avocado recipes
Here's a collection of avocado recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our avocado producer and order yours click here.
Guacamole
Avocado and Cheese Puffs
Avocado and Tomato Salsa
Italian Avocado and Walnut Salad
Chilled Avocado Soup
Avocado Pancakes
Stuffed Avocado
Avocado with Mushroom Filling
Avocado, Blue Cheese and Walnut Salad
Croustade Of Avocado, Tomato and Lime
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Serve your guacamole with water crackers or crisps. My favourite
is bread sticks or pieces of raw vegetables, such as carrot sticks and
mushrooms.
- 2 small or 1 large avocados
- 2 medium tomatoes
- 1 fresh green chilli, seeded and chopped (or a pinch of chilli powder)
- 1 clove garlic, finely chopped
- Lemon juice, salt, pepper
Peel and de-seed the tomatoes. Drain them and chop them
roughly. Peel and mash the avocado. Mix all of the ingredients together,
using the lemon juice, salt and pepper to taste. If you are refrigerating,
keep covered with cling film.
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- 1 large (or 2 medium) avocado
- 100 g cheese, grated
- 175 g of thawed puff pastry
- 1 egg yolk, beaten
Preheat oven to 200°C/ 400°F/ Gas Mark 6. Cut the avocado
in half lengthways and extract the stone. Scoop out the flesh and mash
together with the cheese. Roll out the pastry until quite thin and cut
into 8 squares. Divide the mixture up into 8 portions and place some
on each square and fold over to form a triangle. Moisten the inside
edges and seal by pressing down with a fork. Brush with the egg yolk
and bake for around 15–20 minutes, or until golden brown.
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This is a delicious (and simple) accompaniment to pan–fried
fish, especially squid or salmon!
- 1/2 medium avocado, ripe but still firm
- 3 tomatoes, chopped
- 1/4 organic red onion, peeled and finely chopped
- 1/2 small red chilli, de-seeded and finely chopped
- One small handfull coriander leaves, chopped
- 1 tablespoon organic olive oil
- Juice of 1 lime
Peel, stone and dice the avocado neatly. Be careful not
to make it mushy or you will lend up with slush. Mix all the ingredients
together and serve.
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This only takes about 10 minutes to prepare!
- 1 avocado, pitted, peeled and diced
- 2 tsp lemon juice
- 110 g (4 oz) red leaf lettuce, shredded
- 230 g (8 oz) packaged salad
- 2 tablespoons chopped walnuts
- 120 ml (4 fl oz) Italian dressing
- 1/4 tsp salt
- 14 g (1/2 oz) seasoned croutons
Combine avocado and lemon juice in a salad bowl. Add
lettuce and walnuts and toss. Combine remaining ingredients, except
croutons, in a jar with a tight fitting lid. Add pepper to taste. Shake
vigorously. Pour dressing over salad and toss. Serve with croutons.
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- 1 large or 2 small (ripe) avocado/s
- 500g natural fromage frais
- 900ml tomato juice
- 1 clove garlic, peeled and crushed
Peel and stone the avocados. Chop them and then place,
in 2 or 3 batches, into a blender with the fromage frais, tomato juice
and garlic. Blend until you have reached smooth soup. Chill for 2 hours
before serving.
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- 2 ripe avocados, peeled stoned and sliced
- 100 g sugar
- 4 tablespoons rum
- Batter:
- 100 g flour
- 30 g sugar
- 1 tablespoon oil
- 1 tablespoon cream
- 2 eggs
- Pinch salt
- Milk
Mix the sugar and rum together and pour over the avocados
in a bowl. Turn the pieces in the liquid in order to coat them. Leave
for an hour. Make the batter by mixing the remaining ingredients, keeping
it quite runny. Cook around 12 pancakes in the usual way and roll each
of them around a spoonful of the drained avocado slices. Put the pancakes
side by side on a heatproof dish. Pour the leftover rum juices over
the top. Heat the grill and place them under the heat for another 3
minutes before serving.
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- 2 avocados
- 1 red pepper
- 50 g cooked cous cous
- 175 g mushrooms, chopped finely
- 2 spring onions, chopped finely
- 2 tablespoons freshly chopped coriander
- 25 g grated Parmesan cheese
- A couple of drops of olive oil
Preheat oven to
190°C/ 375°F/ Gas Mark 6. Quarter and de-seed the red pepper. Rub a little
olive oil on the skin and grill until the skin blackens. Wrap in a tea towel for 10 minutes, which will make
the skin easier to peel away. Discard the skin and finely dice the flesh.
Mix this in a bowl with the cous cous, mushrooms, onions, coriander
and add salt and pepper to taste. Halve and stone the avocados. Spoon the
mixture into the centre, piling quite high. Sprinkle with the Parmesan
and arrange in an ovenproof dish. Bake for 15–20 minutes. For a crispier
topping, place the avocados under a hot grill to brown before serving.
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- 75 g mushrooms, minced in the blender
- 3 tablespoons pesto sauce
- 1 large ripe avocado, cut in half and stoned
- Lettuce leaves to garnish
Steam the minced mushrooms for 3 minutes. Cool, and drain
off the juices. Mix the mushrooms with the pesto and place inside the
hollow of the avocado halves. Place on a bed of lightly dressed lettuce
leaves to serve.
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- 1 avocado, pitted, peeled and diced
- 2 teaspoons lemon juice
- 110 g (4 oz) red or curly leaf lettuce, shredded
- 230 g (8 oz) other salad leaves
- 2 tablespoons chopped walnuts
- 120 ml (4 fl oz) blue cheese dressing
- 14 g (1/2 oz) seasoned croutons
Combine avocado and lemon juice in a salad bowl. Add
lettuce and walnuts and toss. Pour dressing over salad and toss. Serve
with croutons.
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- 1 clove garlic, peeled and crushed
- 2 tablespoons olive oil
- 6 slices thinly cut wholemeal bread
- 1 large avocado (or 2 small ones), peeled and diced
- Juice of one lemon
- 3 spring onions, trimmed and chopped
- 3 organic tomatoes, de-seeded and diced
- Salt and pepper
Preheat oven to 190°C/ 375°F/ Gas Mark 5. Mix together the
olive oil and garlic. Using a pastry cutter, cut out circles in the
bread and then brush each piece with olive oil. Press lightly into a
12–hole cake tin, and bake for 10–15 minutes until crisp. Meanwhile,
mix together the avocado, lime juice, spring onion and tomato. Season
with the salt and pepper and pile onto the croustades just prior to
serving.
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