The last couple of years were all about avocado toast. What an innovation! we exclaimed. We could eat this three meals a day! And we did, and it was delicious. But, as you may have experienced, the novelty dissipates after a while.
To offset any toast-itis, we’re whipping up the three easy, delicious avocado recipes below from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes ($15; amazon.com), a new cookbook from our friends at Real Simple. Prepare to have your avo-love renewed.
Shrimp and Avocado Nachos
12 oz peeled and deveined medium shrimp
1/2 tsp cayenne pepper
2 tbsp canola oil
6 oz tortilla chips
6 oz cheddar, grated (about 1 ½ cups)
1/4 red onion, sliced
2 avocados, chopped
2 radishes, sliced
Fresh cilantro leaves and sour cream, for serving
1. Cook the shrimp, cayenne, and 1/2 tsp salt in the oil in a large skillet over high heat, tossing until opaque, 2 to 3 minutes.
2. Layer the tortilla chips, cheddar, and onion on a foil-lined baking sheet. Bake at 450°F until the cheese is melted, 4 to 5 minutes. Top with the shrimp, avocados, radishes, cilantro, and sour cream.
Avocado Caprese Burgers
1 avocado, mashed
2 tbsp chopped fresh basil
Kosher salt and black pepper
1 1/4 lb ground beef chuck
Canola oil, for the grill
4 slices fresh mozzarella
4 potato buns
Sliced tomato, for serving
1. Combine the avocado, basil, and 1/4 tsp each salt and pepper.
2. Season the beef with 1/2 tsp each salt and pepper. Form into four 3/4-inch-thick patties.
3. Grill, covered, on an oiled grill rack over medium-high heat until medium rare, 3 to 4 minutes per side.
4. Top with the cheese and grill, covered, until the cheese melts, 30 to 60 seconds. Divide among the buns. Top with sliced tomato and the avocado mixture.
Tofu and Avocado Rice Bowl
1 cup brown rice
14 oz extra-firm tofu, cut into 1-inch pieces
1/4 cup canola oil
2 tbsp rice vinegar
2 tbsp low-sodium soy sauce
2 tbsp white miso (soybean paste, found in the refrigerated section of the supermarket)
1 15.5-oz can pinto beans, rinsed
1 avocado, sliced
Sliced scallions and sliced red chilies, for serving
1. Cook the rice according to the package directions.
2. Cook the tofu in 2 tbsp of the oil in a nonstick skillet over medium-high heat, tossing occasionally, until golden, 12 to 15 minutes. Season with 1/2 tsp salt.
3. Combine the vinegar, soy sauce, miso, and the remaining 2 tbsp of oil. Drizzle over the tofu, rice, beans, and avocado. Serve topped with scallions and red chilies.