Healthy Avocado Lunch Recipes - Women Daily Magazine

The luxurious, nutrient-rich and creamy avocado makes every meal into something far more delicious. This fruit can be paired with a variety of ingredients that can be eaten on a regular basis. Avocados are high in fat, but contain the beneficial monounsaturated fat that helps increase the good HDL cholesterol. Avocados are packed with protein to help boost your energy and keep hunger at bay.

The cool creaminess of avocado is the perfect addition to every lunch recipe and adds extra flavor and texture.

Try these 3 healthy avocado lunch recipes in a super way to get more of the nutrients of this superfood!

Chilled Cucumber-Avocado Soup

Ingredients:

2 cucumbers (unpeeled)
2 avocados
1 c vegetable broth
2/3 c yogurt and 2/3 c milk
2 tbsp onion (chopped)
1 tbsp freshly squeezed lemon juice
1tbsp chopped mint
1 tsp vinegar
Pinch of cayenne
Salt and freshly ground pepper

Preparation:

Servings: 4

Add the cucumbers, avocados, vegetable broth, yogurt, milk, chopped onion, lemon juice, chopped mint, vinegar and cayenne in a blender, and then blend. Puree the mixture and season with salt and freshly ground pepper.

Chill for about 4 hours, or you can leave it on overnight. Before lunch you can warm up the soup again.

Nutrition per serving: 230 cal, 6.6 g protein, 20.6 g carb, 7.9 g fiber, 8.9 g sugar, 15.6 g fat, 2.6 g saturated fat, 188.7 mg sodium

Mexican Shrimp And Avocado Salad

Ingredients:

1 lb shrimp (peeled and deveined)
½ tsp lime peel (grated)
3 tbsp freshly squeezed lime juice
1 tsp ground cumin
½ tsp salt
¼ tsp freshly ground black pepper
Pinch of cayenne
1 lb red tomatoes (1 and 1/2 c); (cut into chunks)
½ c sweet white onion (coarsely chopped)
¼ c fresh cilantro (coarsely chopped)
2 tbsp fresh cilantro (coarsely chopped)
2 tbsp green olives (chopped)
2 tbsp fresh jalapeno pepper, with the seeds (minced)
2 tbsp olive oil
1 ripe avocado (halved, pitted, peeled, and cut into chunks)
4 c mixed blend of greens

Preparation:

Servings: 4

Put the shrimp in a bowl and add the grated lime peel, 1 tbsp of the fresh lime juice, ½ tsp of the cumin, ¼ tsp of the salt, black pepper, and cayenne pepper to taste. Mix the ingredients well, then cover the bowl, and set aside.

Then, add the tomatoes, onion, ¼ c cilantro, the chopped olives, jalapeno pepper, olive oil, and the remaining 2 tbsp fresh juice, ½ tsp cumin, and ¼ tsp salt in another bowl. Mix the ingredients well, leave it on for 10-15 minutes to blend the flavors, and then add the avocado and mix gently.

Put all the mixed greens in a large shallow bowl and put the avocado mixture in the center.

Cook the shrimps in a medium nonstick skillet at medium-high heat for about 4 minutes, occasionally turning them. Then add the cooked shrimp to the salad and sprinkle with cilantro. Serve immediately.

Nutrition per serving: 310.4 cal, 5.4 g protein, 14.5 g carb, 6.7 g fiber, 4.9 g sugar, 17.5 g fat, 2.5 g saturated fat, 572.4 mg sodium

Chicken Soft Tacos With Tangy Guacamole

Ingredients:

¼ c plus 2 tbsp vegetable oil; separated
3 cloves garlic (halved)
2 serrano chile peppers (halved)
½ c loosely packed cilantro
1/3 c freshly squeezed lime juice
1 tsp salt, separated
¼ tsp freshly ground black pepper
4 chicken breast halves (about 1 1/4 lb) (boneless, skinless)
1 white onion (sliced)
2 ripe avocados
12 (6-inch) corn tortillas

Preparation:

Servings: 6

Heat 1/4 c of the vegetable oil in small skillet at medium heat, then add the garlic and chile peppers. Cook them, stirring occasionally for about 1-2 minutes.

Then add the cilantro, freshly squeezed lime juice, ½ tsp of the salt, and black pepper in a blender and blend until smooth.

Put the chicken breast halves in a shallow dish and spread half the garlic mixture over. Then, heat 1 tbsp vegetable oil in a large skillet at medium-high heat. Add the sliced onion and cook, stirring occasionally, for about 5 minutes.

Chop ¼ c of the onion and set aside, then put the rest of the onion on a plate.

Peel and pit avocados and put the flesh in a bowl. Add the remaining of chopped onion, the remaining garlic mixture, and ¼ tsp of the salt. Then mash the ingredients well with a fork.

Put the skillet to medium heat and add the remaining 1 tbsp vegetable oil. Let the chicken breasts, excess marinade drip off and discard extra marinade. Add chicken to hot pan and sprinkle with remaining ¼ tsp salt. Cook them for about 5 minutes on one side, then turn and cook for more 3-4 minutes.

Put the remaining sliced onion in the skillet and reheat. Cut chicken across the grain into slices and toss with the onion in the pan. Serve immediately with previously warmed up tortillas and guacamole.

Nutrition per servings: 421.4 cal, 26 g protein, 29.6 g carb, 6.8 g fiber, 2 g sugar, 23.2 g fat, 2.5 g saturated fat, 476.6 mg sodium