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Ingredients:

• 4 oz. shredded chicken
• ½ avocado, chunked
• 2 tsp. lemon juice
• 1 tsp. dill, chopped
• 1 tsp. extra virgin olive oil
• 1 cup kale, cut into bite sized pieces

Directions:

1. In a large bowl, massage the kale with olive oil. Let sit for 5 minutes.
2. In another bowl, toss together chicken, avocado, lemon juice, and dill. Top kale with chicken salad and serve.

Ingredients:

• 2 avocados
• 1 tbsp. lime juice
• 2 tbsp. minced red onion
• 1 package egg roll wrappers
• Vegetable oil, for frying
• Thai sweet chili sauce, for dipping

Directions:

1. Peel and pit the avocados, then dice them into 1/2-inch cubes.
2. Combine diced avocado, lime juice, minced red onion, ¼ tsp. salt, ¼ tsp. pepper, tossing to combine.
3. Following egg roll wrapper instructions, spoon abut 2 tbsp. of the avocado filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking in the sides, and brushing the edges with water to seal.
4. Add at least 3 inches of vegetable oil to a stock pot set over medium heat, without over crowding the pan, cook the egg rolls, flipping occasionally until golden brown.
5. Serve the eggrolls with Thai sweet chili sauce for dipping.

Ingredients:

• ¾ cup water
• 6 tbsp. sugar
• 2 cups chopped avocado
• ½ tsp. zested lime
• 2 tbsp. lime juice
• 1/8 tsp. kosher salt

Directions:

1. Combine water and sugar in a saucepan over medium heat. Cook until sugar dissolves. Remove from heat; cool to room temperature.
2. Place sugar mixture, avocado lime rind, lime juice, and kosher salt in a food processor or blender; process until smooth.
3. Divide mixture evenly among 6 (4-ounce) ice-pop molds. Top with lid. Freeze 4 hours or evenly until thoroughly frozen.

Ingredients:

1. 1 tsp. lemon zest plus 1 ½ tbsp. lemon juice
2. ½ tsp. extra-virgin olive oil
3. 2 cups brussels sprouts, trimmed, leaves separated
4. 2 tbsp. pumpkin seeds, toasted
5. 1 avocado, sliced
6. Salt and pepper

Directions:

1. Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify and season with salt and pepper.
2. Toss dressing with brussels sprouts and pumpkin seeds. Gently stir in avocado.

Ingredients:

• 2 medium tomatoes, diced
• 1 avocado, diced
• 1 green bell pepper, diced
• 1 small red onion, diced
• 16 oz. corn, canned or frozen
• 16 oz. black-eyed peas
• 16 oz. can black beans, drained and rinsed

Directions:

1. Combine all ingredients into a bowl, serve as a side with chips, or on a salad!

Ingredients:

• 1 (14 oz.) can sliced pineapple
• 1 tbsp. lime juice
• 1 tbsp honey
• 1 tbsp. extra virgin olive oil
• 1 small jalapeno, diced
• ½ red onion, finely chopped
• 1 medium avocado
• 2 tbsp. minced cilantro

Directions:

1. In a medium bowl, mix 2 tbsp. of pineapple juice, with lime juice, honey, oil, and jalapeno. Season with salt and pepper to taste. Add pineapple and onion. Gently fold in the avocado and cilantro. Let sit for 15 minutes for the flavors to blend. 

Ingredients:

• ½ ripe peeled avocado, sliced
• 1 tsp. fresh lime juice
• 2 ears yellow corn with husks
• 4 cups lettuce, chopped
• ½ cup thinly sliced radishes
• ½ cup avocado-herb dressing

Directions:

1. Preheat oven to 450 ° F
2. Combine sliced avocado and lemon juice in a small bowl; cover and refrigerate.
3. Trim both ends of corn cobs, leaving husks from corn intact. Place corn on a baking sheet and bake for 20 minutes. Cool. Remove husks from corn; scrub silks from corn; cut kernel from ears; discard cobs.
4. Combine lettuce, avocado mixture, corn, and radishes, top with avocado-herb dressing.