Easy Avocado Recipes & Ideas

Hello, dear friends!!

It’s been a while since my last post…I apologize. LIFE has happened. Again. It’s funny how it does that. 🙂

Since my last post, Mac and I have moved BACK to Michigan. Unfortunately, the job we thought was his dream job just did not work out the way we had anticipated and we missed the life we had started to build here in MI. SO…we packed up our things and moved for the third time in a year. (UGH…moving sucks, but I’ve become a pro! If you need any tips…let me know!)

As we’ve been getting back into the groove of things, I’ve been noticing that one of my recipes on Pinterest has been getting a lot of attention. My Avocado & Egg Pizza recipe is the most popular recipe that I’ve posted, so I thought I’d post some of my other easy go-to recipes that involve my favorite fruit (Yes, avocado is a fruit…in case you didn’t already know that!).


The following recipes can be eaten for breakfast, lunch, snack, or as part of dinner. I always have avocados on hand and I eat about half to one whole avocado each day. I tend to buy them in packs of four and I buy them a little on the green/hard side so they will ripen throughout the week. Most people associate avocados with guacamole, but there are SO many other wonderful things you can do with avocados!

Now don’t get me wrong…I love a good guac, but ONE of my favorite ways to eat an avocado is to cut it in half, take out the pit, sprinkle with a little salt and pepper, grab a spoon, and DIG IN! YUM! Some people may find that a little strange…but it’s the easiest way to enjoy an avocado’s creamy goodness! (Pictured here with some bacon for some extra protein…and on a paper plate because this was breakfast during one of our moves. No judgement please!) 🙂

The SECOND way I like to enjoy avocado is in my Dill Avocado Cream. This is awesome on everything and SO simple to make…just 3 ingredients! I spread this on sprouted whole grain toast, add a dollop on top of salmon, or spread on a sandwich. The 3 ingredients you’ll need are 1/2 a ripe avocado, 2 tablespoons plain Greek yogurt, and 2/3-1 tablespoon fresh or dried dill. Mash up the avocado and stir together with the yogurt and dill, season with a little salt, and Enjoy! (Note: this makes 2 servings!)

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(Pictured: Dill Avocado Cream on a grilled salmon burger with roasted sweet potato “chips” and roasted Brussels sprouts, Dill Avocado Cream on sprouted whole grain toast, and Dill Avocado Cream on a salmon burger sandwich with cucumber, red onion, and tomato…YUM!)

I tend to enjoy my avocado for breakfast and lunch because Mac isn’t a huge fan. This THIRD recipe is equally as easy to make and can be enjoyed for breakfast or lunch…or dinner. 🙂 I call it Avocado Bruschetta…but it could also be called Fresh Avocado Salsa…or Avocado Salad. Call it whatever you’d like….I’ll call it DELICIOUS!!

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I apologize that these pictures aren’t the greatest, but you won’t be disappointed by the flavors!

What you’ll need:

  • 1/2 a ripe avocado, cubed
  • 4-5 cherry tomatoes, halved or quartered
  • 1/2 tbsp red onion, diced
  • 1 tsp balsamic glaze, for topping
  • Salt & Pepper to taste

Stir together in a bowl and put on top of your favorite toast or English muffin! If you haven’t tried balsamic glaze before, YOU NEED TO TRY IT! It is reduced balsamic vinegar until it is syrupy and adds a sweet balsamic flavor to different recipes. I drizzle it on salads, grilled fruit, and grilled or roasted chicken!

A variation of the Avocado Bruschetta: Add 1/2 cup rinsed black beans to the avocado mixture and top grilled chicken or fish!

Avocado is also great sliced as a side to accompany grilled chicken and veggies (it adds a cool, creamy contrast to the charred flavor of the veggies), alongside green chile scrambled eggs for breakfast, tossed inside your favorite omelette, or diced with some red onion and enjoyed with 1/2 cup low-fat cottage cheese!

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Any way you slice it (pun totally intended 🙂 ), Avocados are fantastic! Not only are they tasty, but they are super healthy too!

How do you enjoy avocados? I’d love to hear new ways to enjoy this perfect little fruit! 🙂

Happy Eating!


Easy-Peasy (& Crowd-Pleasing) Taco Salad!!


Do you love tacos or taco salad?

WE DO! 🙂

This is a staple recipe in our house and it was shared by my mother-in-law (and then tweaked by me). We love this and use this taco meat for tacos, taco salads, in burritos, etc.  BONUS: It’s even better as leftovers!! This is one thing my husband will eat as leftovers (IF there are any leftovers)!!

The recipe couldn’t be easier, too! 🙂

What You’ll Need for the Meat:

  • 1 lb. 90/10 or leaner ground beef (or you can use ground turkey or meatless substitute)
  • 1 can Rotel diced tomatoes and chiles 
  • 1 green long hot pepper (very mild), diced
  • 1 jalapeno, diced
  • 1 clove garlic, crushed or diced finely
  • 1/2-1 cup corn kernels
  • salt and pepper, to taste

In a medium skillet, brown up your meat and season well with salt and pepper. Once browned well, drain any excess fat/liquid.


Add to meat your diced jalapeno, diced long hot pepper, and garlic. Cook for about a minute. (In these pictures, I used a 1/4 habanero pepper and 1 red jalapeno…both SPICY!!) 

Next, add your can of Rotel tomatoes and chiles and stir. Cover and cook on low-heat for about 30 mins, stirring occasionally.


After 30 minutes, add the corn kernels and cook for just a couple minutes longer…just to warm the corn through.


For Taco Salad:

Serve with lettuce, chips, cheese, sour cream, salsa, beans, guacamole (really whatever you like in a taco salad).


For Tacos or Burritos:

Enjoy with your favorite crunchy or soft taco shells and taco toppings, or wrap up in your favorite tortillas with your favorite burrito fillings!

This is a GREAT recipe to use for parties and big groups (just double or triple the recipe) because everyone can make it the way they prefer! Just serve with a large variety of toppings!  It’s a real crowd-pleaser! 🙂 

Enjoy! 🙂