avocado in a smoothie, I was skeptical. Now, I’m hooked! It adds a creamy richness you won’t believe until you taste it.
Ingredients:
- 1 ripe avocado
- 1 frozen banana
- 1 cup almond milk (or your favorite milk)
- 1 tablespoon honey
- A handful of spinach (optional, for extra greens)
Instructions:
- Gather Your Ingredients: Make sure your banana is frozen—it’s the key to a thick, frosty smoothie. Slice it beforehand to make blending easier.
- Add Everything to the Blender: Scoop the avocado into your blender, add the banana, almond milk, honey, and spinach if using. The spinach doesn’t affect the flavor, but it gives a nutritional boost.
- Blend Until Smooth: Blend on high until the mixture is creamy and completely smooth. Stop to scrape down the sides if needed.
- Taste and Adjust: If it’s too thick, add a splash of milk. Want it sweeter? Add a little extra honey.
- Serve and Savor: Pour into a glass and enjoy. It’s like a dessert, but you know it’s good for you!
4. Spicy Avocado Salsa
I make this salsa every time I need a crowd-pleaser. It’s tangy, spicy, and goes with everything from chips to grilled chicken.
Ingredients:
- 2 ripe avocados, diced
- 1 jalapeño, minced (seeded for less heat)
- 1/4 cup diced red onion
- Juice of 1 lime
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Dice and Mince: Start by dicing the avocados into bite-sized chunks and finely mincing the jalapeño. If you don’t want it too spicy, remove the seeds and membranes.
- Combine Ingredients: In a mixing bowl, gently combine the diced avocado, jalapeño, red onion, lime juice, and a pinch of salt. Use a spoon to fold everything together without mashing the avocado.
- Taste and Adjust: Give it a quick taste. Need more lime? Add a squeeze. Too mild? Toss in another pinch of salt or jalapeño.
- Garnish and Serve: Sprinkle fresh cilantro on top for a burst of flavor. Serve immediately with tortilla chips, tacos, or just a spoon!
5. Zesty Avocado and Cucumber Salad
I love this salad on hot days—it’s light, refreshing, and ready in minutes.
Ingredients:
- 2 ripe avocados, cubed
- 1 cucumber, thinly sliced
- 1/4 cup fresh mint leaves
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Prepare the Veggies: Cube the avocado and slice the cucumber into thin rounds. The thinner the cucumber slices, the better the texture!
- Mix it Together: In a large bowl, toss the avocado, cucumber, and fresh mint leaves.
- Add the Dressing: Drizzle with fresh lemon juice and season with salt and pepper. Toss gently to combine.
- Chill and Serve: Pop it in the fridge for 10 minutes to let the flavors meld. Then, serve it as a side dish or eat it straight out of the bowl—it’s that good!
6. Avocado Caprese Salad
This is my avocado twist on a classic Caprese salad. It’s creamy, fresh, and looks as beautiful as it tastes.
Ingredients:
- 2 ripe avocados, sliced
- 2 large tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze
- Salt and pepper to taste
Instructions:
- Slice Everything: Slice the avocados, tomatoes, and mozzarella into even pieces. Try to keep them roughly the same size for a balanced presentation.
- Layer the Salad: On a serving platter, alternate slices of avocado, tomato, and mozzarella in a row or circular pattern. Tuck fresh basil leaves between the layers.
- Drizzle and Season: Drizzle olive oil and balsamic glaze over the salad. Sprinkle with salt and freshly cracked pepper for added flavor.
- Serve Fresh: Serve immediately as a starter or a light meal. The combination of creamy avocado, juicy tomato, and fresh mozzarella is unbeatable!
7. Avocado Spring Rolls
These spring rolls are a fun, hands-on meal that’s as much about the experience as the flavor. They’re perfect for when you want something light but satisfying.
Ingredients:
- 2 ripe avocados, sliced
- 1 cup shredded carrots
- 1 cup cucumber sticks
- 1 cup cooked rice noodles
- Rice paper wrappers
- Sweet chili sauce or peanut sauce for dipping
Instructions:
- Prep Your Ingredients: Slice the avocado, shred the carrots, and cut the cucumber into matchsticks. Cook and cool the rice noodles according to package instructions.
- Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds, until soft and pliable.
- Assemble the Rolls: Lay the softened wrapper on a clean surface. Place a small amount of avocado, carrots, cucumber, and rice noodles in the center. Fold the sides over the filling, then roll tightly like a burrito.
- Repeat and Serve: Repeat with the remaining wrappers and filling. Serve immediately with sweet chili sauce or peanut sauce for dipping. They’re as tasty as they are fun to eat!
8. Raw Avocado Pesto Zoodles
Who needs pasta when you have zucchini noodles? This avocado pesto is creamy, fresh, and so easy to make.
Ingredients:
- 2 ripe avocados
- 2 zucchini, spiralized into noodles
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
- 1 garlic clove
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Make the Pesto: In a blender or food processor, combine avocado, basil, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Prep the Zoodles: Spiralize the zucchini into thin noodles. If you don’t have a spiralizer, a julienne peeler works too.
- Toss Together: In a large bowl, toss the zoodles with the avocado pesto until evenly coated.
- Serve Immediately: Plate the zoodles and garnish with extra basil or a sprinkle of Parmesan if desired. It’s fresh, light, and bursting with flavor.
9. Simple Avocado Ceviche
This is a no-cook recipe that’s packed with bright, zesty flavors. It’s perfect for summer days when you want something refreshing.
Ingredients:
- 2 ripe avocados, diced
- 1/2 cup diced red onion
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- Juice of 2 limes
- 1/2 teaspoon salt
- Optional: diced jalapeño for a spicy kick
Instructions:
- Chop Everything: Dice the avocados, onion, and tomatoes into small, even pieces. If using jalapeño, dice it finely.
- Mix the Ingredients: In a bowl, combine the avocado, onion, tomatoes, cilantro, lime juice, salt, and jalapeño (if desired). Gently toss everything together to coat.
- Chill and Serve: Let the ceviche chill in the fridge for about 10 minutes to let the flavors meld. Serve with tortilla chips or over a bed of lettuce for a light, flavorful dish.
10. Avocado Chocolate Mousse
Who says avocados are only for savory dishes? This chocolate mousse is rich, creamy, and completely dairy-free. Trust me, you won’t taste the avocado—it’s pure chocolate heaven.
Ingredients:
- 2 ripe avocados
- 1/4 cup cocoa powder
- 1/4 cup honey or maple syrup
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Blend the Ingredients: In a blender or food processor, combine the avocados, cocoa powder, honey, almond milk, vanilla extract, and salt. Blend until completely smooth and creamy.
- Taste and Adjust: Taste the mousse and add more honey if you want it sweeter or more cocoa powder for a deeper chocolate flavor.
- Chill and Serve: Spoon the mousse into small bowls or ramekins and chill in the fridge for at least 30 minutes. Serve with fresh berries or a dollop of whipped cream for an extra treat.
- Enjoy Every Bite: You’ll be amazed at how luscious and decadent this dessert is—it’s a crowd-pleaser for sure!