Deliciously creamy and wonderfully versatile, Florida avocados are the star of summer cooking! Whether you’re whipping up a quick dinner, craving seasonal favorites, or in the mood for some comfort food, these 18 recipes will inspire you to make the most of this lush, buttery fruit. Dive into our roundup and discover new ways to enjoy Florida avocados all season long—your taste buds will thank you!
Florida Avocado and Shrimp Ceviche
Beneath the warm glow of the kitchen light, there’s something deeply satisfying about preparing a dish that feels both refreshing and indulgent. Today, it’s all about bringing the vibrant flavors of Florida right to your table with a simple yet elegant ceviche that marries creamy avocados with the delicate sweetness of shrimp.
Ingredients
- 1 pound of fresh shrimp, peeled and deveined
- 3 ripe Florida avocados, diced
- 1/2 cup of freshly squeezed lime juice
- a splash of orange juice for a subtle sweetness
- a couple of diced tomatoes
- 1/4 cup of finely chopped red onion
- a handful of cilantro, roughly chopped
- a pinch of salt to bring all the flavors together
Instructions
- Bring a pot of water to a boil and cook the shrimp for exactly 2 minutes until they’re just pink and opaque. Tip: Don’t overcook the shrimp; they’ll continue to ‘cook’ in the lime juice.
- Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. This keeps them tender.
- In a large mixing bowl, combine the lime juice and orange juice. Tip: The acidity of the lime juice is what ‘cooks’ the shrimp, so make sure it’s fresh.
- Add the cooled, drained shrimp to the juice mixture and let it marinate in the fridge for 15 minutes. Tip: This is the perfect time to prep your other ingredients.
- Gently fold in the avocados, tomatoes, red onion, and cilantro. Be careful not to mash the avocados.
- Sprinkle with a pinch of salt and give it one final gentle mix.
- Let the ceviche sit for another 5 minutes before serving to allow the flavors to meld.
Just imagine the creamy texture of the avocados against the crisp bite of the shrimp, all brightened by the tangy lime. Serve it in a hollowed-out avocado shell for a playful presentation that’s as Instagram-worthy as it is delicious.
Creamy Florida Avocado Pasta Salad
Today, as the light filters softly through the kitchen window, I find myself drawn to the simplicity and richness of a dish that feels like a gentle embrace. This creamy Florida avocado pasta salad is a testament to the beauty of combining fresh, vibrant ingredients with a touch of creativity.
Ingredients
- 8 ounces of your favorite pasta, like fusilli or penne
- 2 ripe Florida avocados, peeled and pitted
- A splash of fresh lemon juice, about 2 tablespoons
- A couple of garlic cloves, minced
- A generous 1/4 cup of olive oil
- A pinch of salt and freshly ground black pepper
- A handful of cherry tomatoes, halved
- A small bunch of fresh basil leaves, torn
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, mash the avocados in a large bowl until smooth. Stir in the lemon juice, minced garlic, olive oil, salt, and pepper to create a creamy dressing.
- Drain the pasta and rinse under cold water to stop the cooking process. Let it cool for a couple of minutes.
- Add the cooled pasta to the avocado dressing, tossing gently to coat every piece evenly.
- Fold in the cherry tomatoes and torn basil leaves, mixing lightly to distribute them throughout the salad.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together beautifully.
Delightfully creamy with a bright, tangy kick from the lemon, this pasta salad is a refreshing twist on a classic. Serve it on a bed of greens for an extra crunch or alongside grilled chicken for a more substantial meal.
Grilled Florida Avocado Tacos
Sometimes, the simplest ingredients can transform into something unexpectedly delightful, especially when they come together under the summer sky. Grilled Florida avocado tacos are a testament to that magic, blending creamy textures with smoky whispers from the grill.
Ingredients
- 2 ripe Florida avocados, halved and pitted
- A couple of corn tortillas
- A splash of lime juice
- A drizzle of olive oil
- A pinch of salt
- A handful of fresh cilantro, roughly chopped
- A small red onion, thinly sliced
Instructions
- Preheat your grill to a medium-high heat, around 400°F, ensuring the grates are clean to prevent sticking.
- Brush the avocado halves lightly with olive oil and place them cut-side down on the grill. Grill for about 2-3 minutes until you see distinct grill marks.
- Carefully flip the avocados and grill for another 2 minutes. The flesh should be warm but still hold its shape.
- While the avocados grill, warm the corn tortillas on the grill for about 30 seconds on each side, just until they’re pliable and slightly charred.
- Remove the avocados from the grill, slice them into thick wedges, and drizzle with lime juice to enhance their flavor.
- Assemble the tacos by placing avocado wedges on each tortilla, then top with sliced red onion and a sprinkle of fresh cilantro.
- Finish with a pinch of salt to bring all the flavors together.
You’ll love how the creamy avocado contrasts with the crunch of the red onion and the freshness of the cilantro. These tacos shine brightest when served immediately, perhaps with an extra lime wedge on the side for those who love a tangy kick.
Florida Avocado and Mango Salsa
Yellow summer evenings call for something bright and refreshing, a dish that mirrors the lazy warmth of the season. This Florida Avocado and Mango Salsa is just that—a vibrant mix of creamy and sweet, with a hint of spice to keep things interesting.
Ingredients
- 1 large Florida avocado, diced
- 1 ripe mango, peeled and diced
- a small red onion, finely chopped
- a couple of jalapeños, seeded and minced
- a handful of fresh cilantro, chopped
- a splash of lime juice
- a pinch of salt
- a drizzle of olive oil
Instructions
- In a large bowl, gently toss together the diced avocado and mango.
- Add the finely chopped red onion and minced jalapeños to the bowl.
- Sprinkle the chopped cilantro over the mixture for a fresh, herby flavor.
- Squeeze a splash of lime juice over the salsa to brighten all the flavors.
- Season with a pinch of salt, adjusting as needed to bring out the sweetness of the mango.
- Drizzle with a little olive oil to give the salsa a lovely gloss and help the flavors meld.
- Let the salsa sit for about 10 minutes before serving to allow the flavors to combine.
Bright and chunky, this salsa is a celebration of textures—creamy avocado against the juicy pop of mango. Serve it with crispy tortilla chips for a simple snack, or spoon it over grilled fish to add a tropical twist to your dinner.
Florida Avocado and Crab Stuffed Mushrooms
Dawn breaks softly, and with it comes the thought of something light yet indulgent, like these stuffed mushrooms that marry the creamy texture of Florida avocados with the delicate sweetness of crab. It’s a dish that whispers of leisurely mornings and the joy of simple, fresh ingredients.
Ingredients
– a dozen large white mushrooms, stems removed
– 1 ripe Florida avocado, diced
– 1 cup lump crab meat, gently picked over for shells
– a splash of lemon juice
– a couple of tablespoons of mayonnaise
– a pinch of salt
– a dash of black pepper
– a sprinkle of paprika for garnish
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Gently toss the diced avocado with a splash of lemon juice to prevent browning.
3. In a bowl, combine the avocado, crab meat, mayonnaise, salt, and pepper, mixing lightly to keep the crab chunks intact.
4. Spoon the mixture into the mushroom caps, filling them generously.
5. Arrange the stuffed mushrooms on the prepared baking sheet and sprinkle each with a dash of paprika for color.
6. Bake for 15-20 minutes, until the mushrooms are tender and the filling is lightly golden.
7. Let them cool for a couple of minutes before serving to allow the flavors to meld beautifully.
Kitchen tips: For an extra crunch, top with panko breadcrumbs before baking. If you’re short on time, broil for the last 2 minutes for a quicker golden top. Always use fresh crab meat for the best flavor and texture.
Kaleidoscopic in flavor, these stuffed mushrooms offer a creamy interior with a hint of tanginess, nestled in a tender mushroom cup. Serve them on a platter garnished with microgreens for a touch of elegance, or enjoy them straight off the baking sheet for a more rustic experience.
Florida Avocado and Lime Smoothie
Remembering the first time I tasted a Florida avocado, its buttery texture and mild flavor seemed destined for more than just toast. This smoothie, with its creamy base and zesty lime, feels like a quiet morning in the Sunshine State, a gentle start to any day.
Ingredients
- 1 ripe Florida avocado, peeled and pitted
- 1 cup of cold almond milk
- A splash of vanilla extract
- The juice of 2 limes
- A couple of ice cubes
- 1 tablespoon of honey, or to sweeten
Instructions
- Cut the Florida avocado in half, remove the pit, and scoop the flesh into your blender.
- Pour in the cold almond milk, ensuring it covers the avocado for a smoother blend.
- Add a splash of vanilla extract for a hint of warmth and depth.
- Squeeze the juice of 2 limes directly into the blender to brighten the flavors.
- Drop in a couple of ice cubes to chill the smoothie without diluting its richness.
- Drizzle in the honey, starting with 1 tablespoon, then adjust based on your sweetness preference.
- Blend on high for about 30 seconds, or until the mixture is completely smooth and no avocado chunks remain.
- Tip: For an extra creamy texture, freeze your avocado chunks for an hour before blending.
- Tip: If the smoothie is too thick, add a little more almond milk, a tablespoon at a time, until it reaches your desired consistency.
- Tip: Taste as you go—the lime’s acidity can vary, so you might need a bit more honey to balance it out.
Diving into this smoothie, the first thing you’ll notice is its velvety texture, followed by the bright lime cutting through the avocado’s richness. Serve it in a chilled glass with a thin lime wheel on the rim for a touch of elegance.
Florida Avocado and Chicken Quesadillas
Venturing into the kitchen on a quiet afternoon, the simplicity of combining ripe Florida avocados with tender chicken in a quesadilla feels like a gentle embrace. It’s a dish that whispers of sunny days and effortless meals, perfect for when you crave something both nourishing and comforting.
Ingredients
- 2 large Florida avocados, peeled and sliced
- 2 cups of shredded cooked chicken
- 1 cup of shredded Monterey Jack cheese
- 4 large flour tortillas
- A splash of olive oil
- A couple of pinches of salt
- A dash of lime juice
Instructions
- Heat a large skillet over medium heat and lightly brush it with a splash of olive oil.
- Place one flour tortilla in the skillet, then evenly sprinkle half a cup of shredded Monterey Jack cheese over it.
- Arrange half of the sliced Florida avocados and one cup of shredded chicken on top of the cheese, then sprinkle a pinch of salt and a dash of lime juice over the filling.
- Top with another half cup of cheese and place a second tortilla on top, pressing down gently.
- Cook for about 3-4 minutes until the bottom is golden brown and the cheese begins to melt, then carefully flip the quesadilla and cook for another 3-4 minutes on the other side.
- Remove from the skillet and let it sit for a minute before slicing into wedges. Repeat with the remaining ingredients.
- Tip: For extra crispiness, press down lightly on the quesadilla with a spatula while cooking.
- Tip: If the avocados are very ripe, adding the lime juice will help balance their richness.
- Tip: Letting the quesadilla rest before slicing helps the cheese set, making it easier to cut.
Fresh from the skillet, the quesadillas are a delightful contrast of creamy avocado and melty cheese, with the chicken adding a satisfying heartiness. Serve them with a side of salsa verde for a bright, tangy complement to the rich flavors.
Florida Avocado and Corn Chowder
Dusk settles softly outside, and here in the kitchen, the gentle hum of the stove invites a moment of quiet creativity. Today, we’re embracing the lush, buttery textures of Florida avocados, blending them with the sweet crunch of corn into a chowder that feels like a warm hug.
Ingredients
- 2 ripe Florida avocados, peeled and diced
- 2 cups of fresh corn kernels (about 3 ears)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- A splash of lime juice
- A couple of tablespoons of olive oil
- Salt and freshly ground black pepper, just enough to season
Instructions
- Heat a couple of tablespoons of olive oil in a large pot over medium heat until shimmering.
- Add the finely chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. Tip: Keep the heat medium to avoid browning the onions too quickly.
- Stir in the fresh corn kernels and cook for another 3 minutes, letting their sweetness bloom.
- Pour in the 4 cups of vegetable broth, bringing the mixture to a gentle boil. Then, reduce the heat to low and simmer for 10 minutes.
- Add the diced avocados and a splash of lime juice, cooking for just 2 minutes to soften them slightly. Tip: The lime juice not only adds brightness but also helps keep the avocados from browning.
- Carefully blend half of the chowder until smooth, then return it to the pot. This creates a creamy base with delightful chunks.
- Stir in the cup of heavy cream, warming through for about 2 minutes. Season with salt and freshly ground black pepper to your liking. Tip: Taste as you go to adjust the seasoning perfectly.
Here, the chowder rests, a velvety canvas dotted with vibrant green and gold. Serve it with a sprinkle of fresh cilantro or a dash of smoked paprika for a touch of warmth, letting each spoonful carry the essence of Florida’s sun-drenched produce.
Florida Avocado and Tomato Bruschetta
Just imagine the warmth of the Florida sun captured in a dish, where the creamy richness of avocado meets the bright acidity of tomatoes, all resting atop a crisp slice of toasted bread. It’s a simple pleasure, really, one that brings a piece of summer to your table any day of the year.
Ingredients
- 2 ripe Florida avocados
- a couple of medium tomatoes, diced
- a splash of extra virgin olive oil
- a pinch of salt
- a handful of fresh basil leaves, torn
- 1 baguette, sliced into 1/2 inch pieces
- a clove of garlic, halved
Instructions
- Preheat your oven to 375°F to get it ready for toasting the bread.
- While the oven heats, slice the baguette into 1/2 inch pieces and arrange them on a baking sheet.
- Lightly brush each slice with extra virgin olive oil. This not only adds flavor but helps them crisp up nicely.
- Toast the bread in the oven for about 5-7 minutes, or until the edges are golden and the centers are firm.
- Once toasted, rub the top of each slice with the cut side of the garlic clove for a subtle, aromatic kick.
- In a bowl, gently mix the diced tomatoes and torn basil leaves with a splash of olive oil and a pinch of salt. The salt will help draw out the tomatoes’ juices, creating a light dressing.
- Cut the avocados in half, remove the pits, and scoop the flesh into the bowl with the tomato mixture. Fold everything together gently to keep the avocado chunky.
- Spoon the avocado and tomato mixture onto the toasted bread slices. For an extra touch of elegance, you can drizzle a little more olive oil on top just before serving.
Unbelievably simple yet bursting with flavor, this bruschetta offers a delightful contrast between the creamy avocado and the juicy tomatoes. Serve it as a starter at your next dinner party or enjoy it as a light lunch on a sunny afternoon.
Florida Avocado and Black Bean Dip
How often do we pause to appreciate the simple joys, like the creamy texture of a ripe avocado mingling with the earthy tones of black beans? Today, let’s embrace the quiet pleasure of making a Florida Avocado and Black Bean Dip, a dish that feels like a gentle hug for the soul.
Ingredients
- 2 ripe Florida avocados
- 1 can (15 oz) of black beans, drained and rinsed
- a splash of lime juice
- a couple of garlic cloves, minced
- a handful of fresh cilantro, chopped
- a pinch of salt
- a dash of cumin
- a tablespoon of olive oil
Instructions
- In a medium bowl, scoop out the flesh of the avocados and mash them gently with a fork until smooth but still slightly chunky.
- Add the drained and rinsed black beans to the bowl, mixing them into the avocado with care to keep some beans whole for texture.
- Squeeze in a splash of lime juice to brighten the flavors and prevent the avocado from browning.
- Stir in the minced garlic, chopped cilantro, a pinch of salt, and a dash of cumin, blending everything together with a light hand.
- Drizzle a tablespoon of olive oil over the top and give it one final, gentle mix to bring all the flavors together.
- Let the dip sit for about 10 minutes before serving to allow the flavors to meld beautifully.
Now the dip is ready to cradle your favorite chips or to be spooned over warm tortillas. Notice how the creaminess of the avocado pairs with the heartiness of the beans, creating a dip that’s both comforting and vibrant. For an extra touch, serve it in a hollowed-out avocado shell, garnished with a sprig of cilantro.
Florida Avocado and Coconut Ice Cream
Venturing into the heart of summer, there’s something profoundly comforting about blending the creamy richness of Florida avocados with the tropical whisper of coconut. This ice cream is a gentle nod to those languid afternoons when the sun lingers a little too long, and the air hums with the promise of rain.
Ingredients
- 2 ripe Florida avocados, peeled and pitted
- 1 can (13.5 oz) of coconut milk, the full-fat kind for that lush texture
- 3/4 cup of granulated sugar, because sweetness should never be an afterthought
- A splash of vanilla extract, for that hint of warmth
- A pinch of salt, to make all the flavors pop
- 1 cup of heavy cream, because indulgence is the goal
Instructions
- In a blender, combine the avocados, coconut milk, sugar, vanilla extract, and salt. Blend until the mixture is as smooth as a quiet morning.
- Pour the heavy cream into a large bowl and whisk it until it forms soft peaks, like clouds at sunset. This is your moment to shine, so take your time.
- Gently fold the avocado mixture into the whipped cream, using a spatula in broad, loving strokes. Overmixing is the enemy of fluffiness.
- Transfer the mixture to a loaf pan or an ice cream maker. If you’re going the no-churn route, cover the pan with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming.
- Freeze for at least 6 hours, or until the ice cream is firm to the touch but still scoopable. Patience is key here.
What emerges is a dessert that’s unapologetically creamy, with the avocado lending a buttery depth that coconut alone could never achieve. Serve it in a hollowed-out coconut shell for a touch of whimsy, or simply enjoy it straight from the pan under the shade of your favorite tree.
Florida Avocado and Spinach Stuffed Shells
Cloudy mornings like these remind me of the quiet comfort found in preparing a meal that feels like a hug. Today, I’m sharing a dish that brings together the creamy richness of Florida avocados and the earthy depth of spinach, all nestled within tender pasta shells.
Ingredients
- 12 jumbo pasta shells
- 1 large Florida avocado, peeled and pitted
- 2 cups of fresh spinach, roughly chopped
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg, lightly beaten
- A pinch of salt and a couple of cracks of black pepper
- 1 tablespoon of olive oil
- 1 1/2 cups of your favorite marinara sauce
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
- Cook the pasta shells according to the package instructions until al dente, then drain and set aside to cool slightly.
- In a bowl, mash the Florida avocado until smooth, then mix in the spinach, ricotta, Parmesan, egg, salt, and pepper.
- Carefully fill each pasta shell with the avocado and spinach mixture, placing them seam side up in the prepared baking dish.
- Pour the marinara sauce evenly over the stuffed shells, covering them completely.
- Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the tops of the shells are lightly golden.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.
Zesty and creamy, these stuffed shells offer a delightful contrast of textures, with the smooth filling and the slight bite of the pasta. Serve them with a crisp green salad or a slice of crusty bread to soak up any extra sauce.
Florida Avocado and Pineapple Sorbet
Cool summer evenings call for something refreshing, something that whispers of tropical breezes and sun-drenched afternoons. This Florida Avocado and Pineapple Sorbet is just that—a creamy, dreamy escape in a bowl, blending the buttery smoothness of avocado with the bright, tangy sweetness of pineapple.
Ingredients
- 2 ripe Florida avocados, peeled and pitted
- 2 cups of fresh pineapple, chopped
- A splash of lime juice, about 1 tablespoon
- A couple of tablespoons of honey, to sweeten
- 1/2 cup of cold water
- A pinch of salt, just to balance the flavors
Instructions
- Start by blending the avocados and pineapple in a food processor until smooth. Tip: If your pineapple isn’t super sweet, you might want to add a bit more honey.
- Add the lime juice, honey, cold water, and a pinch of salt to the mixture. Blend again until everything is well combined. Tip: The lime juice not only adds flavor but also helps keep the avocados from browning.
- Pour the mixture into a shallow dish and freeze for about 4 hours, stirring every hour to prevent ice crystals from forming. Tip: For a quicker set, you can use an ice cream maker according to the manufacturer’s instructions.
- Once frozen, let it sit at room temperature for a few minutes before scooping. This makes it easier to serve.
Light as a cloud yet rich in flavor, this sorbet is a delightful paradox. Serve it in hollowed-out pineapple halves for an extra touch of tropical flair, or simply enjoy it straight from the bowl under the shade of your favorite tree.
Florida Avocado and Bacon Deviled Eggs
Lately, I’ve found myself craving the creamy, rich flavors that only deviled eggs can offer, especially when they’re given a sunny twist with Florida avocados and the smoky depth of bacon. It’s a dish that feels both indulgent and comforting, perfect for those moments when you need a little pick-me-up.
Ingredients
- 6 large eggs
- 1 ripe Florida avocado
- a couple of strips of crispy bacon, crumbled
- a splash of lime juice
- a tablespoon of mayonnaise
- a pinch of salt
- a dash of pepper
- a sprinkle of paprika for garnish
Instructions
- Place the eggs in a single layer in a saucepan and cover with water by about an inch. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 12 minutes for perfectly hard-boiled eggs.
- While the eggs are cooking, fry the bacon until crispy, then let it cool before crumbling into small pieces.
- Once the eggs are done, transfer them to a bowl of ice water to cool for about 5 minutes. This makes peeling easier and stops the cooking process.
- Peel the eggs carefully, then slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork, then add the avocado, mayonnaise, lime juice, salt, and pepper. Mix until smooth and creamy. Tip: The riper the avocado, the creamier your filling will be.
- Fold in the crumbled bacon, reserving a little for garnish. Spoon or pipe the mixture back into the egg whites.
- Sprinkle the reserved bacon and a bit of paprika on top for a pop of color and flavor. Tip: For an extra touch, a small slice of avocado on each egg makes it even more inviting.
Deviled eggs with Florida avocado and bacon offer a delightful contrast of textures—creamy, crunchy, and smooth all at once. The avocado adds a fresh, buttery layer that pairs beautifully with the smoky bacon. Try serving them on a platter lined with lettuce leaves for a vibrant, inviting presentation.
Florida Avocado and Sweet Potato Hash
Remember those quiet mornings when the light filters through the kitchen window just right, and you’re craving something hearty yet fresh? That’s when this dish comes to mind, a simple blend of creamy Florida avocados and earthy sweet potatoes, pan-fried to perfection.
Ingredients
- a couple of Florida avocados, diced
- one large sweet potato, peeled and cubed
- a splash of olive oil
- a pinch of salt
- a dash of black pepper
- a handful of fresh cilantro, chopped
- a squeeze of lime juice
Instructions
- Heat a splash of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Add the cubed sweet potato to the skillet, spreading them out in a single layer for even cooking.
- Cook the sweet potatoes, stirring occasionally, until they start to soften and get a bit crispy on the edges, about 10 minutes. Tip: Covering the skillet for the first 5 minutes helps steam the potatoes, speeding up the cooking process.
- While the sweet potatoes cook, dice the avocados and toss them gently with a squeeze of lime juice to prevent browning.
- Once the sweet potatoes are tender, add the diced avocados to the skillet, stirring carefully to mix without mashing the avocados.
- Season with a pinch of salt and a dash of black pepper, then cook for another 2 minutes just to warm the avocados through. Tip: Adding the avocados last keeps them from getting too soft.
- Remove from heat and sprinkle with chopped fresh cilantro for a burst of color and flavor. Tip: For an extra kick, a light sprinkle of chili flakes works wonders.
Bright and buttery avocados contrast beautifully with the caramelized edges of the sweet potatoes, creating a dish that’s as pleasing to the palate as it is to the eye. Serve it alongside a poached egg for breakfast or as a vibrant side at your next brunch gathering.
Florida Avocado and Cucumber Gazpacho
Dappled sunlight filters through the kitchen window as I ponder the simplicity and freshness of this chilled soup, a perfect respite from the summer heat. It’s a dish that whispers of Florida’s lush groves and the crispness of garden cucumbers, blending into something unexpectedly delightful.
Ingredients
- 2 large Florida avocados, peeled and pitted
- 1 English cucumber, roughly chopped
- a couple of cups of cold water
- a splash of lime juice
- a drizzle of olive oil
- a pinch of salt
- a handful of ice cubes
Instructions
- In a blender, combine the avocados and cucumber until smooth.
- Add a couple of cups of cold water to thin the mixture to your desired consistency.
- Squeeze in a splash of lime juice for a bright, tangy kick.
- Drizzle with olive oil and add a pinch of salt, blending briefly to incorporate.
- Tip: For an extra chill, toss in a handful of ice cubes and blend until smooth.
- Pour the gazpacho into bowls or glasses and let it sit in the fridge for at least 30 minutes to cool thoroughly.
- Tip: Garnish with thin cucumber slices or avocado chunks for a refreshing crunch.
- Serve cold, perhaps with a side of crusty bread for dipping.
- Tip: If the soup thickens in the fridge, stir in a little more cold water before serving.
Avocado and cucumber gazpacho is a silky, vibrant bowl of summer, with a texture that’s both lush and light. The flavors meld beautifully when given time to chill, making it a make-ahead marvel for lazy afternoons or impromptu gatherings.
Florida Avocado and Berry Parfait
How quietly the morning unfolds, with its promise of fresh beginnings and the simple joy of assembling something beautiful and nourishing. Today, let’s layer the creamy richness of Florida avocados with the vibrant burst of seasonal berries, a parfait that sings of summer’s abundance.
Ingredients
- 1 ripe Florida avocado, peeled and diced
- a cup of mixed berries (strawberries, blueberries, and raspberries)
- a splash of lime juice
- a couple of tablespoons of honey
- a cup of Greek yogurt
- a handful of granola for crunch
Instructions
- In a small bowl, gently toss the diced avocado with a splash of lime juice to prevent browning.
- Layer the bottom of a clear glass with half of the Greek yogurt, creating a smooth base.
- Add a layer of the lime-kissed avocado pieces on top of the yogurt.
- Scatter half of the mixed berries over the avocado, allowing their colors to peek through.
- Drizzle a tablespoon of honey over the berries for a touch of sweetness.
- Repeat the layers with the remaining yogurt, avocado, and berries, finishing with a final drizzle of honey.
- Sprinkle a generous handful of granola over the top for texture and crunch.
As you spoon through the layers, the contrast between the creamy avocado and yogurt with the juicy berries and crunchy granola is a delight. The honey ties it all together with its golden sweetness, making each bite a harmonious blend of flavors and textures. Serve it in a mason jar for a picnic or enjoy it as a serene breakfast in bed.
Florida Avocado and Cilantro Lime Rice
Zesty afternoons call for dishes that bring a bit of sunshine to the table, much like this Florida Avocado and Cilantro Lime Rice. It’s a simple, vibrant dish that feels like a gentle hug from the tropics, perfect for those moments when you crave something light yet satisfying.
Ingredients
- 1 cup of long-grain white rice
- 2 cups of water
- A generous pinch of salt
- The juice of 2 limes
- A handful of fresh cilantro, chopped
- 1 Florida avocado, diced
- A splash of olive oil
- A couple of garlic cloves, minced
Instructions
- Rinse the rice under cold water until the water runs clear, to remove excess starch for fluffier rice.
- In a medium saucepan, combine the rinsed rice, water, and a pinch of salt. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Resist the urge to peek; keeping the lid on ensures even cooking.
- While the rice cooks, whisk together the lime juice, olive oil, and minced garlic in a small bowl. This dressing will add a bright, tangy flavor to the rice.
- When the rice is done, let it sit, covered, for 5 minutes off the heat. This resting period allows the grains to firm up slightly.
- Fluff the rice with a fork, then gently fold in the lime dressing, chopped cilantro, and diced avocado. The avocado should be just warmed through, not mushy.
Soft grains of rice mingle with creamy avocado and zesty lime, creating a dish that’s as pleasing to the palate as it is to the eye. Serve it alongside grilled fish or enjoy it as a standalone meal for a refreshing lunch.
Summary
Ready to dive into the creamy goodness of Florida avocados? This roundup offers 18 delicious recipes perfect for summer, from refreshing salads to indulgent desserts. We hope you find your new favorite dish! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the avocado love. Happy cooking!
