Homemade Guacamole
This easy homemade guacamole recipe is one everyone should have in their back pocket for taco night, game day, or any old day/night. It’s truly the best and so easy to throw together. My version has 7 ingredients, but really only 3 are absolutely essential. Customize your guacamole to your liking and serve, then watch it disappear.
Homemade Guacamole Recipe
When you need a quick, delicious and fresh dip to serve a crowd, this is it! And in our house we do homemade Guacamole on EVERYTHING! Some favorites of ours are having it as an appetizer with veggies and tortilla chips or homemade crackers, nachos, huevos rancheros, as a topping on a salad, taco night, in our 7-layer taco dip, on top of basically any morning breakfast skillet, sweet potato skins… the list goes on and on. You simply can’t deny the many uses for an easy and delicious homemade guacamole!
It’s creamy, fresh and when done right–absolutely delicious. It’s also super simple to make. You really only need about 3 ingredients, but I’m sharing some of my favorite add-in’s below that make it the best!
Ingredients for Homemade Guac!
This recipe has some of my favorite additions to guacamole but the absolute only essential things in it are the avocados, lime juice and salt. Other than those three, feel free to skip out on the ones you don’t enjoy. I know cilantro can be a touchy subject for some!
- Avocados (they have to be ripe!)
- Lime
- Red Onion
- Tomato
- Cilantro
- Cayenne (I also love a little garlic granules in mine)
- Sea Salt and Pepper
Other Optional Additions to Make Good Guacamole
- Fruit: Think mangos or pineapples or papaya! Cut up some sweet but firm fruit and add it in.
- Peppers: Go for the heat with some spicy chili peppers or go for the savory with bell peppers. Dice them up and mix them in. Or go for the smokey and add in some chipotle peppers in adobo! Add in a touch of the adobo and some of the diced chipotles.
- Spices: There are lots of great options out there to make your guacamole a little bit different! Anywhere from garlic powder, to cumin or even curry powder. Get creative!
- Beans: A natural pairing, for sure! Black beans would be particularly good with guacamole because they are a bit firmer and will add some nice texture. Garbanzo beans would also be interesting, especially when paired with some unique spices.
- Bacon: I never met a dish that wasn’t improved by bacon. Same goes for the guac.
- Sour Cream or Cashew Cream: Guacamole is already pretty creamy by itself, especially if your avocados are really ripe, but adding in a bit of sour cream or cashew cream (to keep it dairy-free) would make it quite rich in a good way!
- Corn: Crunchy fire roasted or grilled corn would be perfect with guacamole.
How do you store a whole avocado?
Ripe avocados: eat them in the next day or two! I always store them, once ripe, in the refrigerator. The cold from the fridge slows down the ripening process, so only do this with ripe avocados. If you have unripe avocados, wait until they are ripe (on the counter) and then put them in the refrigerator!
Make sure your avocados are ripe:
When I’m in the store and want to make guacamole, I know I’ll need ripe avocados! Grab ones that still have the stem attached. You can pluck it off and if it’s brown, put it down! If you pull off the stem and it’s green, it’s generally a better avocado to buy. The other thing to do is to gently press on one end. It should have a slight give to it – not too firm, not mush either!
Lastly, can I make guacamole ahead of time?
Guacamole gets brown QUICK. I don’t prefer making it ahead of time honestly, as I find it better when it’s fresh (plus, it’s easy to make).
- You can try squeezing fresh lime juice on top and covering it with plastic wrap, having the wrap lay directly on top of the guacamole. If you’re trying to reduce plastic, go with fresh is best on this one!
- Alternatively, you can try the method of putting a bit of water on top of your guacamole container and placing it in the fridge. Once ready to eat just give it a mix. It works, but again, I like to just make it fresh!
Looking for more taco night recipes? Check out these favorites!
- Taco Salad
- 3-Ingredient Taco Slaw
- How To Make The BEST Taco Meat (In The Instant Pot!)
- 15-Minute Chicken Tacos
- Easy Homemade Taco Seasoning
- Taco Chicken Salad
Homemade Guac Recipe
These easy Homemade Guac recipe is one everyone should have in their back pocket for taco night, or any old night. My version has 7 ingredients, but really only 3 are absolutely essential, and you can leave out any you don't like.
Ingredients
- 2 ripe avocados
- 2 teaspoons lime juice
- 1/2 small red onion, finely diced
- 1 small tomato, diced
- 1/4 cup cilantro, finely chopped
- Pinch of cayenne pepper, optional
- Fine sea salt, to taste
Directions
- Cut avocado in half and remove the pit. Scoop out avocado and mash in a bowl.
- Add remaining ingredients and mix together. Season to taste.
- Serve immediately.
Recipe Notes
- I love adding a pinch or two of garlic granules to my guacanmole!
- Post updated January 2020.
Nutrition
Homemade Guacamole
This Corn Avocado Salsa recipe is a quick and delicious side to serve up with just about anything! This cool summer side dish is easy to make and is gluten and dairy free!
Avocado and Corn Salsa Recipe
This is the perfect summery side dish to serve when the weather is HOT. This Avocado and Corn Salsa comes together quickly. It is the perfect easy side dish to throw together and flies off the table! This dish is served great with nearly anything, but we especially like it for other quick cooking summer dishes like this Blackened Fish, quick Chicken Tacos or this Garlic and Lime Grilled Steak.
Corn Salsa Ingredients
- Fresh Corn on the Cob
- Red Onion
- Cherry Tomatoes
- Avocado
- Olive Oil
- Lime
- Cilantro
- Salt and Pepper
Methods to Cook the Corn
The only piece of this salsa that needs to be cooked is the corn! There are a few different methods you can use to cook it. You can quickly boil it, as we suggest in the recipe. Or you could grill it! Additionally you can also cook corn in the Instant Pot using these directions here.
If you like this avocado recipe, check out these others:
- Spicy Shrimp Sweet Potato Boats with Avocado Crema
- Avocado BLT Egg Salad
- Secret Ingredient Brownies [VIDEO]
- Grilled Peach, Avocado, and Crab Salad with Peach Dressing
If you like this side dish, check out these others:
- Mediterranean Quinoa Salad
- Instant Pot Corn on the Cob with Southern Spicy Butter
- Healthy Cole Slaw
- Chipotle Slaw
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Avocado and Corn Salsa
This Cucumber Avocado Gazpacho with Shrimp is such a refreshing soup for a hot day! You can customize it by adding in a few extra toppings, like corn or tomatoes. This gazpacho soup with shrimp is the perfect dish for a summer party or an easy lunch or dinner when it’s hot outside! It’s creamy, but dairy-free and Paleo and Whole30 friendly.
Cucumber Avocado Gazpacho Recipe
I love soup all year around, but on a hot day in the summer, a refreshing chilled soup is just what I’m looking for! This soup combines a refreshing mix of avocado, lemon, and cucumber that results in a creamy and flavorful gazpacho. I top it with a few spicy shrimp, corn, basil and hot peppers for a dreamy combination. Feel free to leave off the corn if you are looking for a Paleo or Whole30 soup and add in diced fresh tomatoes instead.
What is Gazpacho?
When you think of gazpacho, most people generally think of a cold soup made from primarily raw ingredients and blended up. The most common type of gazpacho would be one made with a tomato and cucumber base. It’s served as an appetizer or a light meal. This green gazpacho uses a similar technique of blending up cold ingredients but makes them creamy (yet dairy-free) thanks to the addition of ripe avocado.
Gazpacho Topping Options
I loved this soup topped with the spicy shrimp and corn, but in reality you can top it with whatever your heart desires (or you have on hand). Some other options would be:
- diced fresh tomato
- additional diced avocado
- additional diced cucumber
- hot peppers
- pickled jalapenos
- crisp bacon
If you like this light summer recipe, check out these others:
- Gluten-Free Chicken Caesar Pasta Salad
- Healthy Avocado Boats: 5 Ways
- Avocado and Corn Salsa
- Mediterranean Quinoa Salad
Mexican Avocado Gazpacho with Cajun Shrimp
Ingredients
Gazpacho
- 1 ripe Hass avocado, flesh
- 1 small organic cucumber, peeled
- 2 cups organic vegetable broth
- 1 shallot, chopped
- 1 tablespoon lemon juice, more to taste
- 1 tablespoon rice vinegar
- 1/4 teaspoon sea salt, more to taste
- 1/4 teaspoon ground black pepper, more to taste
Toppings
- 1 husk local organic corn, cooked
- 1 teaspoon basil, sliced thin for garnish
- Optional: 1 teaspoon extra virgin olive oil, for garnish
- Optional: red chili pepper for garnish
Optional: Cajun Chili Shrimp
- 10 large shrimps, washed and deveined
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
Directions
- In a medium-sized pot, bring 3 cups water to a boil and cook corn covered, until you can pierce with a fork.
- Pat shrimp dry and season with chili powder, cayenne pepper, salt, and pepper.
- Heat oil in a small skillet. Once hot add in shrimp and cook for 5-8 minutes or until opaque and fully cooked through.
- Take shrimp off heat and set aside.
- Add all gazpacho ingredients to a high-speed blender or food processor. Blend until smooth.
- Pour soup into desired serving dish. Top with corn, shrimp if using, extra slices of cucumber, basil, red chili pepper if using, and a drizzle of extra virgin olive oil. Serve cold.
Nutrition
Cucumber Avocado Gazpacho with Shrimp
Looking for an easy weeknight meal? This easy and healthy Taco Salad recipe is it! It’s simple to prepare, deliciously satisfying, and customizable with your favorite taco toppings! Made in under 30 minutes, it’s the perfect family friendly dinner that is also gluten-free, Paleo and Whole30 friendly.
Taco Salad Recipe
Taco night can’t come easier when traditional ground beef tacos are turned into taco salad bowls! This easy and healthy Taco Salad recipe is most definitely going to be a crowd favorite. It’s delicious, so customizable and best of all easy-breezy to make! We take the classic flavor of a ground beef taco with seasoned meat and toss it together with all the usual suspects like romaine, avocado, tomato and (optionally) cheese. To make it easy-as-can-be, use a store bought salsa to help season the meat and to use as a dressing on the assembled salad. It works well with both a red salsa and a green salsa verde.
Want to make it a taco salad bar? If you have picky eaters in your family leave all the different salad ingredients in small bowls and let everyone make their own taco salad bowl! Plus the little ones will think it is fun and just might be tempted to try something new!
Ingredients for Taco Salads
- Ground Beef
- Spices
- Salsa
- Romaine lettuce
- Cherry tomatoes
- Red onion
- Pickled jalapeños
- Cheddar cheese (optional, omit for Whole30 or Paleo)
- Avocado
Want to customize it to your favorite taco topping? Swap out what you don’t have or don’t like with what you’ve got on hand. Some other great additions are:
- Canned beans
- Shredded kale
- Corn
- Crushed up tortilla
- Shredded chicken or pork
- Hot sauce
How to Make Taco Salad
This couldn’t be easier! All you have to do to make this dish is:
- Brown some ground beef and add the spices
- Mix up your taco fixings in a large bowl
- Divide among plates and top with cooked ground beef
- Serve with a side of salsa or hot sauce
If you like this simple and healthy salad recipe, check out these others:
- Chopped Antipasto Salad with Chicken
- Sun-Dried Tomato Chicken Salad
- Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)
- Mediterranean Tuna Salad with No Mayo!
Healthy Taco Salad
Looking for an easy weeknight meal? This Easy and Healthy Taco Salad recipe is it! It's simple to prepare, deliciously satisfying, and customizable with your favorite taco toppings! Made in under 30 minutes it's the perfect family friendly dinner that is also gluten-free, Paleo and Whole30 friendly.
Ingredients
- 1 tablespoon oil
- 1 lb. grass-fed ground beef
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- ¾ cup salsa of choice, divided
- 4 cups romaine lettuce, chopped
- 2 cups cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup pickled jalapeños
- Optional: 1/2 cup grated cheddar cheese
- 1 avocado, cubed
- Lime wedges, for garnish
- Cilantro, for garnish
Directions
- Heat oil in a skillet over medium heat. Once hot add beef and cook until browned, about 8 minutes. Drain excess fat. Add all of the spices to the beef and ¼ cup salsa and cook for 2 more minutes. Remove from heat and set aside.
- Meanwhile assemble salad: In a large bowl toss together lettuce, tomatoes, red onion, jalapeños, and cheese. Divide between 4 bowls and top with ground beef.
- Serve with remaining salsa on the side for dressing.
Nutrition
Taco Salad
Raise your hand if you have an addiction to buffalo anything! If yes, you’re going to love these Buffalo Chicken Burgers. They’re spiced just right and perfect topped with tomato and avocado and wrapped in lettuce. They also happen to be gluten-free, paleo friendly and low carb!
Buffalo Chicken Burger Recipe
Let’s talk about how much we all love buffalo over here at Lexi’s Clean Kitchen. To start we’ve got Buffalo Nuggets, Buffalo Sweet Potatoes, Buffalo Tenders, Buffalo Hummus, Buffalo Chili and we could go on and on but we’ll move on to these delicious Buffalo Chicken Burgers! They’ve got that slight heat packed into a ground chicken burger and are so delicious it kind of makes you think they’re “bad” for you but they’re actually quite nutritious. Serve them up with lettuce and tomato in a low carb lettuce wrap or you can eat them like you would any other burger: in a bun! These also make great meal prep for the week ahead!
Here’s what’s in them:
- Ground chicken
- Egg
- Onion
- Scallions
- Carrots
- Hot Sauce
- Garlic powder
- Red pepper flakes
- Sea Salt and Pepper
What to serve with Buffalo Chicken Burgers
This is a pretty versatile dish. You can serve this with a side salad, or a cucumber salad which will help cool down the heat. Or you can serve this with a heartier salad like this Tomato Cucumber Salad with Crispy Chickpeas or Israeli Salad. This would also be great served with cauliflower rice!
If you like this burger recipe, try these other favorites:
- Moroccan Chicken Burgers
- Chicken Caesar Salad Burgers
- Tomato Jalapeno Salmon Burgers
- Paleo Veggie Mushroom Burgers
Buffalo Chicken Burgers
Ingredients
- 1 pound organic ground chicken
- 1 egg
- 1/2 onion, chopped
- 1/3 cup scallions, chopped
- 2 organic carrot stalks, chopped
- 1/4 cup hot sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Directions
- Preheat oven to 350°F.
- In a food processor food processor combine carrots and onion; pulse to chop into small bits.
- In a large bowl combine the vegetable mixture, ground chicken, egg, garlic powder, hot sauce, and salt & pepper.
- Form into patties and bake for 20 minutes. Flipping halfway through.
- Broil on high for 2 minutes at the end.
Recipe Notes
- Serve over lettuce, or in lettuce wraps with avocado, tomato, or any toppings you'd like!
Nutrition
Buffalo Chicken Burgers
These Mahi Mahi Tacos With Tropical Salsa are the perfect low-carb, light and healthy lunch or dinner! The crunch of the lettuce with the creamy tropical salsa and perfectly spiced fish makes for taco perfection. These flavorful fish tacos will be loved by all and are also dairy-free, gluten-free, paleo and whole30 friendly.
Mahi Mahi Tacos with Tropical Salsa
These Mahi Mahi Tacos are everything! And when served alongside this outrageously flavorful tropical salsa and drizzled with a sriracha mayo it makes just the perfect combination of spiced, tangy, creamy and bright tacos! And the best part about this dish is that it truly is easy to put together! The most “work” this recipe requires is some chopping and cooking of fish. Other than that it’s basically just assembly!
How to Make Mahi Mahi Tacos
Like most fish, cooking Mahi Mahi is quite simple and quick! There is a blackened style spice mix rubbed over the fish first, and then it is cooked on a grill pan! Here are the spices used:
- chili powder
- cumin
- garlic powder
- onion powder
- salt and pepper
How to make the tropical salsa:
This tropical salsa has an explosion of different flavors and textures! It has sweet mango and oranges, with creamy avocado and bright tomatoes and of course lime juice and cilantro! All you have to do is dice up the ingredients and toss it all in a bowl for serving.
What to serve with these tacos:
You can serve these Mahi Mahi tacos either in a romaine lettuce leaf for crunch low carb option, or in hard taco shells! We recommend serving it with some lime wedges, shredded cabbage and a spicy sriracha mayo! It also might be really nice with this easy cabbage slaw.
If you like this taco recipe, check out these others:
- 15-Minute Chicken Tacos
- Meatless Chipotle Mushroom Tacos
- How To Host The Ultimate Taco Night
- Crispy Chicken Tacos with Special Sauce
- Pork Carnitas (Instant Pot and Slow Cooker)
If you like this seafood recipe, check out these others:
- Tequila Lime Shrimp
- Easy Curry Shrimp (VIDEO)
- Paleo Fish and Chips
- Sheet Pan Cod with Vegetables in Lemon Herb Sauce
Mahi Mahi Tacos with Tropical Salsa
Ingredients
For the fish
- 1 lb. wild mahi-mahi, or fish of choice
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 tsp onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Tropical Salsa
- 1 mango, diced
- 1 orange, diced
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1 cup grape tomatoes, chopped
- 2 tablespoons lime juice
- 1 teaspoon cilantro
- 1 teaspoon ground garlic from garlic mill
Homemade Spicy Sauce
- 1/4 cup organic mayonnaise, homemade or store-bought
- 2 tablespoons Sriracha
Ingredients for Assembly
Directions
- In a bowl combine seasoning for the fish; season fish and place in the fridge until ready to cook.
- In a medium mixing bowl, mix the tropical salsa ingredients together. Taste and adjust seasoning as needed. Store in the refrigerator until ready to assemble.
- Spray grill pan with oil of choice and cook fish over medium heat for about 4-5 minutes on both sides, or until fish is opaque and flakey.
- Move fish to cutting board, chop into pieces, and place into a bowl.
- On a serving dish lay out desired amount of lettuce leaves or taco shells, depending on what you are using.
- In a small bowl, mix together spicy sauce and place on the serving dish.
- Assemble: Place fish pieces into each taco shell followed by the tropical salsa. Top with shredded cabbage, a drizzle of spicy sauce. Serve warm with lime wedges.
Recipe Notes
- I serve mine with tortilla chips and a bowl with extra tropical salsa!
- Updated March, 2017
Nutrition
Mahi Mahi Tacos with Tropical Salsa
This 7 Layer Taco Dip is just what any party, or fun Saturday night needs! 7 layers of Mexican inspired flavor that is so delicious! This dip is gluten-free and optionally dairy-free and paleo!
7 Layer Taco Dip Recipe
Is there any better food to bring to a pot luck or serve at your own party than a 7 Layer Taco Dip? Don’t think so! This classic dip is made healthier here with a few homemade substitutes for standard store-bought ingredients, and so so worth it! This version is gluten-free and we offer a few substitutions to make it paleo and dairy free if you need it.
Be warned: there is no way there will be any leftovers when this dish is served, so make sure you get in there early if you want to have some yourself!
How to make a 7 Layer Taco Dip
Make or gather all of the layers!
- Layer 1: Refried Beans (or extra guacamole for paleo/whole30)
- Layer 2: Cooked beef mixture
- Layer 3: Salsa
- Layer 4: Guacamole
- Layer 5: Cooked beef mixture
- Layer 6: Cheddar cheese (substitute another layer of salsa for paleo/whole30/dairy-free)
- Layer 7: Chopped Lettuce, Tomato, Red Onion
Layer in all of the ingredients in an oven 8″x8″ (or similarly sized ) oven safe dish. After placing in cheddar cheese put in the oven to melt. Layer on the remaining and serve with hearty tortilla chips and veggies.
Can this be made ahead of time?
You can assemble and prep this entire dish 1 day ahead of time, with the exception of adding the fresh ingredients on top. You can prep those ahead of time though and have them all ready to go for your party. Right before serving place the assembled dip under the broiler to warm up and melt the cheese, and then top with fresh lettuce, tomato and onion.
What to serve with this dip?
Serve it with the classics: Tortilla chips (either corn or a grain free option like Siete) and veggies like celery, cucumber, peppers or carrots.
If you like this dip recipe, check out these others:
- Jalapeño Popper Dip (Options for Dairy and Dairy-Free)
- Chicken Bacon Ranch Baked Hummus Dip
- Southwestern Hummus Dip
- Buffalo Chicken Dip [VIDEO]
- Healthy Spinach & Artichoke Dip
7 Layer Taco Dip
Ingredients
Layers
- Layer 1: Refried black beans
- Layer 2: Salsa
- Layer 3: Beef mixture
- Layer 4: Guacamole
- Layer 5: Remaining beef
- Layer 6: Salsa
- Layer 7: Chopped lettuce, tomato, red onion, garnish with scallions
Refried black beans
- 1 can black beans
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp Himalayan sea salt
- 2 tbsp water
- 1 tbsp extra virgin olive oil
Beef mixture
- 1 tbsp extra virgin olive oil
- 1 lb grass-fed beef
- 1 garlic clove, crushed
- 1 can Muir Glen diced tomatoes
- 1/2 tsp Himalayan sea salt, more to taste
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- Optional: 1 tbsp hot sauce
Salsa
- Store-bought or homemade
Guacamole
- 2 avocados
- 1 lime, juiced
- 1 tsp garlic powder
- 1 tbsp fresh cilantro, chopped
- 1/3 cup red onion, finely chopped
- 1/3 cup tomatoes, finely chopped
Directions
Nutrition
7 Layer Taco Dip
This Melon and Prosciutto Salad with Mint Apple Cider Vinaigrette is a flavorful and delicious addition to your summer table! It’s gluten-free and grain-free, and packed with fresh mint, sweet melon, ripe avocado, salty prosciutto, and the most wonderful light vinaigrette dressing.
Melon Prosciutto Salad
This Melon Salad with Prosciutto screams summer! And it also screams delicious: it’s sweet, salty, tangy and creamy! There is so much going on with this salad and in a good way! You want to know what really takes it over the top though? The fresh mint! Seriously, it ties the whole salad together and is NOT TO BE MISSED.
This is the perfect salad to serve up as an appetizer at a summer party but it also works equally as well as a light salad that WILL leave you satisfied.
Here’s what is in this Melon and Prosciutto Salad:
- Olive Oil
- Apple cider vinegar
- Honey
- Dijon mustard
- Fresh Mint
- Arugula
- Cantaloupe
- Honeydew melon
- Mozzarella
- Prosciutto
- Avocado
Did you know you need to clean your melons before cutting?
Just in case you didn’t know! Make sure to clean your melons before cutting in them! Whenever you are cutting whole fruit, especially melons, you’ll want to wash the outside of the fruit in case there are any harmful germs on the outside of the fruit. Of course you aren’t eating the melon skin, but you are cutting through it, and the knife can transfer bacteria from the skin into the inner flesh as it gets dragged through! Simple scrub with a vegetable brush with warm water as you would potatoes!
If you like this fresh summer salad recipe, check out these others:
- Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)
- Gluten-Free BLT Pasta Salad
- Watermelon Ahi Tuna Salad
- Mexican Street Corn Salad [VIDEO]
Melon Salad with Prosciutto
Ingredients
Melon Salad with Prosciutto
- 2 cups fresh arugula or greens of choice
- 1 cantaloupe, sliced into half moons or cubed
- 1 honeydew melon, diced
- 1 8-ounce container small mozzarella balls
- 15-20 slices prosciutto
- 1 avocado, sliced
- 1/4 cup mint leaves, thinly sliced
Vinaigrette
- 1/4 cup extra-virgin olive oil
- 3 tablespoon apple cider vinegar
- 1 tablespoons maple syrup or honey, add more to taste
- 1/2 teaspoon dijon mustard, more to taste
- 1 teaspoon finely chopped mint
- 1/8 teaspoon sea salt, more to taste
- 1/8 teaspoon of black pepper, more to taste
- 1 shallot, minced
Directions
- In a small mixing bowl, whisk together the salad dressing ingredients. Taste and adjust seasoning as needed.
- Assemble all salad ingredients on a serving platter.
- Drizzle dressing over salad and serve with more dressing on the side!
Recipe Notes
- *You could use feta cheese instead of mozzarella cheese in this recipe!
- *You can mix in honeydew melon
Nutrition
This post is sponsored by Rubbermaid FreshWorks. All opinions are always, 100% my own!
Melon Salad with Prosciutto
These dense and fudgey brownies have a secret ingredient that’s packed with nutrients and healthy fats, and nobody will know it! Chocolate Avocado Brownies are the perfect sweet treat to end a meal or even to pack in the lunch box with the kiddos. They’re flourless and Paleo friendly without any refined sweeteners.
Chocolate Avocado Brownies
We’re bringing this recipe out from the archives today because it’s worth it! These Chocolate Avocado Brownies, formerly known as Secret Ingredient Brownies are quite the treat! A super fudge-y brownie with a secret healthy fat, because nobody would guess there is avocado in here.
Here is what you need to make them:
- Dark Chocolate
- Grass-fed Butter or Coconut Oil
- Ripe Avocado
- Eggs
- Maple Sugar or Coconut Sugar
- Cocoa Powder
- Baking Powder
- Maple Syrup
- Vanilla Extract
- Sea Salt
How to Make Avocado Brownies
Previously, this recipe was made by pureeing an avocado in a blender and then transferring it to a batter made in a bowl. We’ve found it’s easier to make the whole batter in either a food processor or a high speed blender. It makes for a smoother brownie and dirties up less dishes.
To make the brownies:
First Preheat the oven to 350ºF and prepare an 8″ baking dish by greasing it and lining it with a parchment paper sling.
Next, you’ll need to melt the butter and chocolate together! To do this: Bring a small saucepan of water to a boil with heatproof bowl over the top. Add the butter and chocolate to the bowl and slowly melt and stir the chocolate until all of it has melted. Remove from heat, let sit a few minutes and then whisk it all together. Alternatively you could melt them together in the microwave at 20 second intervals, whisking in between until it’s fully melted.
Then make the brownie batter in a food processor or blender: Add ripe avocado to a processor and blend until smooth. Add in eggs, maple sugar, cocoa powder, baking powder, maple syrup, vanilla extract and sea salt and blend until smooth, scraping down the sides as necessary.
Add in the slightly cooled chocolate mixture to the processor and pulse until fully combined.
Finally, transfer the brownie batter to the prepared baking dish and smooth over the top. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before slicing.
If you like this brownie recipe, check out these others:
If you like this chocolate recipe, check out these others:
- Sea Salt Trail Mix Chocolate Bark
- Dairy Free Hot Chocolate
- Double Chocolate Zucchini Bread
- Peanut Butter, Banana, Chocolate Chip Baked Oatmeal
Avocado Brownies
Ingredients
- 1 cup dark chocolate chunks
- 1/4 cup grass-fed butter
- 1 avocado
- 2 eggs
- 1/3 cup maple sugar or coconut palm sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- One pinch fine sea salt
- 1/4 cup dark chocolate chunks
Directions
- Preheat oven to 350°F and line a baking dish with parchment paper
- Heat chocolate and butter in a double boiler over the stove until melted
- In a blender, blend avocado until smooth
- Mix avocado into chocolate mixture
- Add in eggs and whisk to combine
- Add in maple syrup, maple sugar (or coconut palm sugar), cocoa powder, baking powder, salt and vanilla
- Add in chocolate chunks and pour into baking dish
- Bake for 25 minutes or until a toothpick comes out clean
- Let cool completely before cutting
Nutrition
Avocado Brownies
Ever wonder how to make a healthy snack that’s low carb and packed with healthy fats? These easy avocado boats are a great and easy lunch or snack to make. These avocado boats are gluten-free, keto, and customizable with 5 different filling options!
Healthy Avocado Boats
I want to talk about some serious brain food. AVOCADOS. Avocado is a super healthy fat. That’s right. By now you know I am all about healthy fats in my diet! I think we’re almost over the low-fat fad, right? Good! Avocados fill me up and are loaded with nutrition that I want daily.
You are going to love these avocado boats. Craving a BLT? Got you covered. Want something refreshing? Tropical Salsa coming right at you! How about in the mood for breakfast food? Baked egg is calling your name. See where I’m going with this? Avocado heaven: five ways.
Avocado boats: the easiest way to snack {for two people}. Cut an avocado in half, the long way. Remove the pit. Get creative and stuff with your favorite salad, cuisine, or an egg. WA-LA. A snack for two. One for you, and one for some lucky individual.
If you like this avocado recipe, try these others:
Let’s break it down: Serves 2
- Pico De Gallo: Chopped 1/4 cup tomato, 1 tablespoon red onion, 1/4 teaspoon garlic granules, 1/2 jalapeño diced, 1 tablespoon fresh cilantro chopped, fine sea salt, and a pinch lime juice.
- Turkey BLT: 1/4 cup off the bone turkey breast, 1 strip crispy nitrate-free bacon, 1/4 cup chopped tomato, 1/4 cup fresh spinach.
- Israeli Salad: A household favorite! Find it here.
- Baked Egg: Crack an egg into the center of your avocado half. Bake on 350 for 20 minutes until egg whites are opaque.
- Tropical Salsa: Delicious and refreshing. It’s also delicious on top of fish! Recipe.
I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.
What’s your favorite way to eat avocado?
Healthy Avocado Boats: 5 Ways
This Sriracha Lime Chicken Chopped Salad is bursting with flavor. Bold, zesty chicken and juicy sweet pineapple make this chopped salad one of our absolute favorites!
It is so hot here in Boston, and that’s coming from the girl who was just visiting Florida in June. Wheeeew, hot. In leu, turning on the stove the past two nights wasn’t quite in the cards. The grill was though, paired with this Sriracha Lime Chicken Chopped Salad that is just bursting with flavor.
Let’s see what we got: spicy and bold chicken, sweet and juicy grilled pineapple, refreshing crisp local lettuce, local tomatoes, and finally, avocado. Count me in any day of the week. Oh, and don’t forget the light and easy lime vinaigrette.
This salad is one of the most popular recipes on the blog, and for good reason! It’s simple, flavorful, with a deliciously bold chicken!
A little spice, a little sweet, a perfect dinner! The Sriracha and lime together make for a fabulous marinade that comes together quickly!
Healthy, low-carb, and perfect for summer!
Sriracha Lime Chicken Chopped Salad
Ingredients
Sriracha Lime Chicken
- 2 organic chicken breasts
- 3 tablespoons sriracha
- 1 lime, juiced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
Salad
- 4 cups lettuce, chopped (I use this salad chopper)
- 8 pineapple slices, using pineapple corer
- 1 cup organic grape tomatoes
- 1/3 cup red onion, finely chopped
- 1 avocado, cubed
Lime Vinaigrette
- 1/3 cup light olive oil
- 1/4 cup apple cider vinegar
- 2 limes, juiced
- 2 tsp raw honey
- Dash fine sea salt
Directions
- Heat the grill to medium heat.
- Season chicken with salt and pepper. In a bowl or marinade dish, combine sirarcha and lime.
- Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better.
- Once ready to cook, add chicken to the greased grill.
- Cut pineapple using pineapple corer and add to grill, grill for 3-4 minutes on each side.
- While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish.
- Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional sea salt, additional vinegar)- place in fridge until ready to use.
- Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!
Recipe Notes
Nutrition
Sriracha Lime Chicken Chopped Salad [VIDEO]
This Tropical Easy Shrimp Ceviche recipe is the perfect light appetizer or meal that is easy to make and requires no cooking! Everyone loves the flavors in this homemade ceviche! It’s gluten-free, paleo, and Whole30 friendly! Plus it’s made in 1 bowl in under 15 minutes!
Easy Shrimp Ceviche Recipe
Last month I taught a cooking class here in Boston and this Tropical Shrimp Ceviche was a major hit. Generally speaking, ceviche uses raw seafood, but in this ceviche I used precooked shrimp. Not everyone at your dinner party may be up for raw, so I make it this way to accommodate all my guests. It is absolutely the perfect no cook appetizer to make when entertaining! It also is put together in under 15 minutes and in one bowl! Trust me, you’re going to love this!
I love the citrus in this dish! When I am feeling under the weather one of my go to routines is to bust out my simple hand juicer and have some fresh squeezed OJ. I supplement with vitamin C daily, but there’s just something about fresh squeezed orange juice that makes me feel all happy and healthy. Alternatively, when I am making a dish for company I go right to oranges for the bright color and perfect citrus flavor.
Want more shrimp recipes? Try these favorites:
- Tequila Lime Shrimp
- Easy Curry Shrimp
- Grilled Salmon and Shrimp Scampi
- Spicy Shrimp and Citrus Salad
- Spicy Shrimp Sweet Potato Boats
Tropical Shrimp Ceviche
Ingredients
- 15 cocktail jumbo shrimps (pre-cooked)
- 1 mango, diced
- 1 orange, diced
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1 cup grape tomatoes, chopped
- 2 tbsp lime juice
- 3 tbsp fresh cilantro
- 1 tsp ground garlic from garlic mill
Directions
Recipe Notes
Nutrition
I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.
Easy Tropical Shrimp Ceviche
This Grilled Peach, Crab and Avocado Salad with Peach Dressing is Summer appetizer perfection! It’s such a great low-carb summer side to serve this season. It’s Paleo and gluten and dairy-free too
Grilled Peach Salad with Crab
The flavors on this Grilled Peach and Crab and Avocado Salad are so delicious! It’s light and the perfect summer time meal. It’s easy to throw together for a quick appetizer for a dinner party, or to serve as a light main dish.
This salad is grain-free, dairy-free, egg-free, and low-carb! That means this is the perfect allergy friendly salad for entertaining! If you need to leave out the crab for a seafood allergy, that’s totally fine. You can substitute in extra grilled peaches or avocado to make it heartier.
Ingredients Needed:
- Peaches
- Arugula
- Avocado
- Red Onion
- Crab Meat
- Honey
- Lime Juice
- Cinnamon
- Salt and Pepper
If you like this simple summer time dish, check out these others:
- Cucumber Avocado Gazpacho with Shrimp
- Bruschetta Chicken
- Gluten-Free Chicken Caesar Pasta Salad
- Chopped Antipasto Salad with Chicken
If you like this salad recipe, check out these others:
Grilled Peach, Avocado, and Crab Salad with Avocado & Peach Dressing
Ingredients
Salad Ingredients
- 1 cup organic arugula (or more depending on how many you are serving)
- 1 Hass avocado, diced
- 1 red onion, thinly sliced
- 2 peaches, pit removed, quartered, and grilled
- 6 oz. lump crab meat
Peach Dressing
- 2 peaches, peeled, pitted, and diced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon raw honey
- 1 teaspoon lime juice
- 1/8 teaspoon cinnamon
- Dash Himalayan sea salt, more to taste
- Dash freshly ground pepper, more to taste
Directions
Grease a grill or grill pan and grill for 3-5 minutes on each side, until well caramelized.
In a high speed blender, peach ingredients and blend until smooth. Taste and adjust seasoning as desired.
Place arugula, grilled peaches, and avocado on serving platter of choice. Top with crab meat and a drizzle of peach dressing! Serve with more dressing on the side.
Recipe Notes
- *Store leftover dressing in an air-tight container for up to one week.
- **If using a high-speed blender, you do not need to peel the peaches for the dressing!
- *** Substitute crab meat for grilled shrimp or protein of choice, if desired!
Nutrition
Grilled Peach, Avocado, and Crab Salad with Peach Dressing
This Citrus Mahi Mahi with Avocado Salsa is such a great light and healthy Summer dish! The creamy avocado, fresh orange juice, and delicious smoky grilled fish is such a flavorful combination. I can’t wait to make this again and again.
I am always looking for quick and simple meals, and this Citrus Mahi Mahi with Avocado Salsa is just that! It takes 30 minutes to prepare, and is loaded with delicious bright flavors! If you are having trouble finding fresh mahi mahi, feel free to substitute it for another white fish. The perfect tropical flavors for warm Summer days!
Citrus Mahi Mahi with Avocado Salsa
Ingredients
Mahi Mahi Marinade
Avocado Salsa
Other Ingredients
Directions
Nutrition
Citrus Mahi Mahi with Avocado Salsa
This Lemon Basil Shrimp Salad is tangy with a kick and the perfect refreshing lunch or light dinner on a summer day! Simply toss everything in a bowl, taste, and devour! Check out the video below for how to make it.
Lemon Basil Shrimp Salad Recipe
Don’t you love easy, 1-bowl, super flavorful lunches or dinners? This Lemon Basil Shrimp Salad is light on the prep but heavy on the deliciousness. Eat this tossed shrimp salad in a lettuce cup, over a bed of grains or all by itself! It’s my favorite meal to whip up super quickly that has so much flavor! The options are endless!
Here’s what you need to make it:
- 1 lemon
- rice vinegar
- olive oil
- garlic
- fresh basil
- sriracha
- honey
- dijon mustard
- 1 lb. (about 15-20) large cooked shrimp
- cherry tomatoes
- 1 red onion
- 1 avocado
Can’t buy precooked shrimp?
This shrimp salad recipe calls for fully cooked shrimp. If you can’t buy them, you can starting with raw shrimp. Clean, devein, and remove the tail. Cook in a small skillet with oil of choice, salt, and pepper until pink, fully opaque and fully cooked through.
Can this be made ahead of time?
You can make this day up to 1 day ahead of time, but ideally served within a few hours after making it.
Like this shrimp recipe? Check out these others:
- Cajun Shrimp Noodle Bowls
- Easy Curry Shrimp
- Tequila Lime Shrimp
- Creamy Potato Chowder with Shrimp and Bacon
Watch the video here:
Lemon Basil Shrimp Salad
Ingredients
- 15/20 large shrimp, roughly chopped
- 1 cup grape tomatoes, diced
- 1 red onion, chopped
- 1 avocado, diced
- 1 tablespoon fresh basil, more for garnish
Lemon-Basil Marinade
- 1/2 lemon, juiced
- 1 tablespoon rice vinegar
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 1/2 tablespoon fresh basil, chopped
- 1 teaspoon sriracha (more to taste)
- 1 teaspoon honey
- 1 teaspoon dijon mustard
Directions
- In one bowl combine cooked shrimp, grape tomatoes, onion, avocado and basil and set aside.
- In another bowl combine marinade ingredients and mix well, taste and add more ingredients to your liking.
- Pour marinade over shrimp salad and toss.
- Serve in a lettuce leaf, garnish with fresh basil, and serve with additional lemon if desired.
Recipe Notes
If you are starting with raw shrimp. Clean, devein, and remove the tail. Cook in a small skillet with oil of choice, salt, and pepper until pink, fully opaque and fully cooked through.
You can also use about 30 whole baby shrimp instead of the large.
