The ingredient: 4 avocado recipes

By Hallmark staff on October 8, 2016

Avocados are a summertime smash! But there’s more to this super-fruit than guacamole. Whether they’re smashed or sliced, avocados can add heart-healthy flavor to a variety of dishes. Here, we’ve included recipes to expand your avocado horizons—Avocado-Orange Salad, Spiced Avocado Sandwich Spread and Broiled Tilapia with Avocado Salsa—as well as a classic, chip-worthy Guacamole recipe.

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Avocado-orange salad

This colorful salad is like a fork-full of summer. Toss this easy avocado citrus salad with our Asian-inspired vinaigrette to meld the heart-healthy flavors.

Spiced avocado spread

Break out of the mayo/mustard rut and spice things up with our avocado sandwich spread made with Haas avocados, lime juice and chipotle chili powder.

Guacamole

Who says basic has to be boring? We’ve included lots of tasty twists with our quick and easy guacamole recipe so you can add your own chip-worthy flair of flavors.

Broiled tilapia with avocado salsa

Made with Haas avocados, yellow bell peppers, grape tomatoes, cilantro and jalapeños, this delicious avocado salsa is a versatile accompaniment to a variety of fish dishes. This easy recipe is great for fish tacos, too!

Did you know?

What is an avocado? The avocado is technically a seeded berry. But it’s unlike most fruits in that more than three-fourths of its calories come from fat—almost all of which is healthful monounsaturated fat. The avocado was brought from Central America to be cultivated in the United States in the mid-1800s; California and Florida now produce most of the domestic crop. The Hass variety (the most flavorful) has bumpy, leathery skin and silky flesh, earning it two nicknames: alligator pear and butter pear.
How do I choose an avocado? Choose an avocado that feels heavy for its size. Allow it to ripen in a paper bag (along with a banana or other fruit) for several days. (Unlike other fruits, which ripen on the tree, an avocado won’t begin to ripen until it’s picked.) When the avocado dents under gentle pressure and the skin turns from dark green to almost black, it’s ready. The flesh should be pale greenish yellow, and the skin should peel off easily. To store a cut avocado in the fridge, brush the surface or mash the flesh with lemon juice and cover tightly. Or freeze the mashed avocado and use it within four months
Why should I eat avocados? The avocado is very good for your heart. Its monounsaturated fat can lower blood cholesterol and may even help decrease belly fat, a risk factor for heart disease. A compound called beta-sitosterol provides a second cholesterol-lowering punch. Avocados also have vitamins C and E, beta-carotene, B vitamins and fiber. And half of one contains nearly as much heart-healthy potassium as a small banana. But don’t share with your pet! Avocados contain persin, a substance that is toxic to dogs, cats, birds and even horses.

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