#avocadoobsessed

For people on the keto diet, these creamy avocado cucumber noodles with smoked salmon are a great way to enjoy a light and healthy meal. Toss the cucumber noodles in a creamy avocado sauce with fresh dill. Then, put slices of smoked salmon on top for something tasty and protein-packed. It's simple to make and full of good fats and carbs!

Ingredients: 2 medium cucumbers, spiralized into noodles. 1 ripe avocado, pitted and peeled. 2 tablespoons Greek yogurt. 1 tablespoon lemon juice. 1 tablespoon chopped fresh dill. Salt and pepper to taste. 4 ounces smoked salmon, thinly sliced. 2 tablespoons chopped chives. 2 tablespoons capers, drained.

Instructions: Put the Greek yogurt, chopped fresh dill, salt, and pepper in a blender or food processor and blend or process them together. If you need to, add a little water to get the consistency you want. Blend until smooth and creamy. Toss the cucumber noodles with the creamy avocado sauce in a large bowl until they are well covered. Place some cucumber noodles on each plate to serve. Add thin slices of smoked salmon on top. Add chopped chives and capers as a garnish. This creamy avocado cucumber noodle dish with smoked salmon is a delicious and filling keto-friendly meal that you can eat right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

The grilled flavors, sweet pineapple, creamy avocado, and tender chicken in this Grilled Pineapple, Chicken, and Avocado Salad go so well together. This salad is great for a healthy meal any time of the year because it's cool and filling.

Ingredients: 2 boneless, skinless chicken breasts. 1 pineapple, peeled, cored, and sliced into rings. 2 avocados, sliced. 8 cups mixed greens e.g., spinach, arugula, and lettuce. 1/4 cup red onion, thinly sliced. 1/4 cup cilantro leaves. 1/4 cup cashews, chopped. Salt and black pepper to taste. Olive oil for grilling.

Instructions: Warm up the grill over medium-high heat. Add salt and black pepper to the chicken breasts. Use a little olive oil to coat the pineapple rings. The chicken breasts should be cooked through after about 6 to 7 minutes on each side. After taking them off the grill, let them rest for a few minutes before cutting them. Grill the pineapple rings for about 2-3 minutes per side until they have grill marks and are slightly caramelized. Take them off the grill and let them cool down a bit. Put the mixed greens in a large salad bowl. Put grilled chicken, pineapple rings, and sliced avocado on top of the greens. Add chopped cashews, red onion, and cilantro leaves to the salad. To make the salad taste even better, drizzle it with your favorite salad dressing or a balsamic vinaigrette. Gently toss the salad to mix all the ingredients together. Enjoy your Grilled Pineapple, Chicken, and Avocado Salad right away!

Prep Time: 20 minutes

Cook Time: 15 minutes

Spicy shrimp and creamy jalapeno avocado sauce on top of crispy low-carb tortillas are a great dish to enjoy. If you're on the keto diet, this dish is great for a quick and filling meal.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 1 tsp paprika. 1 tsp cumin. 1/2 tsp garlic powder. Salt and pepper to taste. 4 low-carb tortillas. 1 avocado. 1 jalapeno, seeded and diced. 1/4 cup sour cream. 1/4 cup mayonnaise. Juice of 1 lime. 1/4 cup cilantro, chopped. Lettuce, shredded optional, for serving. Radishes, thinly sliced optional, for serving.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the shrimp to a bowl and mix in the cumin, garlic powder, olive oil, salt, and pepper. Put the shrimp on a baking sheet and season them. Bake for 8 to 10 minutes, or until they are fully cooked. Make the jalapeno avocado sauce at the same time. Put avocado, diced jalapeno, sour cream, mayonnaise, lime juice, and cilantro in a blender. Mix until it's smooth. In the oven, toast the low-carb tortillas for 5 to 7 minutes, or until they are golden brown. Spread some jalapeno avocado sauce on top of each toasted tortilla to make the tostadas. If you want, you can add cooked shrimp, shredded lettuce, and sliced radishes on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Keto Chicken Avocado Salad is a delicious and nutritious meal perfect for a post-workout refuel. Packed with protein, healthy fats, and refreshing flavors, it's a satisfying option to support your fitness goals while following a ketogenic diet.

Ingredients: 2 cups cooked chicken, shredded. 2 avocados, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Shred the chicken and put it in a large bowl. Add the diced avocado, cherry tomatoes, red onion, and cilantro. Mix the olive oil, lime juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the chicken and avocado mix and gently toss to mix. Place the salad on a bed of lettuce. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

These avocado cups are filled with a flavorful corn and black bean salsa, creating a delicious and healthy appetizer or snack. The creamy avocado pairs perfectly with the zesty salsa, making it a refreshing dish for any occasion.

Ingredients: 2 ripe avocados. 1 cup corn kernels fresh or frozen. 1 cup canned black beans, drained and rinsed. 1/2 cup diced red onion. 1/2 cup diced red bell pepper. 1/4 cup chopped fresh cilantro. 1 jalapeo pepper, finely diced optional for heat. Juice of 2 limes. Salt and pepper to taste.

Instructions: Cut the avocados in half and remove the pits. Scoop out some of the flesh from each avocado half to create a larger cavity for the salsa. In a mixing bowl, combine the corn, black beans, red onion, red bell pepper, cilantro, and jalapeo pepper if using. Drizzle the lime juice over the salsa mixture and season with salt and pepper. Mix well. Spoon the corn and black bean salsa into the hollowed-out avocado halves. Garnish with extra cilantro if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Avocado BLT Sandwiches are a delicious twist on the classic BLT, featuring creamy avocado slices for an extra layer of flavor and texture.

Ingredients: 4 slices of bacon. 8 slices of bread. 1 ripe avocado, sliced. 8 lettuce leaves. 4 slices of tomato. Mayonnaise. Salt and pepper to taste.

Instructions: In a skillet over medium heat, cook bacon until crispy. Take out and let dry on paper towels. Toast the bread slices until golden brown, either on a griddle or in a toaster. On one side of every piece of bread, spread mayonnaise. Arrange a couple of avocado slices, a tomato slice, and two lettuce leaves on each of the four bread slices. To taste, add salt and pepper for seasoning. Add one bacon slice per person on top. To make sandwiches, place the remaining bread slices on top, mayo side down. Serve the sandwiches right away after cutting them in half diagonally.

Prep Time: 15 minutes

Cook Time: 10 minutes

Spicy shrimp and creamy jalapeno avocado sauce on top of crispy low-carb tortillas are a great dish to enjoy. If you're on the keto diet, this dish is great for a quick and filling meal.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 1 tsp paprika. 1 tsp cumin. 1/2 tsp garlic powder. Salt and pepper to taste. 4 low-carb tortillas. 1 avocado. 1 jalapeno, seeded and diced. 1/4 cup sour cream. 1/4 cup mayonnaise. Juice of 1 lime. 1/4 cup cilantro, chopped. Lettuce, shredded optional, for serving. Radishes, thinly sliced optional, for serving.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the shrimp to a bowl and mix in the cumin, garlic powder, olive oil, salt, and pepper. Put the shrimp on a baking sheet and season them. Bake for 8 to 10 minutes, or until they are fully cooked. Make the jalapeno avocado sauce at the same time. Put avocado, diced jalapeno, sour cream, mayonnaise, lime juice, and cilantro in a blender. Mix until it's smooth. In the oven, toast the low-carb tortillas for 5 to 7 minutes, or until they are golden brown. Spread some jalapeno avocado sauce on top of each toasted tortilla to make the tostadas. If you want, you can add cooked shrimp, shredded lettuce, and sliced radishes on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes