I’ve recently learned lots of folks are using avocado in sweet desserts including puddings, popsicles & frosting. I’m not ready to go there yet, but I have rounded up some recipes that force me out of my guacamole rut to try some new recipes for the high-protein fruit.
Of course, I only do quick & easy with easy-to-find ingredients. I can get exotic ingredients in Chicago year-round, so I’ll try to suggest accessible substitutes.
If you don’t feel like dealing with hot oil or can’t get plantains near you, substitute store-bought plantain or banana chips. A 3-minute vegan appetizer that uses up your about-to-be-overripe fruit? Winner!
Double the recipe, freeze any leftover broth, and add fresh avocado & tortilla strips to serve a second time, anytime.
This high-protein entrée salad is satisfying & full of fresh herbs. Using a vegan pesto makes it both vegan & gluten-free, so it’s also perfect for potlucks. If you like a bit of cheese in your pesto, try this easy Arugula Basil Pesto recipe.
This is so simply delicious you might serve it as a side for dinner, and still want to take the leftovers for a lunch main course. Bacon, avocado, pasta…need I say more?
I prefer tilapia, or whatever the catch of the day might be. The relish might be interesting with a pork or chicken cutlet for fish-phobes.