The Avocado Appreciation Society

Dead-easy avocado recipes from readers and from us. We ♥ avocados!

Now the weather’s better(ish) it’s time to move on from porridge and soup to something a little more green and creamy. God we love avocados.

Not only do they taste divine, they’re also packed full of protein and good fats, meaning they’re great for heart health, skin, muscles, joints… Essentially they’re just bloomin’ lush. And we’re not the only ones who think so. When we mentioned how much we loved the little green beauties on Twitter we got an overwhelming response. Here are some of your recipes and some of ours. Long live the avocado!

For breakfast

On toast

From Melissa Fehr

“My favourite avocado treat is a slice of brown toast with chevre frais smeared on top (the younger the better!) and sliced avocado on top. I stumbled across this last year in France and it’s now one of my favourite breakfasts.”

Avocado on toast

(Fit! We also love Avocado mashed up on toasted rye bread or stuffed into a wholemeal pitta with a drizzle of lemon juice or balsamic vinegar. L&L.)



For brunch

Avocado egg boats

From Sarah Howells, the Gluten Free Blogger

“Inspired by a recipe I found on the amazing Eat Feel Fresh blog – a new favourite of mine – these avocado egg boats are quick, simple and taste delicious. They’re also great with bacon.”

Screen shot 2013-04-26 at 15.00.51


Per boat

1/2 avocado

1 small egg

Salt and pepper to season

Halve the avocado. Scoop out the stone and a bit extra (if you’re like me, sit there with a spoon and eat yourself an egg-shaped hole!).

Crack a small egg into the hole and bake in the oven for around 15 minutes at Gas mark 6. This means the yolk is still a little runny – 12 minutes is perfect for me as I like my egg yolks runny.


For a post-workout snack

Avocado, peach and banana smoothie

From Cat Simpson, Diaries of a Marathon Widow

“This smoothie might sound strange but it tastes really amazing. Honest! It goes like this:”

Like Kermit in a glass

Like Kermit in a glass

Serves 2
1 large, ripe avocado
1 large tin of peaches
100g natural yoghurt
1 small, ripe banana

Add all the ingredients to a blender, blend and drink. The smoothie comes out quite thick, if you prefer it runnier try it ‘watered down’ with apple juice.


For lunch
Avocado and quinoa protein salad

From me! (Charlotte L&L)

“This is the dish that first got me into avocados, hard to believe but for years I was a hater. What a fool. It’s based on a recipe by Gillian McKeith. She may be a bogus doctor but she does good salad.”

Screen shot 2013-04-26 at 16.09.28Avocado and quinoa salad

Serves 2 as a generous meal, 4 as a side salad

A pack of mixed salad leaves

Handful of fresh basil leaves torn

200g/half a can of kidney beans

250g quinoa

8-10 cherry tomatoes quartered

1 red pepper sliced

1 x large avocado


Half a lemon

Toasted seeds/walnuts or pine nuts

Gently fry the quinoa (it gives it a toasted flavour) then add water and cook per instructions, or use ready cooked if you fancy. Add the cooked quinoa, pepper, tomatoes, kidney beans, avocado and torn basil to the salad leaves. Toss with lemon juice and oil and top with toasted seeds.


For anytime

Easy guacamole

From Charlotte L&L

“An oldie but a goodie and homemade is soooo much better than that green slime you get in the supermarket. Use on salad, tortillas, sweet potatoes, as a snack on crackers, as a dip for crisps and crudites… however you fancy really. If you want to mix it up, add some chopped fresh chilli or chilli flakes to the mix.”


Easy guacamole Screen shot 2013-04-26 at 15.30.16

Serves around 4

2 x ripe avocado

1/2 red onion finely chopped

2 medium tomatoes or a handful of cherry tomatoes chopped (skin if using larger toms)

2 tbsps fresh lime juice – I use a whole lime but maybe start with a couple of tablespoons first and build up so you can adjust to your taste

2tbsps fresh coriander chopped

1 large garlic clove

Salt and pepper

Mash the avocado and lime juice together with a fork or blender. Add the other ingredients, season and mix to desired consistency. Garnish with coriander, pepper and a drizzle of oil. Refrigerate for a couple of hours to let the flavours meld. EAT!


Want to share in the avocado love? Comment below or email your recipes to



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