I love avocados. Where I grew up in Zimbabwe we had a massive avo tree in our garden, where the fruit literally dropped off in season. I ate mashed avo on toast every morning for breakfast for weeks! I still treat myself to this favourite of breakfasts when we’re on Spain on holiday, a real indulgence.
Avos are great in a wide range of guises, breakfast through to dinner. They even make amazing soup. And they’re really good for you as they’re full of fibre, antioxidants, vitamins and good fats. The perfect reason to eat more of them!
Hass avos have a knobbly purplish-black skin. To test if they are ripe, gently squeeze in the palm of your hand – it’s ready to eat if it yields. If not, try putting it in a paper bag with an apple and store at room temperature for 2 to 3 days, testing it to find out when it’s ready.
If you’re making a salad with avo, remember to save the pip and put it on top of the salad until you serve it. This stops the avo from going brown (really, it does)!
Try these tasty recipes and get avo on your menu at home now.
Smoked Salmon, Prawn & Avocado Salad with
Horseradish Cream & Lime Vinaigrette
Preparation Time: 20 minutes
4 slices smoked salmon
8 large, cooked prawns, peeled
1 ripe Peruvian Hass avocado, halved, peeled and stone removed
2 handfuls small mixed salad leaves
Juice of 1 lime, finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil
1 For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil.
2 Lay the smoked salmon on two plates, then cut each avocado half lengthways into slices, and arrange on top of the smoked salmon, with the prawns.
3 Toss the salad leaves in most of the dressing and pile on top.
4 Drizzle the remaining dressing around the plate before serving.
Chicken, Bacon & Avocado Baguette
Preparation Time: 20 minutes
Cook Time: 10 minutes
1 very ripe Peruvian Hass avocado, halved, peeled, stone removed and cut into chunks
Juice of ½ lime
6 rashers unsmoked back bacon, or 8 rashers streaky
300g leftover roast chicken, or chicken breast poached in a little stock
4 Small baguettes or 1 large baguette, divided into 4
1 Snap off the large stalks of the watercress and put into a food processor with the avocado and lime juice. Whizz until the watercress is finely chopped, then season with a little salt and pepper.
2 Fry the bacon on a medium heat for 8-10 minutes, turning, until golden and crispy. Meanwhile, shred or slice the chicken.
3 Split the baguettes in half lengthways and spread the avocado mixture on the insides, top and bottom. Pile the chicken and bacon inside.
Chicken & Avocado Caesar Salad
Preparation Time: 25 minutes
1 medium ciabatta (or 4 thick slices of crusty bread)
3 tbsp olive oil
2 chicken breasts, cooked
1 large cos or romaine lettuce leaves, shredded
2 ripe Peruvian Hass avocados, halved, peeled and stones removed
1 garlic clove, peeled and crushed
2 anchovies (fresh or from a tin)
1 handful Parmesan cheese, plus shavings
5 tbsp mayonnaise
1 tbsp white wine vinegar
1 Heat the oven to 200C/Fan 180C/Gas 6. Tear the bread into rough croutons and spread over a baking dish, then drizzle with 2 tbsp. olive oil, rubbing is with a little salt and pepper. Bake for 10 minutes, turning the croutons occasionally until evenly browned on both sides.
2 For the dressing, mash the anchovies with a fork against the side of a small bowl. Grate a handful of parmesan and mix with the crushed garlic, mayonnaise and white wine vinegar. If the dressing is a thicker consistency than yoghurt, add in a little water to thin slightly.
3 Dice the avocado halves into thick chunks.
4 Place the shredded lettuce leaves into a bowl, shred the chicken breasts into pieces and scatter half over the leaves, along with half the croutons and the sliced avocado. Add most of the dressing and toss to combine.
5 Scatter the rest of the chicken and croutons on top, then drizzle with the remaining dressing.
6 Sprinkle the parmesan shavings on top and serve.
Mega Tuna & Avocado Sandwich
Preparation Time: 5-10 minutes
3 very ripe Peruvian Hass avocados, halved, peeled, and stone removed
Juice of ½ lime
Handful coriander leaves, chopped
2 185g tinned tuna chunks in brine
4 tbsp half-fat mayonnaise
½ cucumber, sliced
8 slices wholemeal bread
1 Mash the avocado in a bowl to a spreading consistency, then thoroughly mix in the coriander and lime juice, and season with salt and pepper.
2 Drain the tuna chunks, then mix with the mayonnaise and season with pepper.
3 Spread the avocado mixture onto one side of each slice of bread, top one side with tuna and then layer with sliced cucumber to complete your sandwich.
To find out more about avos and for other recipes visit http://www.deliciousavocados.com