New recipes

Avocados for Summer

Avocados for Summer


Yesterday In New York, the temperature reached 104 degrees F.---and that was the mean temperature, not the heat index (which was probably 112-114 degrees). Today, we're told, ain't going to be much better. With heat like that, the idea of cooking anything is out of the question. Even lighting up the old grill seems onerous. So what better way to fight heat and hunger than with AVOCADOS! Yes, that delicious fruit. That's right, it's a fruit, not a vegetable.

In my family we've consumed avocados forever. And not only as guacamole. We have it with eggs for breakfast; or in sandwiches for dinner. Mainly we eat it anywhere with a dash of salt and pepper. Avocados are perfect for summer since they need no cooking. Just peeled, remove the pit, slice, drizzle with a little olive oil and salt, and there you have it. But more, avocados and perfect for salads.

Avocados were introduced from Mexico to California in the 19th century, where they proliferated and became an extremely successful cash crop. In fact, Fallbrook, California, claims to be the "Avocado capital of the world." The most common type of California avocado is the Hass variety, which is found everywhere these days. In my clan we like the Mexican /Guantemalan breeds life the Fuerte or Mexicola. These are bigger, have a smooth green skin and, to my palette, a richer nuttier flavor. But our prefer variety are those from Florida (like the type called Spinks) which are larger, rounder, with a smoother flavor.

Avocados got their name from Spanish Explorers who couldn't pronounce the Aztec word for it: "ahuacatl" or "testicle" (because of its pear shape appearance). The Spanish mispronounced it as "aguacate."

Below are 3 quickie avocado salad recipes, all from my cookbook Puerto Rican Cuisine in America (Avalon Books: Thunders Mouth Press). Now, the main question: how can you tell when an avocado is ripe? Simple. It's outer skin will yield to gentle thumb or finger pressure. Eat ripe avocados right away. If they are green and hard, store in a cool place a day or two before using. If you want it to ripen faster, put the avocado in a brown paper bag.

1) GAZPACHO DE AGUACATE: In a bowl, combine 1 large ripe tomato, diced; 1 medium cucumber, diced; 1/2 medium green bell pepper, seeded and diced; 1 small onion, finely sliced; 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1 tablespoon chopped fresh basil or 1/2 teaspoon dried; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1/4 teaspoon oregano; salt and ground black pepper to taste. Mix well and let stand in the refrigerator for15 minutes. Take 3 fully ripened avocados, cut in halve; and place an avocado half on a salad plate with a bed of crisp lettuce leaves. Fill each avocado half with the vegetable mixture and serve. 6 servings.

2) ENSALADA DE AGUACATE Y HONGO: In a mixing bowl, combine 3 tablespoons olive oil, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, 2 cloves minced garlic, salt and pepper to taste. Add 1/2 pound fresh mushrooms, washed and thinly sliced. Mix well. Cut an avocado in half; and cut each half into 1-inch cubes. Add to mushrooms and blend gently. Serve immediately. 4 servings.

3) ENSALADA DE AGUACATE Y JUEYES: In a bowl, combine 1 pound fresh lump crabmeat, 1 cup mayonaise, juice of 1/2 lemon, 2 tablespoons finely chopped onion,1 minced clove garlic, 1/4 cup chopped fresh parsley, 1/4 teaspoon dried oregano, salt and pepper to taste. Mix lightly. Cut 2 ripe avocados into slender wedges and squeeze juice of remaining 1/2 lemon over the avocado to prevent discoloration. Place crabmeat in the center of a serving platter. Arrange avocado wedges along with slices of 2 medium tomatoes, alternately, around the crabmeat. Sprinkle avocado and tomatoes with salt; garnish with a few parsley springs and serve.4 servings.


9 Healthy Avocado Smoothie Recipes for Summer

Avocado smoothie recipes are a delicious way to start your morning. Avocados add a rich, creamy consistency to your smoothie, without upping the sugar content, like yogurt or bananas do. Meaning, they’re the perfect smoothie ingredient for those on a Paleo, Whole30, keto or Bulletproof Diet.

Technically a fruit, though more like a vegetable in nutrients, avocado is chock-full of fiber, potassium, vitamin B, and vitamin E, and healthy fats.

Because avocados are high in inflammatory omega-6 fatty acids, be sure to increase your omega-3s to balance the 6s. Think: salmon, grass-fed beef and butter and eggs. Then you’ll be fine to eat up to a couple of avocados a day. And with the variety of avocado smoothie recipes in this roundup, you’ll have no problem with that.

If you seek an avocado smoothie recipe that is sweet and moderately tart, this dairy-free, low-carb raspberry version is for you. Raspberries are indeed sweet, though not as sweet as strawberries, and they’re one of the most micronutrient-dense fruits you can eat.

This creamy and dreamy avocado smoothie combines whole foods like cucumber, spinach, and avocado into an all-star beverage. With grass-fed collagen peptides and healthy fats in the coconut cream, this smoothie is an exceptional keto-friendly treat.

Coconut Almond Coffee Smoothie

Looking for an avocado smoothie recipe that tastes more like a dessert? This one’s for you. Exquisitely flavored with almond butter, sea salt, cinnamon, and cacao, this smoothie is the perfect substitute on the day you want something other than coffee. In fact, it packs the same caffeine punch as a standard cup of Bulletproof Coffee.

Here is a low-carb, paleo, and keto-friendly smoothie that conjures creaminess sans the dairy. Strawberries, coconut milk and lime make this morning beverage taste more like a grown-up milkshake. Though trust that your kids will love this one, too.

Rich and creamy, high in protein and healthy fats, this avocado smoothie recipe brings back memories of the neighborhood ice cream trucks. With 36 grams of net carbs, it’s the perfect post-workout drink, or a treat for your Bulletproof Diet carb refeed days.

Many berries, including blackberries, raspberries, and blueberries, are keto-friendly and Bulletproof. If you want to mix and match your berries, consider this your go-to recipe. You can add or skip the ketone powder, called for in this recipe, depending upon your ketogenic goals. To keep it Bulletproof, lightly steam your spinach.

Nothing goes together as well as mint and chocolate, making this avocado smoothie recipe absolutely decadent. It tastes like a Girls Scout Thin Mint cookie, though good news, is it’s much healthier for you — with just 1 gram of net carbs. The shredded coconut adds a hint of the islands to your smoothie to boot.

A smoothie with a punch, this recipe combines ginger and turmeric for a spicy and fresh taste and an anti-inflammatory kick. It’s keto-, Whole30-, and paleo-friendly, as well as sugar-free and high in healthy fats. If you’re looking for a cleansing drink, this smoothie will do the trick.

Sweet strawberries and silky chocolate come together in this avocado smoothie recipe to make chocolate-covered strawberries in a drinkable form. Genius. To stay Bulletproof, use raw honey or skip the honey entirely, as it’s optional in the recipe.


Instructions

Pickled Vegetables:

  1. Place carrots, green onions, and cucumber in a heat proof bowl.
  2. Combine vinegar, sugar, water, coriander, chili flakes, and bay leaf in a saucepan. Bring to a boil.
  3. Pour vinegar mixture over vegetables and allow to cool for 2 hours at room temperature. Refrigerate for at least 12 hours.

House Sambal:

  1. Working one at a time, moisten a spring roll wrapper with water until it is pliable and easy to work with.
  2. Place 2 Bibb lettuce leaves on the wrapper, 1 inch from the edge closest to you. Layer on 3 avocado slices, 1 tablespoon of Thai basil, 1 tablespoon of mint, ¼ cup pickled vegetable mixture, and ¼ cup cooked rice vermicelli.
  3. Starting with the edge closest to you, tightly roll the spring roll. Trim ¼&rdquo off each end, then cut into 6 equal pieces. Repeat with remaining spring roll wrappers.
  4. Plate each roll (6 pieces) standing up and serve with 2 tablespoons of the house sambal.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Stuffed Keto Avocado Recipes

Thanks to their bowl-like shape, avocados make the perfect base for your favorite keto meals.

Once you scoop out the pit, you’ll have a replacement for bread, baked potatoes, or tortillas brimming with healthy fats and fiber.

It may sound strange at first, but after checking out these 12 low-carb recipes, you’ll wonder why you haven’t put your avocados to better use sooner.

1. LCHF Avocado Egg Bowls

Enjoy avocados with your eggs? Well how about eggs in your avocado bowls?

For this easy beginner recipe, whip up scrambled eggs with cut-up strips of bacon and spoon this mixture right into the de-pitted avocado flesh.

Before diving into a few lunch options, here’s one more low-carb, high-fat (LCHF) recipe using avocado, bacon, and eggs in a completely different way.

2. Bacon Wrapped Egg Stuffed Avocado

For a keto take on Scotch eggs, this bacon-wrapped egg stuffed avocado is the ultimate definition of a low-carb high-fat keto breakfast recipe.

While it does require a bit more work than the first recipe in this category, it only looks complicated and takes just 10 minutes to put together.

However, you will need about 40 minutes of cook time after that to finish it off. This recipe may not be on your weekday breakfast meal plan, but it could still work on the weekends or if you’re entertaining friends for brunch.

The next stuffed keto avocado recipes are great for lunch or dinner.

3. Lemon Chicken Avocado Boats

For a delicious, light, and satisfying lunch, try these lemon chicken avocado boats that won’t weigh you down or make you feel like you need a nap afterward.

With fresh ingredients, clean protein, and healthy fats, this dish is energizing on top of being satiating. And it’s also quick to make and easy to pack.

The next stuffed avocado recipe uses chicken, but the flavor profile definitely has more of a kick.

4. Cajun Chicken Stuffed Avocado Recipe

If you prefer a bit of spice in your chicken salad, this stuffed keto avocado recipe is worth a try.

It’s similar to a buffalo chicken salad, but it swaps out hot sauce for herbs and spices like thyme, paprika, onion powder, garlic powder, and cayenne pepper.

The next stuffed avocado option transforms a classic recipe so those going low-carb on keto don’t have to give it up.

5. Low-Carb BLT Stuffed Avocado

While traditional BLTs with high-carb bread are off-limits on a keto diet, that doesn’t mean you have to ditch the flavor combination altogether.

This genius recipe for BLT stuffed avocados lets you swap the bread for a keto-friendly staple (i.e., avocado bowls) to score the same combination of flavors you’re craving.

The next keto avocado recipe also helps you recreate a classic.

6. Loaded Twice Baked Faux Potato

Serve this faux baked potato to your friends and family and they’ll all be fooled by what’s underneath the melted cheese layer.

Though it only looks like a starchy baked potato, it’s actually cauliflower mash tucked between the avocado flesh and the cheese.

If you’re missing baked potatoes on a ketogenic diet, but not the crazy high carb count, give this recipe a try. Chances are, you won’t even remember them.

The next recipe puts a modern avocado twist on a classic Italian recipe.

7. Caprese Stuffed Avocado Recipe

Since a traditional caprese salad involves slices of mozzarella, tomato, fresh basil, and a drizzle of vinaigrette, it’s already a great dish on a low-carb diet.

This gives you all of the same caprese flavors and more healthy fats, which can help you hit your macro targets with ease.

Plus, as Maya from Wholesome Yum mentions, it’s a great way to use up extra avocados before they go bad.

The next recipe is another low-carb stand-in for an Italian staple most people switching to keto would never dream of having: bruschetta.

8. Low-Carb Bruschetta Stuffed Keto Avocado Recipe

You can make bruschetta keto-friendly if you ditch the high-carb Italian bread for slices of keto bread.

But if you don’t have time to bake low-carb bread, you can always call on trusty avocado.

This bruschetta stuffed avocado recipe offers a much tastier, filling option which will have less of an impact on your blood sugar levels.

Enjoy this as an appetizer or in place of a side salad and you’ll have a nice dose of fiber per serving size (or half an avocado).

The next two keto avocado recipes have a southwestern flair.

9. Stuffed Avocado Taco Bowls

Similar to bruschetta, you have the option of making low-carb tortillas if you’re really craving tacos on keto.

But avocados are way easier than making homemade keto taco shells if you’re short on time.

Take these avocado taco bowls, which you can assembled and cook in just 15 minutes. Prep them for a quick dinner after a long day, or pack them up as leftovers the next day.

If you plan to do the latter, keep your avocados whole until you’re ready for lunch and your toppings in a separate container. By the time you’re ready to eat your avocado, it won’t be one big brown mess.

The next recipe is just as easy thanks to its limited ingredient list.

10 3-Ingredient Mexican Stuffed Avocado

While this Mexican stuffed avocado recipe sounds similar to the last one, it has a completely different flavor profile.

Instead of seasoned ground beef for the taco filling, you’ll find shredded chicken simmered in spices, shallots, garlic, and lime juice.

You’ll also see queso fresco in this recipe, which gives it a creamy, melty cheese layer on top.

And if you want to take it a step further, add a few crumbled bacon pieces on top.

Switching gears, the final two avocado recipes in this section are seafood based.

11. Salmon Stuffed Avocado

Tuna salad isn’t the only fish salad you can stuff in an avocado.

Salmon, shrimp, and sardines all work well when combined with mayo or sour cream, low carb additions like celery or pickles, and the right spices.

Using fresh dill, lemon, and a whole salmon fillet, this recipe balances bright flavors with tons of healthy, filling fats.

The following recipe may also inspire the menu for your next low-carb seafood night.

12. Shrimp Stacks

If you only have 15 minutes to prepare dinner, check out this easy shrimp stack recipe that only takes five minutes of prep time and 10 minutes to cook.

Whether you use it for a party or a weeknight dinner at home, you and your guests will certainly be impressed by its elegant simplicity and killer flavors.

Up next you’ll find two avocado-based dressings you can use on salads or even add to these shrimp stacks.


Why You Need to Stop Using Foil and Use Parchment Instead

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.

APPLY NOW

Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


Avocado Chicken Summer Rolls with Coconut Peanut Dipping Sauce.

This is how you make delish avocado summer rolls that everyone will flip over!

Because: crunchy, cooling, satisfying, delicious. These check all the summer meal boxes.

I’m ridiculously excited about these little bites of love. They are the perfect meal when you need something DIFFERENT, you know?

These aren’t the first summer rolls that I’ve shared here on the blog – I love these crispy chicken ones with blood orange dipping sauce.

Oh and P.S. I also have a super fun summer roll recipe coming in my new book!

There is something about summer rolls that is just.so.satisfying. They are ridiculously fresh but also have a good bit of crunch. They usually come with a delicious sauce for dipping (or drowning? ha.) and it’s often the best part.

Summer rolls are SO so so versatile. Basically throw whatever crunchy veg or even leftovers you have in the fridge into the rice paper wrappers and you’re good! It’s a lovely light little summer meal.

Plus, they are kind of cute right?!

Also, the peanut dipping sauce.

This is based on the peanut sauce I’ve made here on the blog for years and years. I’ve used it on salads and noodles and basically everything. This version has a little bit of coconut milk too. It has just the slightest hint of coconut flavor which is incredible. Much like my favorite hummus, you whisk in some warm water to thin it out and make the sauce dippable. It is DIVINE. It’s easy.

I mean, I could probably drink this stuff.

We adore these for lunch or dinner – or even a quick snack. The kids love making them too!


Gloria Suarez

Now, you may be asking how in the world someone in their right state of mind is going to mix avocado and chocolate chip cookies and make it into something acceptable. But do not disregard this recipe until you’ve tried it. A vegan alternative to an all-time American favorite, this recipe incorporates the healthy fats in avocados and makes a dessert out of them.


Avocado Summer Rolls

These fresh vegetable summer rolls make a fantastic healthy snack or light meal. Serve with creamy vegan coconut basil sauce for dipping!

All of the fresh herbs that we have growing on our little deck inspired this recipe for summer rolls. We have a ton of basil and some very fragrant Thai basil, among other plants like Thai chiles, tomatoes, peppers, and even figs. We’re very proud of our little plant escape, and when I say “we” I mean that I’m very proud that Jack has been lovingly watering everything up to twice a day to keep it all going. This might be the longest that we’ve actually kept plants alive.

Dipping Sauce for Summer Rolls

Since I know many of you also have lots of basil at this time of year, I made these fresh summer rolls with a creamy coconut basil dipping sauce. It’s the kind of sauce that I would normally make with cilantro, but the sweet basil flavor is so fresh and unexpected, especially alongside fresh ginger. A little cashew butter makes it extra creamy, lime brightens it up, and jalapeño adds some heat.

If you want another sauce option, try this peanut sauce, this creamy avocado cilantro lime dressing, or the tamari-lime sauce from this this recipe. Plain tamari or soy sauce would be good too!

Filling for Summer Rolls

For the filling, I gathered the usual ingredients that I would stuff into Vietnamese spring rolls – avocado, cucumber, tofu, radishes, and noodles. I felt like it needed a little more, so I thought what I often think in the summer – “peaches!” Peaches and basil are a tasty pairing and, in my opinion, it’s the season to throw peach slices on everything. If peaches aren’t in season, use slices of ripe mango instead or skip the fruit altogether.

Summer Roll Variations

Summer rolls can be difficult to wrap, but I have one tip: get 28cm wrappers, they’re so much easier to work with than smaller ones. I usually get the Three Ladies Brand, which you can find at any asian market. I have a tendency to want to overstuff my rolls, and the larger wrappers are easier to handle.

I love to eat these for lunch, it’s a nice change from my go-to avocado toast. If you wanted to make a bigger meal, they would pair nicely with this Carrot Coconut Gazpacho or this Cucumber Salad. Or if you have extra peaches and herbs, make this Spicy Ginger Miso Slaw with Peaches!


13 Vegetarian Avocado Recipes for the Summer!

I would be lying if I said I didn’t eat avocados all year round, but for some reason I really go crazy for them in the summertime! Avocados are by far one of my favorite foods and this roundup proves that they pretty much go well in everything, including desserts. So, really you have no excuse not to eat them this summer!

Up until a few days ago we have had really amazing summer weather, especially for Arizona. The highs have been in the low 90s and we have even gotten some rain. It has been pretty perfect and I’ve been so happy. But then a few days ago it reached 100 degrees and we are looking at highs around 110 this week, yuck! It has been way too hot and I have been way too lazy to go outside and take photos of recipes this week, so instead I’ve rounded up some of my favorite vegetarian avocado recipes from a few of my favorite bloggers and I hope you love them as much as I do!


Avocado Chicken Summer Rolls with Coconut Peanut Dipping Sauce.

This is how you make delish avocado summer rolls that everyone will flip over!

Because: crunchy, cooling, satisfying, delicious. These check all the summer meal boxes.

I’m ridiculously excited about these little bites of love. They are the perfect meal when you need something DIFFERENT, you know?

These aren’t the first summer rolls that I’ve shared here on the blog – I love these crispy chicken ones with blood orange dipping sauce.

Oh and P.S. I also have a super fun summer roll recipe coming in my new book!

There is something about summer rolls that is just.so.satisfying. They are ridiculously fresh but also have a good bit of crunch. They usually come with a delicious sauce for dipping (or drowning? ha.) and it’s often the best part.

Summer rolls are SO so so versatile. Basically throw whatever crunchy veg or even leftovers you have in the fridge into the rice paper wrappers and you’re good! It’s a lovely light little summer meal.

Plus, they are kind of cute right?!

Also, the peanut dipping sauce.

This is based on the peanut sauce I’ve made here on the blog for years and years. I’ve used it on salads and noodles and basically everything. This version has a little bit of coconut milk too. It has just the slightest hint of coconut flavor which is incredible. Much like my favorite hummus, you whisk in some warm water to thin it out and make the sauce dippable. It is DIVINE. It’s easy.

I mean, I could probably drink this stuff.

We adore these for lunch or dinner – or even a quick snack. The kids love making them too!