30 Days of Avocado Recipes
Day 1: Cumin Oil-Fried Egg and Avocado Toasts
30 Days of Avocado Recipes
Day 2: Avocado-and-Shrimp Salad with Red Goddess Dressing
This fresh, summery salad is super-healthy and also super-filling. We love the combination of creamy avocado and lean shrimp. Chef Jonathan Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for color and flavor. Once you try it, you’ll never go back to green.
Day 3: Avocado, Feta and Cherry Tomato Salsa Flatbreads
Chef Charlie Hallowell—a Chez Panisse alum—makes his own dough for his colorful flatbreads, but store-bought pizza dough works perfectly well, too. He tops them with a fresh tomato salsa made with cherry tomatoes, olive oil, shallot, mint, cilantro, vinegar and crushed red pepper instead of sauce, and then adds creamy avocado and feta to truly complete the dish.
Day 4: Avocado-Tarragon Dressing
The art of making your own dressing is totally under-appreciated. Not only do you get to know everything that goes in it, it’s also often fresher and more delicious. This multipurpose avocado dressing makes a perfect dip for crudités and a great go-with for grilled steak, or swap it for the mayonnaise in chicken salad.
Day 5: Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw
For maximum flavor in minimal time, chef Jeff Smith opts for spice rubs over marinades. After experimenting with spice blends for heartier fish, he discovered that a big pinch of ground coffee lends earthiness to the rub. The slaw, made with tomatillos, cilantro, jalapeño, garlic, sour cream and avocado, is the perfect topper.
Day 6: Mexican Avocado Burgers
There is nothing quite like a nicely seasoned, perfectly cooked, beautifully topped burger. This terrific burger is sprinkled with a spice mix halfway through grilling; if you mix it in before cooking, the meat will get tough. Garnishes of crema and avocado add rich creaminess that pushes this burger over the top.
Day 7: Tuna Ceviche with Avocado and Cilantro
We fell hard for chef Rick Bayless’s salpimentado (salt-and-pepper) ceviche from the southern tip of Baja California in Mexico. From his menu at Chicago’s Frontera Grill, it has an unmatched clarity of flavor because the short marinating time preserves the tuna’s fresh taste. With just seven ingredients, the avocado is a major textural and flavor component.
Day 8: Avocado Pissaladière
This pizza-like tart, pissaladière, is a specialty of Nice, France. The traditional toppings include caramelized onions, anchovies and olives but here, creamy slices of avocado are added as well for a buttery bite. While you can totally make your own dough, using store-bought pizza dough makes quick work of the crust.
Day 9: Chipotle-Marinated Flatiron Steak with Avocado-Corn Relish
The flatiron steak, a.k.a. the top blade steak, is a marbled cut of beef from the shoulder. Uniform in thickness and rectangular in shape (just like an old-fashioned iron), it's easy to butterfly for quick cooking on the grill. Here, the meat gets flavor from a bold, Southwestern-style marinade made with smoky chipotles and fresh orange juice. It's served with fresh avocado and corn relish.
Day 10: Scrambled Egg and Avocado Breakfast Sandwiches
This simple and satisfying breakfast sandwich recipe calls for using American cheese, but it’s equally as delicious with Gruyere or sharp cheddar cheese. Pretty much any cheese goes well with avocado. Feel free to use your favorite toast if you don’t have English muffins. A dash of vinegary hot sauce is a great addition here.
Day 11: Avocado Chimichurri
Inspired by chimichurri, a classic Argentinean herb sauce for grilled meats, this chunky avocado salsa is seasoned with lots of parsley and oregano. Like a classic chimichurri, this avocado mixture would be incredible on top of skirt steak. We would also be very happy eating it on a grilled chicken sandwich.
Day 12: Avocado Toasts with Oaxacan Sesame Sauce
Food writer and stylist Karen Gillingham makes this spicy, fragrant sesame sauce inspired by a version she discovered at a hole-in-the-wall café in Mexico. She likes spooning it over toasts topped with mashed avocado, but it’s also great with eggs and grilled fish. Plus, it takes just 30 minutes to whip up.
Day 13: Chicken-and-Avocado Soup with Fried Tortillas
Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job quite nicely. It doesn't rely on long cooking for its full flavor, either—the soup's in the pot for less than ten minutes. Plus, the crisp tortillas add just the crunch you crave when you’re eating soup.
Day 14: Potatoes, Corn and Avocado with Horseradish Dressing
At Noma restaurant in Copenhagen, Garrett Weber-Gale tried a horseradish “snow,” and the flavor stuck with him. Here, he blends fresh horseradish with rice milk and lemon juice to make a creamy, dairy-free dressing for very simply cooked vegetables. The corn and potatoes are boiled and the avocado is sliced fresh. All together it’s a refreshing, innovative dish.
Day 15: Avocado-Hummus Dip
Day 16: Spicy Avocado and Pea Tea Sandwiches
Tea sandwiches are not only super-cute—they’re also quite delicious. Next time you’re having a tea or luncheon, these are the way to go. These tasty vegetarian tea sandwiches feature avocado two ways—mashed and in a chunky salad. Both are tossed with a tangy chile-herb dressing we can’t get enough of.
Day 17: Avocado Hollandaise
Luscious, rich and lemony hollandaise gets completely re-imagined here as a light, supremely creamy puree of avocado, lemon juice and olive oil. If you thought you loved eggs Benedict before, prepare yourself to be completely overwhelmed and obsessed. This hollandaise will replace the traditional for all your eggs bennys from here on out.
Day 18: Grilled Mackerel with Lardo, Avocado and Jalapeño on Toast
Thin slices of lardo (Italian cured pork back fat) are the key to this luscious, elevated take on your basic avocado toast recipe. The bread is grilled with olive oil, leaving it perfectly charred, and then rubbed with garlic clove. The avocado salad is made of avocado tossed with marjoram, jalapeño and lemon juice.
Day 19: Egg Sandwich with Mustard Greens and Avocado
This delectable breakfast sandwich is going to be your new go-to on-the-go morning meal. All you need is whole grain bread, safflower oil, mustard greens, avocado, fresh lemon juice, hot sauce and four large eggs. Wrap it all up in parchment paper and you’ve got yourself a fantastic, portable breakfast.
Day 20: Creamy Avocado Paletas
Now it’s time for an avocado dessert, people. These tangy, luxurious paletas (Mexican ice pops) from La Newyorkina’s Fany Gerson are completely dairy-free: avocado and coconut milk give them a supervelvety texture. The pops are incredible by themselves or dipped in chocolate and coated with toasted coconut (as pictured).
Day 21: Bacon Fried Rice with Avocado and Fried Eggs
Chef Ed Kenney uses both white and brown rices in this terrific bacon-studded, avocado-filled dish that he serves at his casual Honolulu spot, Kaimuki Superette. “In Hawaii, we call it hapa rice; it’s more interesting and flavorful than plain white rice,” he says. “In Hawaiian, hapa means ‘partial’ and is often used as a term of endearment to describe people of mixed ethnic backgrounds.”
Day 22: Fennel, Apple and Avocado Crudo
Day 23: Pink-Grapefruit-and-Avocado Salad
This pretty salad from Alice Waters, the iconic chef-owner of Chez Panisse in Berkeley, California, is best in the winter, when grapefruit is at its prime. The acidity of the citrus goes well with the creaminess of avocado. We love this salad for a refreshing breakfast, a light snack or a even a heathy dessert.
Day 24: Grilled Strawberry-Avocado Toasts with Burrata
Day 25: Monterey Jack Quesadillas with Avocado and Kale-Pistachio Salsa Verde
In this super-easy recipe, simple jack cheese quesadillas are prepared with a tangy kale and pistachio salsa. Big pieces of creamy, diced avocado are lightly tossed into the salsa to round out the acidity. The dish is quick and satisfying, which makes it perfect for a weeknight dinner or even a hearty snack.
Day 26: Crab-and-Avocado Toasts
Gerard Craft grew up in Washington, DC, eating lots of Maryland blue crab. Here, he creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.
Day 27: Fresh Cabbage and Avocado Tacos with Queso Fresco
We wouldn’t be surprised to hear that many of you have not had a delicious vegetarian taco—until now. Using a mix of red and green cabbages, fresh avocado, lime juice and cilantro makes these refreshing vegetarian tacos even more colorful. If you aren’t vegetarian, feel free to add grilled steak, chicken or shrimp.
Day 28: Scallop Rosettes with Avocado and Creamed Tandoori Chayote
For this delicious recipe, chef Daniel Boulud quickly cooks scallop slices, then serves them with a rich, tangy avocado-tomatillo sauce and Indian-spiced hearts of palm (we substitute chayote, which is easier to find). This dish will seriously impress any and all dinner guests with its enticing combination of well-balanced flavors.
Day 29: Shrimp and Squid Cocktails with Avocado and Tomato
The Spanish name for this seafood salad is vuelva a la vida, which means "return to life." The reason: This cold, refreshing, vitamin-C-rich starter is a reputed hangover cure. It’s also simply fresh and delicious, with tons of acidity and creamy avocado. It’s especially popular in Nicaragua and in coastal towns in Mexico.
Day 30: Kale and Avocado Salad
Finish your 30 days with a seriously healthy avocado recipe. Rich in iron and vitamins A, C and E, kale is among the healthiest of greens. Avocado is a great source of dietary fiber, vitamin K, potassium and good fats. In this surprisingly hearty salad, raw leaves are wilted with a pinch of salt.