Avocado-licious Recipes For Spring

Spring into warmer weather with recipes featuring avocados

Many people have tried their hand at the avocado’s claim to fame, guacamole, but did you know there is so much more to love about this nutritious, wholesome fruit than its role in a classic chip dip? Here are just a few ideas for you to enjoy avocados.  Kiwi-Avocado Smoothie

Let your kiwis get nice and ripe—a little soft—even, to get the full sweetness from them. The combination of Vitamin C-rich fruit, iron-rich spinach, and the essential fats of the avocado gives you a great nutrition boost.

Total Time: 5 Minutes
Servings: 2

5 medium kiwis, peeled
½ medium avocado
1 cup baby spinach
1 cup plain coconut water or kombucha
2 tablespoons honey

Combine the ingredients in the blender and process. Serve immediately. Springtime Avocado Toast

Enjoy the simplicity of this winning avocado toast.

Total Time: 20 Minutes
Servings: 4

4 ounces fresh goat cheese
1 teaspoon lemon zest
2 tablespoons chopped watercress, plus sprigs for garnish
4 slices hearty whole grain bread
1 large avocado
4 small red radishes or a medium watermelon radish, thinly sliced

1. In a medium bowl, mash the cheese and mix in the lemon zest and chopped watercress.
2. Toast the bread. Spread ¼ of the cheese mixture on each piece of toast. Halve the avocado lengthwise, carefully remove the pit, then use a paring knife to slice the flesh thinly in the shell. Use a soup spoon to scoop out the slices, and fan ¼ of the avocado over each slice of toast. Top with radish slices and garnish with watercress sprigs.
Goddess Bowl Veggies, whole grains and Sriracha tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation.

Total Time: 25 minutes; 15 minutes active
Servings: 4

1 cup dry quinoa or bulgur
1½ cups plus 1 tablespoon water, divided
¼ cup tahini
1 tablespoon cider vinegar
1 tablespoon Sriracha sauce
1 tablespoon tamari sauce plus 1 teaspoon, divided
1 tablespoon honey
½ cup raw unsalted pumpkin seeds
1 bunch Tuscan kale, thinly sliced
2 large carrots, shredded
2 medium avocados, halved and pitted

1. Cook the quinoa or bulgur. In a small pot, bring 1½ cups water to a boil, then add the grain. Return to a boil, and if using quinoa, reduce the heat to low and cook for 14 minutes, covered. For bulgur, bring to a boil for 1 minute, then cover and let stand for 15 minutes. Fluff the finished grain with a fork.
2. While the grain cooks, place the tahini, cider vinegar, one tablespoon each tamari, honey, Sriracha sauce and water in a small bowl and stir with a fork until smooth. Add a bit more water if the dressing is too thick.
3. Place the pumpkin seeds in a small sauté pan and swirl over medium-high heat. When they begin to pop and become fragrant, stir in the tamari. The tamari will coat the seeds and the pan will be dry. Transfer to a bowl to cool.
4. Place a quarter of the cooked grains in each of four low, wide bowls. Arrange the raw kale and carrots on top of the grains, then slice the avocado halves in the skin and carefully scoop them out with a spoon. Fan half an avocado over each bowl. Top with sauce and pumpkin seeds.

Recipes by Co+op Stronger Together.

Want more avocado-licious recipe ideas?

Join the Co-op’s demo coordinator Elizabeth Jesdale on Friday, May 4 at 2 pm for in-house avocado demoing. View our full list of demos here.