5 Creative and Healthy Avocado Recipes | Solluna by Kimberly Snyder (2024)

Do you love avocados like I do? They’re creamy and decadent-tasting. Avocado is a Beauty Food that contains vitamins A, C, E, and K. They’re full of antioxidants that protect your skin from environmental damage and their raw monounsaturated fats give your skin a youthful, beautiful appearance because they help moisturize from the inside out.There are so many different ways you can use avocados, from foods to drinks, snacks to full meals, as the highlight of a dish or just a component that makes the whole recipe creamier than it would have otherwise been.

Avocados are a “good” raw plant fat, but remember that all fat needs to eaten in moderation. Half of a large/medium avocado or one small one a day is enough, and I recommend eating no or minimal nuts at the same time as avocado as the combo can be too heavy and dense in fat.

Here are five awesome avocado recipes to check out:

This is a great and filling when you are on the go, and can even be a meal replacement or as it is so nutritionally dense.

Ingredients:

• Flesh of 1 small avocado or half of a medium one
• 1 big handful spinach
• 1 scoop spirulina powder (about a teaspoon)
• ½ banana (frozen, or add ½ cup ice)
• 1.5 cups coconut water
• Stevia or raw honey to taste
• Bee pollen (optional)

Directions:

Toss everything into a high-powered blender and gradually increase the speed to high. Blend there until it’s smooth and creamy. Top with a sprinkling of bee pollen for an extra energy boost.

Yield: About 6

Ingredients:

• 1 head cauliflower, steamed
• 4 parsnips, steamed until soft
• 3 small avocados
• Pepper to taste
• High-quality sea salt (optional)

Directions:

Place all the ingredients into a high-powered blender or food processor. Blend until smooth.

This one is perfect for when you walk in the door and you’re so hungry, you’re willing to eat just about anything. You survived the battlefield of convenience foods on the long trek home, but you just can’t wait anymore. You need something with almost zero prep time, so here you go:

• 1 small avocado, halved
• Sliced zucchini or other sturdy sliced vegetable (even gluten-free, low-oil crackers will do in a pinch if you have them in your house)
• Seasoning of your choice (chili powder, paprika, lemon pepper, lime juice, etc)

Once the avocado has been halved and the pit thrown away, sprinkle your seasoning of choice onto the surface of each half. Dig straight in (yep, while skin’s still on—it’s like a mini little bowl!) with your veggies or chips and enjoy your “instant guacamole.” If you don’t have anything on hand for dipping, use a spoon.

Ingredients:

• 1 cup quinoa
• 1 Tbsp low sodium tamari
• 1 tsp. lemon juice
• 3-4 sheets nori
• 1 carrot, sliced long and thin
• 1 avocado, sliced
• 1 cucumber, sliced long and thin

Directions:

Cook quinoa and set aside to cool for about 30-45 minutes with the lid on (you don’t want to let it get completely cool, so be aware of the time!). Add in tamari and lemon juice and stir.

Position a sheet of nori close to the edge of a counter. Spread the quinoa across the nori roll, about a quarter inch from the edge of the nori closest to you. Place your vegetables and avocado along the middle of the nori (horizontally, from your perspective).

Grab the edge of the nori sheet closest to you and begin rolling toward the center. Make sure all the vegetables and avocado are safely tucked in and continue to roll until the end. The steam from the quinoa should seal the roll shut, but if not, wet your finger and run it along the open edge of the sheet of nori, then press it down to seal it.

Use a sharp knife to cut the roll into slices. Repeat for all the nori sheets.

This is a heartier dish and does combine some avo and nuts and a little oil, so eat with moderation and be sure to take digestive enzymes first!

Ingredients:

• 2 small avocados
• 2-3 cloves garlic
• 1 Tbsp olive oil
• 1-2 Tbsp lime juice
• ¼ cup basil, loosely packed
• ¼ cup pine nuts
• High-quality sea salt and black pepper to taste
• 3 cups kelp noodles or veggie noodles or your choice (this is a good time to whip out that spiralizer!)
• 1 cup spinach

Directions:

Cook the soba noodles if you opted for those. Otherwise just create your raw veggie noodles (you can steam them if you prefer, but I think they’re better raw) and put them into a bowl. Lightly steam your spinach and place it on top of the noodles. Put all other ingredients into the food processor and run until it’s creamy. Pour over the top of the noodles and spinach, mix well, and serve!

I have so many other recipes that use avocado! Here are some of my favorites:

• Open-Faced Avo Beauty Sandwich
• Ananda Burrito
• Quinoa, Avocado, and Corn Salad
• Dreamy Creamy Avocado Dressing
• Skin-Plumping Smoothie
• Dharma’s Kale Salad

Enjoy! Love, Kimberly