Go Green With Avocados
February 25th, 2017

Icy green treats made with avocados are a fun way to boost fruit intake.
Photo courtesy of Fresh Avocados—Love One Today©

Go Green With Avocados

Avocado Coconut Ice Pops

  • 1 fresh avocado
  • 1 cup coconut milk
  • 2 tablespoons honey (may substitute with 2 tablespoons sugar)
  • 2 tablespoons lemon juice
  • ¼ cup sweetened shredded coconut

Place avocado, coconut milk, honey and lemon into a blender. Blend on high until smooth.

Pour into 5-ounce paper cups (or other mold). Place in freezer until firm, but not frozen, about 30 minutes to 1 hour.

Insert wooden sticks and sprinkle even amounts of shredded coconut into each cup. Return to freezer for about 4 hours or until firm.

Recipe courtesy of Fresh Avocados—
Love One Today


Mexican Chicken Salad Stuffed Avocados

  • 2 cups shredded cold rotisserie chicken
  • 10-ounce can diced tomatoes with habaneros, drained
  • 1/3 cup chopped celery
  • 1/3 cup light mayonnaise
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon ground black pepper
  • 3 large avocados, halved and pitted

Combine chicken, drained tomatoes, celery, mayonnaise, cilantro, salt and pepper in medium bowl to make chicken salad.

Top each avocado half with 1/3 cup chicken salad.

Recipe courtesy of ReadySetEat


Vegan Avocado Ceviche

  • 1 ripe avocado, halved, pitted, peeled and cubed
  • 1 cup cauliflower, diced
  • 2 tomatoes, diced
  • 1/3 cup red onion, finely diced
  • 1 tablespoon jalapeño pepper, minced
  • 1 clove garlic, minced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • 1 tablespoon olive oil

In a large bowl, combine avocado, cauliflower, tomatoes, onion, jalapeño, garlic, cilantro, lime juice, salt and olive oil.

Transfer to a serving bowl. Serve with homemade pita chips.

Recipe courtesy of Fresh Avocados—
Love One Today


Rockin’ Guacamole Sweet Potato Bites

  • Cooking spray
  • 4 sweet potatoes, unpeeled, cut into ¼-inch-thick slices (about 2 pounds)
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1/4 tablespoon canola oil
  • 3 ripe avocados, pitted and peeled
  • 10-ounce can diced tomatoes and green chilies, drained
  • 1/2 cup chopped red onion
  • 1 tablespoon lime juice
  • 6 slices cooked bacon, finely chopped
  • 1/4 cup chopped cilantro

Heat oven to 450 F. Spray two baking sheets with cooking spray; set aside.

In a small bowl, mix together the chili powder, paprika, garlic powder, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place sliced sweet potatoes in a large bowl and drizzle with oil. Sprinkle with spice mixture and toss until well coated.

Place potatoes in a single layer on the baking sheets and bake for 10 to 12 minutes on each side, switching the baking sheets in the oven halfway through cooking.

While potatoes are baking, mash avocados in a medium bowl. Stir in drained tomatoes, onion, lime juice, and remaining salt and pepper; cover and refrigerate.

Top each sweet potato slice evenly with guacamole, bacon and cilantro.

Recipe courtesy of ReadySetEat


Avocado Tomato Soup

  • 1 tablespoon olive oil
  • ¾ cup chopped onion
  • 2 cloves garlic, minced
  • 14.5-ounce can diced tomatoes in juice
  • 2 tablespoons tomato paste
  • 1½ cups low-sodium tomato juice
  • 3 cups low-sodium chicken broth
  • 2 teaspoons sugar
  • ½ teaspoon pepper
  • 2 ripe avocados, halved, pitted, peeled and sliced
  • ½ teaspoon dried thyme
  • Fresh thyme, for garnish

Heat oil in a large pot over medium heat. Add onion. Cook, stirring frequently, about 5 minutes until translucent. Add garlic; cook 1 minute. Stir in tomatoes and their juice, tomato paste, tomato juice, sugar, pepper and dried thyme.

Add broth. Increase heat to medium high, bringing soup to a boil. Reduce heat; let simmer 5 minutes. Let soup cool for 5 to 10 minutes.

Cut 11/2 of the avocados into cubes and add to cooled tomato mixture.

Puree the tomato and avocado mixture using an immersion blender until smooth. Reheat before serving.

Alternatively, puree soup in a food processor until smooth. Add pureed soup back to the pot and reheat before serving.

To serve, pour soup into shallow bowls. Slice remaining avocado half and place on top of soup.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

Recipe courtesy of Fresh Avocados—
Love One Today