3 Creative Ways to Use Avocado
The avocado may seem destined for guacamole stardom (it plays the role perfectly), but there’s much more this healthy fruit can bring to your recipes. It not only gives any dish a creamy texture, but also adds a great airiness.
Give classic hummus a velvety twist, swap not-so-healthy Nutella for an addictively rich chocolate-hazelnut spread (ideal as a topping on rice cakes or for dipping into with your favorite fruit) or toss cubes of avocado with shrimp for a new take on classic shrimp cocktail.
Avocado-Hummus Dip (above)
Serves 4
4 cloves garlic, unpeeled
2 ripe Hass avocados, halved, pitted and peeled
One 15-ounce can chickpeas, drained and rinsed
¼ cup olive oil, plus more for drizzling
Juice of 2 lemons
2 tablespoons tahini
Salt and pepper
Olives, sliced, for topping
Halved cherry tomatoes, blanched green beans and cucumbers, for serving
In a small saucepan of boiling salted water, cook the garlic until softened, about 8 minutes. Let cool slightly and squeeze the garlic cloves from their skins.
In a food processor, combine the avocado, chickpeas, olive oil, lemon juice, tahini, blanched garlic and 2 tablespoons water until creamy; season with salt and pepper, and transfer to a bowl. To serve, drizzle with olive oil, top with olives and season with pepper; serve with the vegetables for dipping.
Per serving: Calories 294; Fat 21.5 (Saturated 3 g); Cholesterol 0 mg; Sodium 204 mg; Carbohydrate 25.5 g; Fiber 9.5 g; Sugars 1 g; Protein 6 g
RELATED: How to Choose, Store and Ripen Avocados
Chocolate-Hazelnut Avocado Spread
Makes about 1 cup
1 large ripe Hass avocado, halved, pitted and peeled
¼ cup unsweetened cocoa powder
1 cup hazelnut flour, toasted, or 1 ¼ cups toasted blanched hazelnuts, plus toasted crushed hazelnuts for serving
¼ cup powdered maple syrup sugar
1 teaspoon pure vanilla extract
½ teaspoon salt
Salted thin brown rice cakes, such as Lundberg, for serving
In a food processor or high-speed blender, puree together the avocado, cocoa, hazelnut flour, maple sugar, vanilla, salt and ¼ cup water until smooth. Refrigerate for about 20 minutes. To serve, spread over rice cakes and sprinkle with toasted hazelnuts.
Per serving: Calories 196; Fat 12 g (Saturated 1 g); Cholesterol 0 mg; Sodium 51 mg; Carbohydrate 21 g; Fiber 5 g; Sugars 0.6 g; Protein 4g
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Grilled Shrimp with Chunky Guacamole and Cocktail Sauce Dressing
Serves 4
1 ear of corn
1 pound medium shrimp, peeled and deveined
Olive oil, for drizzling
Salt and pepper
2 ripe Hass avocados, halved, pitted, peeled and cut into ½-inch cubes
1 pint cherry tomatoes, halved
2 tablespoons finely chopped red onion
2 peaches, peeled and cut into ½-inch cubes
Juice of 1 lime plus 4 lime wedges, for serving
½ cup ketchup
2 tablespoons prepared horseradish
Juice of ½ lemon
Heat the grill to medium-high heat. Open the corn husk slightly and fill with water; wrap tightly in foil and grill, turning occasionally, until tender, 15 to 20 minutes.
Meanwhile, thread the shrimp on skewers, drizzle lightly with olive oil and season with salt and pepper. Grill, turning once, until just cooked through, about 4 minutes total.
In a small bowl, toss together the avocado, tomatoes, onion, peaches and lime juice; season with salt and pepper. In another small bowl, stir together the ketchup, horseradish and lemon juice. Add about 1 to 2 tablespoons water or enough to reach your desired dressing consistency; season with salt and pepper. To assemble, layer the chunky guacamole, shrimp and cocktail sauce dressing into serving glasses or small bowls. Garnish each with a lime wedge.
Per serving: Calories 339; Fat 15 g (Saturated 2 g); Cholesterol 221 mg; Sodium 588 mg; Carbohydrate 27 g; Fiber 8.5 g; Sugars 11 g; Protein 27 g
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Silvana Nardone is the author of the Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.
