Together with Saborea Uno Hoy®, we're showing you how easy (and delicious!) it is to help keep your wellness goals in check by enjoying avocados in these recipes abuela would be proud of.
No one knows her way around the kitchen better than abuela. It's almost as if all the best recipes were created by her. From her sazón to her secret ingredients to all the love she pours into her cooking, eating abuela's food is like eating a piece of heaven. To make things even better, she can make you feel like you won the lottery when she asks you, "Mijx, quieres con aguacate?"
Obviously, the answer is always yes. Part of being Latinx is adding aguacate to as many meals as you can, including snacks. And why would you not? They're a good source of fiber, which can help you manage a healthy bodyweight and help you feel fuller faster between meals.
Abuela was onto something. She knew we should lean on foods that satisfy our hunger, supply energy, and provide essential nutrients. And while she may never share all her secret recipes, you know fresh avocados have always been part of her special touch for good reason.
Keep reading to find delicious, healthy, and easy-to-make snack recipes featuring fresh avocados that abuela will most definitely approve of and praise. Visit SaboreaUnoHoy.com to get the complete nutritional info, as well as tips on how to refrigerate your avocados so you can stock up and delay the ripening process.
Chocolate Almond Avocado Oat Bites
Image Source: Hass Avocado Board
Made with healthy avocado, whole-grain oats, crunchy almonds, and sweet dates, these no-sugar-added bites will satisfy your sweet tooth without the guilt.
Ready in: 1 hour and 30 minutes
Number of servings: 20
Ingredients:
1 1/4 cups rolled oats, toasted, divided
1 cup chopped almonds, toasted, divided (note: if you are using whole almonds, process in food processor for 15 seconds to chop prior to toasting)
1 ripe, fresh avocado, halved, pitted, peeled, and mashed (large avocados — 8 oz. — are recommended)
1 cup pitted dates, chopped, packed
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions:
Preheat oven to 350°F. Spread oats and almonds evenly in a single layer on a baking sheet, careful to not mix and keep separate. Bake for 7-10 minutes, turning over occasionally, until lightly toasted; remove from oven and cool.
Process avocado, dates, 1/2 cup toasted almonds, cocoa powder, vanilla, and salt in a food processor until mixture is finely chopped and sticky. Stir in 1 cup toasted oats.
Transfer to a medium bowl, and refrigerate until chilled, at least 1 hour.
Form 20 bite-size balls using your palms. Roll balls in remaining toasted oats and almonds. Place on a tray lined with parchment paper. Store in the refrigerator for up to 3 days.
1 / 5
Baked Potato With Salsa Fresca and Avocado
Image Source: Hass Avocado Board
Transform tonight's baked potato with good-for-you fillings like healthy avocado. Savor how the creaminess of the avocado complements the spud's crispy skin.
Ready in: 35 minutes
Number of servings: 4
Ingredients:
4 small russet potatoes, washed
1 ripe, fresh avocado, halved, pitted, peeled, and sliced
4 tablespoons salsa fresca, homemade or store bought
4 tablespoons plain Greek-style nonfat yogurt
4 tablespoons sliced scallions
Instructions:
Preheat oven to 400°F. Place potatoes on a foil-lined tray or oven rack. Bake 40 minutes or as needed until baked through.
Cut potatoes in half lengthwise; gently press open and lightly fluff the potatoes with a fork. Top with avocado, salsa, yogurt, and scallions, dividing ingredients evenly.
2 / 5
Open-Faced Traditional Bolillo With Avocado and Cottage Cheese
Image Source: Hass Avocado Board
Top traditional Hispanic bread with creamy avocado, cottage cheese, and crunchy pepitas for a delicious afternoon snack. This tasty combination of ingredients provides a good source of fiber and protein, which helps you feel full and satisfied between meals.
Ready in: 20 minutes
Number of servings: 4
Ingredients:
2 whole-wheat bolillo rolls, cut in half lengthwise and toasted
1/2 cup low-fat 1 percent cottage cheese
1 ripe, fresh avocado, halved, pitted, peeled, and sliced
2 tablespoons pumpkin seeds
1 teaspoon fresh lime juice
1/4 teaspoon fresh ground black pepper
Instructions:
Top toasted bolillo roll halves with cottage cheese, sliced avocado, pumpkin seeds, lime, and pepper, dividing evenly. Add additional toppings if desired.
Optional:
Top with these flavorful additions if desired:
Sliced cherry tomatoes
Black beans
Sliced green onion
Diced red bell peppers
Diced hard-boiled egg
Diced jícama
Cilantro leaves
3 / 5
Jícama Strips With Spicy Lime Guacamole
Image Source: Hass Avocado Board
Need an afternoon pick-me-up? This packable snack is easy to eat on the go.
Ready in: 10 minutes
Number of servings: 4
Ingredients:
1 ripe, fresh avocado, halved, pitted, and mashed (large avocados — 8 oz. — are recommended)
1 tablespoon green onions, sliced
1 teaspoon chili lime hot sauce, or to taste
1/4 teaspoon salt
2 cups jícama, peeled and cut into slices
1/4 teaspoon chili lime spice
Instructions:
Combine avocado, green onions, hot sauce, and salt in small bowl. Sprinkle jícama pieces with chili lime spice, and serve with spicy lime guacamole.
4 / 5
Lime-Spiced Mini Tostada With Guacamole Topper
Image Source: Hass Avocado Board
Inspired by the zest and the popularity of chili lime spice, these mini tostadas offer hot and tangy flavor plus better-for-you benefits.
Ready in: 55 minutes
Number of servings: 4
Ingredients:
8 small corn tortillas, around 3 inches
1 teaspoon chili lime spice, divided
1 ripe, fresh avocado, halved, pitted, and mashed
1 tablespoon fresh lime juice
2 tablespoons onion, diced
1 cup cherry tomatoes, thinly sliced
2 tablespoons cilantro leaves, chopped
Instructions:
Preheat oven to 350°F. Spread tortillas evenly on a baking sheet, and sprinkle evenly with 1/2 teaspoon chili lime spice. Bake for 10-15 minutes until crispy, and remove from oven.
Combine avocado, lime juice, onion, and remaining chili spice in a small bowl.
Top each toasted tortilla with avocado mixture, tomatoes, and cilantro leaves, dividing ingredients evenly. Serve immediately.
