I’d like to give special thanks and a warm welcome to Vivian Carpenter for today’s post, How to Make Easy, Gluten-Free Avocado Recipes. Vivian blogs over at Cooking is Passio. She is a foodie at heart and passionate about cooking. Be sure and visit her blog to check out all the delicious recipes.
Avocado is one of the most versatile ingredients out there, so recipe possibilities are endless! I love consuming it on its own, but I also enjoy making it with other ingredients—especially veggies—to heighten up the flavors.
Below, I’ll give you two step-by-step avocado recipes that you can easily make at home: avocado cucumber rolls and creamy avocado broccoli soup. These two have actually become staples in my household.
Hope you like them! Good luck!
Recipe 1: Avocado Cucumber Rolls
These are absolute favorites of mine, whether I’m munching on them as a snack, or serving them at a party. You don’t need to be a vegetarian or vegan in order to enjoy these!
These vegan, gluten-free rolls are light and refreshing snacks that you can serve as hors d’oeuvres. Every time I serve these to guests, it’s always easily polished off!
The best part? It only takes 10-15 minutes to make. No cooking or laborious methods required!
What You’ll Need
- Mandoline or vegetable peeler
- Food processor or hand blender
- One avocado, large, chopped
- Garlic, 1 clove
- Lime juice, 2 teaspoons
- Capers, two tablespoons
- Salt and Pepper to taste
Note: This is not the type of dish that you make in advance. Both the avocado and the cucumber should be eaten right away because they will turn brown and get soggy.
Serve this dish right away after you finish making them. The assembly should only take about 10-15 minutes, so you can whip up a batch easily.
- Make the avocado mash.
Using a food processor or hand blender, combine the one large chopped avocado, one clove of garlic, and lime juice. Cover and set aside.
Don’t have a food processor? No worries! A ripe avocado is smooth enough to be mashed, and you’ll be needing small amounts of garlic and basil, so you won’t need to do lots of mincing. Simply mash the avocado and minced garlic and basil with a fork and you’re all set!
- Peel the cucumber
Using a mandoline or a simple vegetable/potato peeler, cut the cucumber into long, thin strips.
You can use a sharp knife for this step, but I strongly suggest that you use a vegetable peeler or a mandoline for this. This way, you will be able to make thin, uniform cuts that will create a wonderful texture.
- Get rolling.
Using a spoon, spread a small amount of avocado on each strip of cucumber. Spread thinly, as you would want the cucumber to be able to support the mashed ingredients.
Line up each roll on a plate. And add some capers in-between the rolls—this will add a wonderful layer of flavor!
Pro tip: You can garnish these with some more chopped basil or any similar herb if you’d like to add a bit of a herby flavor.
Recipe 2: Creamy Avocado and Broccoli Soup
I’m a huge fan of broccoli soup, but I have recently discovered that adding avocado creates a wonderful layer of flavor and creaminess—no need to add cream or other dairy product.
I would usually have this rich and creamy soup with a sandwich or a salad (or both). This one will take less than 30 minutes to make, so you don’t really need to wait long!
What You’ll Need
Food processor or hand blender
- One avocado, large, chopped
- Medium broccoli, 2 heads, chopped
Note: do not include the steps, but don’t throw them away! You can cook these separately.
- Half a lemon, about one tablespoon, juiced
- Vegetable broth, 4 cups
- Onion, 1 tablespoon, sliced
- Garlic, 1 tablespoon, minced
- Olive oil, 2 teaspoons
- Salt and pepper to taste
- Spring onions, cilantro, or flat leaf parsley (optional)
- Prepare the broccoli.
Heat oil in a medium saucepan over medium heat, add onion and garlic, stir and cook until tender about 5 minutes. Add broth and bring to a boil. Add the chopped broccoli florets and cook for 8-10 minutes, or until soft. Season with salt and pepper. Turn off the gas and let cool slightly.
Note: If you’d like to garnish your final dish with broccoli, set aside a couple of florets.
- Blend the ingredients.
Using a food processor or hand blender, transfer soup to blender and puree with chopped avocados, lemon, olive oil.
Note: You do not need to add the exact amount of vegetable broth indicated in this recipe. Start with four cups first, and then add some more until you reach your desired level of consistency.
Note: You don’t have to use a hand blender for this recipe (a regular blender or food processor will do).
However, if you think that you will be making a lot of soup dishes or purees, I strongly suggest you get one! It’s a great investment and it is so much easier to clean and store.
- Season and garnish.
Taste your soup one last time to see if it needs more seasoning. If your soup is no longer warm, you can reheat it in either a saucepan or a microwave.
Before serving, you can garnish each soup serving with a broccoli floret or some spring onions. Sometimes, I like to add crumbly cheese on top, too. Goat cheese, feta, or other similar cheese is excellent with this dish.
Pro tip (non-vegan):
You can use chicken broth instead of vegetable one to make your dish taste sweeter.
If you’d like to add an extra layer of flavor and creaminess, you can add some cheese to the recipe! Simply add about ½ to 1 cup of white cheddar cheese into the avocado and broccoli puree.
How did your dishes turn out? I hope you enjoyed making and eating these two simple, healthy Avocado recipes! If you have any comments or suggestions, send them my way! I would love to hear what you think.
Thanks for stopping by! Until next time!
Need a food processor to prepare these avocado recipes? You can shop for one without leaving this page! Just click the link or photo to shop.
I often use my mandoline when slicing vegetables. It’s a life saver in the kitchen and will be a big help when you try these avocado recipes.
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