Our Favorite Avocado Recipes
​Chocolate-Avocado Pie
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​Crust:
2 cups pecans
8 to 10 medjool dates, pitted
1 tablespoon virgin coconut oil
1 tablespoon cinnamon
1 pinch ground cardamom (optional)
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​Filling:
1 cup raw cashew butter
1 small avocado
½ cup + 2 tablespoons GF cocoa powder (Dagoba is GF)
½ cup raw agave nectar
½ cup barely melted coconut butter*
¼ cup water
1 tablespoon non-alcoholic vanilla
Place nuts into food processor and pulse until finely ground. Add remaining ingredients for crust and pulse until thoroughly ground and mixed. Press crust into the bottom of a 9.5-inch deep dish pie plate. Place into refrigerator to chill.
Place all ingredients for filling into food processor and process until smooth and creamy. Add a little more water for a thinner filling, one tablespoon at a time. (It will take longer to set if you do this). Note: if you do not like a strong chocolate flavor then start with less cocoa powder and gradually add more as your taste suggests.
Pour chocolate filling into pie plate. Spread out evenly with a rubber spatula and place back into the refrigerator to chill. Chill for 3 to 4 hours. Slice and serve with fresh berries if desired.
*Be sure to just barely warm the coconut butter on very low heat, it will quickly burn otherwise. Also, this is coconut butter, not coconut oil. Coconut butter is made from the whole coconut, flesh and oil.
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Recipe from Nourishing Meals by Alissa Segersten and Tom Malterre, 2012
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Warm Avocado Soup
Serves 4 as a starter
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1 small onion
2 cloves garlic
1/2 inch fresh ginger, minced
a pinch of dried chili
2 lime, juice
10 mint leaves
3 medium size avocados
1 cup water
salt & pepper
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Add olive oil to a pan on medium heat. Sauté onion, garlic, ginger and chili until soft. Place in a blender together with the rest of the ingredients. Pulse it and taste, add more salt and water if needed. Pour it into a pot and heat it before serving. Top with a couple of drips of the Mint olive oil.
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Mint olive oil:
Stomp 15-20 mint leaves in a mortar, add 3 tbsp olive oil. Let it sit for a while before dripping it over the soup.
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Recipe from
​Green Kitchen Stories Blog
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Raw Kale Avocado Salad
4 - 6 servings
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Salad:
1 large bunch curly kale
2 avocados, diced
1 cup sunflower seeds, soaked 6 hours
Dressing:
3 to 4 tablespoons freshly squeezed lemon juice
3 to 4 tablespoons extra virgin olive oil
1 to 2 cloves garlic, crushed
1/2 teaspoon sea salt
freshly ground black pepper
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Remove the tough stems from the bottom of the kale leaves, then chop the kale into small pieces. Place it into a colander and rinse well. Drain and pat dry with a towel, then place into a large bowl.
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In a small bowl, whisk together the dressing. Add to salad and gently massage kale with hands. Add the diced avocado. Drain and rinse sunflower seeds and add to salad as well. Gently toss together. Serve with seasonal vegetables or over cooked quinoa.
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Recipe From Nourishing Meals by Alissa Segersten and Tom Malterre, 2012
Avocado and Yam Salad with Lime​
4-6 servings
2 medium yams, peeled and cut into 1/2 inch cubes
3 small ripe avocados, peeled and cubed
1/4 cup finely chopped cilantro
2 small limes, juiced
2 to 3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1/4 teaspoon sea salt
pinch red chili flakes
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Place cubed yams into a steamer basket fitted over about an inch of water. Cover and steam until fork tender, about 10 minutes. Be careful to not overcook. Remove steamer basket from pot and let cool.
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Place yams in a medium sized bowl; add avocado, cilantro, lime juice, olive oil, garlic, salt, and chili flakes. Gently toss. Taste for salt.
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Recipe From Nourishing Meals by Alissa Segersten and Tom Malterre, 2012