A Journey in Taste and Texture
Whether you have a general aversion to avocados or just an aversion to their cost — the price of avocados increased 125 percent in 2017 — you have plenty of healthy ingredient substitutions that not only save you money but diversify the taste and texture of a variety of dishes, guacamole included.
Don’t let an avocado shortage slow down your guac game. For each avocado used in your guacamole recipe, substitute one cup of steamed, blended spring peas, organic edamame or chopped asparagus. Check out our recipe for Sweet Pea Guacamole below.
Sauces, Dips and Spreads
Avocados give sauces and soups a unique, creamy texture few ingredients can replicate. But that doesn’t mean you can’t get the same consistency without avocados–you just need to apply a little creativity.
- Create the satisfying freshness of your favorite avocado dressing using Greek yogurt, cilantro, and an optional tablespoon or two of sour cream. For every avocado called for in the dressing recipe, substitute ½ cup Greek yogurt and 1 cup of loosely packed cilantro leaves (minced or processed in).
- Hummus makes a great substitute for avocado dip on its own, but you can add an avocado-esque touch with a few extra ingredients. To every ½ cup of chickpea hummus, add ½ cup steamed organic edamame, ¼ cup loosely packed parsley leaves, ¼ cup basil or cilantro, 1 teaspoon of lime juice and 1 teaspoon of coconut oil.
- Avocado toast went from fad to foodie staple almost overnight. Take the concept a step further with a clever, spreadable substitution, such as a chunky cashew spread. Soak cashews for a few hours and blend until coarse with a little water or stock and your secondary ingredients of choice, such as pesto, steamed squash, nutritional yeast, fresh herbs or chipotle peppers.
With their lush consistency and laid-back taste, avocados complement just about any salad. No avocados, no fear! Try sliced peaches (briefly steamed), seared artichoke hearts or farmers cheese (for creaminess) in your next salad for an exciting new texture.
Southwestern-style cuisine and avocados go hand-in-hand–they contrast the spiciness and hearty textures of tacos, salsa, corn salads and other rustic dishes beautifully. Next time you need avos in tacos or other Southwestern dishes but come up short, try roasted sweet potatoes, roasted chayote squash, queso fresco, roasted cauliflower or oven-fried plantains instead.
- • 2 cups (1 pound) shelled spring peas, steamed for 2 minutes and cooled to room temperature
- • 1 or 2 cloves garlic, roughly chopped
- • ½ cup cilantro leaves, loosely packed
- • ¼ cup mint leaves, loosely packed
- • 2 ½ tablespoons lime juice, freshly squeezed
- • 1 teaspoon lime zest
- • 1 tablespoon extra-virgin olive oil, plus a little more, if needed
- • ½ jalapeno pepper, seeded
- • ½ teaspoon sea or kosher salt, plus more to taste
- • Pinch of cumin
- • Pinch of crushed red pepper, plus more to taste
- Add all the ingredients to a food processor and process until nearly smooth.
- Adjust the consistency and seasoning as needed with olive oil and kosher salt.