Avocado recipes

June is World Avocado Month! The UK is the second-largest market for avocados in Europe, with over 6,000 avocados sold hourly. I certainly contribute to this figure.

To celebrate this versatile fruit – because avocado is a fruit – I have received extracts of two recipes from the latest free cookbook from the World Avocado Organization, Avocados in Bloom, which I am sharing here as these meals are easy and nutritious. In this book there are enough meals ideas without ever repeating a recipe.

Avocado

Before sharing the recipes, I’d like to dig deep into some facts. 

As an island of avocado lovers, the UK already knows how to make the most of the avocado. The UK is just behind France as the biggest market for avocados in Europe. This ancient superfood is a far more versatile and sustainable ingredient than you might imagine – from hair masks to “Foie Guac”, there are so many ways you can enjoy the health benefits of the avocado without getting bored or harming the planet. The water footprint of the avocado is much lower than other fruit and veg that are grown and eaten daily throughout Europe. Take bananas, for example, producing a kilo of bananas requires at least 790 litres of water, or apples, which need 822 litres per kilo. What’s more, many avocado production areas are naturally irrigated. 

As a consumer, you could cut down on single-use plastics by making your own skin and hair beauty products.

This World Avocado Month, challenge yourself in the kitchen and see how many of the recipes you can try! 

Avocados in Bloom is a free cookbook with over 50 original recipes that celebrates the aesthetic appeal of the avocado. With tips on how to pick the perfect avocado, this cookbook makes fun and fine dining accessible to everyone from seasoned chefs to beginners. Featuring the recipes of Collette Dike, the creative force behind the @fooddeco Instagram account, the book is also a guide to preparing and plating Michelin-worthy dishes at home.

Avocados in Bloom is also full of family-friendly recipes to get the kids involved. 

If you’re bulk buying, you can always save your avocados for later by freezing them. Frozen avocados are the perfect health boost to a refreshing summer smoothie or you could even make your own avocado ice cream, adding chocolate, lemon or whatever else is in your favourite flavour! To prep avocados for freezing, simply peel them and remove the stone before chopping. A splash of lemon juice will keep it from oxidising and turning brown before you’re ready to use it. 

The avocado’s versatility as an ingredient goes well beyond the kitchen. Applied topically, avocado can nourish and hydrate many skin types. You might already know it’s full of vitamins but the avocado also contains lutein, a carotenoid that promotes skin elasticity, while oleic acid and chlorophyll help reduce redness and inflammation. Making your own face and hair masks with avocados and a handful of other ingredients you probably already have (think yoghurt, honey and olive oil) is self-care made easy and affordable. You don’t even need other ingredients. A sliver of avocado under each eye for 20 minutes is a straightforward eye-brightening moisture boost!  

Avocados in Bloom Recipe 1:
Vegan Oysters with Avocado Pearls

Although this recipe calls for some unusual ingredients, they are worth the hunt! Empty oyster shells can be found at your local fish market. Wakame is a flavorful seaweed that can be found in the Asian section of your supermarket. The extra research is completely worth it to make this stunning platter. The oyster shells can be washed and reused for your next party—very sustainable!

Ingredients:

  • 50g samphire, finely chopped 
  • 100g cucumber, chopped brunoise 
  • A few fresh sprigs of coriander, finely chopped 
  • Juice of ½ lemon, and wedges for serving 
  • ¼ red chilli, finely chopped, more to taste 
  • 12 empty and cleaned oyster shells 
  • Extra-virgin olive oil
  • 1 avocado 
  • Sea salt and pepper 
  • 125g wakame or seaweed salad, rehydrated 
  • To garnish: cress 
  • To serve: crushed ice
Method: 
  1. Combine the samphire, cucumber, coriander and lemon juice together in a small bowl. Season to taste and stir in the chopped chilli. 
  2. Divide the wakame evenly into the 12 shells. 
  3. Cut the avocado in half, remove the pit and use the melon baller to make 12 avocado ‘pearls’ in total, 6 per half. 
  4. Divide the samphire and cucumber mixture between the 12 oyster shells, then top each oyster with an avocado pearl. 
  5. Drizzle with a little olive oil, garnish with cress and serve the oysters immediately on crushed ice, with extra lemon wedges on the side. 

Avocados in Bloom Recipe 2:
Frozen Yoghurt

This works as part of a luxurious breakfast, as a cool summer snack or light dessert. Kids will love decorating the frozen yoghurt. Be prepared to roll up your sleeves and get your hands dirty, the messy eating’s part of the charm. Serve in bowls with spoons or on sunny days, eat in the garden.

Ingredients:

  • 1 avocado, pit and skin removed
  • 1 banana (the browner, the sweeter, the better) 
  • Juice and zest of 1 lime  
  • 250g plain yoghurt or dairy-free coconut yoghurt  
  • Toppings (optional): frozen blueberries, sprinkles, nuts, seeds, other fruit, grated coconut, granola, chocolate, edible flowers, etc.
Method: 
  1. Combine the avocado flesh, banana, lime juice, lime zest and yoghurt together in a food processor. Pulse until thoroughly combined, scraping down the sides if necessary. 
  2. Line the baking tray with baking paper, then spoon the mixture into the tray and decorate with toppings of choice. 
  3. Freeze overnight or for at least 3 hours until it’s completely frozen. To serve, break or cut in slices and eat immediately.

WAO is a non-profit organisation founded in 2016 that represents the main producers, exporters and importers of avocados around the world. WAO promotes the consumption of avocados based on their nutritional value and recognised health benefits. www.avocadofruitoflife.com

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