4 Delicious Avocado Recipes - that aren’t Smashed Avo on Toast!
Thursday, October 2016
Avocados have taken centre stage on the breakfast menu over the last couple of years, featuring in the café scene across the country in one variation of ‘smashed on toast’ or other.
These little nutritional powerhouses (technically a fruit!) are packed with vital vitamins and minerals including vitamin C, vitamin E (a great antioxidant) and folate; they’re high in monounsaturated fat (good for the heart, brain and cholesterol) and fibre (keeps you feeling fuller for longer), all while being low in sugars and sodium.
A few of our favourite, and surprising, avocado recipes that AREN’T smashed avocado:
- 3 Tablespoons olive oil (or your oil of choice)
- 1 small onion, diced
- 1 leek, diced
- 1 stick celery, diced
- 2 cloves garlic, crushed
- 150 g canned white beans, drained and rinsed (cannellini are good)
- 100 g frozen peas, defrosted
- 1 Tablespoon coriander
- 2 limes, juiced
- 500 ml vegetable stock
- 2 ripe avocados, peeled and flesh diced
- salt and pepper, to taste
- Optional garnishes: diced tomato, fresh thyme sprigs, avocado slices
- Heat the oil in a large saucepan, add onions and cook until soft. Add leek and celery and continue to cook until soft. Add the garlic and cook for a further minute.
- Add the white beans, peas, coriander, lime juice and 2 cups of stock. Heat slightly until warm.
- In a food processor, blend the avocado together with the white bean mixture until smooth (you can also use a stick blender in the pan). Add remaining
stock slowly until you reach your desired consistency.
- Return to the pan and heat through gently. (Do not allow it to reach boiling point). Add salt and pepper to taste.
- Serve using optional garnishes to impress, and enjoy!
Zucchini ‘pasta’ with Avocado Cream Sauce
- 2 large zucchini, spiralized with a julienne peeler or spiralizing tool to create ‘noodles’
- 1 avocado, peeled and flesh diced
- ¼ cup olive oil
- ½ teaspoon salt
- ½ cup flat leaf parsley
- 4 spring onions, chopped
- 1 garlic clove, chopped
- 1 lemon, juiced
- Pepper to taste
- Optional garnishes: halved cherry tomatoes, fresh basil leaves
- In a food processor, combine all ingredients (except the zucchini noodles) and process until smooth.
- Toss the zucchini noodles with the avocado sauce until fully coated (if raw isn't 'your thing', you can toss the zucchini noodles into a frying pan for a quick minute with a dash of oil - though we think you'll be pleasantly surprised trying them raw!).
- Serve with optional garnishes, and enjoy
Chocolate Mousse Cake
We know it sounds a bit unusual, but trust us when we say avocado and chocolate are a match made in heaven! Avocado adds a beautifully buttery richness that will have your guests trying to guess the secret ingredient.
For the crust
- 1 cup almonds
- ½ cup dates
- ⅓ cup cacao powder
- 1 teaspoon vanilla extract
- 1 Tablespoon honey or maple syrup
- 1-2 teaspoons water
For the chocolate mousse
- 3 large ripe avocados, peeled and seed removed
- 6 Tablespoons honey or maple syrup
- ½ cup cacao powder
- 1 Tablespoon vanilla extract
- Pinch of salt
Optional garnish: fresh berries or cacao nibs
- Prepare a 6inch spring-form cake tin by lining with greaseproof paper (alternatively, you can simply use a pie or flan style dish – prepare by greasing with butter or coconut oil)
- For the base - place the almonds, dates, cacao powder, vanilla and honey/maple syrup in a blender or food processor and blend until you have a nice crumbly mixture. If required, gradually add water to make a ‘dough’ consistency, and press into your prepared dish.
- Chill your cake base in the refrigerator while you prepare the mousse.
- For the mousse layer – blend the avocado, honey/maple, cacao, vanilla and salt together until you reach a smooth consistency (this will take between 5 – 10 minutes).
- Remove your base from the fridge and smooth the mousse layer over it; return your cake to the fridge for 15-20 minutes to allow the mousse to set.
- When you’re ready to serve simply remove the cake from the fridge (if using a spring-form tin, carefully remove from tin and transfer to a serving platter), arrange fresh berries or cacao nibs on top and enjoy!
Note – the chocolate mousse is also a delicious standalone dessert. For a less dense consistency, simply add ¼ cup of light coconut milk in the blending stage.
Avocado and Banana Smoothie
- 1 cup ice
- 1 avocado, peeled and seed removed
- 1 ripe banana, chopped
- ½ teaspoon ground cinnamon
- 2 teaspoon grated ginger
- 2 Tablespoons honey
- ½ - 1 cup coconut water or unsweetened almond milk/soy milk/coconut milk
- Optional garnish: Fresh mint sprigs
- Crush the ice using a blender, then add the avocado, banana, cinnamon, honey, ginger, water/milk, and blend to a smooth consistency (adjust the thickness by using more/less of the water/milk).
- Serve in glasses, top with fresh mint, and enjoy!