Best Avocado Oil Recipes | Simple, Delicious Meals & Cooking Tips

Ingredients:

• 2 large russet potatoes, peeled and shredded
• 3 tablespoons avocado oil, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder (optional)

Instructions:

1. Place shredded potatoes in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible, this step is crucial for crispiness.
2. Transfer dried potatoes to a bowl and toss with salt, pepper, and garlic powder if using.
3. Heat 2 tablespoons avocado oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering, about 1-2 minutes.
4. Add potato mixture and press down firmly with a spatula to form an even layer about ½-inch thick.
5. Cook undisturbed for 5-7 minutes until the bottom is deep golden brown and crispy, resist peeking!
6. Drizzle remaining tablespoon of oil around edges, then flip hash browns in sections or all at once if you're confident.
7. Cook second side for another 5-6 minutes until equally crispy and golden. Break into portions and serve immediately.

Tips: Russet potatoes work best due to their high starch content. For extra crispy results, squeeze potatoes twice. Don't overcrowd the pan, cook in batches if necessary.

and fluffy, tender potato on the inside. This recipe works for breakfast alongside eggs or as a side dish for any meal. The key is removing excess moisture from the potatoes and resisting the urge to flip too early, patience rewards you with that perfect crispy crust.

Ingredients:

• 2 large russet potatoes, peeled and shredded
• 3 tablespoons avocado oil, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder (optional)

Instructions:

1. Place shredded potatoes in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible, this step is crucial for crispiness.
2. Transfer dried potatoes to a bowl and toss with salt, pepper, and garlic powder if using.
3. Heat 2 tablespoons avocado oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering, about 1-2 minutes.
4. Add potato mixture and press down firmly with a spatula to form an even layer about ½-inch thick.
5. Cook undisturbed for 5-7 minutes until the bottom is deep golden brown and crispy, resist peeking!
6. Drizzle remaining tablespoon of oil around edges, then flip hash browns in sections or all at once if you're confident.
7. Cook second side for another 5-6 minutes until equally crispy and golden. Break into portions and serve immediately.

Tips: Russet potatoes work best due to their high starch content. For extra crispy results, squeeze potatoes twice. Don't overcrowd the pan, cook in batches if necessary.

Avocado Oil Pancakes (Fluffy & Light)

These pancakes prove that healthy swaps don't mean sacrificing flavor or texture. Avocado oil creates incredibly fluffy pancakes with tender crumb and golden exteriors without the heaviness that sometimes comes from butter-based versions. The oil blends seamlessly into the batter, distributing evenly for consistent texture in every bite. Because avocado oil remains liquid at room temperature, these pancakes stay soft longer than butter-based versions that can firm up as they cool. Parents appreciate that kids can't detect any difference from traditional pancakes, making this a stealth-healthy breakfast option.

Ingredients:

• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups buttermilk (or milk with 1 tablespoon vinegar, left to sit 5 minutes)
• 1 large egg
• 3 tablespoons avocado oil, plus more for cooking
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
2. In a separate bowl, whisk buttermilk, egg, 3 tablespoons avocado oil, and vanilla until smooth.
3. Pour wet ingredients into dry ingredients and stir gently with a wooden spoon just until combined, batter should be lumpy with some flour streaks visible. Overmixing creates tough pancakes.
4. Let batter rest for 5-10 minutes while you heat your griddle or skillet over medium heat. The batter will thicken slightly as it rests.
5. Brush griddle lightly with additional avocado oil. Test heat by sprinkling water drops, if they sizzle and evaporate, you're ready.
6. Pour ¼ cup batter per pancake onto griddle. Cook until bubbles form on surface and edges look set, about 2-3 minutes.
7. Flip and cook another 1-2 minutes until golden brown. Serve immediately with maple syrup, fresh fruit, or your favorite toppings.

Tips: Don't press down on pancakes while cooking, this deflates their fluffiness. Keep finished pancakes warm in a 200°F oven while you cook remaining batches.

Fresh Salad Dressings & Marinades

Homemade dressings and marinades transform ordinary meals into restaurant-quality experiences, and avocado oil provides the perfect base. Its neutral flavor allows herbs, acids, and seasonings to take center stage while its healthy fats help emulsify ingredients into smooth, stable dressings. These recipes keep refrigerated for up to a week, making meal prep effortless.

Classic Avocado Oil Vinaigrette

This is the foundational dressing every home cook should master, simple, versatile, and endlessly customizable. The classic ratio of three parts oil to one part acid creates a balanced dressing that's neither too oily nor too sharp. Avocado oil's mild flavor means the tanginess of vinegar and brightness of lemon shine through without competition. Use this on green salads, grain bowls, roasted vegetables, or as a marinade for chicken or fish. Once you master this basic formula, you can experiment with different vinegars, add Dijon mustard for creaminess, or incorporate fresh herbs based on what you're serving.

Ingredients:

• ¾ cup avocado oil
• ¼ cup red wine vinegar or apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon honey or maple syrup
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. In a mason jar with a tight-fitting lid, combine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper.
2. Seal jar and shake vigorously for 15 seconds until mustard and honey dissolve into vinegar.
3. Add avocado oil, seal again, and shake vigorously for 30-45 seconds until dressing is emulsified and appears creamy rather than separated.
4. Taste and adjust seasoning, add more salt for depth, honey for sweetness, or vinegar for brightness.
5. Use immediately or refrigerate in the sealed jar for up to 1 week. Shake well before each use as natural separation is normal.

Variations: Add 1 tablespoon fresh herbs (basil, oregano, thyme), 1 teaspoon balsamic vinegar for sweetness, or ¼ teaspoon red pepper flakes for heat.

Lemon Herb Avocado Oil Dressing

Bright, fresh, and endlessly versatile, this lemon herb dressing brings spring-garden flavors to any dish. The combination of lemon zest and juice provides layers of citrus flavor, zest adds aromatic oils while juice contributes acidity. Fresh herbs turn this from simple to spectacular, making it perfect for delicate greens, grilled chicken, steamed asparagus, or drizzling over fish. The herbs' volatile oils suspend beautifully in avocado oil, creating a dressing that tastes fresh for days. This dressing is particularly popular in Mediterranean-inspired meals and makes an excellent marinade for chicken breast or shrimp before grilling.

Ingredients:

• ½ cup avocado oil
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh basil, finely chopped (or more parsley)
• 1 garlic clove, minced
• 1 teaspoon honey
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. In a medium bowl, whisk together lemon juice, lemon zest, minced garlic, honey, salt, and pepper until honey dissolves.
2. Slowly drizzle in avocado oil while whisking constantly to create an emulsification,this takes about 1 minute and results in a creamy, cohesive dressing.
3. Stir in chopped fresh herbs with a spoon, distributing them evenly throughout the dressing.
4. Taste and adjust: add more salt if it tastes flat, more lemon if you want brightness, or more honey if it's too tart.
5. Let dressing sit for 10 minutes before serving to allow flavors to meld. Store refrigerated in an airtight container for up to 5 days.

Tips: Always zest lemons before juicing them, it's nearly impossible to zest a squeezed lemon. Use a microplane for the finest zest that distributes evenly without bitter white pith.

Garlic Ginger Marinade for Chicken or Tofu

This Asian-inspired marinade delivers bold, aromatic flavors that penetrate proteins deeply, creating restaurant-quality results at home. The combination of garlic and ginger provides both pungency and warmth, while soy sauce adds umami depth and helps tenderize proteins. Avocado oil carries these flavors while keeping chicken moist during high-heat cooking and preventing tofu from sticking to the grill or pan. This marinade works beautifully for grilling, baking, or stir-frying, and the flavors intensify the longer proteins marinate. Use it on chicken thighs, breast, pork chops, firm tofu, tempeh, or even portobello mushrooms.

Ingredients:

• ⅓ cup avocado oil
• ¼ cup soy sauce (or tamari for gluten-free)
• 3 tablespoons rice vinegar or lime juice
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons honey or brown sugar
• 1 tablespoon sesame oil
• ½ teaspoon red pepper flakes (optional)
• 2 green onions, thinly sliced

Instructions:

1. In a medium bowl, whisk together avocado oil, soy sauce, rice vinegar, honey, and sesame oil until honey dissolves completely.
2. Add minced garlic, grated ginger, red pepper flakes if using, and sliced green onions. Stir to distribute evenly.
3. Reserve ¼ cup of marinade in a separate container for basting or drizzling after cooking (never reuse marinade that touched raw meat).
4. Place chicken, tofu, or other protein in a shallow dish or resealable plastic bag. Pour remaining marinade over protein, turning to coat all sides.
5. Marinate chicken for 2-6 hours (30 minutes minimum), tofu for 1-4 hours. Don't exceed 8 hours as the acid can make proteins mushy.
6. Remove protein from marinade, letting excess drip off. Grill, bake at 425°F, or pan-sear until cooked through.
7. Drizzle with reserved clean marinade before serving for extra flavor.

Tips: Grate ginger with a microplane directly over the bowl to catch the juice. For deeper flavor penetration, poke chicken with a fork before marinating.

Balsamic Avocado Oil Drizzle

This isn't quite a traditional dressing, it's a finishing sauce that elevates simple dishes into something special. The reduction of balsamic vinegar concentrates its sweetness and tang, creating a syrupy consistency that clings to food rather than pooling at the bottom of the bowl. Combined with avocado oil's smooth richness, this drizzle adds professional polish to roasted vegetables, fresh mozzarella and tomato salads, grilled meats, or even fresh strawberries. Keep a bottle in your refrigerator for those moments when a dish needs something extra but you're not sure what. This drizzle provides that missing element with minimal effort.

Ingredients:

• ¼ cup balsamic vinegar
• 2 tablespoons honey
• ½ cup avocado oil
• 1 garlic clove, minced
• ½ teaspoon Dijon mustard
• Pinch of salt and black pepper

Instructions:

1. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat.
2. Reduce heat to medium-low and let simmer gently for 5-7 minutes, stirring occasionally, until reduced by half and syrupy. It should coat the back of a spoon.
3. Remove from heat and let cool for 5 minutes, adding oil to hot vinegar can cause splattering.
4. Transfer cooled balsamic reduction to a bowl or jar. Add garlic, Dijon mustard, salt, and pepper.
5. Slowly whisk in avocado oil until emulsified and glossy. The mixture will thicken slightly as it cools.
6. Store in a squeeze bottle or jar in the refrigerator for up to 2 weeks. Bring to room temperature before using for best consistency.

Usage ideas: Drizzle over caprese salad, roasted Brussels sprouts, grilled chicken breast, fresh berries with goat cheese, or use as a dipping sauce for crusty bread.

Simple Vegetable Side Dishes

Vegetables cooked in avocado oil develop beautifully caramelized exteriors while maintaining tender, flavorful interiors. These side dishes prove that healthy eating doesn't mean sacrificing taste or satisfaction.

Crispy Roasted Brussels Sprouts

Brussels sprouts have experienced a renaissance in recent years, and this recipe shows exactly why. When roasted in avocado oil at high heat, these miniature cabbages transform from bitter and sulfurous to sweet, nutty, and addictively crispy. The oil's high smoke point allows you to roast at 450°F, the temperature needed to achieve deeply caramelized, almost charred outer leaves while keeping centers tender. Each Brussels sprout becomes a study in contrasts, crispy, almost chip-like outer leaves give way to creamy, mild interiors. Even Brussels sprouts skeptics find themselves converted by this preparation method.

Ingredients:

• 1½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons avocado oil
• 3 garlic cloves, minced
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons grated Parmesan cheese (optional)
• 1 tablespoon balsamic vinegar (optional finishing touch)

Instructions:

1. Preheat oven to 450°F and line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss halved Brussels sprouts with avocado oil, minced garlic, salt, pepper, and red pepper flakes if using. Use your hands to ensure each sprout is evenly coated.
3. Spread Brussels sprouts in a single layer on the baking sheet, placing them cut-side down for maximum caramelization. Don't overcrowd, use two pans if necessary.
4. Roast for 20-25 minutes without stirring until cut sides are deeply browned and crispy and outer leaves are charred in spots.
5. Remove from oven and immediately sprinkle with Parmesan cheese if using, allowing it to melt from residual heat.
6. Drizzle with balsamic vinegar for a tangy finish if desired. Serve immediately while still crispy.

Tips: Trim just the stem end, removing too much causes leaves to fall off. Save loose leaves; they become incredibly crispy and delicious. Don't stir during roasting or you'll lose that coveted caramelization.

Caramelized Root Vegetables

Root vegetables roasted in avocado oil develop concentrated sweetness and complex, earthy flavors that make them irresistible even to vegetable-averse eaters. The combination of carrots, parsnips, and sweet potatoes creates visual appeal with varied colors and shapes, while their natural sugars caramelize into crispy, golden edges. This side dish works beautifully for holiday meals, weeknight dinners, or meal prep, the vegetables keep well and actually taste better the next day as flavors continue developing. The hearty, warming quality of roasted root vegetables makes them perfect for fall and winter, though they're delicious year-round.

Ingredients:

• 2 large carrots, peeled and cut into 2-inch pieces
• 2 parsnips, peeled and cut into 2-inch pieces
• 1 large sweet potato, peeled and cut into 2-inch cubes
• 1 red onion, cut into wedges
• 3 tablespoons avocado oil
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 tablespoon maple syrup (optional, enhances caramelization)

Instructions:

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. Cut all vegetables into similar-sized pieces to ensure even cooking, about 2 inches in length and 1 inch thick.
3. In a large bowl, toss vegetables with avocado oil, thyme, salt, pepper, garlic powder, and maple syrup if using. Make sure every piece is coated.
4. Spread vegetables in a single layer on the baking sheet with some space between pieces. Crowding creates steam and prevents caramelization.
5. Roast for 35-40 minutes, stirring once halfway through, until vegetables are tender when pierced with a fork and edges are golden brown and caramelized.
6. For extra caramelization, increase oven temperature to 450°F for the final 5 minutes of cooking.
7. Let rest for 5 minutes before serving to allow flavors to settle. Garnish with additional fresh thyme if desired.

Variations: Add beets (they'll color other vegetables), turnips, or rutabaga. Toss with balsamic vinegar in the last 5 minutes of roasting for tangy sweetness.

Garlic Sautéed Green Beans

This classic side dish takes just 15 minutes from start to finish but delivers restaurant-quality results. Fresh green beans sautéed in avocado oil with plenty of garlic become tender-crisp with bright color and vibrant flavor. Unlike steaming or boiling, sautéing in avocado oil creates slight charring on the beans' surfaces, adding depth and complexity that water-based cooking methods can't achieve. The oil helps garlic brown gently without burning, infusing the entire dish with aromatic flavor. This technique works beautifully for weeknight dinners when you need a quick, healthy side that pairs with virtually any protein.

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 tablespoons avocado oil
• 4 garlic cloves, thinly sliced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice
• 2 tablespoons toasted slivered almonds (optional garnish)

Instructions:

1. Bring a large pot of salted water to boil. Add green beans and blanch for 3 minutes until bright green and slightly tender but still crisp.
2. Drain beans and immediately transfer to a bowl of ice water to stop cooking and preserve their vibrant color. Drain again and pat completely dry with paper towels, excess water causes splattering.
3. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add garlic slices and cook for 30-45 seconds, stirring constantly, until fragrant and just beginning to turn golden. Watch carefully, garlic burns quickly.
5. Add green beans to the pan and toss to coat with garlic oil. Sauté for 4-5 minutes, stirring occasionally, until beans have some charred spots and are tender-crisp.
6. Season with salt, pepper, and red pepper flakes if using. Toss well to distribute seasonings.
7. Remove from heat and drizzle with lemon juice. Toss once more and transfer to serving dish. Top with toasted almonds for added crunch if desired.

Tips: Don't skip the blanching step, it ensures even cooking and preserves color. For extra flavor, add a teaspoon of soy sauce or tamari along with the lemon juice.

Golden Roasted Cauliflower

Roasted cauliflower becomes something entirely different from its raw or steamed counterpart, nutty, sweet, and deeply savory with crispy, golden-brown edges that rival the best French fries. Avocado oil's high heat tolerance creates maximum caramelization, transforming cauliflower's mild flavor into something complex and crave-worthy. This preparation has converted countless cauliflower skeptics and works equally well as a side dish or tossed into grain bowls, pasta, or salads. The versatility of cauliflower means you can season it countless ways, from simple salt and pepper to curry spices, za'atar, or Parmesan and herbs.

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 3 tablespoons avocado oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika (or regular paprika)
• ¼ teaspoon cumin (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)
• Lemon wedges for serving

Instructions:

1. Preheat oven to 450°F and line a large baking sheet with parchment paper.
2. Cut cauliflower into evenly sized florets, about 2 inches across. Cut any very large florets in half so everything cooks at the same rate.
3. In a large bowl, toss cauliflower florets with avocado oil until every surface is coated, use your hands for best coverage.
4. Sprinkle with salt, pepper, garlic powder, paprika, and cumin if using. Toss again to distribute spices evenly.
5. Spread cauliflower in a single layer on the baking sheet with space between florets. Crowding prevents browning.
6. Roast for 25-30 minutes, stirring once at the 15-minute mark, until cauliflower is tender and deeply golden brown with some charred edges.
7. Remove from oven and let rest for 2-3 minutes. Transfer to serving bowl, garnish with fresh parsley, and serve with lemon wedges for squeezing.

Variations: Try curry powder and turmeric for Indian flavors, toss with buffalo sauce after roasting for buffalo cauliflower, or add grated Parmesan in the last 5 minutes of roasting.

Protein-Packed Main Dishes

These main dishes showcase avocado oil's ability to create perfectly cooked proteins with restaurant-quality results. From crispy-skinned fish to juicy chicken, these recipes build confidence in your cooking skills.

Pan-Seared Salmon with Herbs

Achieving restaurant-quality salmon at home requires just three things: good quality fish, proper heat, and avocado oil. The oil's high smoke point allows you to get your pan screaming hot, the key to achieving that crispy, golden-brown skin while keeping the flesh tender and moist. The skin acts as a protective barrier, preventing the delicate flesh from drying out while creating textural contrast. Fresh herbs add aromatic complexity without overpowering salmon's naturally rich flavor. This technique works for any fish with skin (trout, branzino, sea bass) and takes less than 15 minutes from start to finish.

Ingredients:

• 4 salmon fillets (6 ounces each), skin-on
• 2 tablespoons avocado oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 garlic cloves, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Lemon wedges for serving

Instructions:

1. Pat salmon fillets completely dry with paper towels, moisture prevents crispy skin. Season both sides generously with salt and pepper.
2. Heat avocado oil in a large stainless steel or cast-iron skillet over medium-high heat for 2 minutes until oil shimmers and almost smokes.
3. Place salmon fillets skin-side down in the pan. Immediately press down gently on each fillet with a spatula for 10 seconds to ensure even contact and prevent curling.
4. Cook without moving for 5-6 minutes. You'll see the flesh turn opaque from the bottom up, when it's cooked about ¾ of the way through, it's time to flip.
5. Flip salmon carefully and cook flesh-side down for 1-2 minutes until just cooked through. Salmon should still be slightly translucent in the very center, it will continue cooking off heat.
6. Reduce heat to low and add minced garlic to the pan around the salmon. Cook for 30 seconds until fragrant.
7. Remove from heat and sprinkle with fresh dill and parsley. Drizzle with lemon juice and serve immediately with lemon wedges.

Tips: Don't flip salmon until skin releases easily from the pan, forcing it will tear the skin. For crispy skin, keep heat high and avoid moving the fish. If you prefer no skin, this method still works; cook flesh-side down first.

Juicy Grilled Chicken Breast

Chicken breast has an undeserved reputation for being dry and bland, but this recipe proves otherwise. The secret lies in brining, proper oiling with avocado oil, and not overcooking. Avocado oil creates a protective coating that helps seal in moisture while promoting beautiful grill marks and preventing sticking. The oil also helps the simple seasoning adhere to the meat and carries its flavors throughout. This basic technique produces perfectly juicy chicken every single time, ready to slice for salads, serve alongside vegetables, or use in meal prep for the week ahead.

Ingredients:

• 4 boneless, skinless chicken breasts (6-8 ounces each)
• 3 tablespoons avocado oil, divided
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano

For optional brine:

• 4 cups water
• ¼ cup salt
• 2 tablespoons sugar

Instructions:

1. Optional but recommended, brine the chicken: Dissolve salt and sugar in water. Submerge chicken breasts and refrigerate for 30 minutes to 2 hours. Rinse and pat completely dry.
2. If chicken breasts are uneven thickness, pound them to uniform ¾-inch thickness using a meat mallet. This ensures even cooking.
3. In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and oregano.
4. Brush both sides of chicken breasts with 2 tablespoons avocado oil, then season generously with spice mixture.
5. Preheat grill to medium-high heat (about 400-450°F). Brush grates with remaining tablespoon of avocado oil to prevent sticking.
6. Place chicken on grill and cook for 6-7 minutes without moving to develop grill marks.
7. Flip and cook another 6-7 minutes until internal temperature reaches 160°F (it will rise to 165°F while resting).
8. Remove from grill and let rest for 5 minutes before slicing. Juices will redistribute throughout the meat.

Tips: Invest in an instant-read thermometer, it's the only reliable way to avoid over cooking. Let chicken come to room temperature for 15 minutes before grilling for more even cooking.

Crispy Baked Chicken Thighs

Chicken thighs are more forgiving than breasts due to their higher fat content, making them nearly impossible to dry out. Baked in avocado oil at high heat, the skin becomes gloriously crispy while the meat stays juicy and tender. This is comfort food at its finest, simple, satisfying, and adaptable to countless seasoning variations. Bone-in, skin-on thighs benefit most from this method, as the bone adds flavor and the skin protects the meat. This recipe requires minimal active time but delivers maximum flavor, making it perfect for busy weeknights when you want something delicious without much effort.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons avocado oil
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Juice of 1 lemon
• Fresh thyme sprigs for garnish (optional)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Pat chicken thighs completely dry with paper towels, this is essential for crispy skin.
3. In a small bowl, combine salt, pepper, garlic powder, dried thyme, and paprika.
4. Rub avocado oil all over chicken thighs, including under the skin if possible. This creates maximum crispiness.
5. Season both sides generously with spice mixture, making sure to get some under the skin as well.
6. Place chicken thighs skin-side up on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 35-40 minutes until skin is deeply golden brown and crispy, and internal temperature reaches 175°F (thighs can go higher than breasts without drying out).
8. Remove from oven and squeeze fresh lemon juice over the thighs. Let rest for 5 minutes before serving.

Variations: Try Italian herbs, curry spices, or a dry rub with brown sugar and chili powder. The basic technique remains the same regardless of seasoning.

Seared Steak with Chimichurri

A perfectly seared steak is one of life's great pleasures, and avocado oil makes it achievable at home. The oil's exceptional smoke point allows you to achieve the high temperatures needed for a deep, caramelized crust without filling your kitchen with smoke or burning the oil. Paired with bright, herbaceous chimichurri sauce, this dish strikes the perfect balance between rich and refreshing. The sauce's acidity and freshness cut through the steak's richness, while avocado oil in the chimichurri itself helps preserve the herbs' vibrant color and carries their flavors throughout. This is date-night-at-home cooking that rivals any steakhouse.

Ingredients (Steak):

• 2 ribeye or strip steaks (10-12 ounces each, 1½ inches thick)
• 2 tablespoons avocado oil
• 2 teaspoons coarse salt
• 1 teaspoon black pepper

Ingredients (Chimichurri):

• 1 cup fresh parsley, packed
• ½ cup fresh cilantro, packed
• 4 garlic cloves
• ½ cup avocado oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Make chimichurri first: In a food processor, combine parsley, cilantro, garlic, oregano, vinegar, red pepper flakes, salt, and pepper. Pulse until finely chopped.
2. With processor running, slowly drizzle in avocado oil until emulsified. Chimichurri should be thick but pourable. Transfer to a bowl and let sit at room temperature while you cook the steak, flavors will develop.
3. Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
4. Pat steaks completely dry and season generously on both sides with salt and pepper.
5. Heat avocado oil in a cast-iron skillet over high heat for 2-3 minutes until smoking.
6. Carefully place steaks in pan and cook without moving for 4-5 minutes until a dark brown crust forms.
7. Flip and cook another 4-5 minutes for medium-rare (130°F internal temperature). Adjust time for desired doneness.
8. Transfer steaks to a cutting board and let rest for 10 minutes, this is crucial for juicy steak.
9. Slice against the grain and serve topped with generous spoonfuls of chimichurri.

Tips: Don't use a non-stick pan, you need the high heat of cast iron or stainless steel. Chimichurri keeps refrigerated for up to 1 week and tastes even better the next day.

Sheet Pan Lemon Herb Shrimp

This recipe proves that impressive doesn't have to mean complicated. Sheet pan dinners minimize cleanup while maximizing flavor, and shrimp cooks so quickly that this entire meal is ready in under 20 minutes. Avocado oil prevents sticking and helps achieve slight caramelization on the shrimp without overcooking them. The lemon and herbs create a bright, Mediterranean-inspired dish that feels light yet satisfying. Serve over rice, quinoa, pasta, or alongside crusty bread to soak up the flavorful pan juices. This recipe scales easily for meal prep or entertaining, making it a versatile addition to your dinner rotation.