Published on April 29, 2019

Where were you during the avocado toast craze of the mid-2010s? Between simple creations seasoned only with lemon juice and more elaborate iterations that involved colorful vegetables and maybe an egg, the brunch staple enjoyed a long reign as the ultimate in Instagram-friendly breakfast foods. That said, we’re starting to get avocado toast fatigue, and if you feel the same way but aren’t ready to surrender your avocado just yet, we hear you. From decadent grain bowls to fresh summer salads, there are tons of ways to enjoy the fruit that don’t involve bread. Make these recipes in large quantities to serve at your next get-together, or test a few out to bring to work as a replacement for your go-to desk salad. Here are a few of our favorite ways to eat avocado for breakfast, lunch, dinner, and, yes, even dessert.

Avocado Lime Nice Cream

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Photography by Fraiche Nutrition

Hold judgment: Yes, avocado ice cream is actually a thing, and it’s delicious. Fraiche Nutrition’s recipe uses avocado and coconut milk for a creamy base that’ll mimic the texture of real ice cream. Sate your sweet tooth with a healthy frozen treat that’ll quickly become a staple in your freezer.

Vegan Buffalo Cauliflower Pizza

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Photography by Crowded Kitchen

In terms of vegan comfort food, Crowded Kitchen’s flavor-packed pizza can’t be beat. It uses a gluten-free pizza crust—though you can also make one from cauliflower or even use regular dough, according to your dietary requirements—to act as a base for buffalo cauliflower and avocado. Make this for your next movie night and you won’t be disappointed.

“Guacatziki” Dip

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Photography by Not Quite Nigella

This is basically the Frankenstein of the appetizer world, and we’re very much on board. Lorraine Elliott’s hybrid of tzatziki and guacamole is inventive and fresh and is just what your crudite board is missing. The blogger added an assortment of colorful veggies to make this into a heartier meal, but feel free to omit and serve the dip as is at your next fete.

Instant Pot Lemon-Turmeric-Ginger Congee

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Photography by Alison Wu

Congee is a type of rice porridge that’s a big comfort food in Asian countries, and Alison Wu’s take comes with a healthy edge given its inclusion of turmeric and ginger. It certainly doesn’t skimp on decadence, though, and green toppings like avocado and romanesco keep the bowl from feeling too one note.

Winter Greens and Citrus Salad

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Photography by Crowded Kitchen

Diced avocado lends a bit of textural variance to this otherwise crisp salad. Blogger Crowded Kitchen recommends adding lentils if you’re looking for a more protein-heavy, filling dish, though it also works well as a side. The colorful, cheery ingredients are reason enough to make this salad.

Spring Roll Bowl with Sweet Garlic Lime Sauce

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Photography by PINCH OF YUM

This recipe from Pinch of Yum is great all year round. This is because it’s completely customizable and you can add or subtract herbs to your liking—though its creator does say basil, mint, and cilantro are musts. Heat it up or eat it cold. Either way, this avocado-topped bowl will soon become your favorite lunch for those luxurious days when you get to work from home.

Blood Orange & Avocado Salad

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Photography by Cookie + Kate

Who says salads have to be sad affairs? Cookie + Kate’s recipe for a blood orange–based salad is just the ticket for a light and easy weeknight dinner. It’s less a “salad” in the traditional sense and more an assembly of vibrantly colored produce, but the results are no less flavorful. Be sure to buy fresh ingredients to really capitalize on the brightness of the orange.

Rosemary, Chicken, and Bacon Salad

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Photography by How Sweet Eats

Looking for a salad that appeals to all the senses? Enter this recipe from How Sweet Eats. Packed with protein, this low-carb creation is also full of texture and taste. Pack this full of spring greens and butter lettuce and get ready to see some satisfied faces around the table. Chef’s tip: Flavor generously with rosemary.

Cuban-Style Steak and Avocado Rice with Pineapple Chimichurri

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Photography by HALF BAKED HARVEST

The key to this dish from Half Baked Harvest is the combination of steak with sweet pineapple chimichurri. Marinate the steak in olive oil, oregano, cumin, and lime juice. Sweeten the palate with a simple chimichurri of pineapple, chile, garlic, and cilantro for a well-balanced dish full of unexpected flavor combinations that wow.

Avocado Grapefruit Couscous Salad

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Photography by WELL PLATED

This recipe from Well Plated is simple citrus bliss. Quite the opposite of heavy winter comfort food, this light and bright salad is sure to liven up any spread. After all, nothing says “sunshine” like bright yellow lemons and crisp pink grapefruits.

Avocado Watermelon Salad

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Photography by GREATIST

Of course, we love this salad from Greatist for its aesthetic appeal but also because watermelon is a superfood packed with goodness (vitamins A and C, for starters). It makes for a perfectly Pantone-inspired side dish or meal, especially at a summer barbecue. Make this your potluck contribution and watch guests eat it up.

Burst Tomato and Zucchini Spaghetti with Avocado Sauce

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Photography by PINCH OF YUM

First, you do need  a spiralizer to make zucchini noodles for this recipe from Pinch of Yum (or you could buy ready-made ones or simply sub in your favorite regular spaghetti). Top the zucchini noodles with fresh parmesan, tomatoes, garlic, olive oil—and then, voila! A low-calorie, plant-based meal with a fresh spin.

Avocado Caprese Salad

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Photography by FOODIE CRUSH

This Foodie Crush creation is such an easy thing to make in a pinch. All you need is mozzarella, fresh tomatoes, avocados, some balsamic vinegar, olive oil, and a little bit of love. This salad has summer picnic written all over it. Tip: Use colorful heirloom cherry tomatoes to make it even prettier.

See more avocado-inspired stories:
Avocado Hand Is a Thing and Here’s How You Can Avoid It
Avocado Chocolate Bars Exist, and We Want One
11 Creative Toast Recipes Better Than Avocado

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