I love avocados – How about you?

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Here’s a recipe for every day of the week!

ROASTED CHICKPEA AND AVOCADO SALAD
INGREDIENTS

5 ounces mixed greens

1 large cucumber, diced

10 ounces cherry tomatoes, halved

1 avocado, diced

2 15-ounce cans chickpeas (garbanzo beans), drained and rinsed

2 tablespoons olive oil

2 teaspoons smoked paprika

1 ½ teaspoons garlic salt

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

½ teaspoon salt

½ teaspoon black pepper

PREPARATION

1. Preheat oven to 400°F/200°C.

2. In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.

3. Spread the chickpeas onto a baking sheet in one layer.

4. Bake for 25-30 minutes, until the chickpeas are crisp.

5. In a large bowl, toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.

6. Divide between individual bowls and serve.

7. Enjoy!

SHRIMP AND AVOCADO TACO SALAD
Servings: 4-6

INGREDIENTS

2 tablespoons oil

1 pound medium shrimp, peeled and deveined

1 large head romaine lettuce, chopped

4 tomatoes, diced

½ jalapeño, deseeded and finely diced (optional)

¼ red onion, finely diced

2 tablespoons cilantro, minced

1 large avocado, diced

½ teaspoon salt

1 lime, juiced (2 tablespoons juice)

For the taco seasoning:

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

¼ teaspoon garlic powder

½ teaspoon chili powder

PREPARATION

1. Heat the oil in a skillet over medium-high heat.

2. Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.

3. In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.

4. Serve with tortilla strips, if desired.

5. Enjoy!

ROASTED VEGGIE SALAD WITH AVOCADO DRESSING
Serves: 4

INGREDIENTS:

Serves: 4

1 red bell pepper, roughly chopped

1 pound butternut squash

1 pound Brussels sprouts, hulled and halved

2 teaspoon dried oregano

1 teaspoon salt

1 teaspoon black pepper

3 tablespoon olive oil

4 ounces mixed greens

Avocado dressing

1 avocado

1 small garlic clove

Juice of 1 lime

¼ cup olive oil

½ teaspoon salt

¼ teaspoon black pepper

PREPARATION:

1. Preheat oven to 400°F/200°C

2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.

3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.

4. To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.

5. To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the avocado dressing and serve!

Yum!

STEAK AND AVOCADO SALAD
INGREDIENTS

Servings: 2-4

1 pound sirloin steak, about ½ inch thick

Salt & pepper

2 tablespoons oil

2 hearts romaine lettuce, chopped

3 hard-boiled eggs, diced

2 avocados, diced

2 cups cherry tomatoes, halved

3 tablespoons caesar dressing

PREPARATION

Salt and pepper the steak on both sides, being sure to rub in the seasoning.

Heat the oil in a pan over high heat until slightly smoking.

Sear the steak for about 2 minutes per side, then rest it on a cutting board for 10 minutes.

Slice the steak.

In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing, tossing the salad until evenly coated.

Serve!

CUCUMBER, TOMATO, AND AVOCADO SALAD
INGREDIENTS

* 1 English cucumber

* 4 Roma tomatoes

* 3 ripe avocados

* ½ red onion

* ¼ cup cilantro

* Juice of 1 lemon

* Salt and black pepper to taste

* 2 Tbsp. extra virgin olive oil

PREPARATION

1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.

2. Toss with olive oil, lemon juice, salt, and pepper.

SOUTHWESTERN CHOPPED SALAD WITH AVOCADO DRESSING
Servings: 4

INGREDIENTS

For the salad:

2 medium tomatoes, diced15 ounces black beans, rinsed and drained

1 cup corn

For the avocado dressing:

1 avocado

1 lime, juiced

1 garlic clove

¼ cup olive oil

½ cup greek yogurt

½ teaspoon salt

¼ teaspoon pepper

3-6 tablespoons water, for desired thickness

PREPARATION

1. Season the chicken breasts with salt, cumin, and chili powder.

Avocado Dressing:

1 lime, juiced (2 tablespoons)

⅔ cup water

1 ripe avocado

½ cup full-fat Greek yogurt

Salt, to taste

Black pepper, to taste

Salad:

PREPARATION

1. Preheat oven to 400°F/200°C.

2. For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.