Avocado recipes are very popular nowadays. A whole medium avocado contains approximately 21 grams of fat, though most of it is monounsaturated fat. Avocados are rich in B vitamins, vitamin E and vitamin K. They have the highest fibre content of all fruit and have 60% more potassium than bananas.
They also have higher fat content than most other fruit though this shouldn’t be of concern as it is mainly monounsaturated.
How to Prepare Avocado
If you’ve never dealt with a fresh avocado, there are a couple of things worth noting:-
1. The flesh can turn brown quite quickly after exposure to air but coating with lime or lemon juice once they are peeled prevents discolouration.
2. There is a very large stone in the centre of the fruit which is best removed before to process the flesh in whatever way is required. The best way to do this is to cut completely around the fruit lengthways, then holding both halves, twist in opposite directions. The seed will remain in one half. Then with the avocado on a flat surface , using a sharp knife, “chop” into the seed – the knife will stick in the seed. Twist the knife and the seed should come out (attached to the knife). Click here for a video on how to prepare fresh avocados.
3. Due it its richness, you should avoid serving it with heavy sauces or cream and try to use ingredients which will cut through and enhance the creaminess and flavour such as vinaigrettes.
4. Avocados are not sweet like most fruit and is generally not used in desserts but more often in savoury dishes.
The hollow left by the removal of the large seed is a natural receptacle for fillings from a simple vinaigrette which can be served as a starter, to more substantial ingredients such as chicken or seafood.
1.Avocado Vinaigrette
Ingredients:
2 Fresh Avocado
4 tbsp Wine Vinegar
6 tbsp Olive Oil
Salt and Black Pepper
Instructions
1. In a small bowl, whisk together the vinegar, olive oil, salt and pepper until well blended. Chill until ready to serve.
2. Halve the avocados lengthways. You will find if you cut all the way round and then holding both halves (one in each hand) twist in opposite directions, one half will come away cleanly. Then simply remove the large stone remaining in the other half with a spoon.
3. To serve – place the avocado halves on individual plates and fill the centre of each avocado with some vinaigrette.
2. Avocado Soup with Tequila one of most- popular Avocado recipes
Mexican name: Sopa de Aguacate con Tequila
Ingredients
NOTE: Pre-chill all the ingredients
The flesh of 4 Avocados
840ml/28fl.oz. Chicken Stock
180ml/6fl.oz. Evaporated Milk
1 tbsp chopped Spring Onions
2 tbsp Tequila
Salt and Cayenne Pepper
To serve
Sour Cream
Freshly chopped Coriander
Instructions
1. Place avocados, stock, evaporated milk, spring onions and tequila in a food processor or blender and process until smooth. You may have to do this in two batches.
2. Taste and adjust the seasoning, adding salt and cayenne, and pulse again briefly.
3. Serve cold with a dollop of sour cream and freshly chopped coriander.
3. Avocado with Kiwifruit
Ingredients
1 tbsp Runny Honey
The juice of 1 Lime
2 Red Chillies, deseeded and very finely chopped
2 tbsp Freshly shredded Mint Leaves
4 Kiwifruit, peeled and finely chopped
2 Large Avocados
Instructions
1. Place the honey, lime juice, chillies, mint and kiwifruit in a medium sized mixing bowl and mix well. Leave to marinate for 30 minutes.
2. When you are ready to serve, halve the avocados lengthways, remove the stone then divide the kiwifruit mixture between the halves, spooning it into the centre of each avocado. Serve immediately.
4. Prawn and Avocado Cocktail
Ingredients
2 Avocado Pears, halved and stoned
50g/2oz Peeled Prawns
Salt
Lemon Juice or French Dressing
Slices of Lemon to garnish
4 whole unshelled Prawns to garnish
Instructions
1. Season the prawns with a little salt and add the lemon juice or French dressing. Mix well.
2. Pile into the centres of the Avocado pears and garnish with lemon slices. Chill until ready to serve.
5. Stuffed Avocados
Peruvian Name: Palta Rallena
Ingredients
2 Ripe Avocados
1 Onion, chopped
2 Tomatoes, chopped
2 hard-boiled Eggs, chopped
100g/4oz cooked Chicken Meat, chopped
2 tbsp Mayonnaise
Instructions
1. Cut the avocados in half, remove the stones and scoop out a little of the flesh around the holes into a small mixing bowl.
2. Add the remaining the ingredients to the bowl and mix gently but thoroughly.
3. Pile the chicken mixture into the centre of each avocado half. Serve immediately.
6. Chilled Avocado Soup is another famous Avocado Recipe
Ingredients
1L/1-3/4 pints Fresh Vegetable Stock
2 Ripe Avocados
1 tbsp Lemon Juice
1 Egg Yolk
4 tbsp Single Cream
Salt and Pepper
Instructions
1. Heat the stock in a saucepan and bring to the boil.
2. Cut the avocados in half lengthways and remove the stone. Scoop out the flesh and place in a bowl together with the egg yolk and cream. Mash well.
3. Remove stock from heat. Gradually add the avocado mixture to the stock, whisking vigorously. Season to taste with salt and pepper. Chill for at least 1 hour and serve cold.
7. Havana Avocados
Ingredients:
5 tbsp Oil
2 tbsp Wine Vinegar
1 Clove of Garlic, crushed
Salt & Pepper
1 Potato, cooked and diced
2 Carrots, cooked and diced
1 Beetroot, cooked and diced
2 tbsp Peas, cooked
1 x 200g/9 oz Tin Asparagus Tips, drained
4 Avocados
2 tbsp Lemon Juice
4 tbsp Mayonnaise (check ingredients label)
2 Hard Boiled Eggs
Instructions
1. Make a vinaigrette by mixing the oil, vinegar, garlic, salt and pepper well.
2. Place the potato, carrots, beetroot, peas and asparagus tips in a bowl, pour over the vinaigrette and mix well. Leave to marinate for 20 minutes, turning the mixture from time to time.
3. Cut the avocados lengthways, remove the stone and scoop out a little of the flesh, to within 12mm/ 1/2 inch of the sides. Sprinkle the shells with lemon juice to prevent discolouration.
4. Chop the scooped out flesh and mix with the other vegetables then fill the avocado shells with this mixture.
5. To serve, place some mayonnaise on the top of each avocado half and sprinkle with chopped hard boiled egg.
8. Prawn and Fruit Cocktail
Ingredients
½ Medium Avocado
½ teasp Lemon juice
1 Medium Melon (i.e. Ogen, Cantaloupe or Honeydew)
2 Sticks Celery, finely chopped
100g/4oz Strawberries, hulled and Sliced
225g/8oz Cooked Peeled Prawns (shrimps)
2 Little Gem lettuces, torn into pieces
For the dressing
225g/8oz Strawberries
1 teasp Caster Sugar
2 teasp Olive Oil
1 tbsp Fresh Orange Juice
Freshly chopped Parsley
Salt and black pepper
Instructions
1. Peel and chop the avocado and place it in a mixing bowl. Sprinkle with the lemon juice to prevent it from discolouring
2. Halve the melon, discard the seeds and scoop out the flesh using a melon baller (or cut it into cubes).
3. Place the melon, chopped celery, strawberries and prawns and avocado in a mixing bowl and mix gently. Refrigerate until ready to serve.
4. Whisk together the ingredients for the dressing until well blended and thickened.
5. To serve – arrange the lettuce on 4 plates and divide the prawn mixture between them. Pour the dressing over and serve immediately.
9. Mexican Chicken Soup
Ingredients:
1 Large Boneless Chicken Breast
900ml/30fl.oz. Fresh Chicken stock
1/2 Onion, sliced
Salt and Pepper
4 tbsp Tomato Puree
2 tbsp Double Cream
6 tbsp Cottage Cheese, to serve
1/2 Avocado pear, peeled and diced
2 tbsp Freshly chopped Chives
Instructions
1. Place the chicken breast in a large saucepan together with the chicken stock, sliced onion, salt and pepper. Bring to the boil then simmer for about 15 minutes or until the chicken is tender, then drain the stock through a colander into a bowl. Discard the onion and slice the chicken into thin slivers.
2. Heat the oil in a pan and stir in the tomato puree. Add the strained stock, salt and pepper and simmer for 10 minutes then add the chicken and simmer for a further 5 minutes.
3. When ready to serve, remove from the heat and stir in the cream. Transfer to a soup tureen, garnish with crumbled cottage cheese, diced avocado and chopped chives and serve immediately.
10. Causa
Ingredients
1kg/2.2lb Potatoes, peeled and cut into chunks
The Juice of 1 Lemon
200g/7oz tinned Tuna Fish
2 very ripe Avocados
4 Tomatoes, sliced
Salt and Black pepper
Instructions
1. Place the potatoes in a large saucepan with plenty of salted water, bring to the boil and cook for 20 minutes or until tender. Drain well, return to the pan and mash to a firm but smooth consistency. Set aside to cool.
2. Meanwhile, flake the tuna fish into a small mixing bowl, add a little lemon juice and black pepper and mix well. Set aside
3. In another bowl, mash the avocado flesh to pulp, adding the remaining lemon juice, some salt and black pepper.
4. To assemble the dish: Place one quarter of the mashed potatoes on a serving platter and spread it out thickly. Press one quarter of the tuna fish over the top of the potatoes, then a quarter of the avocado mixture, then a quarter of the sliced tomatoes. Repeat with the remaining ingredients so you have four layers of each.
5. Chill well then cut into slices to serve.
11. Chicken Stuffed Avocados
Ingredients:
2 Avocado Pears
2 tbsp Lemon Juice
1 teasp Dry Sherry
25g/1 oz Butter
25g/1 oz Plain Flour
120ml/4 fl.oz. Chicken Stock
2 tbsp Parmesan Cheese
4 tbsp Single Cream
175g/6 oz Cooked (leftover) Chicken, diced
Paprika
Instructions
1. Cut the avocados lengthways, remove the stone and scoop out the flesh into a bowl and reserve the skins. Add the lemon juice and sherry and mash well.
2. Preheat the oven to 200C, 400F, Gas mark 6 and grease a shallow ovenproof dish.
3. Melt the butter in a pan, add the flour and cook for 1-2 minutes, stirring. Gradually mix in the stock, little by little stirring all the time. Bring to the boil and cook for 2-4 minutes until the sauce thickens. Cool slightly.
4. Add 1 tbsp of the Parmesan cheese, the cream and the avocado mixture to the sauce and whisk well. Then stir in the chicken.
5. Pile the avocado mixture into the skins and place in the ovenproof dish. Sprinkle with the remaining parmesan and paprika and bake in the oven for 15 minutes. Serve immediately.
13. Avocado Recipes- Colombian Avocado Soup
Ingredients
600ml/20fl.oz. Fresh Vegetable Stock
2 Leeks, (white part only) sliced thinly
2 Medium Potatoes, peeled and thinly sliced
210ml/7fl.oz. Double Cream
Salt and Pepper
2 Small Avocados, peeled, stoned and chopped
Freshly chopped Coriander (cilantro) to garnish
Instructions
1. Heat stock in a medium saucepan and add leeks and potatoes, bring to the boil, stirring,
then reduce heat and simmer for 20 minutes or until the potatoes are very tender.
2. Allow to cool a little then transfer to a blender or food processor and process until very smooth.
3. Return to the saucepan and stir in the cream.
4. Place the avocado in a blender or food processor and process to a puree.
5. Remove the soup from the heat, add the avocado puree, stir well garnish with chopped coriander.
14. Curried Potato Cakes with Coconut Dressing
Ingredients for this Avocado Recipe:
675g/1½ lb Potatoes, peeled and cut into chunks
2 Eggs
1 tbsp Curry Paste
15g/1oz Freshly chopped Coriander
Oil for shallow frying
2 Avocados
Fresh Baby salad leaves
Coconut Dressing
240ml/8fl.oz. Plain Yoghurt
120ml/4fl.oz. Mango Chutney
25g/1oz Desiccated Coconut
Instructions
1. Preheat the oven to 140C, 275F Gas Mark 1 and line a baking sheet with kitchen paper.
2. Place the salt and potatoes in a large saucepan, cover with cold water, bring to the boil and cook for 20 minutes or until tender.
3. Meanwhile, place the ingredients for the dressing in a mixing bowl and mix until thoroughly blended. Place in the refrigerator until ready to serve.
4. Drain the cooked potatoes return to the pan and mash until smooth.
5. Add the eggs, curry paste and coriander and mix well.
6. On a lightly floured surface, form the potato mixture into twelve 12mm/1/2-inch thick cakes, gently coating all sides with flour.
7. Heat the oil in a large frying pan until hot, add the potato cakes, 4 at a time, and fry for 3 minutes on each side until well browned.
8. Drain the cooked cakes on crumpled kitchen paper then place on the lined baking sheet and keep warm in the oven until the remaining cakes are made.
9. To serve – divide the salad leaves between 4 serving plates, arrange 3 potato cakes in the centre of each plate, decorate with avocado slices and place a tablespoon of dressing in the centre. Serve any remaining dressing separately.
15. Avocado Recipes- Venezuelan Vegetable Soup
Ingredients
3 Onions, finely chopped
50g/2oz Butter
25g/1oz Plain flour
1.1L/2pts Light Vegetable stock
225g/8oz Potatoes, peeled and grated
Salt and White Pepper
300ml/10fl.oz.Milk
100g/4oz Frozen Peas
2 Eggs
100g/4oz Ricotta Cheese
1 Avocado
Instructions
1. Heat the butter in a saucepan, add onions and fry till just golden. Stir in the flour, cook for 1-2 minutes, then gradually add the stock and bring to boil.
2. Add the potato, salt and pepper and simmer for 4-5 minutes. Cool a little then pass through a sieve or purée in a food processor.
3. Return the soup to the pan and add the milk and peas. Heat through for 5 minutes.
4. Meanwhile, in a bowl, beat the eggs then gradually add the Ricotta and 300ml/10fl.oz. of the soup. Blend well then add to the rest of soup in the pan. Adjust the seasoning if necessary and bring to just under boiling point.
5. To serve – Peel the avocado. remove stone and cut into very thin slices. Pour the soup into a warmed tureen and float the avocado slices on top. Serve immediately.
