Recipes: Delish dishes using avocados

It’s time for more of my regular avo recipes. They’re delicious, good for you and so easy to prepare. Hass avos from Peru have been used in these recipes. Here’s why you should eat more avocados.

Avos contain 11 of the 13 known vitamins and minerals.

Half an avo counts as one of your 5-a-day.

Avos contain “good oils” (the same oil found in nuts and olive oil). These oils help you feel full longer.

Half a medium avocado (72 grams) has just 137 calories, 50% fewer than a plain bagel.

They are good for your eyes. An ounce of avo contains 81 micrograms of leutein; leutein can help protect against macular degeneration.

They’re really versatile, let your imagination go wild and come up with your own unique dish.

They’re easy to prepare.

What more can I say?

They are simply delicious!

 Avocado, chicken and rocket bruschetta

Bruschetta

Makes 4

2 Peruvian Hass avocados, halved, pitted and peeled

Squeeze of lemon juice

4 large slices of bread

2-3 handfuls rocket or salad leaves

120g roast chicken, sliced

50g sun-dried tomatoes, drained and chopped

A few drops of olive oil

A few drops of balsamic vinegar

Parmesan cheese shavings

Mash the avocados with a fork, adding a squeeze of lemon juice to prevent them from browning.

Toast the bread slices, and spread thickly with the mashed avocado.

Top with rocket or salad leaves, sliced chicken and sun-dried tomatoes. Sprinkle each one with a few drops of olive oil and balsamic vinegar, then finish off with Parmesan cheese shavings.

 Eggs Benedict with a difference

Eggs benedict

Serves 4

2 Peruvian Hass avocados, halved, pitted and peeled

4 bacon medallions

4 eggs

2 English muffins, split in two

Mash the avocados with a fork and set to one side.

Grill or fry the bacon medallions.

At the same time, gently poach the eggs in simmering water.

Toast the muffins and spread thickly with mashed avocado. Place a bacon medallion on each one, then top with the poached eggs. Serve immediately.

Avocado and spinach dip

Dip

1 Peruvian Hass avocado, halved, pitted and peeled

1 shallot, very finely chopped

Salt and freshly ground black pepper

50g fresh young spinach

200g extra light garlic and herbs soft cheese

Vegetable crudités, such as cucumber, celery, cherry tomatoes, carrots and peppers

Cook the spinach in boiling water for 1 minute to wilt the leaves, then drain well and rinse with cold water. Squeeze the spinach to remove excess liquid, then chop finely.

Beat the soft cheese in a bowl until smooth, then stir in the spinach.

Mash the avocado with a fork and stir into the spinach mixture with the shallot. Season with salt and pepper, then serve with vegetable crudités.

For more avo ideas visit http://www.deliciousavocados.co.uk

Oh and I took some time to read up a bit about Peru and was astounded at its beauty. Yet another destination for the wishlist. In the meantime, how’s this for an avocado orchard?? Breathtaking.

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4 comments

  1. Michele Isaac says:

    Wow – what sort of an orchard is that?? Everything around looks like desert so they must have water from somewhere to irrigate. If you think of an avocado costing around £1 they must make a mint from all those trees!! Peru can go on the wishlist for a visit!

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