Better Homes and Gardens BH&G Avocado Recipes 2023

There’s no shortage of applications for avocados. In this special issue, we have 100+ recipes featuring avocados. Blend them seamlessly into soups like Creamy Mulligatawny (p. 61). Quick-pickle avocado slices to serve alongside Roasted Tomato Chilaquiles (p. 13), and use avocado in a marinade for juicy Fried Chicken Sandwiches (p. 83). Avocados’ creamy and relatively neutral flavor makes them excellent for sweet recipes too. Give them a try in baked-good batters, such as banana bread (p. 19) and chocolate cupcakes (p. 95). Whirl avocado into fruit smoothies (p. 20), semifreddo (p. 93), or cocktails like grasshoppers and piña coladas (starting on p. 28). Step up your appetizer game with recipes for guacamole (p. 44) and dips (p. 22). Layer sandwiches with luscious Avocado-Herb Pesto (p. 81), and level up salads with crunchy Avocado…

BENEFIT YOUR HEART Eating an avocado weekly can reduce your risk of heart disease by 16 percent, according to a 2022 study published in the Journal of the American Heart Association. Scientists say the healthy fat, fiber, and antioxidants in the green fruit may protect against high blood pressure and cholesterol. Avocados also contain 10 percent of the daily value of potassium, a nutrient essential for blood pressure regulation. For a heart-healthy lunch, replace mayo in your sandwich with a schmear of avocado. IMPROVE YOUR GUT HEALTH People who eat an avocado a day have more good-for-you microbes that support gut health, according to a 2020 University of Illinois study. Healthy gut microbes improve digestion and nutrient absorption, but newer research has also found a link to better mental health outcomes, including reduced…

ABOUT AVOCADOS Botanically speaking, the avocado is considered a fruit—more specifically a berry, because it grows on a tree and has a large seed, or pit, in the center. Avocados are native to Mexico and Central America but have firmly taken root in both Florida and California, thanks to warm climates. Hass avocados, the pebbly-skin and most widely available variety, are typically grown in California, Mexico, and Chile. They’re known for their dense, buttery texture and subtle nutty flavor. OTHER AVOCADO VARIETIES ZUTANO A thin-skin variety that stays green even when ripe. Because the flesh has a lower oil content, it has a more fibrous texture. Enjoy sliced in salads or on a sandwich. GEM This variety has a rough, thick black skin speckled with gold. Known for their rich creamy flesh, enjoy them like you would a…

Avocado Breakfast Bowls START TO FINISH 25 minutes 1 cup water½ cup red quinoa, rinsed1 Tbsp. olive oil4 eggs½ tsp. seasoned salt½ tsp. black pepper2 avocados, halved, seeded, peeled, and sliced1 cup halved cherry tomatoes1 recipe Lemon-Herb Vinaigrette¼ cup crumbled feta cheese 1. In a saucepan combine the water and quinoa. Bring to boiling; reduce heat. Simmer, covered, until tender, about 15 minutes. 2. Meanwhile, heat oil in a 12-inch skillet over medium. Add eggs; cook to desired doneness. Sprinkle with seasoned salt and pepper. 3. Divide cooked quinoa between four bowls. Top with eggs, avocado, and tomatoes. Drizzle each with 2 Tbsp. dressing. Serve with feta. Makes 4 servings. LEMON-HERB VINAIGRETTE In a small bowl whisk together ¼ cup olive oil; 3 Tbsp. fresh lemon juice; 1 Tbsp. chopped fresh herbs (such as basil, parsley,…

1. Kiwi-Peach Green Smoothies In a blender combine 2 cups chopped fresh spinach leaves, 1½ cups frozen unsweetened peach slices, 1⅓ cups peeled and chopped fresh kiwis, 1 cup ice cubes, ¾ cup chopped avocado, ½ cup unsweetened pineapple or orange juice, and if you like, 2 Tbsp. fresh lime juice. Cover and blend until smooth. If you like, garnish with chopped spinach. Makes 4 servings (1 cup each). PER SERVING 153 cal., 7 g fat (1 g sat. fat), 0 mg chol., 44 mg sodium, 24 g carb., 6 g fiber, 14 g sugars, 2 g pro. 2. Avocado-Mint Smoothies In a blender combine 2 cups frozen banana slices (from 3 bananas); 1 small avocado, halved, seeded, and peeled; ⅓ cup firmly packed fresh mint leaves; and 1½ cups refrigerated coconut milk. Cover…

MEET THE DIPPERS Mix and match these dippers for new flavors and textures: • corn and/or tortilla chips • pita chips or torn pita or naan bread • crackers or Spiced Crackers (p. 27) • carrot and/or cucumber slices • sliced radishes • bell pepper strips or mini bell peppers • sugar snap or snow peas • endive leaves • blanched green beans or cauliflower florets Green Goddess Dip HANDS ON 20 minutes CHILL 30 minutes ½ of an avocado, seeded and peeled¼ cup lightly packed fresh flat-leaf parsley leaves¼ cup lightly packed fresh tarragon leaves¼ cup chopped fresh chives¼ cup reduced-fat mayonnaise¼ cup light sour cream3 oil-packed anchovy fillets, blotted dry with paper towels1½ Tbsp. tarragon vinegar or white wine vinegar1 Tbsp. fat-free milk1 tsp. lemon zest½ tsp. black pepper In a food processor combine all ingredients. Cover and process until smooth, scraping sides…