Avocados are a fruit that is native to Central America, and they were first grown in Mexico. They are a dark green color and have a creamy texture. Avocados are used in many different dishes, and they are also a popular snack food. There are many different ways to eat avocados, and they can be enjoyed fresh, cooked, or as a spread on toast or crackers.
Avocados are a good source of fiber, and they are also a good source of vitamins A, C, and E. They contain a good amount of potassium. Potassium is an important mineral that helps to regulate blood pressure. Avocados are low in calories and have healthier fat, and they are a good choice for people who are trying to lose weight.
Avocado snacks are a good way to nourish yourself because they are healthy, filling, and satisfying. They can be eaten with other foods, or they can be enjoyed on their own. Here are some ideas for quick avocado snacks:
- Sliced avocado on toast with a sprinkle of salt
- Avocado toast with tomato and cheese
- Fresh avocado slices with lime juice
- Sliced avocado on top of a salad
- Guacamole dip with fresh vegetables
- Avocado smoothie
- Chocolate avocado pudding
How To Make Simple Avocado Snacks
Below is a general guide on how to make quick snacks with avocados, then, top 20 avocado snacks and how to make them in your home.
1. Choose the ripe avocados: Avocados that are too hard will be difficult to eat and those that are too soft will be mushy. The best avocados are ones that yield to gentle pressure.
2. Scoop out the avocado flesh: Use a spoon to scoop out the avocado flesh from the skin. Try not to scoop out any of the brown part near the skin as this can make the avocado taste bitter.
3. Add your favorite toppings: Once you have scooped out the avocado, add your favorite toppings. Some popular toppings include lime juice, salt, pepper, cheese, and tomato.
4. Enjoy immediately: Avocado toast is best served fresh and warm. If you are not going to eat it right away, store the avocado toast in the fridge for up to an hour. After that, the avocado will start to brown and will not taste as fresh.
Top 20 Delicious Avocado Snack Recipes
1. Spicy Avocado and Crab Dip: In a medium bowl, combine 1 avocado, diced; 2 tablespoons of fresh lime juice; 1/4 teaspoon of salt; 1/2 a small jalapeño, seeded and finely chopped; and 6 ounces of lump crab meat, picked over for shells. Gently stir until avocado is just combined. Divide the mixture among 4 small ramekins. Place ramekins on a large plate. Spoon 1 tablespoon of sour cream over each dip and sprinkle with chili powder.
2. Creamy Avocado Hummus: In a food processor fitted with the blade attachment, combine 1 can (15 oz) of chickpeas, drained and rinsed; 2 avocados, pitted and peeled; 1/4 cup of fresh lemon juice; 3 tablespoons of tahini; 2 cloves of garlic, minced; 1 teaspoon of ground cumin; 1/2 teaspoon of salt; 1/4 teaspoon of chili powder; and 3 tablespoons of olive oil. Blend until smooth, scraping down the sides as needed. Divide hummus among 4 small bowls. Drizzle with olive oil and sprinkle with paprika before serving.
3. Grilled Avocado with Sriracha Aioli: In a small bowl, whisk together 1/4 cup of mayonnaise, 2 tablespoons of sriracha sauce, and 1 tablespoon of fresh lime juice. Set aside. Cut 2 avocados in half lengthwise and remove the pit. Brush the flesh with olive oil and season with salt and pepper. Grill avocado, cut side down, on a preheated grill over medium-high heat for 2 to 3 minutes until grill marks appear. Remove from grill and top with sriracha aioli.
4. Roasted Butternut Squash, Goat Cheese, and Avocado Quesadillas: Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine 1 pound of peeled and cubed butternut squash; 1 tablespoon of olive oil; 1/2 teaspoon of ground cumin; 1/4 teaspoon of chili powder; and salt and pepper to taste. Toss to coat. Spread squash onto a baking sheet and roast for 25 minutes, stirring a few times, until tender and lightly browned. Meanwhile, in a small bowl, mash 2 avocados with a fork and set aside. When the squash is done, remove from the oven and let cool for 5 minutes. In a large skillet over medium heat, place 1 whole wheat tortilla. Spread the tortilla with mashed avocado and top with roasted squash, crumbled goat cheese, and another tortilla. Cook quesadilla for 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese is melted. Repeat with remaining ingredients. Slice each quesadilla into 4 wedges and serve.
5. Fried Plantains with Spicy Avocado Dipping Sauce: In a small bowl, mash 1 ripe avocado with a fork. Mix in 2 tablespoons of sour cream, 1/2 tablespoon of lime juice, 1/4 teaspoon of salt, and 1/4 teaspoon of ground cumin. Set aside. Cut 2 ripe plantains into thirds lengthwise and then slice each one crosswise into 1/2-inch thick pieces. In a large skillet over medium heat, heat 1/4 inch of vegetable oil. Add plantains to the hot oil and fry for 3 to 4 minutes per side until golden brown. Remove from the skillet with a slotted spoon and drain on a paper towel-lined plate. Serve plantains with the avocado dipping sauce.
6. Quinoa, Black Bean, and Avocado Salad: In a large bowl, combine 1 cup of cooked and cooled quinoa; 1 can (15 oz) of black beans, drained and rinsed; 2 avocados, diced; 1/2 of a red onion, diced; 1 red bell pepper, diced; 1/4 cup of fresh cilantro, chopped; 2 tablespoons of olive oil; 1 tablespoon of red wine vinegar; 1 clove of garlic, minced; salt and pepper to taste. Gently stir ingredients until everything is evenly mixed. Divide salad among 4 plates and serve.
7. Kale and Avocado Pesto Pizza: Preheat oven to 375 degrees F (190 degrees C). In a food processor, combine 2 cups of kale leaves, packed; 2 cloves of garlic, minced; 1/4 cup of pine nuts; 1/2 cup of grated Parmesan cheese; 1/4 teaspoon of salt; 1/4 teaspoon of black pepper; and 3 tablespoons of olive oil. Blend until mixture forms a smooth paste. Spread the pesto over a prebaked 12-inch pizza crust. Bake for 10 minutes. Remove from oven and top with 1 cup of shredded mozzarella cheese and 2 diced avocados. Return to oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Slice and serve pizza warm.
8. Spicy Southwest Chicken, Corn, and Avocado Wraps: In a large bowl, combine 2 cups of cooked and shredded chicken; 1 can (15 oz) of black beans, drained and rinsed; 1/2 cup of frozen corn, thawed; 2 avocados, diced; 1/2 of a red onion, diced; 1 red bell pepper, diced; 1 jalapeño pepper, seeded and diced; 1/4 cup of chopped fresh cilantro; 2 tablespoons of lime juice; 1 tablespoon of chili powder; and salt and pepper to taste. Gently stir ingredients until everything is evenly mixed. Divide the mixture among 4 whole wheat tortillas. Roll up each tortilla, tucking in the sides as you go. Serve wraps immediately or store in the fridge for later.
9. Avocado and Egg Breakfast Pizza: Preheat oven to 375 degrees F (190 degrees C). In a small bowl, whisk together 1/4 cup of olive oil and 2 tablespoons of white balsamic vinegar. Set aside. Cut 2 avocados in half and remove the pit. Brush the flesh with some of the oil and vinegar mixture. Place avocados, cut side down, on a baking sheet and roast for 8 minutes until slightly softened. Remove from oven and let cool. Once cooled, scoop out the avocado flesh and place in a medium bowl. Add 1/4 cup of ricotta cheese, 2 tablespoons of chopped fresh basil, and 1/4 teaspoon of salt. Mix until smooth. Spread the mixture over a prebaked 12-inch pizza crust. Bake for 10 minutes. Remove from oven and top with 4 eggs, cooked to your preference. Drizzle with the remaining oil and vinegar mixture and slice and serve pizza warm.
10. Chocolate Avocado Pudding: In a food processor, combine 2 ripe avocados, pitted and peeled; 1/2 cup of unsweetened cocoa powder; 1/2 cup of honey; 1/4 cup of almond milk; 1 teaspoon of vanilla extract; and a pinch of salt. Blend until smooth and creamy. Serve immediately or store in the fridge for later.
11. Avocado, Bacon, and Tomato Salad: In a large bowl, combine 4 slices of cooked and crumbled bacon; 2 avocados, diced; 1 pint of grape tomatoes, halved; 1/2 of a red onion, diced; 1/4 cup of chopped fresh parsley; 2 tablespoons of balsamic vinegar; 1 tablespoon of Dijon mustard; 1 tablespoon of honey; salt and pepper to taste. Gently stir ingredients until everything is evenly mixed.
12. Grilled Cheese with Avocado and Tomato: Preheat oven to 350 degrees F (175 degrees C). Spread 2 tablespoons of butter on one side of each slice of bread. On the unbuttered side of one slice of bread, spread 1/4 cup of shredded mozzarella cheese. Top with 2 slices of avocado and 2 or 3 slices of tomato. Sprinkle with 1/4 teaspoon of dried oregano. Top with the remaining slice of bread, buttered side up. In a large skillet over medium heat, cook the sandwich until bread is golden brown and cheese is melted, about 3 minutes per side. Cut the sandwich in half and serve warm.
13. Caprese Avocado Toast: Slice 2 ripe avocados in half and remove the pit. Using a fork, mash the avocado on a piece of toast until it’s as smooth or chunky as you like. Top with 2 or 3 slices of fresh mozzarella cheese and 2 or 3 basil leaves. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper to taste.
14. Avocado Egg Rolls: In a large bowl, combine 2 avocados, diced; 1/4 cup of shredded carrots; 1/4 cup of chopped fresh cilantro; 2 tablespoons of diced red onion; 1 tablespoon of lime juice; 1 clove of garlic, minced; salt and pepper to taste. Mix ingredients until everything is evenly combined. Place a won ton wrapper on a clean, dry surface. Spoon 1 tablespoon of the avocado mixture into the center of the wrapper. Wet your finger with water and run it along the edges of the wrapper. Fold up the bottom corner of the wrapper to meet the top corner, making sure to enclose the filling. Press to seal. Repeat with remaining wrappers and filling. In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Fry egg rolls until golden brown and crispy, about 2 minutes per side. Drain on paper towels. Serve with sweet and sour sauce or your favorite dipping sauce.
15. Avocado Fries: Preheat oven to 425 degrees F (220 degrees C). In a small bowl, whisk together 1 egg and 2 tablespoons of water. Set aside. In another small bowl, mix together 1/2 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside. Slice 2 avocados in half and remove the pit. Cut each avocado half into 6 or 7 slices. Dip each slice into the flour mixture, then the egg mixture, and then back into the flour mixture. Place on a baking sheet lined with parchment paper. Bake for 10 minutes. Remove from oven and serve with ranch dressing or your favorite dipping sauce.
16. Strawberry Balsamic Avocado Toast: Start by slicing 2 ripe avocados in half and removing the pit. Using a fork, mash the avocado on a piece of toast until it’s as smooth or chunky as you like. Top with 3 or 4 sliced strawberries and a drizzle of balsamic glaze. Sprinkle with black pepper to taste.
17. Avocado Chicken Salad: In a large bowl, combine 2 cups of cooked and shredded chicken; 2 avocados, diced; 1/2 cup of grapes, halved; 1/4 cup of chopped red onion; 1/4 cup of chopped celery; 2 tablespoons of mayonnaise; 1 tablespoon of yellow mustard; 1 tablespoon of apple cider vinegar; salt and pepper to taste. Gently stir ingredients until everything is evenly mixed. Serve on a bed of lettuce, in a sandwich, or on crackers.
18. Avocado BLT: Cook 4 strips of bacon until crisp. Set aside on a paper towel-lined plate to cool. Slice 2 avocados in half and remove the pit. Using a fork, mash the avocado on 4 slices of bread. Top each slice with 2 or 3 tomato slices, 1 strip of bacon, and some lettuce leaves. Spread mayonnaise on the remaining 4 slices of bread and place on top of the avocado-topped slices.
19. Avocado Pasta: Cook 8 ounces of pasta according to package directions. In a large bowl, combine 1 avocado, diced; 2 tablespoons of olive oil; 2 tablespoons of lemon juice; 1 clove of garlic, minced; salt and pepper to taste. Mix until avocado is smooth and creamy. Drain the pasta and add it to the bowl with the avocado mixture. Toss until evenly mixed. Serve immediately.
20. Avocado Smoothie: In a blender, combine 1 ripe avocado, pitted and peeled; 1 cup of almond milk; 1/2 cup of Greek yogurt; 1/2 banana, sliced; 1 tablespoon of honey; 1 teaspoon of vanilla extract. Blend until smooth. Serve immediately.
How To Choose The Best Avocado When Buying
When it comes to buying avocados, there are a few things you should keep in mind in order to get the best possible fruit. Here are a few tips:
- Check for ripeness. The best way to do this is to gently squeeze the fruit in the palm of your hand. If it yields to light pressure and feels soft, it’s ripe and ready to eat. If it’s hard or doesn’t yield to pressure, it’s not ripe yet and will need a few days to ripen.
- Avoid fruits with bruises or blemishes. This is an indication that the fruit is past its prime and won’t taste as good as a perfectly ripe avocado.
- If you’re not planning on using the avocado right away, choose one that’s just starting to ripen. This way, you can control how long it takes to ripen by storing it in a cool, dark place. Once it yields to light pressure, it’s ripe and ready to eat.
Now that you know how to pick the best avocado, it’s time to get cooking! These 20 recipes are a great place to start. Enjoy!
Avocado snacks are delicious, nutritious, and easy to make. With just a few simple ingredients, you can create a variety of healthy and delicious snacks that the whole family will enjoy. So what are you waiting for? Get cooking!
Do you have a favorite avocado snack? Share it with us in the comments below!