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I just can’t get enough avacados in my diet.  There are so many different ways to prepare them, including this great salsa recipe from Eatingwell.com!
 
What is your favorite avacado recipe??
 
 
Avocado-Corn Salsa
 
A fresh salsa of avocado and corn is great with simple sautéed fish or just about anything Mexican-inspired—huevos rancheros, a quick quesadilla or atop rice and beans.
 
4 servings | Active Time: 10 minutes | Total Time: 10 minutes
 
Ingredients
1 medium avocado, diced
3/4 cup frozen corn, thawed
1/2 cup quartered grape tomatoes
1 tablespoon chopped fresh cilantro
2 teaspoons lime juice
1/4 teaspoon kosher salt
 
Preparation
 
Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl.
 
Nutrition
 
Per serving : 101 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 2 g Protein; 4 g Fiber; 75 mg Sodium; 339 mg Potassium
Exchanges: 1/2 fat
 
 
From EatingWell:  April/May 2006, EatingWell for a Healthy Heart Cookbook, EatingWell Serves Two

Guacamole Dip
Recipe submitted by SparkPeople user COACH_NICOLE.
Ingredients
2 ripe avocados, peeled and chopped
1/3 medium organic* cucumber, chopped
1/3 medium onion, chopped
1 garlic clove, minced
1 tsp cumin powder
1 squeeze lemon (about 1-2 Tbsp juice)
Salt to taste (about 1/2 tsp) 
 
Directions
-Add all ingredients to a blender or food processor and process to desired consistancy
-Add salt (about 1/2 tsp) to taste. Serve chilled.
-Enjoy with your favorite baked tortillas.
Number of Servings: 8
Nutritional Info
Calories: 77.5
Total Fat: 6.8 g
holesterol: 0.0 mg
Sodium: 145.8 mg
Total Carbs: 4.8 g
Dietary Fiber: 3.2 g
Protein: 1.0 g 
 

5 Layer Dip (this is a winner)
Ingredients
-Premade Guacamole
-Fat free refried beans
-Reduced fat shredded cheddar cheese or Mexican cheese mix
-Fat free sour cream
-Salsa
-Backed whole wheat tortilla chips
 
Directions
-1st layer: Guacamole 
-2ndlayer: Fat free refried beans 
-3rd layer: Fat free sour cream 
 -4th layer:Salsa 
 -5th layer: Reduced fat shredded cheddar cheese or Mexican cheese mix
 
Done!! No cooking involved

Mango Guacamole
By: Ivillage

Ingredients  
  ·        3 large ripe avocados
·        1/4 cup diced red onion
·        1/2 to 1 serrano chile to taste, seeded and finely chopped
·        2 tablespoons chopped fresh cilantro, plus a few sprigs for garnish
·        Salt
·        1 tablespoon fresh lime juice
·        1 large, ripe mango, peeled, flesh cut from the pit
·        Diced Cucumber and jicama slices or tortilla chips for serving

Directions  
·        Gently stir in the onion, chile, chopped cilantro, lime juice, and two-thirds of the mango.
·        Taste and season with salt.

great recipe d unit !!! i will try it this weekend

11 Health Benefits of Avocado


http://healthmad.com/nutrition/11-health-benefits-of-avocado/
By Rodallega
 
Here are the most well-known health benefits of avocado
 
1.It protects cholesterol related heart diseases. It reduces the risk of cardiovascular
 diseases.
 
2.It is used both in prevention and treatment of prostate and breast cancers. Scientists have proved that a toxin in avocado kills the cancer cells. So-called toxin has a great effect on the tissues, particularly heart muscle tissues.
 
3.Avocado includes necessary minerals like potassium, calcium, vitamin C and K, folic acid, copper, sodium and dietary fibers. These are used to provide the mineral necessity of the body. People who live in hot climates have great mineral and water loss. So, avocado is suggested strongly by the medicals.
 
4.Oleic acid in avocado can be used to lower cholesterol level in the blood.
 
5.Potassium in avocado regulates pressure of blood.
 
6.Sodium reduces the risk of high blood pressure and stoke.
 
7. It improves the ability of the body to absorb carotenoids.
 
8.Avocado is used to help people who have sexual problems.
 
9.It is a good antioxidant.
 
10.It can be used in the treatment of skin disorders.
 
11.It is used to heal people who suffer from digestive and circulatory problems

no problem llulko—your recipes look yummy as well (guacamole looks amazing). 
bottom line—sooooo many health benefits from such a tasty food… :)

a couple tidbits to add to llulko’s list:
-avocado’s are a great source of fiber, between 11-17 g per avocado depending on size!
- they contain lutein and zeaxanthin, the antioxidants that keep your eyes healthy
- the compound in avocados that helps regulate cholesterol (by blocking absoprtion) is called beta-sitosterol, and it is also important for protecting against prostate cancer
here’s a recipe for my pico de gallo:
Pico de gallo
1 large tomato, diced
½ avocado, diced
¼ red onion, diced
1 whole jalapeno, diced
2 tbsp cilantro, minced
1 small lime or lemon, juiced
2 tbsp water
2 cloves garlic, minced
dash each of salt, pepper, red chili flakes, cumin
Combine all ingredients in mixing bowl.
I recommend serving it at parties for dipping, but I also love to use it as a topping on tri-tip!

 
looks yummy!

Happy Cinco De Mayo!!  Another guac recipe to add to the list… :)

Roasted Chile Guacamole (Foodnetwork.com)

* 1/2 cup frozen chopped onion, thawed
* 2 cups frozen no-salt added petite peas, thawed
* 1/3 cup water
* 2 tablespoons lemon juice
* 1 (1-ounce) packet guacamole seasoning mix
* 1 teaspoon chopped garlic

* 1/2 cup diced tomatoes with no-salt added
* 1 cup chopped avocado
* 1 (7-ounce) can fire roasted diced green chiles

Prep

In a medium saucepan combine onions, peas, water, lemon juice, guacamole seasoning, and garlic. Cook for 10 minutes until ingredients are soft.

Remove from heat and let cool.

Pour cooled pea mixture into a large bowl. Add avocado and mash with a fork or potato masher. Strain tomatoes and add to bowl with green chiles. Mix until blended.

Serve with tortilla chips.

Spicy Serrano Guacamole
Delicious Living
Byline:  Recipe by Trina Kaufman

Makes about 2 cups. For a spicier guacamole, chop some of the seeds and membranes of the chiles and add them to the mix.

2 large, ripe avocados

2 tablespoons fresh lemon juice

2 tablespoons minced white onion

1-2 Roma tomatoes, cut into ¼-inch dice

1/4 cup finely chopped fresh cilantro, or to taste

1 medium-large serrano chile pepper, seeds and membranes removed, finely chopped


1. Scoop flesh from avocados into large bowl. Add lemon juice and mash with a fork until mostly smooth, with some chunks remaining. Add remaining ingredients and mix thoroughly. Taste and adjust seasoning with salt. Serve immediately.

PER SERVING (1/4 cup): 84 cal, 72% fat cal, 7g fat, 1g sat fat, 0mg chol, 1g protein, 5g carb, 4g fiber, 4mg sodium

Almost Guacamole Yogurt Dip
DeliciousLiving.com

Makes about 3 cups.

1 cup plain nonfat yogurt
1 cup nonfat sour cream
2 avocados, peeled, pitted, and quartered
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1 tablespoon fresh lime or lemon juice
1 teaspoon minced jalapeño pepper
Salt and pepper (optional)

1. For best results, strain yogurt: Line a strainer with cheesecloth and place in a medium bowl. Place yogurt on cheesecloth, cover, and refrigerate overnight.
2. Combine strained yogurt, sour cream, and avocados in a food processor. Add remaining ingredients. Purée until smooth. Cover and refrigerate at least 1 hour to blend flavors.

PER SERVING (1/4 cup): 77 cal, 56% fat cal, 5g fat, 1g sat fat, 0mg chol, 3g protein, 6g carb, 3g fiber, 73mg sodium

A Healthy Twist on Guacamole (MensHealth.com)

You’ll save about 30 calories per serving, and even tack on a couple extra grams of protein. This is a creamier, fresher, greener version of hummus, and you’ll understand the appeal, too.
 

What you’ll need:
 
1/3 cup roughly chopped cilantro
1 (16-ounce) bag frozen green peas*, thawed
1 avocado, peeled, pitted and roughly chopped
4 green onions, sliced
3  garlic cloves
4 to 6 tablespoons lime juice
 

How to make it:

Set aside 1 tablespoon cilantro, and then transfer remaining to a food processor. Add remaining ingredients and purée until smooth. Transfer to a serving bowl, garnish with reserved cilantro and serve. Serves 12.

wow.. that looks amazing!!!
 
i will have to try this!! i bet it taste creamier!!

Over-Stuff’d Avocado (Muscleandfitnesshers.com)

Ingredients:

1 medium avocado
3 oz. can tuna, drained
1/4 cup each: green pepper, red onion, cucumber - all diced
1/3 cup nonfat greek yogurt, plain
1 tsp dijon mustard
1 tsp lemon juice
1/4 tsp sea salt
1 packet sweetener (i.e. Splenda or stevia)
1/4 cup fresh orange sections, diced

How to Prepare

1. Slice Avocado in half, lengthwise (be careful of the pit, it’s big!) Split open and remove the bit. 2. Scoop out the center of the avocado, leaving about ¼ inch of the fruit all around, and put the scooped out fruit into a bowl. Set the halves aside. 3. Add tuna, pepper, onion, cucumber yogurt, mustard, lemon juice, salt and sweetener to the bowl with the scooped out avocado. Mix all ingredients until very well blended. 4. Add orange sections and mix gently. 5. Scoop half of the mix into each of the Avocado halves. 6. Put in refrigerator for approximately 10 minutes to slightly chill. (Or wait to take them out until you’re ready to leave for your picnic!) 7. Grab a spoon and eat up! Yum. Enjoy!

NUTRITION DATA

Per serving (serves 1): 470.5 calories, 32 grams protein, 28.3 grams carbohydrates, 25.5 grams fat (good fat!)