We love our avocados! Even though home-made guacamole and avocado smashed on toast are our go-tos, we were inspired to see what else we could do with our beloved and very versatile fruit! Yes, you knew it was a fruit, right?

A few recipes caught our attention recently at an event hosted by Avocados from Mexico that gave us inspiration beyond the expected!

MEDITERRANEAN AVOCADO TABBOULEH 

Ingredients:

  • 3 ea. Avocados From Mexico, halved, pitted, & peeled, cut into small pieces
  • 2 T. fresh lime juice
  • 1/4 c. bulgur, cooked
  • 2 T. tomatoes, diced
  • 1-1/2 T. scallions, finely chopped
  • 1 T. mint, finely chopped
  • 1 T. Italian parsley, finely chopped
  • 2 T. feta cheese crumbled
  • Salt to taste

Method:

  1. In a large bowl, gently combine the avocados with lime juice.
  2. Fold in bulgur, tomatoes, scallions, mint, parsley, and feta cheese until well combined. Season with salt.

*If you prefer a smoother guacamole consistency, simply mash the avocado with the lime before folding in remaining ingredients.

AVOCADO, COTIJA, AND TOASTED PEPITAS TOSTADAS

Ingredients:

  • 1-1/2 ea. Avocados From Mexico, peeled, pitted, and diced
  • Juice of 1 small lime
  • 1/4 c. red onion, chopped
  • 1/2 ea. jalapeño, finely chopped
  • 1/4 c. cilantro, finely chopped
  • Sea salt to taste
  • 4 ea. corn tortillas, toasted
  • 1/4 c. toasted pepitas
  • 1/2 c. cotija or feta cheese, crumbled

Method:

  1. Add the lime juice, onion, jalapeño, and cilantro to a medium bowl. Mix to combine.
  2. Add avocado and salt, then lightly mash with a fork.
  3. Top each tortilla with your avocado mash, pepitas, and cheese. Serve immediately.

AVOCADO HUMMUS

Ingredients:

  • 1 ea. 15-oz. can chickpeas, drained well
  • 3 T. olive oil, plus more for serving, if desired
  • 1-1/2 T. tahini
  • 3 T. fresh lime juice
  • 1 ea. garlic clove, peeled
  • 2 ea. medium Avocados From Mexico
  • 1/8 t. cumin
  • Salt and freshly ground black pepper to taste
  • 2 T. finely chopped cilantro leaves, for garnish (optional)
  • Red pepper flakes, for garnish (optional) to taste
Method:
  1. Pulse chickpeas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Add avocados and cumin and pulse mixture until smooth and creamy, about 1 minute longer. Season with salt and pepper to taste.
  2. If desired, serve with a drizzle of olive oil on top and sprinkle with cilantro and red pepper flakes.
  3. Serve with whole grain pita chips or tortilla chips.