8 Avocado Summer Recipes You’ll Absolutely Love

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I absolutely love avocado, especially in the summer when I usually feel like eating it for breakfast! But what’s great with avocado, is you can certainly add it to a lot of recipes whether that’d be for lunch or dinner.

Creamy, versatile, and packed with healthy fats, avocado can elevate everything from salads to pasta dishes. Whether you’re hosting a summer gathering or enjoying a quiet dinner outside, I’m sure you will love these recipes that are both easy to prepare and bursting with seasonal goodness.

Please also note that my recipes are totally versatile. You can easily substitute certain ingredients or even add to them!

Tips for Perfect Avocado Summer Recipes:

• Use ripe avocados for the best texture and flavor. They should feel slightly soft but not mushy.
• If your avocado is looking mushy, then my avocado chocolate mousse recipe is probably the one recipe you should go for in this list.
• To prevent avocado from browning, squeeze fresh lemon or lime juice over the cut surfaces. But please also know that the brownish color can come from the pit, which is absolutely fine.
• I recommend to add avocado at the last minute to maintain its fresh color and creamy texture in salads or dishes.

Summer Corn Salad with Avocado

This summer corn salad is a vibrant mix of sweet corn, creamy avocado, and fresh herbs. It’s refreshing, easy to make, and perfect as a side dish or a light lunch.

Number of servings: 4

Ingredients:

• One can of corn (more or less based on your preference)
• 2 avocados, diced
• 150 g (1 cup) cherry tomatoes, halved
• 50 g (1/4 cup) red onion, diced
• 15 g (1/4 cup) fresh cilantro, chopped
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, diced avocados, cherry tomatoes, red onion, and cilantro.
2. Drizzle the olive oil and lime juice over the salad.
3. Gently toss the ingredients to combine, being careful not to mash the avocado.
4. Season with salt and pepper to taste.
5. Serve immediately or chill for up to an hour before serving.

My Tip: This is a great side summer salad. However, you can add either rice, quinoa or even lettuce to make it the main dish and more filling.

Avocado And Salmon Salad

This salad combines tender lettuce, creamy avocado, and rich salmon for a flavorful, nutrient-packed meal. I love adding sun-dried tomatoes and jalapeño as they add a bold kick.

Number of servings: 2

Ingredients:

• One lettuce or one salad mix bag
• 2 avocados, sliced
• 200g of smoked salmon
• 50 g (1/4 cup) sun-dried tomatoes, chopped – really that’s up to you how many you add! I like at least 3 per person.
• 1 small jalapeño, finely diced
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, layer the lettuce leaves, sliced avocado, flaked salmon, sun-dried tomatoes, and jalapeño.
2. In a small bowl, whisk together the olive oil and balsamic vinegar.
3. Drizzle the dressing over the salad.
4. Toss gently to combine.
5. Serve immediately with crusty bread or as a standalone meal. I also like adding toast of cream cheese with it!

Optional: Sprinkle sesame seeds for more crunchiness!

Fiesta Shrimp Rice Bowl

This colorful shrimp rice bowl features creamy avocado, spicy shrimp, and vibrant veggies, making it a satisfying and easy summer dinner.

Number of servings: 4

Ingredients:

• 300 g (2 cups) cooked rice
• 300 g (10 oz) shrimp, peeled and deveined
• 2 avocados, diced
• 150 g (1 cup) black beans, rinsed and drained
• 150 g (1 cup) cherry tomatoes, halved
• 50 g (1/4 cup) red onion, diced
• 15 g (1/4 cup) fresh cilantro, chopped
• 30 ml (2 tbsp) olive oil
• 10 g (2 tsp) taco seasoning
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the shrimp and taco seasoning, cooking until the shrimp are pink and fully cooked.
2. In a large bowl, combine the cooked rice, diced avocados, black beans, cherry tomatoes, red onion, and cilantro.
3. Add the cooked shrimp to the bowl.
4. Toss gently to combine.
5. Serve with lime wedges on the side.

Avocado Creamy Chicken Salad

This creamy chicken salad with avocado is a light yet satisfying dish that’s perfect for summer lunches or picnics. The avocado adds creaminess, eliminating the need for heavy mayo.

Number of servings: 4

Ingredients:

• 300 g (2 cups) cooked chicken, shredded
• 100g (about 3/4 cup) of cream or greek yoghurt
• 2 avocados, diced
• 150 g (1 cup) cucumber, diced
• 50 g (1/4 cup) red onion, diced
• 30 ml (2 tbsp) fresh lemon juice
• 30 ml (2 tbsp) olive oil
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the shredded chicken, diced avocados, cucumber, and red onion.
2. In a separate bowl, mix the cream/yoghurt with olive oil and lemon juice.
3. Drizzle your dressing over the chicken mix.
4. Toss gently to combine, ensuring the avocado stays intact.
5. Season with salt and pepper to taste.
6. Serve immediately or chill for up to an hour before serving.

Creamy Avocado Pasta Salad

This creamy avocado pasta salad is a crowd-pleaser, combining perfectly cooked pasta with a rich avocado dressing. It’s a great side dish for barbecues or a light main meal.

Number of servings: 2

Ingredients:

• 250 g (8 oz) pasta (penne or rotini)
• 2 avocados, mashed
• 150 g (1 cup) cherry tomatoes, halved
• 50 g (1/4 cup) red onion, diced
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) fresh lemon juice
• 15 g (1/4 cup) fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, mix the mashed avocado, olive oil, lemon juice, and parsley to make the dressing.
3. Add the cooked pasta, cherry tomatoes, and red onion to the bowl.
4. Toss until the pasta is well coated with the dressing.
5. Season with salt and pepper to taste and serve immediately.

Prawn Mango Avocado Summer Salad

This refreshing prawn, mango, and avocado salad is bursting with tropical flavors and makes a perfect light meal for hot days.

Number of servings: 2

Ingredients:

• 300 g (10 oz) cooked prawns
• 1 mango, diced
• 2 avocados, diced
• 150 g (1 cup) cucumber, sliced
• 30 ml (2 tbsp) lime juice
• 15 ml (1 tbsp) olive oil
• 15 g (1/4 cup) fresh mint leaves, chopped
• Salt and pepper to taste
• 150 g (1 cup) of rice (optional)

Instructions:

1. If you’d like to add it (it’s optional), start by cooking your rice.
2. In a large bowl, combine the prawns, mango, avocado, and cucumber.
3. Drizzle with lime juice and olive oil.
4. Add the chopped mint leaves and toss gently to combine.
5. Season with salt and pepper to taste.
6. Serve chilled.

Easy Avocado and Feta Greek Salad

This Greek salad features creamy avocado and tangy feta for a twist on the classic. It’s fresh, flavorful, and pairs beautifully with grilled dishes.

Number of servings: 4

Ingredients:

• 200 g (7 oz) mixed lettuce leaves
• 2 avocados, diced
• 150 g (1 cup) cherry tomatoes, halved
• 100 g (3.5 oz) feta cheese, crumbled
• 50 g (1/4 cup) black olives, sliced
• 50 g (1/4 cup) red onions
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the lettuce, avocados, cherry tomatoes, feta cheese, red onions and olives.
2. In a small bowl, whisk together the olive oil and red wine vinegar.
3. Drizzle the dressing over the salad.
4. Toss gently to combine.
5. Serve immediately with pita bread or as a side dish.

Avocado Chocolate Mousse

I absolutely love this recipe and actually make it at least once a month! It’s one of my recipes i make the most. This rich chocolate mousse combines avocado, sweet potato, and coconut milk for a creamy, indulgent dessert. It’s naturally sweetened and packed with healthy fats.

Number of servings: 4

Ingredients:

• 1 avocado
• 1 cooked sweet potato
• 100 ml (1/2 cup) coconut milk
• 30 g (1/4 cup) unsweetened cocoa powder
• Maple syrup to your taste
• 1 tsp (5 ml) vanilla extract
• Optional: 50 g (1/4 cup) chocolate chips

Instructions:

1. Blend the avocado, sweet potato, coconut milk, cocoa powder, maple syrup, and vanilla extract in a food processor until smooth.
2. Add coconut milk if necessary. The consistency should be similar to a thick mousse and not liquid. I find it easier to add the coconut milk as I go so I an control it more easily.
3. If desired, fold in the chocolate chips.
4. Divide the mousse into serving dishes or glasses.
5. Chill in the refrigerator for about 30 minutes to one hour. If you’re a chocolate fan like me, you can also just serve it right away lol.
6. Garnish with whipped cream, chocolate shavings, or fresh fruit.