Avocado is packed with heart-healthy fats, is 100 percent cholesterol free and it contains vitamin E, which is essential for getting that glowing skin. And there are so many ways in which you can use it!
Instead of using mayonnaise on your sandwiches, mash up some avocado and use it as a healthy spread. Avocado and tuna is a great combo. We promise!
Use avocado instead of butter and cream. Because of its rich, creamy texture, you can use it as an alternative to make desserts like chocolate mousse (see recipe below). Also add frozen avocado to your smoothies instead of yoghurt for that creamy texture.
Ditch the cream cheese or sour cream and use mashed avocado as a dip. We’re big fans of guacamole, but you don’t need to have all the other ingredients, like tomatoes, chilli, garlic and onions. Just mash some avocado with some salt, pepper and a squeeze of lemon juice and you have a versatile dip for vegetables, corn crackers and crisps. And add it to your baked sweet potato instead of sour cream, with additional toppings, like shredded chicken and tomatoes.
Chocolate Avocado Mousse
Ingredients: 1 frozen banana; flesh of 2 avocados; ¼ cup honey; ¼ cup raw cacao powder; 3 to 4 tbsp coconut cream
Method: Place all ingredients in a blender and process until a thick, smooth mousse forms. Serve with berries and mint (optional).
Hake With Chili Avocado Salsa
Ingredients: 500g hake fillets; juice of one lime; 1 tbsp extra-virgin olive oil; pinch sea salt; freshly ground black pepper
For the salsa: 1 avocado; 2 tbsp finely chopped red onion; 1 large red chilli, seeds and pith removed, finely sliced; 2 tbsp chopped coriander leaves; zest and juice of half a lime; 1 tbsp extra-virgin olive oil; pinch sea salt; freshly ground black pepper
Method: Pre-heat oven to 200°C. Place the fish in a baking tray, drizzle over the lime juice and olive oil and season. Cover tray in foil and bake for 10 to 15 minutes, depending on the thickness of the fish. While the fish is cooking, make the salsa. Slice the avo into cubes, mix in the red onion, chilli, coriander and lime zest. Drizzle in the lime juice and olive oil and season to taste. Add more lime juice if necessary. Serve the fish with the salsa and extra lime.
Heirloom Tomato And Avocado Salad
Ingredients: 400g to 800g (depending on the size of the crowd) mixed heirloom tomatoes; 2 avocados, sliced; ½ red onion, very finely sliced; handful fresh basil
For the dressing: 2 tbsp olive oil; juice and zest of ½ lemon; 1 tbsp sherry vinegar; 1 tbsp honey; salt and pepper; ¼ clove garlic, minced
Method: Slice all the tomatoes and arrange on a large platter. Add avocado and red onion and tear basil leaves over. Whisk dressing ingredients together then drizzle over tomato salad.
Vegan Bean Stew With Avocado
Ingredients: extra-virgin olive oil; 1 large red on ion, finely chopped; 4 celery sticks, chopped; 2 carrots, peeled and grated; 2 large cloves garlic, finely chopped; 1 tsp paprika; 1 tsp cumin seeds; 1 tsp cayenne pepper; 2 x 400g tins chopped tomatoes; 2 large red peppers, chopped; 1 tbsp tomato paste; 1 tbsp sherry vinegar; ¼ cup red wine; freshly ground black pepper; Himalayan salt; 3 x 400g tinned beans, such as black, borlotti, kidney or butter beans; 1 to 2 cups vegetable stock; lemon zest and juice, for serving; fresh coriander, for serving; avocado, for serving
Method: Place some olive oil in a large saucepan or pot over medium heat. Sauté the red onion, celery and carrots until soft, about 8 to 10 minutes. Add the garlic and spices and a little more olive oil, if necessary, and sauté for a further five minutes. Add the chopped tomatoes, red peppers, tomato paste, vinegar, red wine and salt and pepper and bring to a boil. Turn down the heat and cook for an hour, stirring occasionally. Add the beans and add enough vegetable stock to cover. Simmer for another hour over medium-low heat, stirring occasionally. Test seasoning and adjust accordingly. Serve with a lemon wedge, coriander and sliced avocado.
Ingredients: 800g angelfish fillets; sea salt; juice of 5 limes; 1 handful fresh mint; 1 handful fresh coriander; 2 avocados; ½ spanspek
For the dressing: ¼ cup extra-virgin olive oil; juice of 1 orange; juice of 1 lime; raw honey (or coconut blossom nectar); 1 clove garlic, finely chopped; 1 red chilli, finely chopped; ½ red onion, finely chopped; sea salt; freshly ground black pepper
Method: Slice the fish fillets into five- to seven-millimetre cubes, then place into an airtight container with a pinch of sea salt and lime juice. Mix the juice into the fish gently and place in the fridge for one hour to cure. Mix together all the dressing ingredients and set aside. Season to taste. Pick the leaves off the herbs, discard the stalks and set aside. Chop the avocado and spanspek into cubes the same size as the fish and set aside in separate bowls.