Have you heard that avocado is nutritious but you are just not sure what to make of it? When basic guacamole and avocado toast gets boring, try one of these delicious recipes.

Lime-Cilantro Shrimp Tacos

Serves 2, serving size: 2 tacos

Ingredients:

• 3/4 pound medium shrimp, peeled, deveined, cooked
• 1 15-ounce can black beans, drained, rinsed
• 1 1/4 cup sliced bell pepper, any color, cut into 1/4-inch thick strips
• 1/4 cup scallions, sliced
• 1 medium avocado, diced
• 1/2 cup salsa
• 2 tablespoons lime juice
• 1/4 teaspoon ground black pepper
• 8 6-inch whole-wheat flour tortillas
• Optional: Chopped cilantro and lime wedges

Directions:

1. In a large bowl, stir together shrimp, avocado, scallions, and beans. In a small bowl, mix salsa, cilantro, and lime juice. Add 1/4 cup salsa mixture to shrimp mixture and stir to coat.

2. Warm tortillas in microwave (about 30 seconds). On each tortilla, add 1/2 cup shrimp & bean mixture, about 4 pepper strips, and 1 tablespoon salsa mixture. Garnish with lime and cilantro. Enjoy!

Per serving: 453 calories, 13 grams of fat, 58 grams of carbohydrate, 13 grams of fiber, 30 grams of protein

Avocado & Egg Mini Breakfast Pizzas

Serves 4, serving size: 2 mini-pizzas

Ingredients:

• 4 whole-wheat English muffins
• 1 large ripe avocado
• 1 cup baby spinach, chopped
• 1 tablespoon cilantro, chopped
• 1/2 cup grape tomatoes, halved
• 4 large eggs
• 2 teaspoons lime juice
• 2 teaspoons extra-virgin olive oil
• Salt and pepper to taste

Directions:

1. Scoop the flesh of avocado into a small bowl. Add lime juice, salt, and pepper.

2. Toast each half of the English muffin. Set aside.

3. In a skillet over medium-high heat, add 1 teaspoon oil, spinach, and tomatoes. Cook until spinach is wilted, about 3 minutes. Remove from skillet and set side.

4. In the same skillet, add remaining 1 teaspoon of oil. Cook eggs to your desired consistency.

5. Spread avocado mixture evenly over all 8 English muffins halves. Top with 1/2 egg and 1/8 of spinach and tomato mixture. Sprinkle with a dash of salt and pepper and chopped cilantro and serve.

Per serving: 313 calories, 16 grams of fat, 33 grams of carbohydrate, 8 grams of fiber, 13.5 grams of protein

Spinach Avocado Smoothie

Serves 1

Ingredients:

• 1 frozen banana
• 1 cup plain nonfat yogurt
• 1 cup spinach, chopped
• 1/4 large avocado
• 1 teaspoon honey
• 1-2 tablespoons water

Directions:

1. Combine all ingredients in a blender. Blend until smooth.

Per serving: 357 calories, 8 grams of fat, 58 grams of carbohydrate, 8 grams of fiber, 18 grams of protein

Guacamole Chicken

Serves 4, serving size 4 ounces chicken & 2/3 cup guacamole

Ingredients:

• 1 pound boneless, skinless chicken breast
• 1 large avocado
• 1/4 cup minced red bell pepper
• 1/4 cup minced onion
• 2 tablespoons chopped cilantro (fresh)
• 1/2 cup shredded cheese, your favorite variety
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons lime juice
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1/2 teaspoon garlic powder

Directions:

1. In a medium bowl, mash avocado with a fork. Stir in lime juice, bell pepper, onion, and a pinch each of salt and pepper. Stir well and set aside.

2. Sprinkle chicken with remaining salt, pepper, and garlic powder. In a large skillet over medium-high heat, heat oil. Add chicken, reduce heat to medium. Cook about 4-6 minutes on each side until cooked through. Sprinkle cheese over chicken, cover and cook 2 minutes more. Divide among 4 plates and top each with 2/3 cup guacamole. Sprinkle with cilantro and serve.

Per serving: 269 calories, 16 grams of fat, 6 grams of carbohydrates, 5 grams of fiber, 26 grams of protein

Chipotle Steak Burrito Bowl with Cauliflower Rice

Serves 4

Ingredients:

• 1 pound skirt steak, raw, trimmed of fat
• 2 tablespoons extra-virgin olive oil
• 1 cup canned pinto beans, drained and rinsed
• 1 large avocado, diced
• 1/4 cup fresh salsa
• 1/4 cup shredded cheese, your favorite variety
• 2 cups shredded romaine lettuce
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1/2 teaspoon salt, divided
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• lime wedges and chopped cilantro (optional)
• non-stick cooking spray

Directions:

1. Preheat broiler to high. In a food processor, pulse cauliflower until it yields rice-sized pieces. In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add cauliflower and 1/4 teaspoon of salt. Cook about five minutes, remove from skillet, cover and keep warm.

2. Coat a large baking sheet with nonstick cooking spray. Season steak with 1/4 teaspoon salt and place on baking sheet. Broil for 7 minutes.

3. While the steak cooks, in a small bowl, mix together remaining oil (1 tablespoon), chipotle peppers, garlic powder, and cumin.

4. Turn steak over, brush with the chipotle mixture and broil for about 7 minutes more. Remove from oven, transfer to a cutting board, and dice.

5. Assemble the bowl with 1/2 cup riced cauliflower, 1/2 cup steak, 1/2 cup lettuce, 1/4 avocado, 1/4 cup pinto beans, 1 tablespoon cheese, and 1 tablespoon salsa. Garnish with lime wedges and cilantro.

Per serving: 428 calories, 26 grams of fat, 21 grams of carbohydrates, 9.5 grams of fiber, 31 grams of protein

Avocado & Tuna Sweet Potato Toast

Serves 4, serving size: 1 toast

Ingredients:

• 1 large sweet potato (about 1/4-inch thick), sliced into 4 slices
• 1 avocado, mashed
• 1 large carrot, cut into julienne
• 4 teaspoons pickled ginger, chopped
• 1/4 cup tuna, drained and flaked
• 2 teaspoons slivered nori
• 1/2 teaspoon toasted sesame seeds

Directions:

1. Toast sweet potato slices in toaster or toaster oven until starting to brown and cooked completely, 12-15 minutes. Top each slice with 1/4 of all remaining ingredients and serve immediately.

Per serving: 145 calories, 8 grams of fat, 14 grams of carbohydrate, 5 grams of fiber, 5 grams of protein

Cauliflower & Avocado Nachos

Serves 4, serving size 1/4 of recipe

Ingredients:

• 5 cups cauliflower, cut into 1/2-inch thick slices
• 2 tablespoons canola oil
• 1 large avocado, chopped
• 1/2 cup shredded cabbage
• 1/2 cup diced tomato
• 1/4 chopped cilantro
• 2 tablespoons minced onion
• 2 tablespoons pickled jalapeño peppers, finely chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• pinch salt
• 1/2 cup refried beans
• 3/4 cup shredded cheese
• non-stick cooking spray

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Coat large baking sheet with non-stick cooking spray. In a large bowl, mix together oil, cumin, chili powder, and paprika. Add cauliflower; toss to coat.

2. Place cauliflower on baking sheet; be sure not to overlap pieces. Bake about 12-15 minutes.

3. Remove pan from oven and top cauliflower with beans and cheese and cook an additional 3-4 minutes or until cheese has melted.

4. In a small bowl, mix together tomato, onion, jalapeño peppers, and salt. Divide cauliflower onto 4 plates and top each evenly with tomato mixture, cabbage, avocado and cilantro.

Per serving: 285 calories, 21 grams of fat, 18 grams of carbohydrate, 8 grams of fiber, 10 grams of protein

Cucumber Noodle Salad

Serves 4

Ingredients:

• 1 medium avocado
• 3 large English cucumbers
• 2 cloves garlic
• juice from 1/2 lemon
• 1/2 cup fresh dill, chopped
• 3/4 teaspoon salt
• 1/4 ground black pepper

Directions:

1. Using a spiralizer, create ribbon-like strands of cucumber.

2. Put cucumber spirals in a colander, sprinkle with salt, and allow water to strain about 30 minutes. Pat dry.

3. In a blender, puree avocado, lemon juice, dill, garlic, salt, and pepper.

4. Toss cucumber spirals with dressing and serve cold.

Per serving: 116 calories, 8 grams of fat, 13 grams of carbohydrate, 4.5 grams of fiber, 2.5 grams of protein

Slaw Cups with Avocado Chive Cream

Serves 4, serving size: 2 cabbage cups

Ingredients:

• 6 ounces sugar snap peas, strings removed
• 1 bunch radishes, tops trimmed
• 8 small red cabbage leaves
• 1 tablespoon extra-virgin olive oil
• 1/4 cup shelled hemp seeds
• 1/4 cup water
• juice of 1/2 lemon
• flesh of 1/2 medium avocado
• 1/2 cup fresh chives, chopped
• 1/2 teaspoon salt

Directions:

1. Thinly slice radishes and sugar snap peas lengthwise (into thin strips). Place in large bowl; toss with olive oil and salt and set aside to marinate.

2. For the avocado chive cream — in a small bowl, mix together hemp seeds and water; set aside for about 20 minutes. After hemp seeds soak in water, add this mixture to a blender. Add avocado, chives, lemon juice, and remaining salt. Blend until smooth, adding a little water if necessary to create a smooth cream.

3. Set cabbage leaves on a serving tray. Fill all 8 cabbage cups with equal portions of slaw mixture. Top each with equal amounts of avocado chive cream and sprinkle with a few chopped chives. Enjoy!

Per serving: 166 calories, 10.3 grams of fat, 10 grams of carbohydrate, 5.8 grams of fiber, 7.3 grams of protein

Easy Avocado Hummus

Serves 10

Ingredients:

• 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
• 2 medium avocados, peeled and cored, flesh removed
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons tahini
• 3 tablespoons fresh lime juice
• 2 cloves garlic
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup cilantro, chopped (optional for topping)
• red pepper flakes (optional for topping)

Directions:

1. Place all ingredients into a blender and blend until smooth. Serve with vegetables or whole-wheat pita bread.

Per serving: 180 calories, 12 grams of fat, 16 grams of carbohydrates, 5.3 grams of fiber, 0 g sugar, 3.9 grams of protein

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