Creamy avocados are now in season, so make the most of this beautiful fruit!
Roughly mash 1–2 avocados. Add a generous dash each of cumin and paprika. Add 1 finely chopped tomato, 1/4 bunch chopped coriander, 1/4 finely chopped small red onion and a squeeze of lime juice. Mix until combined. Serve with raw vegie sticks or baked pita chips.
2. ’Vegies’ for brekky
Get in a serve of veg at breakfast! Spread 1/4 avocado onto two pieces of multigrain toast. Top with tomato slices and lemon pepper. Add smoked salmon for an omega-3 boost.
3. Easy summer bruschetta
Combine 2 diced avocados, 3 finely chopped tomatoes, 1/2 finely chopped red onion, 1/4 bunch finely chopped basil and 1 tablespoon each olive oil and lemon juice. Season with ground black pepper, cover and set aside for 20 minutes. Top slices of sourdough toast with bruschetta and serve.
4. Super side salad
Serve this colourful salad with barbecued chicken or fish. Combine 1 can each of red kidney beans and corn kernels. Add 2 diced tomatoes, 1 large diced avocado, 1/2 chopped red onion, 1 chopped green capsicum, 2 tablespoons olive oil and 1 tablespoon red wine vinegar. Chill for several hours before serving. Serves two.
5. Avo-chicken salad
This simple dinner packs up nicely for lunch the next day. Simply combine baby spinach, chopped tomatoes, chopped avocado, thinly sliced snow peas, broccoli florets and grated carrot in a large bowl. Top with grilled or barbecued chicken breast, low-fat Asian-style dressing and a small handful of crispy noodles.
6. Sunday summer lunch
In a small bowl, combine 1/4 cup low-fat mayonnaise with 1 teaspoon minced garlic. Spread wholegrain bread rolls with garlic mayo and add lettuce leaves, avocado slices and finely chopped celery. Top with either fresh crab meat or cooked prawns. Add a squeeze of lemon juice and season with ground black pepper.
7. Avocado yoghurt dip
In a bowl, combine 1 mashed avocado, 1 cup low-fat Greek style yoghurt, 1 tablespoon cumin and 1/2 bunch finely chopped coriander (including stems). Mix well and chill for at least an hour before serving.
8. Protein-packed wrap
Spread mashed avocado and a little pesto onto wholegrain tortillas. Add baby spinach leaves, 95g can drained tuna and rinsed 4-bean mix. Roll up and serve.
9. Chilled avo soup
In a food processor, purée 2 peeled, chopped avocados, 2 cups buttermilk, 1/3 cup chopped dill, a squeeze of lemon juice and a dash of Worcestershire sauce. Blend until smooth, then chill for several hours. Garnish with crushed walnuts or pecans.
10. Avocado cups
Halve 2 avocados and gently scoop out flesh, keeping skin intact. Combine avocado with 250g cooked prawns, 1/4 bunch chopped coriander, 50g reduced-fat feta, 3 tablespoons chopped mint, 1/2 diced cucumber and 2 diced tomatoes. In a small bowl, whisk together 2 tablespoons each orange juice and lime juice with a pinch of sugar and a dash of ground black pepper. Drizzle over avocado mixture and toss gently to combine. Spoon avocado mixture into shells and serve.