It’s time to “adult-up” that avocado toast routine.

Avocados have (without a doubt) become quite the commodity this year. According to the Hass Avocado Board, the fruit’s popularity has more than quadrupled since 2000. Even Starbucks added an avocado spread to its permanent menu.

So, what’s the big deal? Apparently, avocados are a ridiculously healthy fruit, even though they’re high in fat (the good kind of fat, that is). In fact, the USDA National Nutrient Database reports that just one-fifth of an avocado has approximately 64 calories, six grams of fat, three-and-a-half grams of carbohydrates, less than one gram of sugar, and almost three grams of fiber. Packs quite a punch for such a small fruit, doesn’t it?

Incorporating avocado into your daily routine can be a bit of a challenge, so we’ve gathered three of our favorite avocado-rich summer grilling recipes to help you out.

Chipotle Burger with Chile Poblano and Avocado

Ingredients

• 2 poblano chilis, roasted, charred, seeded, and deveined
• 1 lb. lean ground beef
• 4 garlic cloves, minced
• 1/4 cup onions, minced
• 1 lime, cut into wedges, divided
• 4 hamburger buns or gluten-free buns
• Lettuce, sliced
• 4 tomatoes, sliced
• 1-3 chipotle peppers from can, minced (or more depending on your taste)
• Salt and pepper, as desired
• 1 ripe, fresh avocado, halved, pitted, peeled, and mashed

Instructions

1. Preheat the grill. Roast the poblano chilis for eight to 10 minutes, turning them on all sides until charred. Remove from heat, place in a bowl, and cover for five minutes.
2. Mix ground beef with chipotle peppers, garlic, and onion. Season with salt and pepper as desired. Divide the meat into four patties. Reserve.
3. Grill hamburger patties to 145 degrees Fahrenheit.
4. Carefully peel the charred skin of the poblano chilis and discard the seeds and stem. Avoid running the chili under running water because it will lose some of its flavors. Keep aside and cut poblano chili in strip lengthwise and then dice.
5. Mash avocado and add lime juice (about one half of a lime will do). Combine poblano chili with mashed avocado.
6. Warm hamburger bun on the grill. Squeeze lime on hamburger patties once cooked.
7. Layer the bottom hamburger bun with lettuce and a tomato slice, top with a cooked hamburger patty, and add the avocado topper. Serve with lime wedges.

This recipe was originally published by Love One Today.

Fresh Grilled Corn with Avocado Pepper Sauce

Ingredients

• 6 ears fresh corn on the cob, husks removed
• 1 Tbsp. olive oil
• 1 ripe, fresh avocado, halved, pitted, peeled, and diced
• 1/4 cup cilantro, chopped
• 1 fresh lime, juiced
• 2 tsp. garlic, minced
• 1/2 tsp. hot pepper sauce
• 3 Tbsp. crumbled Cotija cheese

Instructions

1. Preheat grill to medium-high. Brush corn with oil. Place corn on the grill, turning occasionally for three to four minutes until slightly charred.
2. Place avocado, cilantro, lime juice, garlic, hot pepper sauce, and salt in food processor. Process until smooth, adding water to thin as needed.
3. Drizzle avocado sauce over corn and sprinkle with cheese. Serve with additional diced avocado if desired.

This recipe was originally published by Love One Today.

Tropical Salad with Avocado and Grilled Shrimp

Ingredients

• 1 lb. medium or large shrimp, peeled, and deveined
• Ginger dressing (see make-ahead recipe below)
• 1/2 pineapple, peeled, cored, and diced
• 2 mangoes, peeled, seeded, and diced
• 1 papaya, peeled, seeded, and diced
• 1 head butter lettuce, core removed, washed, and chopped
• 1 ripe, fresh avocado, halved, pitted, peeled and cut into 1/4-inch slices
• Ginger Dressing
• 2 garlic cloves
• 3 Tbsp. ginger, finely chopped
• 1/4 cup cilantro, coarsely chopped
• 2 lemons, zested and juiced
• 3 Tbsp. canola oil

Instructions

1. Place shrimp in a medium bowl. Mix with half of the Ginger Dressing. Cover and refrigerate for 20 minutes.
2. Thread shrimp onto pre-soaked wooden skewers.
3. Pre-heat a grill or grill pan to high heat. Grill shrimp until cooked through, two to three minutes per side. Remove from heat. Using a fork or tongs, slide shrimp off skewers and place shrimp in a bowl covered with foil to keep warm.
4. In a medium bowl, toss together pineapple, mango, and papaya.
5. Divide lettuce equally among salad plates and top each plate with even amounts of pineapple mixture, avocado slices, and shrimp. Drizzle with reserved dressing.

Ginger Dressing

1. Place garlic, ginger, cilantro, lemon zest and juice, and oil in a food processor. Blend until smooth.

This recipe was originally published by Love One Today.

What do you think? Will you be trying one of these recipes this summer? Let us know in the comment section below!

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