Celebrate National Avocado Day With 10 Tasty Recipes

It’s National Avocado Day, and there’s no better way to celebrate than with an avocado-based feast for all to enjoy. While classic treats like avo-toast and guacamole are a must, I’ve got some unique recipes that present the avocado in nontraditional ways.

Check out the 10 easy and delicious dishes below to prepare for your avocado fiesta.


  • 2 ripe avocados, pitted and the flesh scooped out
  • ⅓ cup coconut milk
  • ¼ cup maple syrup
  • Small handful spinach
  • 3 Tbsp raw cacao powder
  • 2 dates (chopped and pits removed)
  • 1 tsp vanilla extract
  • ⅛ tsp cinnamon
  • Pinch nutmeg
  • Pinch sea salt
  • 1 ½ Tbsp chia seeds
  • Optional: 1 tsp of calming Reishi or Ashwagandha powder
  • Toppings: chopped pistachios, cacao nibs, a little square of your favourite chocolate bar, extra salt or cinnamon


  1. Place all the ingredients into a food processor, except for the chia seeds, and blend until everything is fully combined.
  2. Once combined, slowly pour the chia seeds into the food processor and pulse until they are mixed into the pudding.
  3. Scoop the mixture into a bowl and let it set in the fridge for 30 minutes.
  4. Once it has set, scoop mixture into 2 serving bowls and top with crushed pistachios, cacao nibs, cinnamon, sea salt and a square of your favourite cacao chocolate.
  5. This will keep in the fridge for up to two days.


  • 1 large avocado, medium ripening, scooped and sliced
  • 2 whole eggs, beaten
  • 1 cup of all purpose flour
  • 1 tbsp lemon pepper
  • 1 cup of canola oil
  • ½ sleeve of Premium saltine crackers, crumbled
  • salt, to taste
  • Dipping sauce (I used Remoulade)


  1. Start by running your knife around the avocado. Separate one half from the other, then whack the pit with your knife, give it a twist, and remove the pit.
  2. Run a small spoon between the skin and the avocado, and get each half of the avocado placed onto a cutting board.
  3. Slice each half in half. Then those in half. If they are thicker and you have big slices, then try slicing them in half again, lengthwise. Think french fries, only with avocado.
  4. Place the oil into a medium sized skillet, and let this come up to a medium heat, just enough time to begin preparing the fries.
  5. Now it’s time for the dredge.
  6. Season the flour with the lemon pepper and mix that around.
  7. Smash the saltine crackers in a sealable plastic bag. Dump those onto a plate.
  8. Take an avocado fry and toss in the flour, then move that into the egg mixture, and then place onto the crumbled crackers. Give a little shake.
  9. Gently place the avocado fries into the hot oil, and cook for a couple of minutes on each side until they are golden brown. These will not take long. Once golden, remove, and place them onto a plate lined with paper towel. Season immediately with a pinch or two of salt.
  10. Plate and serve with your favorite dipping sauce.
  • 6 oz Ready made frozen margarita
  • 1 oz Freshly squeezed lime juice
  • 1/2 Medium avocado, scooped in small pieces
  • 1 oz sweet and sour


Blend for 10 seconds. Rim the glass with chile lime salt for a zesty kick.


  • Sauce
  • ¼ cup hoisin sauce
  • ¼ cup smooth natural peanut butter
  • 2 tablespoons water 
  • 2 teaspoons reduced-sodium tamari
  • 2 teaspoons rice vinegar
  • 1 teaspoon chili-garlic sauce
  • ½ teaspoon toasted sesame oil
  • Summer Rolls
  • 12 rice paper wrappers
  • 3 ounces thin rice noodles, prepared according        to package directions
  • 2 Persian (mini) cucumbers, thinly sliced
  • 1 small watermelon radish, thinly sliced
  • 1 medium ripe mango, thinly sliced
  • 2 scallions, thinly sliced
  • 1½ cups fresh mint leaves
  • 1½ cups fresh basil leaves
  • 2 medium ripe avocados, halved and sliced into 12 pieces each
  • 4 large leaves butter lettuce, torn into 3 pieces each


  • To prepare sauce: Whisk hoisin, peanut butter, water, tamari, vinegar, chili-garlic sauce and oil in a small bowl. Set aside.To prepare rolls: Soak one wrapper at a time in a shallow dish of very hot water until softened, about 10 seconds. Lift out, let excess water drip off and lay the wrappers on a clean, dry cutting board.Layer 2 tablespoons rice noodles, a few slices each cucumber, radish and mango, 1 teaspoon scallions, 2 tablespoons each mint and basil, 2 avocado slices and 1 piece of lettuce on the bottom third of the wrapper. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and fillings. Serve with the sauce.



  • 3/4 lb. pasta


  • 2 large avocados, peeled and pitted
  • 1 cup fresh cilantro, plus extra for garnish (optional)
  • 1 clove garlic
  • 2 Tbsp. lime juice
  • salt and pepper to taste


  • 2 Tbsp. butter
  • 3 Tbsp. flour
  • 1.5 cups milk
  • 1.5 cups shredded white cheddar cheese
  • salt and pepper to taste



  1. Cook pasta according to recipe or package directions until al dente (I always cook pasta in very salty water – it brings out the flavor of the pasta).


  1. Combine all avocado sauce ingredients in a food processor or blender.
  2. Pulse to break up the ingredients, then use a spatula to scrape down the sides of the bowl and pulse again until you have a thick, creamy sauce. Set aside.


  1. In a large saucepan, melt butter over medium-high heat.
  2. Whisk flour into the butter to form a roux and cook for 1 minute.
  3. Whisk milk into roux a little at a time until you’ve worked out all the lumps. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.
  4. Whisk avocado sauce into milk mixture. Cook for another 2-3 minutes, until sauce has thickened again.
  5. Remove sauce from heat. Stir in white cheddar cheese, salt, and pepper. Mix until cheese has melted.
  6. Add pasta to sauce and toss until pasta is evenly coated.
  7. Top mac and cheese with fresh cilantro (optional) and serve immediately.


  • 3 cups fresh basil loosely packed
  • 2 avocados (2 cups)
  • 2 tablespoons lemon juice
  • 1 clove garlic minced
  • 2 teaspoons olive oil
  • 2 tablespoons pine nuts
  • 2 tablespoons nutritional yeast
  • Salt to taste


  • Put all ingredients in a food processor and mix until smooth.


  • 2 large ripe avocados, or 3 small/medium sized
  • 14 oz canned coconut milk, full-fat, well shaken
  • 3 Tablespoon honey, or agave syrup

Chocolate Topping:

  • 8 oz 70% dark chocolate, chopped
  • 1/2 cup coconut oil
  • 1/3 cup candied pecans, chopped, optional


  1. In a blender or food processor, puree avocado meat, coconut milk, and honey. Taste mixture. If it is not sweet enough to your liking, add additional honey as needed.

  2. Pour mixture into popsicle molds until almost full. Place a layer of foil over the popsicle mold, followed by the popsicle mold over. Insert wooden sticks into the mold.

  3. Place filled molds in the freezer for at least 3 hours, or until the popsicles are solid.

  4. Chocolate Topping: Over a double boiler (bain-marie), melt together chopped chocolate and coconut oil until smooth.

  5. Unmold frozen popsicles. Dip coconut avocado popsicles in melted chocolate. Immediately sprinkle chopped pecans. If desired, drizzle additional melted chocolate over popsicles. Enjoy immediately, or store in the freezer until ready to serve.


  •  1/2 of a medium ripe avocado cubed
  •  1 large egg
  •  1 tsp vanilla extract
  •  2 large ripe bananas sliced
  •  1 cup all purpose flour
  •  1/4 cup unsweetened cocoa powder make sure to use regular and not dutch processed
  •  3/4 cup granulated white sugar
  •  1 tsp baking soda
  •  1 tsp cinnamon
  •  1/3 cup mini chocolate chips


  • Preheat oven to 350°F. Grease the interior of a 9 x 5 inch loaf pan.
  • In a blender or food processor, add avocado, egg, vanilla and bananas. Blend until smooth.
  • Add in flour, cocoa powder, sugar, baking soda and cinnamon. Blend or pulse until batter is smooth. This should only take a few seconds. You may need to use a spatula to scrape the sides or the bottom to make sure all the flour gets mixed with the batter.

  • Pour batter into greased loaf pan. Sprinkle surface evenly with chocolate chips so that it covers most of the surface. Bake for about 50 minutes. The top of the loaf should bounce back if pressure is applied and a toothpick inserted should come out clean (except for any melted chocolate that might get on it). Allow bread to cool slightly before slicing and serving.


  • 2 ripe avocados, halved and pit removed
  • 14 ounce can chickpeas, drained and rinsed
  • 1/4 cup each fresh dill, parsley and chives
  • 3 scallions, cut in 1 inch pieces
  • 1 clove garlic
  • 1/2 lemon, zest and juice
  • 1/2 teaspoon ground mustard
  • 2 tablespoons ranch dressing
  • 1 tablespoon mayonnaise
  • Salt and pepper, to taste


  1. Prepare the avocados by scooping out approximately half the flesh from the center and placing it in a small bowl. Set aside
  2. Add the scooped out avocado, herbs, scallions, garlic and lemon zest to a food processor and pulse until everything has been small diced. Add in the chickpeas and ground mustard. Pulse a few more times until the chickpeas are incorporated and small diced but stop before the chickpeas become a hummus texture

  3. Transfer the mixture to a large bowl. Stir in the lemon juice, ranch dressing, mayonnaise, 1/4 teaspoon of salt and pepper. Taste and add more salt/pepper to taste
  4. Scoop the salad into the avocado halves and enjoy immediately


  • 8 ounces uncooked whole-grain spaghetti
  • 1 cup baby spinach leaves
  • 1/4 cup rinsed and drained unsalted cannellini beans
  • 1/4 cup fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 garlic cloves
  • 1 ripe peeled avocado
  • 1/4 cup chopped tomato
  • 2 tablespoons sliced almonds, toasted


Step 1

Prepare pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid. Drain pasta.

Step 2

Combine reserved 1/2 cup cooking liquid, spinach, and next 8 ingredients (through avocado) in a food processor; process until smooth. Combine pasta and spinach mixture; toss to coat. Sprinkle with tomato and almonds.

XOXO, ByJenniferlynn

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