avocado recipe

Avocado Chips from Delish.com are gluten-free and keto-friendly. We love them with cheese or dipped with hummus or salsa. They're satisfying, full of healthy fats, and ridiculously addictive! 

Avocado Chips

avocado

c. Parmesan

lemon juice

garlic powder

Italian seasoning

Kosher salt

black pepper

I made these. They turned out well. Too salty for me as I'm on low sodium intake. Wasn't thinking about that when I made them. Next time I'll omit the salt and use much less cheese. I also lightly sprayed a baking pan with olive oil. When cooled they slid right off. All in all, a nice snack.

Mine also tuned out well. I had to add time for them to get really crisp. Can nutritional yeast be substituted for some of the Parmesan cheese?

I made them. Didn't like them the first time I made them to salty and not much of a fan of parmesan cheese. So I tried them with almond flour and they turned out pretty good.

I did it. It definitely needed a higher heat. After 45 min on 325 I bumped it up to 375. They're ok.

I too panicked when I saw them brown on edges and took out too soon.  Good still but not chip like. I’ll follow closely (and read reviews first) next time.

Not an avocado lover... but still loved this!!!

This is the second time I'm making this appetizer. These are THE BOMB! 💣 First time I made my chips too thick. They were still awesome. I am now making them smaller and thinner for more crispness. You HAVE to allow them to cool for their ultimate flavor.

https://streaming.hearstdigitalstudios.com/46905686-5f35-4062-8061-055ff76f0b8b/video_rover_16x9_1080p_hd_1548712578_69435.mp4

New Snacking Obsession: Avocado Chips

Jazz up your toasts and much more with Avocado Butter from Delish.com.

Avocado Butter

butter,

lime

https://streaming.hearstdigitalstudios.com/74d47d25-e49e-4f12-a517-f78e441fc5ef/video_rover_16x9_1080p_hd_1529520230_72617.mp4

We Can't Stop Eating This Avocado Butter

This prepare ahead super green Guacamole is sure to impress. It is rich and creamy, with a nice bright punch of lime and the subtle hint of jalapeño and onion. PLUS!!!! With my top tips you can make this up to 3 days before you need it! 3 days and no gross brown guacamole. This&nbsp;Prepare Ahead Guacamole really does stay green!

Stay Green Prepare Ahead Guacamole

lime (to yield 2 tbsp of juice)

tsp salt

green chili

scallion (white and green parts)

avocados (See notes)

water

Cut the lime in half and use a fork or a reamer to juice it into a small jug. (you want about 2 tablespoons of juice)

Dissolve the salt in the lime juice and set aside.

Finely chop the green chilli and the scallion.

Cut the avocados in half and remove the pit. Use a small spoon to scoop out the avocado flesh.

Mix everything together until you have a nubbly lumpy mixture.

Place the guacamole into a plastic container and use a spoon to smooth the top.

Pour over enough lukewarm water to cover the top of the guacamole by 1/2 inch. Ensure no part of the guacamole is poking out of the water.

Seal the pot and store in the fridge for 3 days.

When you are ready to eat, carefully pour away the water and give the guacamole a quick stir.

Taste your guacamole and add more lime juice and salt if needed.

TO STORE

Recipe video above. Copycat of a popular salad at a charcoal chicken chain in Sydney called Chargrill Charlie&#039;s. I don&#039;t go for their chicken. But they do good salads! Love the avocado on avocado in this. :)Haven&#039;t tried but I imagine asparagus and broccolini would be terrific alternatives to the beans (similar shape and texture).Serves 6 to 8 as a side, 3 - 4 as a light meal with crusty bread or soft rolls.

Green Bean Avocado Salad with Creamy Avocado Dressing

tomatoes (,

avocado (large,

red capsicum / bell pepper (, diced)

red onion (, finely diced)

tbsp extra virgin olive oil

sour cream

garlic clove, small (, minced using garlic crusher (Note 2))

tbsp water ((to thin out, it's very rich!))

tsp black pepper

Place all ingredients into a Nutribullet or small food processor and blitz until smooth (including any Extra Flavouring Options suggested in the standalone Creamy Avocado Dressing recipe).

Use water to thin to just pourable consistency (so it&#039;s not super gloopy and thick). Taste and add the following to taste: salt, pepper, lemon, oil.

Dressing:

Steam green beans using method of choice until soft (I microwave, 5 minutes on high). Drain then leave to cool and dry.

Place remaining salad ingredients in a large bowl with the beans. Drizzle with half the Dressing. Toss. Serve with remaining Dressing on the side.

Presention note: It looks a bit of a mess once tossed. If you&#039;re serving to impress, just drizzle the Avocado Dressing over and take to the table like that (see in post, it&#039;s much prettier!).

Salad:

Recipe video above. This is a dressing that uses avocado to make it creamy, rather than mayonnaise or loads of oil. It doesn&#039;t taste very avocado-ey because avocados are dense so it needs to be thinned out to make it pourable as a dressing. Rather, think of the avocado as the better-for-you means to get a creamy dressing fix!Excellent use for avocados that are a bit overripe or with brown spotty bits. Use as dressing for all your favourite salads. Particularly good salads that call for Ranch, Caesar or other mayo-rich dressings.Makes 1 1/4 cups - enough for a side salad for 6 to 8 (depending on how much you use!)

Creamy Avocado Dressing

See Note 3

Place all ingredients into a Nutribullet or small food processor and blitz until smooth. (Inc Extra Flavouring Options)

Use water to thin to just pourable consistency (so it&#039;s not super gloopy and thick).

Taste and add the following to taste: salt, pepper, lemon, oil. Use as salad dressing!

Keeps 3 days in the fridge without going brown. See Note 3 for how to keep even longer!

An easy avocado brownie recipe, these brownies are gluten free, dairy free flourless and refined sugar free.

Avocado Brownie

eggs

maple syrup

tsp vanilla essence (optional)

110 g ground almond (1 Cup)

cocoa (This is half a cup)

tsp baking powder

chocolate

Preheat your oven to 180 degrees Celsius or approximately 360 degrees Fahrenheit

Line a cake tin with baking paper or parchment paper, or use a silicone tin.   The tin I used was 20cm x 17cm  (approx. 8 x 7 inches)

Place the wet ingredients into your food processor (avocado, egg, maple syrup, and vanilla (optional) Blitz until you have a lovely smooth green purée

Add the dry ingredients, excluding the chocolate chips (ground almond, cocoa and baking powder).  Pulse until the mixture comes together to a well-combined consistent batter

Add the chocolate chips, pulse until they are just incorporated into the batter.

Pour the batter into the prepared cake tin I stud the top of the brownie with a few extra dark chocolate drops, it is an optional step but makes the brownie look even more appealing

Bake for 25-30 minutes until the top of the brownie  is set and when you pierce the brownie with a toothpick it comes out clean Allow to cool in the tin

Lift the cooled brownie out of the tin, Slice into 16 pieces

Top 6 avocado recipe recipes from across the web

The most viewed avocado recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Avocado Chips

Avocado Butter

Stay Green Prepare Ahead Guacamole

Green Bean Avocado Salad with Cream...

Creamy Avocado Dressing

Avocado Brownie

Top 6 avocado recipe recipes from across the web

The most viewed avocado recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Avocado Chips

Avocado Butter

Stay Green Prepare Ahead Guacamole

Green Bean Avocado Salad with Cream...

Creamy Avocado Dressing

Avocado Brownie

The most viewed avocado recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine