This recipe combines a yummy mixture of healthy ingredients in a meal that will taste decadent. The ingredients are easy to find and the dish comes together so quickly you’ll be eating before you know it. Ingredients: ¼ cup oil 1 pound low-fat ground beef 1 minced jalapeno ¼ cup chopped cilantro ¼ cup chopped green onion ¼ cup chopped basil ¼ cup chopped mint 2 whole avocados, peeled, pitted and cut into chunks ¼ cup lime juice 2 tablespoons fish sauce, optional 1 head Bibb lettuce Directions: Heat the oil in a large skillet and brown the meat over high heat until it’s crispy and cooked through, about 15 minutes. Stir in the jalapenos and cook for an additional 3 minutes. Remove the meat from the pan and toss it with the cilantro, green onion, basil, mint, avocado, lime juice and fish sauce. Serve the meat mixture in lettuce leaves. Source avocadorecipes.net

Guacamole and potato salad are two of my favorite foods, so imagine how great they taste mixed together. You won’t want to miss this great recipe and you’re very likely to find yourself serving it any party or gathering you’re invited to. Ingredients: 2 pounds small red potatoes, cleaned 2 ripe avocados, peeled and mashed 2 cloves garlic, minced 2 green onions, whites only, finely chopped 1 large Serrano pepper, seeded and minced ½ teaspoon salt, or to taste Directions: Cook the potatoes fully immersed in water in a covered microwave-safe bowl for about 10 minutes, or until soft when pierced with a fork. Drain the potatoes and refrigerate until completely cold. Cut the potatoes into bite size pieces and transfer them to a large bowl. Stir in the avocados, garlic, green onions and Serrano peppers and combine well. Season to taste with salt and serve. Source californiaavocado.com

If you’re looking for a hearty way to serve avocado, this is the recipe that you’ll turn to again and again. The flavor of the fish pairs really well with the creamy avocado and the entire meal is so simple and quick to prepare. And it’s super healthy, too! Ingredients: 4 tilapia fillets, about 5 ounces each 2 tablespoons olive oil ¼ teaspoon pepper ¼ teaspoon garlic powder ¼ teaspoon dried basil ¼ teaspoon dried marjoram ½ teaspoon salt 2 ripe medium tomatoes, seeded and diced 1 ripe avocado, peeled and diced Directions: Preheat the oven to 350 degrees. Line a baking sheet with foil. Brush the fish on both sides with a tablespoon of oil and put it on the baking sheet. Sprinkle the fish with half the herbs and half the salt. Bake it for 7 to 10 minutes, or until cooked through. Meanwhile, stir together the avocado and tomato in a bowl with the remaining oil, herbs and salt. Serve the mixture over the cooked fish. Source womansday.com

There’s nothing as delicious as a lovely shrimp cocktail for an appetizer. That is, until you add avocado to it. The creamy texture of the fruit melds easily with the slight crunch of the shrimp. Plus, in the flavor department, you really can’t go wrong by mixing avocado with shrimp. Try this recipe and I guarantee you’ll agree. Ingredients: 2 pounds cooked shrimp, peeled and deveined 1 tablespoon crushed garlic ½ cup finely chopped red onion ¼ cup fresh cilantro, chopped 1 ½ cups tomato and clam juice cocktail ¼ cup ketchup ¼ cup fresh lime juice 1 teaspoon hot pepper sauce, or to taste ¼ cup prepared horseradish Salt to taste 1 ripe avocado, peeled, pitted and chopped Directions: Put the shrimp in a large bowl and add the garlic, red onion and cilantro. Stir in the tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce and the horseradish and season to taste with salt. Add the avocado and mix to combine. Cover the cocktail and refrigerate it for about 2 hours before serving. Source allrecipes.com

Here’s another great recipe for incorporating avocados into your meals. If you love a burger, what’s stopping you from topping it with avocado. Not only do you beef up its nutritional content, but you also elevate the flavor factor to incredible new proportions. Ingredients: 2 tablespoons oil 1 ½ teaspoons chili powder 1 red, orange or yellow bell pepper, quartered 4 chicken burgers 4 8-inch tortillas 8 medium leaves romaine lettuce Sour cream, avocado slices and salsa Directions: Heat your barbecue grill. Combine the oil and chili powder in a small container. Grill the pepper until the skin is charred all over, about12 minutes. Grill the burgers until cooked through. Thinly slice the pepper on a cutting board. Brush the tortillas with the chili oil and grill for about one minute. Place peppers, a burger and lettuce on each tortilla. Top with avocado slices, sour cream and salsa just before serving. Source womansday.com Do you love avocados as much as I do? Which recipe sounds like your new favorite?