3 Quick & Simple Lunch Recipes Using Avocado

Written by Sylvia Alakusheva

Many people stay away from avocados because they're high in fat, but the good news is this is the healthy fat you want to add to your diet, in moderation of course.

Avocados are an amazing superfood packed with heart-healthy oleic acid (a monounsaturated fatty acid also found in olive oil), plant-based protein, fiber, folate, vitamin K, potassium and copper.

Unprocessed, unsaturated fats derived from plant sources are a good addition to a well-balanced diet as they help with the absorption of fat-soluble antioxidant nutrients, like vitamins A, K, E and D.

Instead of trying to avoid avocados, eat them as regularly as you can. Add them to your salad along with lemon juice and sea salt instead of salad dressing, or toss them in a green smoothie to give it a creamier consistency and ensure the proper absorption vitamins.

Here are three of my favorite avocado-inspired lunch recipes, perfect for the summer months. They're easy, delicious and packed with nutrition.

Green Miso Rice Noodles

Rich in digestion-enhancing probiotics, folate, calcium, and vitamins C, A and K, the green miso noodles will not only satiate your appetite, it will also leave your body feeling light and energetic.

This dish is easy to prepare and ready in just a few minutes. You can cook your noodles in advance and store them in the fridge. Raw miso contains many beneficial bacteria that keep your digestion strong and your body healthy.


  • rice noodles
  • 1 tablespoon miso paste
  • 2 stalks of kale/swiss chard
  • 1 raw avocado
  • 1/2 clove garlic (optional)
  • 1 tablespoon extra virgin olive oil
  • juice of 1 lemon
  • sea salt to taste


Cook the noodles in water, strain and let cool. Blend all other ingredients until smooth and mix in with the noodles.

Chickpea and Avocado Mediterranean Salad

This is one of my favorite dishes in the summer! It is bursting with color, freshness and yummy flavors you simply cannot resist. It's easy to put together, and a perfect brown bag lunch idea.

This salad is best served cold, but you can heat it up if preferred.


  • 2 cups of cooked chickpeas
  • 1/2 raw cucumber (sliced up in cubes)
  • 1-2 scallions (chopped up)
  • 1/2 fresh avocado
  • juice of 1/2 lemon
  • 1 tablespoon extra virgin olive oil
  • fresh cilantro leaves
  • sea salt to taste


Directions: Mix all ingredients in a bowl. Serve immediately or refrigerate.

Quinoa & Avocado Summer Salad

This recipe is hands down the easiest, most nutritious lunchbox meal.

It's low in calories, flavorful and filling all at the same time. It consists of 5 fresh, plant-based ingredients and provides the perfect combination of protein, heart-healthy fats and complex carbohydrates.


  • 1 1/2 cup cooked quinoa
  • 1/2 small jalapeno pepper (adds some zest but totally optional)
  • 1/2 avocado
  • 1 tablespoon extra virgin olive oil
  • sea salt and fresh dill to taste
  • 1/4 cup of sesame, hemp or sunflower seeds to garnish


Simmer the quinoa for 10 min with the extra virgin olive oil and sea salt, let it cool and add the chopped up avocado, jalapeno pepper (optional) and fresh dill. I also like to toss in a handful of sesame, hemp or sunflower seeds.

Cover Photo Credit: Shutterstock

Other photos courtesy of the author

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