Avocado, Apple and Chicken Salad from PaleoLeap

I love a nice cold, refreshing salad in the summer. This one is great because you can pack it up and bring it along to the beach. Serve it in lettuce leaves to keep it low carb and paleo friendly. This one is a keeper!


  • 2 cups cooked chicken, finely chopped;
  • 1 avocado, seeded, peeled, and chopped;
  • 1 apple, peeled, cored, and finely chopped;
  • 1/4 cup celery, finely chopped;
  • 1/4 cup red onion, finely chopped;
  • 2 tbsp. fresh parsley, minced;
  • 2 tbsp. extra-virgin olive oil;
  • 2 tsp. fresh lime juice;
  • 1/2 tsp. garlic powder;
  • Sea salt and freshly ground black pepper;

Click HERE to visit the PaleoLeap website for the full recipe! Enjoy!

Food Babe’s Salmon Cakes With Avocado Arugula Salad

This is a great, healthy recipe that’s perfect for a light summer meal. I love Food Babe’s recipes and this one is no exception. Enjoy!
Serves: 4
  • For the cakes:
  • 1 pound of wild salmon frozen (thawed) or fresh, skin removed and chopped
  • 1 handful of cilantro
  • 1 handful of parsley
  • 1 egg
  • 1 tbsp of dijon mustard
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp sea salt
  • 2 tbsp chopped red or white onion
  • black pepper to taste
  • juice of ½ lime
  • For the salad:
  • 6-8 cups arugula
  • 1 avocado
  • juice of ½ lime
  • 1 cup cherry tomatoes
  • sea salt and pepper to taste

Click HERE for complete recipe including instructions! ENJOY!!!

Tuna Avocado Salad

Today I am featuring a quick and easy lunch recipe that is packed with protein and healthy fat!


1/4 large, ripe avocado
1 (2.6 oz) packet low sodium albacore tuna
dash of fresh cracked salt & pepper (to taste)


Using a fork, mash up the tuna really well until the consistency is even. Mix in the avocado until smooth. Add salt & pepper to taste!

tuna avocado salad

Avocado Hummus Recipe – VIDEO

I LOVE this avocado hummus recipe. It’s so simple and versatile. You can use it as a dip, or even as the filling for a delicious, protein packed vegan sandwich topped with sprouts, lettuce and tomato. It’s perfect for summer! I like to make a batch and keep it in the refrigerator. Just be sure to keep it in an air sealed container with saran/plastic wrap pressed on top to prevent air exposure, or it will turn brown. Enjoy!


  • Add to food processor & blend:
    • One can chick peas
    • 1 Avocado
    • Juice of 1/2 lemon
  • Add salt & pepper to taste and blend again




Creamy Broccoli Slaw from PaleoPorn.net

This side dish is another awesome option to bring to a picnic or BBQ this spring/summer. Super easy to throw together, but looks so refreshing and tasty!


2 1/2 cups (8oz) bag of organic broccoli slaw
2 plum tomatoes, chopped
1 avocado, cubed
1 small zucchini, chopped
1 tablespoon balsamic vinegar
coarse ground sea salt, to taste
extra virgin olive oil


Add broccoli slaw, tomato, avocado and zucchini to a large mixing bowl.
Add balsamic vinegar, season with sea salt and drizzle with olive oil. Toss to combine and taste to check for additional salt.
Split between two plates and serve.
Enjoy! 🙂

Creamy Broccoli Slaw

Basil Avocado Chicken Salad from Paleocupboard.com

The perfect meal for a spring or summer picnic! So refreshing and easy to throw together. This is a great, mayo-free  healthy twist on traditional chicken salad.
– 2 boneless, skinless chicken breasts (cooked and shredded)
– 1/2 cup fresh basil leaves, stems removed
– 2 small or 1 large ripe avocado, pits and skin removed
– 2 Tbsp. extra virgin olive oil
– 1/2 tsp. sea salt (or more to taste)
– 1/8 tsp. ground black pepper (or more to taste)

– Food processor
– Stirring spoon
– Measuring cups and spoons
– Medium sized mixing bowl

1. Place the cooked shredded chicken in a medium sized mixing bowl.
2. Place the basil, avocado, olive oil, sea salt and ground black pepper in a food processor and blend until smooth. You may need to scrape the sides a couple times to incorporate.
3. Pour the avocado and basil mixture into the mixing bowl with the shredded chicken and toss well to coat. Taste and add additional sea salt and ground black pepper if desired. Keep in the fridge until ready to serve.


Pumpkin Chili with Avocado cream from health-bent.com

This Pumpkin Chili with Avocado cream from health-bent.com is the perfect meal for cooler fall weather. I can’t wait to try it!


For the Chili

  • 2 lbs ground beef or turkey
  • 1 large yellow onion, diced
  • 6 cloves garlic, diced
  • 1/2 sugar pumpkin, diced (about 3 cups) or a 14 oz can of pumpkin puree (NOT pumpkin pie)
  • 1 (28 oz) can diced, fire roasted tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (7 oz) can diced, roasted green chilies
  • 1 c chicken or beef stock
  • FOC (fat of choice)
  • S&P

Chili Spice Mixture

  • 2 T chili powder
  • 2 T cumin
  • 1 T paprika
  • 2 t salt
  • 2 t coriander
  • 2 t cinnamon
  • 2 t cocoa powder
  • 1 t garlic powder
  • 1/2 t cayenne

Orange, Coriander Avocado Cream

  • 2 avocados
  • zest of 1 orange
  • juice of 2 oranges
  • 1 t coriander
  • 1/2 t salt


For the Chili

Heat a large soup pot over medium high heat with a tablespoon of your F.O.C. Add the beef and let it brown. Try not to stir it too much until you get some color on one side but make sure you break up the pieces. This should take 5-8 minutes.

While you’re browning your beef make your spice mixture. In a medium bowl, mix up all the spices.

We like to brown the beef first so we can use the fat that renders out to cook the vegetables. So, using a slotted spoon remove the beef and place in the spice mixture bowl…leaving the fat in the pot. Add your diced onion and garlic. Let those two saute for a few minutes (3-4) stirring occasionally, until the onions have softened. Add your diced or canned pumpkin.

Cover and cook about another 8-10  minutes, stirring occasionally until the pumpkin begins to get tender (check with a fork). Add the rest of ingredients and the beef/spice mixture. Stir to combine and bring to a simmer to let all the flavors “meld”.  When you’re happy with the texture, you’re done.

For the Cream

Add all ingredients to a bowl or a food processor and blend until smooth.

Avocado and Black Bean Salad from food.com


2 -3 avocados, chopped
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (10 ounce) package frozen white corn, cooked and drained
1⁄4-1⁄2 cup onion, chopped
3 roma tomatoes, chopped
1⁄4 cup cilantro, chopped
1⁄2lime, juice of, freshly squeezed
1 dash coarse salt
1 dash olive oil


Mix together all of the above ingredients. I’m an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

Creamy Avocado Salad Dressing from simplyscratch.com

Most bottled salad dressings contain SO many nasty additives and preservatives. This is a great, easy salad dressing from simplyscratch.com that you can make at home and it incorporates avocado!


  • 1 whole Avocado
  • 1 clove Fresh Garlic, peeled
  • 1/2 tablespoon fresh lime or lemon juice
  • 3 tablespoons Olive Oil
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Black Pepper
  • Water


In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water {1/4 cup to 1/2 cup} until it reaches a desired consistency. Keep in an airtight container for at least a week {maybe longer!}.

Avocado Stuffed Turkey Meatballs from fitnessrxwomen.com

These are delicious! I absolutely love turkey meatballs as a quick snack or meal to have on hand when in a rush, and avocado is one of my all time favorites too!


20 oz. extra lean ground turkey, raw
1/4 cup egg whites
1/3 cup oats
1/4 cup chopped celery
2TB dehydrated onion flakes
1/2 tsp. garlic powder
1 tsp. poultry seasoning
1/4 tsp. ground black pepper
1/2 tsp. salt
5 oz. avocado, cubed into 10 equal pieces

How to Prepare

1. Coat a large skillet with non-stick cooking spray and put on stove, but don’t turn on heat yet.
2. Coat a cookie sheet with non-stick cooking spray; set aside.
3. In a food processor, combine turkey, egg whites, oats, celery, onion flakes, poultry seasoning, salt, pepper, and 2 cubes avocado (leaving 8 cubes of avocado for later in the recipe) and blend until smooth.
Note: if you don’t have a food processor, you can put all of these ingredients in a large bowl and mash with your hands until the mixture is fully blended. However, I prefer the food processor for the best results.
4. With a small spoon, scoop out 8 portions and drop onto the cookie sheet. Spray the tops of the turkey with non-stick cooking spray (to prevent the spoon from sticking in the next step).
5. Flatten the turkey mounds with the back of a spoon and place 1 cube of avocado onto the center of each.
6. Wrap and pinch the sides of the turkey up around the avocado to seal in the avocado and roll with your hands to form a ball. Repeat this for the remaining 7 meatballs.
7. Turn the flame on the skillet to medium-high, put the meatballs into the skillet and cook for 8-10 minutes or until the bottoms are golden brown. Flip meatballs and cook for an additional 6-8 minutes or until the bottoms are golden brown and the turkey is no longer pink in the center. Enjoy!