22 Creamy Avocado Spring Recipes for a Healthy Indulgence

Avocados are a super cool food that can make spring dishes even more delicious. They add a creamy texture to soups, pasta, and salads, making them taste amazing. You might not know this, but avocados can be used in many different recipes to make them special.

Avocados are a great way to make healthy food taste good, and that's why we love them. They can be used in unique recipes that you might not have tried before, and that's what makes them so exciting. By trying new avocado recipes, you can discover a whole new world of flavors and textures to enjoy during spring.

1. Avocado and Spring Vegetable Soup

Creamy avocado and spring vegetable soup is a healthy and delicious option.

Ingredients

• 3 ripe avocados
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mixed spring vegetables
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed spring vegetables and cook until they start to soften.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce the heat and let simmer for 15-20 minutes, or until the vegetables are tender.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the diced avocados and heavy cream.
9. Season the soup with salt and pepper to taste.
10. Serve the soup hot, garnished with chopped herbs or a sprinkle of paprika.

2. Creamy Avocado Pasta Primavera

Spring-inspired pasta with creamy avocado sauce.

Ingredients

• 8 oz pasta
• 1 ripe avocado
• 1/2 cup cherry tomatoes
• 1 cup mixed vegetables
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 cup grated parmesan
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
2. In a blender, combine avocado, garlic, and olive oil, and blend until smooth.
3. In a large skillet, sauté mixed vegetables and cherry tomatoes until tender.
4. Add the cooked pasta to the skillet and toss with the vegetable mixture.
5. Stir in the avocado sauce and cook for an additional 2 minutes.
6. Season with salt and pepper to taste, then top with parmesan cheese.
7. Serve immediately and enjoy.

3. Avocado and Feta Stuffed Chicken Breasts

Tender chicken breasts stuffed with creamy avocado and feta cheese.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 ripe avocados, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together avocado, feta cheese, parsley, garlic, and lemon juice.
3. Lay the chicken breasts flat and make a horizontal incision in each to create a pocket.
4. Stuff each chicken breast with the avocado and feta mixture.
5. Season with salt and pepper to taste.
6. Close the incision and secure the filling with toothpicks if needed.
7. Place the stuffed chicken breasts on a baking sheet lined with parchment paper.
8. Bake for 30-35 minutes or until the chicken is cooked through.
9. Remove from the oven and let rest for 5 minutes before serving.

4. Spring Greens Salad With Avocado Dressing

Fresh spring greens paired with creamy avocado dressing.

Ingredients

• 4 cups mixed spring greens
• 1 ripe avocado
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup chopped fresh herbs

Instructions

1. Peel and pit the avocado and place it in a blender.
2. Add the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper to the blender.
3. Blend the mixture until smooth and creamy.
4. Stir in the chopped fresh herbs.
5. In a large bowl, combine the mixed spring greens.
6. Drizzle the avocado dressing over the spring greens and toss to coat.
7. Serve immediately and enjoy.

5. Avocado and Shrimp Ceviche

Fresh shrimp and avocado mixed in a zesty ceviche.

Ingredients

• 1 ripe avocado, diced
• 1 pound large shrimp, peeled and deveined
• 1/2 cup freshly squeezed lime juice
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and finely chopped
• Salt and pepper to taste

Instructions

1. In a large bowl, combine shrimp, lime juice, and salt, and let it marinate for 15-20 minutes.
2. Fold in diced avocado, red onion, cilantro, and jalapeño pepper into the bowl with shrimp.
3. Season with pepper to taste and stir gently to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve the ceviche chilled, garnished with additional cilantro if desired.

6. Roasted Asparagus and Avocado Salad

Fresh asparagus and avocado come together in a delicious spring salad.

Ingredients

• 1 pound fresh asparagus
• 2 ripe avocados
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and arrange asparagus in a single layer.
3. Roast the asparagus in the preheated oven for 12-15 minutes, or until tender.
4. Cut the avocados in half and remove the pit.
5. In a large bowl, whisk together olive oil and lemon juice.
6. Add the roasted asparagus, diced avocado, and crumbled feta cheese to the bowl.
7. Season with salt and pepper to taste, then serve immediately.

7. Avocado and Lemon Spaghetti

Creamy avocado pasta with a tangy lemon twist.

Ingredients

• 12 oz spaghetti
• 3 ripe avocados
• 2 lemons
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• Grated Parmesan cheese
• Fresh parsley

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions.
2. Peel and pit the avocados and place them in a blender or food processor.
3. Squeeze the juice of 1 lemon into the blender and add the garlic, salt, and pepper.
4. Blend the mixture until smooth and creamy.
5. With the blender or food processor running, slowly pour in the olive oil.
6. Drain the cooked spaghetti and return it to the pot.
7. Add the avocado sauce to the spaghetti and toss to combine.
8. Season with salt and pepper to taste.
9. Serve the spaghetti hot, topped with grated Parmesan cheese and a sprinkle of parsley.

8. Grilled Chicken and Avocado Wrap

Tender grilled chicken and avocado wrapped in a tortilla.

Ingredients

• 1 boneless chicken breast
• 1 ripe avocado
• 1 large tortilla
• 1 cup mixed greens
• 1/2 cup cherry tomatoes
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Season the chicken breast with salt and pepper, then grill for 5-6 minutes per side.
3. Slice the grilled chicken into thin strips.
4. Cut the avocado into slices.
5. Spread the mixed greens on the tortilla, leaving a small border.
6. Arrange the sliced chicken, avocado, cherry tomatoes, and feta cheese on top of the greens.
7. Drizzle with olive oil and season with salt and pepper to taste.
8. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll up the wrap to serve.

9. Avocado and Pea Shoot Soup

Creamy Avocado and Pea Shoot Soup is a delicious and healthy starter.

Ingredients

• 3 ripe avocados
• 1 cup pea shoots
• 2 tablespoons olive oil
• 1 onion
• 4 cloves garlic
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Peel and pit the avocados and set them aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and sauté until softened.
4. Add the minced garlic and cook for 1 minute.
5. Add the pea shoots and cook until wilted.
6. Pour in the chicken broth and bring to a boil.
7. Reduce heat and let simmer for 10 minutes.
8. Use an immersion blender to puree the soup until smooth.
9. Stir in the heavy cream and add the avocados.
10. Blend the soup again until creamy and serve hot.

10. Avocado and Bacon Omelette

A rich and satisfying omelette filled with creamy avocado and crispy bacon.

Ingredients

• 2 ripe avocados, diced
• 4 slices of cooked bacon, diced
• 2 eggs
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions

1. Beat the eggs in a bowl and season with salt and pepper to taste.
2. Heat a non-stick skillet over medium heat and melt the butter.
3. Add the diced bacon to the skillet and cook for 1 minute.
4. Pour the egg mixture over the bacon and let it cook for 2 minutes.
5. Add the diced avocado on half of the omelette.
6. Flip the other half of the omelette to cover the filling.
7. Cook for an additional minute until the eggs are almost set.
8. Use a spatula to carefully fold the omelette in half and cook for another 30 seconds.
9. Slide the omelette onto a plate and garnish with chopped fresh parsley if desired.
10. Serve hot and enjoy.

11. Spring Pea and Avocado Risotto

Rich and creamy risotto with spring peas and avocado.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup fresh spring peas
• 2 ripe avocados
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until the onion is translucent.
3. Add the Arborio rice and cook for 1-2 minutes.
4. Add the vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed.
5. After 20 minutes of cooking, stir in the spring peas.
6. Cook for an additional 2-3 minutes or until the peas are tender.
7. Stir in the grated Parmesan cheese.
8. Cut the avocados in half, remove the pit, and mash in a bowl.
9. Stir the mashed avocado into the risotto.
10. Season with salt and pepper to taste.
11. Serve immediately.

12. Avocado and Mango Salsa

A fresh and spicy salsa made with avocados and mangoes.

Ingredients

• 2 ripe avocados
• 1 ripe mango
• 1/2 red onion
• 1 jalapeño pepper
• 1 lime
• 2 cloves of garlic
• Salt and pepper to taste
• Cilantro leaves for garnish

Instructions

1. Cut the avocados and mango into small cubes.
2. Finely chop the red onion and jalapeño pepper.
3. Mince the garlic cloves.
4. In a bowl, combine the avocado, mango, onion, jalapeño, and garlic.
5. Squeeze the juice of one lime over the mixture and toss gently.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve with tortilla chips or as a topping for grilled meats.

13. Avocado Andprosciutto Pizza

Avocado and prosciutto pizza is a unique Italian dish.

Ingredients

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup prosciutto
• 1 large ripe avocado
• 1 cup mozzarella cheese
• 1/4 cup chopped fresh arugula
• 1 tablespoon lemon juice

Instructions

1. Combine warm water, sugar, and yeast, let it sit for 5 minutes.
2. Add flour, salt, and olive oil to the mixture, knead for 5 minutes.
3. Place the dough in a greased bowl, cover, and let it rise for 1 hour.
4. Preheat the oven to 425°F (220°C).
5. Punch down the dough and shape into a circle or rectangle.
6. Top the dough with prosciutto, mozzarella cheese, and sliced avocado.
7. Bake the pizza in the preheated oven for 15-20 minutes.
8. Remove from oven and top with arugula and lemon juice.
9. Slice and serve immediately.

14. Creamy Avocado and Potato Salad

A creamy potato salad with fresh avocado and herbs.

Ingredients

• 3 large potatoes
• 2 ripe avocados
• 1/2 red onion
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions

1. Boil the potatoes until tender, then peel and dice them.
2. Cut the avocados in half, remove the pit, and dice them.
3. Finely chop the red onion.
4. In a large bowl, combine the diced potatoes, avocado, and red onion.
5. In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper.
6. Pour the dressing over the potato mixture and stir until everything is well coated.
7. Stir in the chopped fresh dill.
8. Chill the salad in the refrigerator for at least 30 minutes before serving.

15. Avocado and Egg Breakfast Burrito

A delicious breakfast burrito filled with scrambled eggs, avocado, and cheese.

Ingredients

• 2 large eggs
• 1/2 avocado, diced
• 1 tablespoon butter
• 1 small flour tortilla
• 1/4 cup shredded cheese
• Salt and pepper to taste

Instructions

1. Crack the eggs into a bowl and whisk them together with a fork.
2. Heat the butter in a small non-stick pan over medium heat.
3. Pour in the eggs and scramble them until they are cooked through.
4. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burrito by filling the tortilla with the scrambled eggs, diced avocado, and shredded cheese.
6. Season with salt and pepper to taste, then fold the bottom half of the tortilla up over the filling and roll the burrito into a tight cylinder.
7. Serve hot and enjoy.

16. Avocado and Arugula Salad With Lemon Vinaigrette

Fresh avocado and arugula salad with a zesty lemon vinaigrette.

Ingredients

• 3 ripe avocados
• 4 cups arugula
• 1/2 cup cherry tomatoes
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Peel and pit the avocados, then slice into thin wedges.
2. In a large bowl, combine arugula, cherry tomatoes, and crumbled feta cheese.
3. In a small bowl, whisk together lemon juice and Dijon mustard.
4. Add the sliced avocado to the bowl with arugula and toss gently.
5. Drizzle the lemon vinaigrette over the salad and sprinkle with chopped red onion.
6. Season with salt and pepper to taste, then serve immediately.

17. Baked Salmon With Avocado Salsa

Baked salmon with avocado salsa is a delicious and healthy dish.

Ingredients

• 4 salmon fillets
• 3 ripe avocados
• 1/2 red onion
• 1 jalapeño pepper
• 1/2 lime
• 2 cloves of garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• Fresh cilantro leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place the salmon fillets on it.
3. Drizzle the salmon with olive oil and season with salt and pepper.
4. Bake the salmon in the preheated oven for 12-15 minutes or until cooked through.
5. While the salmon is baking, peel and dice the avocados.
6. Finely chop the red onion and jalapeño pepper.
7. Mince the garlic and squeeze the lime juice.
8. In a bowl, combine the diced avocado, chopped onion, jalapeño pepper, garlic, and lime juice.
9. Once the salmon is cooked, remove it from the oven and top each fillet with the avocado salsa.
10. Garnish with fresh cilantro leaves and serve immediately.

18. Avocado and Cucumber Raita

A rejuvenating side dish made with avocado and cucumber.

Ingredients

• 1 ripe avocado
• 1 large cucumber
• 1 cup plain yogurt
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste
• 1 tablespoon lemon juice
• Chopped fresh cilantro for garnish

Instructions

1. Peel and grate the cucumber, then squeeze out excess water.
2. Cut the avocado into small pieces and mash in a bowl.
3. In a separate bowl, mix together the yogurt, cumin powder, coriander powder, and salt.
4. Add the grated cucumber and mashed avocado to the yogurt mixture and stir well.
5. Squeeze the lemon juice over the top and mix again.
6. Chill the mixture in the refrigerator for at least 30 minutes.
7. Garnish with chopped cilantro before serving.

19. Avocado and Spinach Quiche

A delicious quiche filled with avocado and spinach.

Ingredients

• 1 9-inch pie crust
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup grated cheese
• 1/2 cup diced avocado
• 1 cup fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a tart pan.
3. In a blender, combine eggs, heavy cream, cheese, salt, and pepper.
4. Add diced avocado and spinach to the blender and blend until smooth.
5. Pour the mixture into the pie crust.
6. Bake the quiche for 35-40 minutes or until the edges are golden brown.
7. Remove from oven and let it cool before serving.

20. Avocado and Cherry Tomato Bruschetta

Fresh avocados and cherry tomatoes on toasted bread.

Ingredients

• 3 ripe avocados
• 1 pint cherry tomatoes
• 1 baguette
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper
• 1/4 cup fresh basil
• 1/2 cup mozzarella cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the baguette into 1/2-inch thick rounds and toast until lightly browned.
3. Mash the avocados in a bowl and set aside.
4. Halve the cherry tomatoes and mix with minced garlic, salt, and pepper.
5. Spread the mashed avocado on the toasted bread, then top with cherry tomatoes.
6. Drizzle with olive oil and sprinkle with fresh basil and mozzarella cheese.
7. Serve immediately and enjoy.

21. Avocado and Pesto Pasta

Creamy avocado and pesto pasta is a delicious Italian-inspired dish.

Ingredients

• 8 oz pasta
• 1 ripe avocado
• 1/2 cup pesto sauce
• 1 cup cherry tomatoes
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2. In a blender or food processor, combine the avocado, pesto sauce, and a pinch of salt and pepper, and blend until smooth.
3. In a large skillet, combine the cherry tomatoes and cook over medium heat for 3-4 minutes, or until they start to release their juices.
4. Drain the cooked pasta and add it to the skillet with the cherry tomatoes.
5. Pour the avocado pesto sauce over the pasta and toss to combine.
6. Season with salt and pepper to taste, then top with grated parmesan cheese.
7. Serve hot, garnished with fresh basil leaves.

22. Avocado and Coconut Cream Pie

Indulge in a rich and creamy dessert with the Avocado and Coconut Cream Pie.

Ingredients

• 3 ripe avocados
• 1 can of full-fat coconut milk
• 1/2 cup of granulated sugar
• 1/4 cup of unsweetened shredded coconut
• 1/2 teaspoon of salt
• 1/2 teaspoon of vanilla extract
• 1 pie crust
• Whipped cream for topping

Instructions

1. Preheat the oven to 350°F (180°C).
2. Bake the pie crust for 15-20 minutes or until lightly golden.
3. In a blender, combine avocados, coconut milk, sugar, unsweetened shredded coconut, and salt.
4. Blend the mixture until smooth and creamy.
5. Stir in the vanilla extract.
6. Pour the filling into the baked pie crust.
7. Chill the pie in the refrigerator for at least 2 hours.
8. Top with whipped cream before serving.

Conclusion

You'll make a million creamy avocado dishes with these recipes! From soups to desserts, they're all incredibly delicious. Try them and you'll be indulging in healthy goodness all spring long, with avocados and spring veggies combining in a thousand amazing ways to create the perfect treat.