Our home is often well-stocked with mangoes, lychee, and our favorite: avocados! My husband’s auntie has several fruit trees in her yard and whenever she has a surplus, she’ll gift them to us. While we love traditional avocado toast, we also enjoy experimenting with different recipes to keep things interesting. Here are some of our favorites.
AVOCADO EGG SALAD SANDWICH
When I was homesick during my freshman year of college, my dad would visit me every Saturday and take me to breakfast. While our individual orders varied from week to week, we always shared an egg salad sandwich. This version swaps out mayonnaise for avocado, which still makes a creamy base. As for the herbs, measure from your heart!
Ingredients
- 2 avocados
- 8 eggs
- 1 handful of dill
- 1 handful of parsley
- 1 lemon, juiced
- Pinch of salt
- Drizzle of olive oil
- Your choice of bread or bagel (we like it on an everything bagel)
Instructions
Hard boil eggs following this guide or by covering eggs with water in small pot. Bring to a boil, turn heat off, cover, and let rest for 8-10 minutes. Run eggs under cold water or let sit in an ice bath so it’s easier to peel off shells. Cut eggs into small pieces.
In a small bowl, mash avocados until mostly smooth.
Mix eggs with avocados, herbs, lemon juice, salt, and olive oil. Serve on your choice of bread or bagel. Makes 5 servings.
BROCCOLI PESTO COUSCOUS WITH AVOCADO
If you’re looking for a dish packed with green goodness, look no further! Instead of basil, we used broccoli as the base for our pesto. Chili oil adds a nice kick, and crunchy almonds and creamy avocado tie the dish together.
Ingredients
- 1½ cups uncooked couscous
- 4 cups raw broccoli, cut into small florets
- 3 medium garlic cloves
- 2/3 cup sliced or slivered almonds, toasted
- 1/3 cup freshly grated Parmesan
- 2 tsp. salt, divided
- 2 Tbsp. fresh lemon juice
- ¼ cup olive oil
- ¼ cup heavy cream
- 2 avocados, sliced
- Chili oil
Instructions
In a large pot, bring water to a boil. Add 1 teaspoon of salt and broccoli. Cover and blanch for about 1-3 minutes. Transfer broccoli to a strainer and run under cold water.
In a blender or food processor, puree two cups of cooked broccoli, garlic, ½ cup of almonds, Parmesan, salt, lemon juice, olive oil, and heavy cream. Blend until smooth.
Toss couscous and remaining broccoli with pesto. Top with remaining almonds, chili oil, and sliced avocado. Makes 4-6 servings.
AVOCADO SUSHI ROLL
This roll might sound basic for sushi connoisseurs, but the combination of creamy avocado, fluffy sushi rice, and crisp nori is one of my favorites! I often order it at sushi restaurants, but it’s incredibly easy to make at home. You’ll just need a makisu (bamboo rolling mat) to roll the sushi, which you can find at local Asian specialty stores.
Ingredients
- 1 Tbsp. rice vinegar
- ½ Tbsp. sugar
- ½ tsp. salt
- 2½ cups cooked rice
- 2 avocados, sliced
- 4 sheets nori
For serving
- Shoyu
- Wasabi
- Pickled sushi ginger
Instructions
In a small bowl, mix rice vinegar, salt, and sugar. Pour mixture over cooked rice. Gently mix with rice paddle.
Cut nori sheet in half. Place nori sheet, shiny side down, on makisu. Use hands or rice paddle to evenly spread rice on nori. Leave about half an inch of nori uncovered at the top. Place two avocado slices in the center of the rice.
Align nori with bottom edge of makisu. Use your middle finger to hold down avocado, lift mat with your thumb, and roll. Apply gentle pressure to shape roll.
Wet knife with damp cloth and cut sushi roll into 6 equal-sized pieces. Serve with shoyu, wasabi, and pickled ginger on the side, if desired. Makes 8 avocado rolls.
TOFU CUCUMBER AVOCADO SALAD
My mother-in-law makes us dinner at least once a week to give us a break from cooking, and she always creates nutritious, delicious meals. This is a take on one of her cucumber salads! I’d recommend using a mandolin to slice the cucumbers, so they’re evenly thin and extra crispy. But if you’re like us and don’t have one, just do your best to be as precise as possible.
Ingredients
- 2 cucumbers, sliced thinly
- 1 handful of fresh dill
- 5 Tbsp. extra virgin olive oil, divided
- ¼ cup fresh lemon juice
- 1 tsp. salt
- 8 oz. extra firm tofu, drained, pressed, sliced
- ¼ cup pine nuts
- 1 avocado
Instructions
In a medium bowl, toss cucumbers, dill, 4 tablespoons of olive oil, lemon juice, and salt together. Let sit for 20 minutes in the refrigerator.
Meanwhile, add tofu and remaining olive oil to skillet over medium-high heat. Cook about 5-6 minutes until pieces are browned on one side. Gently flip over, then continue cooking for another 5-6 minutes until tofu is firm and golden. Set aside.
Just before serving, cut the avocado into cubes.
Spoon the cucumbers out of the lemon-olive oil mixture and place into a large salad bowl. Add half of the remaining dressing, tofu, and half of the pine nuts. Gently toss.
Add avocado and toss gently to incorporate into salad. Top with remaining pine nuts. Makes 2-3 servings.
Avocados galore
We certainly love avocados here at islandscene.com! Check out more recipes below that include the creamy fruit:
avocado deviled eggs
You’ll get healthy fat with fiber in this dish, which is similar to the avocado egg salad sandwich (but hold the bread).
avocado dip
This isn’t your average guacamole! The chili crisp elevates the dish and adds a touch of spice. Try it with tortilla chips!
avocado key lime pie
Don’t want to turn on the oven? This no-bake pie is cool, citrusy, and creamy – the perfect summer dessert.
hummus for avocado lovers
You may never go back to regular hummus after trying this avocado hummus recipe. It has a cool, smooth flavor that pairs perfectly with fresh vegetables.
