Smooth, creamy and simply delicious, that’s the best way to describe avocados. Avocados are so versatile, creating a simple snack or meal using them is so easy. Their buttery texture and mild flavor are delicious in a variety of recipes, savory or sweet. But first some info on avocados.
Avocado - Fruit or Vegetable?
Avocados are actually a fruit, a berry to be exact.
A fruit is botanically a seed-bearing structure that develops from the ovary of a flowering plant, Because an avocado meets all the botanical criteria for a berry, it’s considered to be a berry fruit.
Avocado Health Benefits
- Avocados are very nutrient-dense, a great source of vitamins and minerals like vitamins C, K, E, B-6, riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium.
- Avocados contain more potassium than bananas
- Avocados are also a good source of beta-carotene and omega-3 fatty acids.
- Avocados are full of healthy fats that help keep you full and satiated
- Avocado fats help with the absorption of fat-soluble nutrients like vitamins A, D, E and K as well as antioxidants like carotenoids.
- Avocados are a good source of fiber and 25%of that fiber is soluble fiber, which is known for feeding the friendly bacteria in the gut.
- Avocados help reduce cholesterol levels, lowers LDL by 22% and increases HDL the good cholesterol by 11%
To learn more about the health benefits of avocados check out this article on healthline.com.
Avocado’s buttery texture and mild flavor are delicious in a variety of recipes, savory or sweet. You can easily be incorporated avocados into your diet.
One of the easiest ways to enjoy avocados is on toast. These are just a few of my favorites.
What are some of your favorite avocado toast recipes?
Get creative and share your favorites on Instagram tag me with @thewholeserving and I’ll share some of them here in a blog post.
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4 Quick and Simple Avocado Toast Recipes
Description
Quick, simple, healthy, and oh-so-delicious! Enjoy avocado toast for breakfast, lunch, snack, or light dinner. Great any time of the day.
Ingredients
Avocado Mix - Egg Toast
2 to 3 avocados
juice of one lime or lemon
½ cup sliced grape tomatoes (optional)
1 ½ tablespoon of fresh chopped cilantro
salt to taste
Avocado Mix - Fruit and Sweet Potato Toast
2 to 3 avocados
juice of one lime or lemon
1 ½ tablespoon of fresh chopped mint
salt to taste
hearty bread for toasting
Fried Egg Toast
1 egg per person
avocado or olive oil cooking spray
fresh torn cilantro leaves
sriracha or salsa
Scrambled Egg Toast
2 eggs per person
avocado or olive oil spray
1 tablespoon unsweetened plain dairy free milk or water (can also use dairy milk)
⅓ cup crumbled queso fresco
freshly torn cilantro leaves
sriracha or salsa
Sweet Potato Avocado Toast
1 medium to large sweet potato
¼ teaspoon each salt and pepper
¼ teaspoon ground nutmeg
⅓ cup crumbled blue cheese
⅓ cup roasted pecans
honey
Sliced Fruit Avocado Toast
1 or 2 sliced peaches and nectarines or fruit of your choice
⅓ cup crumbled goat cheese
fresh mint leaves
honey
Instructions
Slice avocados in half, remove pit and scoop the flesh into a medium bowl. Drizzle avocado with lemon or lime juice. Add sliced tomatoes, salt and cilantro to bowl, mash together well combined or mixture is your desired consistency for savory toast. For sweet and fruity toast skip the tomatoes and cilantro and add freshly torn mint leaves instead. Cover and set aside.
Toast bread, when ready spread with smashed avocado. While bread is toasting prepare toppings.
Fried Eggs
Heat 8-inch non-stick skillet over medium heat, when the skillet is hot to the touch spray with avocado or olive oil. Crack an egg into the skillet, cover with a lid and allow the egg to cook 1 and ½ minutes or until the yoke is cooked to your liking. Remove from skillet and place on top of avocado, sprinkle with chopped cilantro and drizzle with sriracha or salsa.
Scrambled Eggs
Heat 10-inch non-stick skillet over med-low heat, while the skillet is heating crack eggs into a medium bowl, add milk or water to eggs and whisk vigorously. Add oil to skillet and swirl to ensure skillet is well coated. Pour eggs into the skillet and do not stir. When edges are barely set gently pull eggs toward the center using a silicone spatula or wooden spoon. Allow the uncooked egg to fill area just pulled back. Continue this process gently pushing and folding eggs to form soft curds. When uncooked eggs no longer fill the space pulled back, begin breaking up the scramble quickly turning uncooked areas to keep the scramble moving in the skillet. When eggs are no longer wet but still moist turn off the burner and remove skillet from burner and transfer eggs to the top of the avocado, sprinkle with crumbled queso fresco, chopped cilantro, and drizzle with sriracha or salsa.
Roasted Sweet Potatoes Rounds
Preheat oven to 375 degrees. While the oven is heating peel and slice potatoes into ¼-inch rounds and transfer to a bowl. Drizzle with oil and season with salt, pepper, and nutmeg, toss to coat. Transfer potatoes to a shallow baking pan and spread evenly. Place in oven and roast until fork tender 10 to 15 minutes. Top avocado with sweet potatoes and sprinkle with crumbled blue cheese and roasted pecans. Drizzle with honey before serving.
Fruit Toppings
Slice peaches and nectarines or fruit of your choice. Top avocado with fruit, crumbled goat cheese, and chopped mint. Drizzle with honey before serving.
