What’s Up Guac? Healthy Avocado Recipes For A Perfect Sunday Brunch
Perhaps the avocado-guacamole craze a few years back made us roll our eyes whenever we see a dish slapped with this trendy ingredient. Ever heard of guacamole popcorn or avocado ice cream? Well, those aren’t the best use for this nutritious fruit.
Avocadoes are a great add-on to our salads, morning wraps and smoothies. While a tad pricey, this fruit is known to be superfood which helps keep us fit and healthy. No doubt, avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals, aiding weight loss, reducing blood sugar spikes and is strongly linked to a lower risk of many diseases.
Check For Ripeness
The first method is to conduct a colour inspection. In most cases, the darker or blacker the avocado, the riper it is. When the hue starts to shift from emerald green to a medium dark-green brownish tone, that means it is ripe and ready to be eaten. However, colour is not the only indication…
You can tell the ripeness by squeezing the skin. Place the avocado in the palm of your hand and gently squeeze without applying your fingertips to avoid brushing. What you are looking for is a firmness but not too pliable to the touch.
Now that you have learned how to pick the perfect avocado, it’s time to put your cooking abilities to the test with these simple recipes!
If you are looking for a simple guac recipe that’s packed with flavours and spice, to go with your sandwiches or chips, try this. The acid in the lime or lemon juice helps to delay the avocados from turning brown but do not refrigerate it for more than 3 days. Pair it with tortilla chips for your snack break or while you are bingeing on your favourite drama.
2 avocados, pitted
¼ tsp salt
1 tbsp fresh lime or lemon juice
¼ cup minced red onion
1-2 chillies, finely chopped
2 tbsp cilantro, finely chopped
A dash of grated black pepper
½ tomato, chopped
Red radishes or turnip, to garnish
Scoop out the avocado flesh in a bowl. Mash using a fork.
Add salt, lime juice, chopped onions, cilantro, pepper and chillies into the mix. Only add tomatoes when you are ready to serve.
Place plastic wrap over bowl and refrigerate until ready to serve.
This shrimp burger can be an alternative to your daily meat intake. The preparation of this may take a little longer compared to the other recipes on the list, but the effort is going to be worth it. Not only does this burger taste like something store-bought, it is full of vitamins and calcium, which makes this a healthy meal for you and your family!
6 sesame seed burger buns
500g large shrimp, peeled and deveined
½ cup mayonnaise
1 clove garlic, chopped
½ cup red pepper, finely diced
½ jalapeño, seeded and finely chopped
1 large shallot, minced
2 tbsp freshly chopped cilantro
2 tbsp extra-virgin olive oil
2 tsp sriracha
1 cup lettuce and tomato slices, for serving
1 avocado, thinly sliced, for serving
Pulse 2 of the burger buns in the food processor until finely chopped. Transfer to a large bowl.
Chop half of the shrimps. Pulse the remaining half of the shrimp in the food processor.
Scrape the shrimp mixture into the large bowl of buns and add the chopped shrimp. Mix in ¼ cup of the mayonnaise, garlic, red pepper, jalapeño, shallot, and cilantro. Season with salt and pepper.
Shape mixture into 4 burger patties. Heat a large skillet and cook over medium heat. Place patties and cook on both sides for about 9 minutes.
In a small bowl, combine the remaining ¼ cup of mayonnaise with the sriracha. Add lettuce, tomato slices and avocado to the burgers.
Bacon Guac Bombs
These little balls of happiness are dangerous because they can be so addictive! Whether you are looking for something to munch during your snack break or to fill your tummy before an exercise, this guac bombs is a perfect option. We won’t judge if you choose to gobble down these guac bombs as your breakfast. Been there, done that!
12 slices bacon, cooked and crumbled
2 avocados, pitted, peeled and mashed
6 oz. cream cheese, softened
1 garlic clove, minced
¼ red onion, minced
1 small jalapeño, chopped
2 tbsp chopped cilantro
½ tsp cumin
½ tsp chili powder
In a large bowl, combine all ingredients except for the bacon. Stir till smooth and season with salt and pepper. Place in the refrigerator for 30 minutes.
Place crumbled bacon on a large plate. Using a small cookie scoop, scoop guacamole mixture and insert bacon. Roll to coat in bacon. Repeat till all guacamole and bacon are used. Store in refrigerator.
Avocados are high in fibre and filled with heart-healthy monounsaturated fat. It means that it is keeps us full, thus a great element in your breakfast spread. Eating foods with natural fibre can help prevent constipation and lower the risk of colon cancer.
This deliciously- sweet chocolate avocado bread is one great meal fit for a king. If you are not a fan of sweet stuff, you may substitute the chocolate chips with dark chocolate instead.
½ cup mashed avocado
1 cup all-purpose flour
½ cup cocoa powder
1 tsp baking powder
1 tsp ground cinnamon
½ tsp. kosher salt
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 ¼ cup grated zucchini
1 cup chocolate chips
Preheat oven to 350° Line a pan with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking powder, cinnamon, and salt.
In another large bowl, stir together avocado, sugar, eggs, and vanilla extract. Add zucchini, then add flour mixture. Fold in chocolate chips.
Transfer batter to pan and bake for about an hour. Test with a toothpick, it should come out clean when inserted into the center.
Transfer to a cooling rack and let it cool completely.
Much like pickles in a jar, this is an alternative to the crunchy and sour snack. While we can’t guarantee this avocado alternative is going to be crunchier, it definitely as tasty and helps to stimulate your appetite. Grab a bite or two before your main meal, but be careful not to take too much in a sitting because you don’t want this to be your meal replacement as it can be rather filling after a few of these slices.
2 underripe avocados, peeled and thinly sliced
1 cup white vinegar
1 cup water
5 tbsp sugar
1 tbsp kosher salt
1 tsp red pepper flakes
1 clove garlic, thinly sliced
2 tbsp cilantro
In a small saucepan over medium heat, combine vinegar, water, sugar and salt and bring to a boil, stirring frequently. Set aside to cool when the sugar and salt have dissolved.
In a glass jar, place red pepper flakes, garlic, cilantro, and avocado slices. Pour cooled pickling mixture into the jar and seal tightly with a lid.
This recipe is great for those who are looking to cut back on the carbs in their diet. We assure you that this will be more than enough to make you feel full and energised to get you through the day. And thanks to the bacon and cheese, this dish is chock-full of flavours, textures and nutrients. Thinking about the runny yolk and creamy avocado is enough to make us salivate – a perfect Sunday brunch if you ask me.
2 tbsp butter
4 large eggs
Freshly ground black pepper
¼ cup shredded cheddar
2 slices cooked bacon, crumbled
2 green onions, sliced
Cut avocado in half and remove pit. Lay avocado halves on their sides and carefully cut lengthwise into 2 thick slices each. Hollow out middles with a paring knife.
In a large, non-stick skillet over medium-low heat, melt 1 tbsp butter. Place avocado slices into skillet and crack an egg into the center. Season with salt and pepper.
Cover skillet and cook until egg is cooked to your desired doneness, about 5 minutes for just a runny egg. Sprinkle cheese on top of each slice, cover with lid again and cook until the cheese is melted, a minute more.
Repeat with remaining ingredients. Garnish with bacon and green onions.