5 Surprising (and Delicious) Ways to Use Avocados

Lentine Alexis
by Lentine Alexis
Share it:
5 Surprising (and Delicious) Ways to Use Avocados

You know that you can’t have amazing guacamole without vibrant, creamy, delicious avocados. But, did you know that by adding slices, dollops, scoops and chunks of avocados to other meals, you’re adding healthy fat, flavor, color and fiber? Here are five new ways — that don’t include putting guacamole in your cereal (ew) — to incorporate avocados into your every day.


Makes 2 small smoothies.


Soak 2 medjool dates in 1/4 cup hot water for 15 minutes. Then, in a blender or food processor, combine the soaked dates and the soaking water with 1 cup unsweetened almond milk, 1 teaspoon vanilla extract, 1/3 cup ripe fresh strawberries, 1/4 of a ripe avocado, 1 tablespoon honey or maple syrup, 1 teaspoon maca powder (optional) and 4–5 ice cubes. Blend on high speed until well-incorporated. You want all the ice cubes and strawberry chunks to be blended. Pour into a glass. Stir in 1 tablespoon hemp seeds, and sprinkle another 1 tablespoon hemp seeds on top. Add a straw and enjoy!

Nutrition (per serving): Calories: 207; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 82mg; Carbohydrate: 29g; Dietary Fiber: 4g; Sugar: 21g; Protein: 5g


Makes 2 slices.

In a small skillet over low-medium heat, toast 2 tablespoons each white and black sesame seeds — shaking the pan constantly to prevent burning — until just fragrant. (Note: Don’t leave the seeds unattended; they’re delicate and will burn!) Transfer the seeds to a small bowl. Repeat the toasting process with 1/4 cup pumpkin seeds (again, shaking the pan to prevent burning). Once fragrant and lightly golden, transfer to the bowl with the sesame seeds. Next, slice open 2 avocados and remove the pits, then scoop the flesh into a small bowl, and gently mash with the juice of 1 lime, 2 tablespoons of olive oil and a little salt and pepper (to taste.) Toast 2 large slices of sourdough bread to your liking. When the slices are toasted, drizzle with a small amount of olive oil (approximately 1 1/2 teaspoons per slice). Then spread the avocado mixture on the toast. Sprinkle the toasted pumpkin seeds and sesame seeds over the avocado, and top with 1 teaspoon Japanese furikake seasoning (optional) and 1 tablespoon fresh herbs, such as cilantro, dill and basil (optional).

Nutrition (per serving): Calories: 474; Total Fat: 36g; Saturated Fat: 3g; Monounsaturated Fat: 10g; Cholesterol: 1mg; Sodium: 2mg; Carbohydrate: 29g; Dietary Fiber: 5g; Sugar: 1g; Protein: 10


Serves 4


In a small or medium saucepan over medium heat, melt 1 tablespoon of coconut oil. Stir in 1 cup rolled oats, 1/4 cup quinoa and 2 tablespoons chia seeds. Toast the grains until gently fragrant, then stir in 1 1/2 cups water and 1 1/2 cups unsweetened almond milk. Simmer until the liquid is absorbed and the grains are the consistency that you like. (You’ll know that the oats are done when they’re soft, the quinoa when it’s developed a halo around the grain and the chia when it’s absorbed some liquid.) Remove from heat. Stir in 3 tablespoons maple syrup, 1 tablespoon tamari, juice from 1/2 lemon and a pinch of salt. Serve with a fried egg, minced chives, sliced radishes and sliced avocados. Nutrition calculated for porridge only.

Nutrition (per serving): Calories: 230; Total Fat: 8g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 184mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 9g; Protein: 6g


Makes roughly 1 cup dressing


In the bowl of a mini food processor or blender, combine the flesh of 1 large avocado and 1 1/2 tablespoons fresh lime juice, 1 1/2 teaspoon Sriracha and 3 tablespoons olive oil. Blend until completely incorporated and creamy. Drizzle over fresh salads, dollop on rice bowls or as a dip for fresh vegetables. Store unused dressing in an airtight container in the refrigerator for up to two days.

Nutrition (per serving): Calories: 628; Total Fat: 62g; Saturated Fat: 9g; Monounsaturated Fat: 44g; Cholesterol: 0mg; Sodium: 162mg; Carbohydrate: 21g; Dietary Fiber: 10g; Sugar: 6g; Protein: 3g



Serves 6


In the bowl of a food processor fitted with the metal blade attachment, combine 2 large avocados (pits removed) with 1 vanilla bean (split lengthwise and scraped, save the pod for another use), 3/4 cup unsweetened cocoa powder, 1/2 cup pure maple syrup, 1/4 cup agave nectar, 1/4 cup fresh orange juice and 1/2 teaspoon kosher salt. Blend until smooth and creamy. Divide the pudding evenly among six 8-ounce Mason jars and chill (uncovered) at least 2 hours.

To serve, top with 1 tablespoon each nuts (chopped and toasted) or cacao nibs. Pudding can be made 3 days ahead, cover and chill.

Nutrition (per serving): Calories: 278; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 101mg; Carbohydrate: 42g; Dietary Fiber: 7g; Sugar: 30g; Protein: 5g

About the Author

Lentine Alexis
Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.


Never Miss a Post!

Turn on MyFitnessPal desktop notifications and stay up to date on the latest health and fitness advice.


Click the 'Allow' Button Above


You're all set.