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!
From Melissa Fehr www.fehrtrade.com
“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.”
(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.)
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.”
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:”
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.
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.”
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
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.
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.”
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 firstname.lastname@example.org