5 Surprising and Completely New Ways to Eat Avocado

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The avocado is a unique kind of fruit that has a high content of healthy fat. It’s versatile and can be used in salads, guacamole, and a host of other foods to give a rich flavor and creamy texture. It can also be scooped out with a spoon and consumed. However, if you use avocado in too many tried and tested ways, you might have food fatigue.

FeedFond has collected totally 5 new recipes using the avocado that will give a new twist to this magic fruit that has many beneficial properties combined with a great flavor and texture. So, read on and discover new recipes using avocado.

#5 Avocado chicken salad

You can make this recipe using leftover chicken roast. Turkey roast will also work well.

For 2 servings, the ingredients are:

  • 1 cup shredded cooked chicken
  • ¼ c chopped grapes
  • 3 tablespoon avocado mayo
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon toasted, salted pumpkin seeds or nuts
  • 1 teaspoon freshly squeezed lemon juice
  • 1 green onion, thinly sliced
  • Sea salt and freshly ground black pepper


Mix the chicken, grapes, mayo, tarragon, pumpkin seeds, lemon juice, and green onion, and stir gently to coat. Add the salt and pepper to taste. You can either serve immediately or cover up and refrigerate overnight.

#4 Black Cod with Avocado Cauliflower Mash

Instead of using black cod, this recipe can also use salmon, halibut, or trout—any roasted fresh fish.

Ingredients for 2 servings:

  • 1 small head cauliflower (about 1 lb), coarsely chopped
  • Sea salt to taste
  • 2 black cod fillets of any size
  • Freshly ground black pepper
  • 1 teaspoon avocado oil
  • 1 cup mashed avocado, fresh or frozen and defrosted
  • 2 tablespoon unsweetened yogurt
  • 1 teaspoon avocado leaf salt or other finishing salts


  1. Boil 4 cups of water on a high flame. Add the cauliflower and a pinch of sea salt. Cook for 15 to 18 minutes until tender. Drain cauliflower completely, place it in a medium bowl, and set aside.
  2. Sprinkle the cod well with sea salt and pepper to taste.
  3. In a 425°F preheated oven, place a large cast-iron skillet with the oil on the stovetop over medium-high heat.
  4. After the skillet is hot, place the cod, skin side down, and sear for 2 minutes. Flip the cod to the other side and transfer the skillet to the oven. Cook the fillets for about 2 minutes until the fish is opaque in the center. The cod will lose its taste and texture if overcooked, so be careful.
  5. Blend avocado, yogurt, and the drained cauliflower for about a minute until you get a smooth texture. Add sea salt and pepper to taste. Put a scoop of this mixture on the middle of two plates. Top each serving with a cod fillet. For garnishing, use avocado leaf salt, and serve immediately.

#3 Twice Baked Avocado

This can be great as comfort food on a rainy or chilly day. The avocado is on the warm side and the melted cheese makes twice-baked avocado a super treat when you feel like staying in.

Ingredients for two servings:

  • 2 avocados
  • 2 slices bacon, cooked and chopped
  • 1 green onion, sliced
  • 2 oz (½ cup) grated cheddar, Monterey jack, or feta cheese, divided
  • ¼ tsp flaky sea salt


  1. Preheat the broiler to high.
  2. Slice one of the avocados in half lengthwise and de-stone. Scoop out the flesh and mash until smooth. Add the bacon, green onion, and ¼ cup of the cheese.
  3. Slice the remaining avocado in half, and remove the pit. Use a knife to carefully release most of the flesh from the peel, but leave the peel on. Top the avocado halves with the mashed avocado mixture, the remaining ¼ cup cheese, and the salt.
  4. Place the filled avocados on a baking sheet, and broil for about 5 minutes until the cheese melts. Serve warm.

#2 Avocado Mac

A healthier version of mac and cheese—basically, without the cheese.

Ingredients for 2 servings:

  • 1 cup elbow macaroni
  • ½ cup milk
  • 1 tablespoon coconut oil
  • 2 teaspoons sugar
  • ¼ teaspoon dry mustard
  • ¼ teaspoon onion powder
  • ¼ teaspoon turmeric
  • ⅛ teaspoon paprika
  • ⅓ cup mashed avocado, fresh or frozen and defrosted
  • 1 teaspoon freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper


  1. Boil 4 cups of water on a high flame with a pinch of salt. Add the pasta and cook until al dente.
  2. Heat the milk and coconut oil over low heat until the coconut oil is just melted. Stir in the sugar, mustard, onion powder, turmeric, and paprika. Remove the pan from the heat, add the avocado and lemon juice, and blend until smooth. Add the salt and pepper to taste.
  3. Once pasta is cooked, drain and stir it into the avocado cream sauce. Serve immediately.

#1 Avocado Yogurt

With avocado added to yogurt, you’ll get an extra creamy and silky concoction that tastes divine. You can choose between a sweet and a savory option.

For a single serving, take 1/3rd cup of Greek yogurt and 1/3rd cup of mashed avocado. To get savory yogurt, add 1 tablespoon freshly squeezed lime juice and a pinch of sea salt. If you want the sweet version, add 1 tablespoon freshly squeezed lime juice and 2 tablespoons of honey. Blend until smooth. Serve immediately or refrigerate for up to 2 days in an airtight container.

Which one of these recipes have you tried before? Share your thoughts with us in the Comments section below. Speaking of food, you might like to check out 22 Foods That You’ve Not Been Eating The Right Way.

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