Avocado

Not quite guacamole, not quite salsa, this condiment can top tacos or be scooped up with chips.

Made with a gluten-free grain, this customizable bowl is ready to enjoy in just half an hour, tops.

This salad leans on halloumi, a semi-firm cheese with a high melting point, for a protein-rich bite.

Eat like a Californian with this vibrant smorgasbord of healthy, Cali-classic gems: creamy avocado, veggie patties, microgreens and more.

Make your morning meal even more nutritious with a fresh, savory spin that subs in veggies for classic toast.

These little pockets of crispy za'atar-flavored chickpeas and veggies served up in creamy avocado halves is surprisingly filling — plus each one adds eight healthful plants to your day.

Make the sauce and filling ahead of time so you can simply cook the omelette and assemble in the morning. Garnish with additional cilantro.

Artichoke hearts, pistachios, avocado, Parmesan cheese—this keto-friendly salad checks off all the boxes when it comes to flavor and texture.

You may have heard of the popular meatball recipe known as albóndigas en salsa de chipotle, or meatballs in chipotle sauce, made mouthwatering with Mexican beef. Here, that dish is combined with the concept of a torta, or a sub, for a tasty and easy way to enjoy them.

The origin stories of this famous soup are as varied as its ingredients, but while many people disagree on its origins, one thing is clear: This smoky, vegetable-packed soup is not to be missed.

In Mexican slang, the word tinga is often translated as “mess” or “disarray” — and what a beautiful mess this chicken filling is indeed!

Yogurt and pineapple add a tangy flavor to this satisfying morning bevvy. For a pretty presentation, garnish with lime zest.

Elevate everyday rice and beans with this herby, zesty bowl made with roasted chicken, fresh spinach and juicy tomato, all topped with an indulgent avocado mash.

Each spring roll is filled with healthy crisp vegetables, fresh shrimp, herbs, and dipped in a spicy apricot sauce.

Queso fresco is a soft, mild cheese that you’ll find in Mexican or Latin American markets. Alternatively, use a mild feta — it’s brinier and a bit more assertive but just as delicious.

Poke bowls are convenient and customizable. Our version uses canned tuna fillets, making this a flavorful, budget-friendly meal.

Grilled cauliflower florets stay meaty-firm, giving them great texture under a blanket of gooey cheese and zesty avocado-lime crema.

The belly side of the tuna cooks up quickly, giving you melt-in-your-mouth fish in minutes. Wrapped up with buttery avocado and homemade wasabi mayo, these handheld tuna cones taste wonderfully indulgent.

Avocado adds heart-healthy monounsaturated fats to this rich smoothie, while just ½ banana adds enough sweetness for two servings. You can skip your morning coffee and simply add instant coffee right into this drink.

More of a side dish than a condiment, the zippy mango salsa in this dinner can be made as mild or spicy as you like.

Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini. If you can't find poblano pepper, a red or green bell pepper can substitute.

Cinco de Mayo parties aren’t complete without chips and dip. This is the champion of all dips fused with your favorite Mexican flavors with the layer to beat all layers: BACON. It's seven layers of absolute, glorious awesome.

This fresh shake has staying power thanks to the healthy fat and protein provided by the chia seeds and protein powder.

Tender riced cauliflower makes the low-carb base for this comforting casserole that boasts southwestern flavors.

Top creamy baked sweet potatoes with spiced black beans, juicy tomatoes and fresh cilantro sauce for a new take on loaded potatoes.

We’ve upgraded the typical beans and rice with loads of toppings including cilantro, avocado and feta cheese. Feel free to customize it to your taste with any other chopped vegetables or herbs you have on hand.

This hash is an excellent choice for a make ahead breakfast or lunch option during the week or even a busy weeknight dinner, paired with some eggs and avocado.

Cashew butter and an array of cooked vegetables are blended into a creamy sauce that’s drizzled over these nachos made from sliced sweet potatoes. You may have some leftover sauce, but it’s great reheated and poured over roasted vegetables or drizzled over chili. Simply cover and refrigerate and then reheat on the stove top.

This Whole30 Pesto Chicken Salad is healthy and delicious. Paleo, and gluten-free, this it makes a great meal or a filling snack.

This simple salad is jam-packed with textures and flavors that makes every bite varied and satisfying.

This quick-prep recipe from Dr. Mark Hyman's new cookbook, "Food: What the Heck Should I Cook?", will have you out of the kitchen in less than 20 minutes, leaving plenty of time for you to accept accolades.

When eating plant-based, you don’t have to give up meaty, satisfying buffalo wings. Just sub cauliflower for the chicken and pair with a roasted tempeh salad to get all those familiar flavors, but with a nutritious boost.

Enjoy tacos with a seasonal fall twist by using pumpkin instead of meat. Featuring homemade refried black beans and guacamole, these tacos are uber satisfying.

Enjoy a duo of healthy lunch wraps with ingredients that are reminiscent of three favorite dips – hummus, guacamole and pesto – for a tasty explosion of flavors.

Tuna is an excellent source of both muscle-building protein and inflammation-fighting omega-3 fats.

Chicken, veggies, quinoa and a zingy buttermilk dressing are perfectly matched in this meal in a bowl.

The garlicky mayo on these burgers is so good, you may need to make a triple batch for all your sandwich needs. And the patties are a tasty meatless option you don’t have to fire up the grill for.

This egg-topped version takes avocado toast to the next level. Be sure your bread slices are sturdy enough to hold the toppings.

Prep this easy plant-based sandwich in the morning and it will be delicious at lunch time. Pack ¼ cup of the hummus and the carrots sticks as a side.

Eating both healthy fats and proteins helps you feel more satisfied, making it easier for you to avoid hunger-related snacking and overeating. This fresh salad boasts healthy fats from oils, nuts and avocado, as well as protein from chicken.

Create an easy meal with left-over grilled chicken breast or quick rotisserie chicken. Serve as a salad, a wrap or on your favorite cracker for an appetizer.

These authentic, Mexican shrimp tacos will leave you craving more! Smokey chipotle flavors and creamy, no-fuss guacamole in the center—it’s what you would find at a restaurant but in the comfort of your home. WHOLLY® GUACAMOLE makes it easy to elevate all of your taco recipes.

You’ve tried delicious guacamole on your burger, but IN your burger? These WHOLLY® GUACAMOLE–infused chicken sliders add the flavor inside and seal in the goodness, and hassle-free flavor throughout. But don’t stop there! Top with your favorite heat level of guacamole and cheese.

Made with sweet mango, tangy lime juice, fresh cilantro, and WHOLLY GUACAMOLE® Classic, this shrimp ceviche is a refreshing, colorful dish that’s perfect for any get-together.

This isn't just a good vegetarian burger — it's a good burger, period. Spicy and smoky, it's packed with protein and topped with creamy WHOLLY® GUACAMOLE, for a filling and delicious meal.

Avocado takes a walk on the sweet side as the star ingredient in this rich and creamy twist on a key lime pie.

This spiced chicken brings the heat, while refreshing corn salsa made with sweet tomatoes and creamy avocados lends balance and crunch.

Cheddar crisps stand in for tortillas in this lower-carb version of tostadas topped with greens and a zesty, spicy dressing. For even more heat, add sliced jalapeño to garnish the salad.

Yes, you can still have avocado toast on keto – if you use our low-carb loaf made with nut butters and coconut flour. The leftover bread is delicious toasted and buttered, for sandwiches or made into French toast.

Avocado is the star ingredient of these tacos. Just substitute avocados for taco shells for the perfect low-carb taco. Load with ground beef, cheese, and a dollop of sour cream and you have a delicious lunch or dinner.

If you aren't grilling avocados, you are missing out! Grilling avocados makes them creamy and smokey, and serving them with grilled chicken breasts and shishito peppers makes a satisfying meal.

Honey and sriracha glaze gives the salmon an amazing sweet and spicy flavor. The avocado salsa is the perfect finish for this fast and easy dinner.

Eggs and greens are a perfect combination of protein and veggies to energize you all day long.

We’ve unbundled your favorite sushi and included all the savory flavors in this sushi-style bowl. Instead of rice, though, we’ve used cucumber noodles for a fresh, crunchy twist combined with tuna, avocado and a gingery sauce

This taco bowl is so satisfying that we’re sure you’re going to keep it on rotation long after your Whole30 journey is over. When purchasing salsa, check that it doesn’t contain added sugar.

While you can’t have conventional deep-fried French fries during the Whole30 challenge, you can have these heart-healthy wedges. Whether you prefer to bake or fry them, both options are compliant.

Brimming with lemon, tarragon, parsley and chives, these deviled eggs are a fresh, zesty take on the classic side. Garnish with curls of lemon zest for a pretty presentation.

An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Paired with a dip made of heart-healthy fats, you have a satiating side. Serve it hot right from the oven for best texture.

This baked fajita recipe uses pork instead of the usual beef or chicken. And it's easy to make — just cut up the pork and veggies, then pop them in the oven. The outcome is juicy and tender pork and a dinner that's packed with flavor.

For a hearty one-dish salad, toss tender strips of beef tenderloin with crisp salad greens, mushrooms, cucumbers, and bell peppers. Dress it with a tangy mix of Greek yogurt, buttermilk, garlic and apple cider vinegar, and serve as a main dish.

This zesty Mexican flavored bake is easy to prepare. Vegetables, black beans and avocado smother a soft egg.

The classic shrimp cocktail gets a twist with a spicy, fresh Mexican pico de gallo and baked homemade sweet potato chips.

This light, yet satisfying tomatillo green chili contains the delicious flavors of cumin, coriander and a trio of roasted chili peppers paired with hearty chicken and cannellini beans.

This super-simple avocado egg salad is packed with lots of protein and plenty of healthy fats.

Healthy protein infused with Japanese-inspired flavors? Now that's a delicious and filling lunch or dinner.

Low-carb salmon lettuce wraps with bright mango salsa. This weeknight dinner comes together in cinch with simple, fresh, and delicious ingredients!

Swap the buns for sweet potato rounds for a healthy — and satisfying — twist on a classic.

Piled high with seasoned beans and veggies, these tostadas are more assembly than cooking.

There’s nothing that says breezy beach barbecue like fish tacos. In this recipe, we layer grilled cod with poblanos, avocados and gremolata, a mix of fragrant chopped herbs, garlic and lime zest. We chop the herbs by hand here, but feel free to pulse ingredients in the food processor if you prefer.