Avocado Recipes for Connoisseurs
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Marinated salmon with Avocado and Orange
Leave the fresh salmon in olive oil for at least 24 hours with 1 tbsp sugar and 1 tbsp salt, 1 tsp mustard seeds, 1 tsp cilantro and 1 tsp juniper berries. Remove the spices before serving and serve on a slice of avocado. As a contrast add some acidity in the form of orange fillets and sharpness (radish sprouts).
Avocado Apple Tower
Cut 1 Granny Smith and a ripe avocado into small cubes and leave them in the marinade, which consists ginger, chilli, sugar, chilli, lime juice, olive oil and some white balsamico for at least 1 hour. Then mix it with the coriander or parsley. A bit of salt and pepper. A beautiful, almost Asian-like starter.
Avocado Fennel Orange Salad
As dressing balsamico white sugar salt and fine olive oil
Avocado Mango tower with prawns
Guacamole – the classic avocado recipe from all avocado receipes
Guacamole, a dip made with avocados, has its origins in Mexico. The name comes from two Aztec words ahuacatl (avocado) and mole (sauce). All you really need for guacamole is ripe avocados and salt, as well as something a little acidic such as lime juice to balance the oiliness and add freshness. In the luxury version, garlic, chopped coriander, chili powder, onions and tomatoes are added. Important: Check the ripeness of the avocados by pressing them gently. If the shell yields slightly, the avocado is ripe and delicious.
Bacon Burger with egg and summer vegetables
Avocado Crevette Coctail with Mango
Olive oil, sugar, lime juice and chilli for this avocado dressing
Avocado Banana Shake with Basil
Avocado cream with orange reduction
Boil the juice of an orange with sugar until a slightly viscous syrup is obtained. While the sauce cools, mix the juice of a lime , 2 tablespoons icing sugar and 100g mascarpone. Now insert almond biscuit ( Ricciarelli etc.) in a bulbous glass, pour some the orange syrup over it. Pour the remaining syrup to the mascaponecreme over the almond biscuit . 24 hrs. refrigerate. Garnish before serving with white chocolate chips and mint .
Summertime! Avocado Popsicle
Ingredients for 4 popsicles:
- 2 avocados
- 2 limes
- 3/4 cup coconut milk
- 1 1/2 cups of syrup
Mix the pureed avocados, lime juice, cup coconut milk and the syrup into a large measuring cup. Divide the mixture amongst the popsicle mold. Leave little space at the top and topped it with some sweetened coconut milk. Put it min. 3 hours in the freezer …enjoy it!
Spaghetti Avocado Pesto
Mix the pulp of a ripe avocado (250g) with two chopped clove of garlic, fresh basil and about 50g of grated Parmesan in a food processor. Add some water and extra virgin olive oil, until you get a creamy, homogeneous mass. Season with salt and pepper and a bit white Balsamico. Place some grated Parmesan, toasted pine nuts and grilled cherry tomatoes on the plate. This warm avocado recipe is calculated for 4 servings.
Avocado with smoked trout and horseradish dip
Avocado Blueberry Salmon Salad
Ingredients for 4 Portions:
- 1 reipe avocado
- 250g smoked salmon
- 1/2 red onion
- Rocket Salad
- 125g Blueberries
- roasted almonds
- Himalaya salt
Avocado terrine with prawns
- 1 ripe avocado
- 250g raw prawns
- 250ml white wine
- 1/2 carrot
- 100g creme fraiche
- 1 egg white
- lemon juice to taste
- salt and pepper
Peel the carrot, cut half of it into small cubes and blanch them in salted water. Drain and set aside. Peel and stone the avocado and cut it into strips. For the terrine mixture, blend the prawns, previously cooked in white wine and cooled, the crême fraiche and the egg white with a hand blender until smooth. Season with salt, pepper and lemon juice and place a third of the mixture in a terrine mould lined with cling film. Then sprinkle with the diced carrots, and cover with another third of the mixture. Now arrange the avocado strips on top and cover with the final third of the mixture. Place the terrine in a bain marie in the oven and bake for approximately 1 hour at 175°C. Serve cold with salad!
Avocado with hummus
Avocadocremetarte with couverture chocolate
- 2 ripe avocados
- 1 lime
- 100 gr maple syrup
- 150 gr Coconut oil (melted)
- 1 vanilla extract
- lime zest
- 50 gr raw almonds
- 50 gr dried sliced dates
- 15 gr desiccated cocnut
- 125 gr flower
- 125 gr butter
The ingredients for the base knead well, chill and after 1 hour bake at 180°C for 40 minutes in a springform pan (18 to 20cm). Mix with the blender the remaining ingredients and put the cream on the cooled pie. The cream solidifies in the fridge. Then cover with couverture chocolate and sprinkle with grounded pistachios.
Fried avocado with bacon and salad
Avocado smoothie with mango and lime
Peel and stone the avocados. Peel the mangos and cut the flesh from the fibrous stone. Cut everything into cubes, which you place in a blender with cracked ice, lime juice and zest and a few mint leaves. Blitz at full power till smooth and pour immediately into glasses. Garnish with mint leaves. A wonderfully refreshing power drink!
Avocado, Sweet Potatoes Croquettes
The best vegan avocado recipe from my avocado recipes! Mix with a blender a cooked and peeled sweet potato (Boniato) with the meat of an avocado, add chili powder (better dried red pepper from China), lime juice, and glassy garlic and onion, mix it, turn in breadcrumbs and deep fry. Serve with salad , which is with sesame oil and lime juice flavored . Do not forget salt and pepper …… Vegan can be really delicious ! Must try .
Based on chicken stock, cream and glazed shallots, this is one of the great avocado recipes that can be served warm in winter or cold in summer. Frozen avocado pulp can be used.
Important: Never allow the soup to boil, otherwise the soup will be bitter! Remove the pot from the heat before it starts to boil.
4 finely chopped shallots
1 ripe avocado
100 ml cream
500 ml chicken soup
salt, pepper and cayenne pepper
toasted flaked almonds
Braise shallots till translucent, add to the blender together with the chicken soup and avocado and blitz till smooth. Serve garnished with whipped cream and toasted, flaked almonds, which complement the nutty flavour of the avocado perfectly.
Canapé with avocado, salmon and / or caviar
A great avocado recipe for larger parties. The basis of these canapés is an avocado cream made by blending ripe avocados, lemon juice and salt. Lay slices of smoked or pickled salmon on salty crackers. The salmon prevents the crackers from becoming soggy, so you can prepare them hours before serving. When ready, place some avocado on the salmon using an egg spoon, and sprinkle caviar as a decoration on top. If you are not a fan of caviar, use parsley.
Avocadorosette with salad and bacon
Avocado mousse with shrimp
To make the basic mixture, blend a ripe avocado with lemon juice, salt and freshly-ground white pepper to taste. Then soak 3 sheets of leaf gelatine in cold water, squeeze them and dissolve in hot chicken broth (2 tbsp.). Stir into the avocado mixture. Fold in 150-160ml whipped cream and pour into a shallow mould, smoothing the surface. Cover and refrigerate for at least 3 hours. With a tablespoon dipped in warm water, scoop quenelles of the mousse onto a bed of salad leaves (frisee or Batavia). Make a dressing of nut oil, salt, a little sugar and white balsamic vinegar. Garnish the dish with cooked prawns and/or clams and sprinkle with lime juice. A delight!
Avocado salad Spanish style
A classic avocado recipe from Andalusia! Simply toss orange segments with olive oil, salt and black pepper. The orange segments contain enough acid to do without vinegar. Just before serving, add fresh lettuce leaves. Centre the salad on the plate and arrange slices of ripe, peeled and stoned avocados in a star pattern around the salad. For an especially nice touch, sprinkle the salad with shelled, lightly crushed salted pistachios before serving.
Avocado fillets with crayfish or prawns on salad leaves
What a fabulous avocado recipe! Peel ripe avocados with a vegetable peeler and cut into lengthwise strips. Arrange on plates in a fan shape, brushing with lemon juice to prevent them from turning brown. Place the fresh crayfish (or raw prawns) in boiling water and cook only until the body shell changes colour around the head and then leave to cool. Do not boil the shellfish for too long, or they will become dry and lose flavour. Remove the shell, head and intestines if necessary, and centre the still lukewarm tails on the plate. Drizzle the shellfish with a dressing of olive oil, lemon juice, salt and sugar and finish with a little coarse salt and fresh chilli threads.
Vegan Avocado Ice cream – A quick and easy avocado recipe
Makes 8 portions.
Place the milk, avocados, sugar and the citrus juice in a blender. Add mint or vanilla seeds to taste and blend until smooth. Use mint sparingly, as it should not mask the delicate flavour of the avocado, but be just perceptible. Freeze in an ice cream machine. A refreshing way to get through the summer!
• 1 1/2 litre of low-fat milk
• 2 ripe, fresh avocados, stoned and peeled
• 1/2 cup sugar
• 1 Tbsp. lime juice (or lemon if not available)
• 1 cup coconut milk
• 1 tsp. chopped mint or
• the seeds of a vanilla pod
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Avocado face mask
This face mask freshens your complexion, and is ideal for normal and slightly dry skin.
- ½ overripe avocado
- 1 tablespoon lemon juice
Peel and stone the avocado. Blend with the lemon juice into a creamy paste. Apply the mask to cleansed skin and leave on for about 15-20 minutes before rinsing it off with lukewarm water. This cream is also excellent for hand care. Simply pour the cream into a small plastic bag and seal well. Cut off a corner of the bag and squeeze out the required amount of cream. The cream will keep fresh for 4-5 days in the refrigerator. Great for dry winter skin!
More acocado recipes are coming soon…..