If you’ve heard it once, you’ve heard it a million times; millennials love avocado toast. We get it. Avocado is healthy and tasty and putting it on toast is simple and fast. Quite frankly, we’re getting tired of hearing about avocado on toast. Avocado is such a versatile vegetable! It deserves more. We’ve got avocado recipes that aren’t just boring avocado toast because we’ve all been making avocado crawl when it was born to fly.
Avocado recipes don’t always need to be savoury! Try this sweet treat to satisfy your sweet tooth.
Ingredients:
Directions:
For the sauce (makes about 1 ¾ – 2 cup of sauce):
For the dish:
1. Bring a large pot of pasta water to boil.
2. Meanwhile, place all ingredients for the creamy avocado pesto sauce into a blender. Blend until smooth. Pour into a vessel large enough for tossing with the pasta when it is ready.
3. Cook pasta according to package directions for al dente. Without pouring away the pasta water (keep it on simmer), use tongs to bring the hot pasta into the vessel holding the creamy avocado pesto sauce. Toss around until the pasta is well coated with the sauce. Add splashes of hot pasta water as needed to thin out to your desired consistency.
4. Quick-blanch the king crabmeat chunks in the simmering pasta water until heated through, about a minute not long since it is already cooked.
5. Add the crab to the pasta now and give everything a gentle, final toss. Divide among plates and serve with sprinkles of toasted pine nuts, lemon zest, dried red pepper flakes for some heat and definitely loads of fresh cracked black pepper. Enjoy!
Any avocado recipes that feature rice paper (our fave for the moment), are sure to make it to our list. Not to mention, these are so eye catching!
Ingredients:
Directions:
1. Make the basil coconut sauce: In a food processor, combine the coconut milk, basil, cashew butter, lime juice, chiles, garlic, ginger, and salt. Pulse until well combined. Season to taste.
2. Assemble the summer rolls: Fill a shallow glass baking dish with 1-inch of warm water. Submerge one rice paper in the warm water for 7 seconds and then lay the softened wrapper on a clean, damp kitchen towel. Place desired fillings into the center of the wrapper. Fold the bottom of the wrapper over the filling and gently tuck the filling under the wrapper. Fold the sides over the filling. Then continue rolling and tucking the rice paper to form a summer roll. Repeat with the remaining rice papers.
3. Serve with the Basil Coconut Sauce for dipping. Serve with tamari and sriracha on the side, if desired.
This recipe is one of the easiest avocado recipes we’ve ever done. You’ll never want to go back to avocado toast after you try this. And you won’t need napkins because you’ll want to lick your fingers!
Ingredients:
Avocado butter:
Popcorn:
Directions:
1. Melt butter in a bowl.
2. Remove the avocado flesh and combine all ingredients except butter in a food processor.
3. Start the processor and slowly drizzle the butter in until it is a smooth mixture.
4. Pop the popcorn and place into large bowl.
5. Drizzle avocado butter onto popcorn. Enjoy!
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