Cinco De Avo

Smooth Guacamole with Chips


Serves 2


  • 2 avocados

  • ¼ tsp. black pepper

  • ¼ tsp. onion powder

  • ¾ tsp. garlic salt

  • 1 tsp. apple vinegar

  • 2 Tbsp. cilantro


  • Gather all of your ingredients.

  • Cut the avocados in half and remove the pits.

  • Blend avocado flesh in blender until smooth and creamy.

  • Add black pepper, onion powder, and garlic salt to avocado. Blend until thoroughly incorporated. Blend in apple vinegar and cilantro.

  • Serve in a bowl and sprinkle with red pepper flakes, then garnish with fresh cilantro.

  • Serve with chips of choice!

  • Enjoy!

Shot Glass Shrimp Appetizer With Avocado Crema Dipping Sauce


Serves 2

Shrimp Ingredients

  • 6 cups water

  • 1 small lemon, thinly sliced

  • 1 tsp. fresh minced garlic

  • 2 bay leaves

  • 5 black peppercorns

  • 3–4 sprigs fresh Italian parsley

  • 3/4 tsp. kosher salt

  • 1 pound medium to large shrimp, peeled and deveined (tails left on)

Avocado Crema

  • 1/4 cup Greek yogurt

  • 2 Tbsp. chopped fresh cilantro, or more to taste 

  • 2 to 3 avocados (ripe but not overripe) 

  • Juice of 1 lime, or more to taste 

  • Salt 

  • About 3/4 cup milk


  • Pour water in a Dutch oven or large saucepan. Add lemon slices, garlic, bay leaves, peppercorns, parsley, and kosher salt. Heat over medium-high heat to a gentle boil.

  • Reduce heat to medium and simmer for 5 minutes to allow flavors to mingle.

  • Add shrimp and cook for 2-1/2 to 3 minutes, or until shrimp are pink and cooked. Remove from heat and place shrimp in a colander. Rinse under cold water.

  • Refrigerate shrimp until cold and serve with cocktail sauce of your choice.

  • For the avocado crema: Put the yogurt, cilantro, avocados, lime juice, and some salt in a food processor and mix until completely smooth.

  • Gradually add the milk and keep blending until the desired consistency is reached (you can add more or less milk as desired).

Healthy Chicken Tacos With Avocado & Watermelon Radish


Serves 2


  • 1 firm but ripe avocado, pitted, peeled, and cut into slices

  • 2 whole boneless, skinless chicken breasts - boiled & diced into pieces.

  • 4 watermelon, French or plain red radishes, halved and thinly sliced

  • 1 Tbsp. lime juice

  • 2 tsp. olive oil

  • Kosher salt and freshly ground pepper

  • shredded iceberg lettuce

  • Dollop of sour cream on top

  • Fresh cilantro to garnish

  • 4 corn tortillas


  • Dice boiled, cooked chicken breast into cubes & set aside.

  • Make the radish-avocado salad mixture - add together the radish slices, avocado slices & shredded lettuce as desired.

  • Gently mix in the lime juice and the olive oil and season with salt and pepper.

  • To assemble, fill the tortillas with the chicken and top with the avocado & radish salad.

  • Add a dollop of sour cream on top & garnish with cilantro.

  • Serve immediately.

Green Vegan Avocado Burger


Avocado Burger Bun Ingredients

  • 4 large avocados

  • 1/4 cup of yellow pepper

  • 1/2 cup of red cabbage - pickled

  • 1/8 Tbsp. sesame seeds

  • spinach or butter lettuce - optional

Green Heaven’s Green Burger Patty Ingredients

  • 2 cups frozen peas

  • 5 oz frozen or fresh kale

  • 1/2 broccoli (about 7 oz), cut into florets

  • 1 celery stalk, chopped

  • 1 onion, chopped

  • 2 cloves of garlic, minced

  • 1 cup rolled oats (if gluten-free, select a certified brand)

  • 1 cup breadcrumbs (gluten-free or regular - depending on preference)

Green Burger Patty Instructions

Get started with the green burger patty, first. Make it from Green Heaven, here.

Preparing Your Green Burger

  • Slice avocados in half, length-wise.

  • Remove seed.

  • Peel away the skin from the avocado halves.

  • Lay the selected halves face down and then sprinkle with sesame seeds (about 1/8 tsp each). Gently press the seeds into the surface of the avocado flesh so that they remain in place.

  • Slice strips of yellow peppers and place on bun.

  • Add lettuce.

  • Add picked cabbage (we like this quick recipe from Jessica In The Kitchen).

  • Place green burger patty on top & add the second bun!

    Can you say burger, bun & done?

Green Vegetable Vegan Salad with Beet Meatballs


Green Vegetable Vegan Salad Ingredients

  • 2 handfuls of fresh greens (spinach, arugula, you decide!)

  • 1/2 cucumber sliced

  • 1 tsp. of tahini sauce

  • 1/2 can of garbanzo beans drained and rinsed

  • 1 avocado mashed

Clean Green Simple’s Beet Meatball Ingredients

  • 3.5 cups shredded beets about 3 beets

  • 1 onion diced

  • 1 can black beans drained and rinsed

  • 1/4 fresh parsley or 1/2 cup wilted spinach

  • 1 tsp. salt

  • 1/2 tsp. fennel optional

  • 1/4 tsp. white pepper

  • 1/2 tsp. cumin

  • 1/2 tsp garlic powder

  • 1/2 tsp. onion powder

  • 1 1/2 cups brown rice flour or any other flour

  • 1 Tbsp. oil plus more for sautéing


  • Combine all salad ingredients together & toss - set aside.

  • Combine all beet ingredients except flour in a large bowl.

    • Blend with a stick blender or food processor until very smooth.

    • Add flour 1/2 cup at a time until the mixture is thick enough to form into balls or patties - it will get more stable after it cooks, it just needs to be firm enough to maintain its shape while you cook it.

    • Shape mixture into small balls or patties and sauté in oil in a skillet over medium high heat until evenly browned on all sides and heated throughout. Serve immediately.

  • Mash avocado & place on top of salad

  • Drizzle tahini sauce on top - voila!