Avocado recipes – My favorite ideas!

January 26, 2026

Avocado recipes always work, don’t they? 🥑
Whether creamy, fresh or savory – it’s hard to imagine my kitchen without avocado. In this post, I’ll show you my favorite recipes with avocado: from quick everyday dishes to small highlights for the weekend. I hope you enjoy cooking and feasting ❤️.

Why avocado recipes are so popular

Incredibly versatile – avocados go equally well with sweet and savory dishes
Deliciously creamy – ideal as a spread, dip, in salads or as a topping
Quick to prepare – many avocado recipes can be on the table in just a few minutes
Perfect for any time of day – can be used from breakfast to dinner
Satisfying & satisfying – pleasantly filling without being heavy
Ideal for everyday use – especially on stressful days when you want something uncomplicated but tasty

My avocado recipes at a glance!

Guacamole – the classic

An absolute all-time favorite in my kitchen. Creamy, fresh and perfect as a dip, spread or accompaniment to many dishes.

Brussels sprout salad with avocado dressing

Roasted Brussels sprouts and chickpeas meet couscous, crunchy vegetables and a creamy avocado dressing. Healthy, light and perfect for meal prep or as a takeaway recipe.

Avocado Bort with egg & tomato

Sometimes it’s the simple things that taste best. Toasted bread with butter, topped with avocado and tomato slices and a fried egg – seasoned with salt and pepper. Perfect for a relaxed breakfast or a quick brunch.

What is an avocado?

An avocado is a pear-shaped fruit with creamy flesh, which botanically belongs to the berry family and is particularly popular in savory cuisine.

When is an avocado ripe?

It yields gently to light pressure without being mushy. The small stem base is easy to remove and is green underneath.

Do you have to peel avocados?

No – the skin is not eaten, but can be easily removed by cutting the avocado in half and removing the flesh from the skin.

How do you use avocado in the kitchen?

Avocado recipes range from guacamole and dips to salads, bowls, wraps, spreads and creamy sauces.

Why do avocados turn brown quickly?

The pulp reacts with oxygen. A splash of lemon or lime juice slows down this process considerably.

Can you freeze avocado?

Yes – best pureed or in pieces with a little lemon juice, ideal for dips or sauces.

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More recipes from me

Do you like my avocado recipes? Then I have 3 more recipes for you here. I’m sure you’ll like them too:

What do you think of my avocado recipe?

Praise, Criticism, Opinions

If you’ve tried this recipe, I’d love to hear what you think! Feel free to leave me a comment below or share your feedback on Instagram. I’m always happy about compliments, new tips, and friendly feedback.

Best regards

Rosenkohl-Couscous-Salat. Rosenkohl Rezept

Brussels Sprout Couscous Salad with Creamy Avocado Dressing

This has become one of my new favorite salads! Roasted Brussels sprouts and chickpeas come together with fluffy couscous, fresh crunchy veggies, and a creamy avocado dressing. It’s healthy, light, and perfect for meal prep or as a weight-friendly recipe. I hope you enjoy my Brussels Sprout Couscous Salad with Avocado Dressing!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Backzeit 20

Total Time 45

Servings: 1 große Schüssel

Course: Gesund, gesunde rezepte, Salatrezepten

Cuisine: International

Ingredients Method Notes

Ingredients

For the Salad:

150 g couscous prepared according to package instructions; Maftoul works great too
400 g Brussels sprouts
1 war cooked chickpeas ca. 250 g Abtropfgewicht
6 tbsp olive oil
2 sliced green onions sliced
50 g flat-leaf parsley
1 cucumber (diced)
1 green apple (diced)
1 celery stalk (diced)
1 handful pistachios optionally toasted; walnuts or sunflower seeds also work well
Salt & paprika to taste

For the Avocado Dressing:

1 ripe avocado
2 tbsp yogurt or plant-based yogurt for a vegan version
Juice of ½ lemon
1 tsp mild mustard
1 tsp honey or maple syrup
1 small garlic clove grated
1 tbsp capers
Salt & pepper
A splash of water to adjust the creaminess

Method

Preheat the oven to 400°F (200°C).Clean the Brussels sprouts, slice them, and place them on a baking sheet together with the chickpeas. Add olive oil, salt, and paprika, then toss to coat. Roast for 20–25 minutes, stirring halfway through.
Prepare the couscous according to the package instructions and fluff it with a fork.
Chop the green onions, cucumber, celery, apple, and parsley.
For the dressing:Blend the avocado, yogurt, lemon juice, mustard, honey, capers, and garlic until creamy. Add a little water as needed until you reach your desired consistency. Season with salt and pepper.
Assemble the salad:Combine the couscous, vegetables, roasted Brussels sprouts, and chickpeas in a large bowl. Pour the dressing on top, add the pistachios – and you’re done!

Notes

I used Maftoul, a Palestinian-style couscous. It’s slightly larger and more grainy than regular couscous and works beautifully in this salad. But you can also use regular couscous, bulgur, or quinoa.
For extra flavor, lightly toast the pistachios in a dry pan before adding them.
This salad is perfect for meal prep – it keeps well in the fridge for 1–2 days and tastes even better the next day.
For a vegan version, simply swap the yogurt for a plant-based alternative.

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Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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