Average User Rating:
Serves: 6-8
Prep Time: 5 minutes
Cook Time: 0 minutes
2 avocados
Vegemite
Crackers of choice
- Put 2 peeled and seeded avocados in a bowl.
- Mash until well combined and smooth.
- Spread a small amount of Vegemite on a cracker.
- Spread some of the smooth avocado over the vegemite.
* Vegemite is a trademark of Kraft Foods used with consent.
Average User Rating:
Serves: 1
Prep Time: 10 minutes
Cook Time: NA
1 Avocado
Fresh basil
Flatbread (lavish or tortilla is best)
2 Asparagus
Olive oil
Lemon juice (to taste)
Salt and pepper (to taste)
- Mash 1 avocado until chunky
- Stir through 1 tablespoon finely chopped basil leaves and salt and pepper to taste
- Lay out some flatbread – lavish or tortilla works well
- Spoon some avocado mixture down the centre of the bread
- Lay 2 fresh cooked asparagus in the centre of the bread
- Drizzle with olive oil and lemon juice
- Roll up and serve
Note: This recipe was a part of the 2010 competition with the National Rugby League and Junior Rugby League clubs:
www.avocado.org.au/IHeartFooty
Average User Rating:
Serves: 4 people
Prep Time: 15 minutes
Cook Time: 6 minutes
500g of cooked potatoes (can use sweet potato)
1 avocado, pip and skin removed
2 tbsp of whole meal flour
8 rashes of lean bacon, cup into cubes and grilled or fried
1 tsp of sea salt
- Mash the potato, avocado and flour till very smooth.
- Mix through the bacon and the salt.
- Make into 4 cakes and place in hot frying pan with a little olive oil.
- Cook for 3 minutes each side and serve.
Average User Rating:
Serves: 4 people
Prep Time: 15 minutes
Cook Time: 10-15 minutes
1x250g can of tinned salmon in spring water, drained
1 avocado, pip and skin remove and cut into cubes
4 tbs olive oil
1 large onion, coarsely chopped
2 cups of sweet potato, cut into small cubes
4 tbs of fresh herbs, parsley, basil or/and thyme
6 large whole eggs
3 tbsp of wholemeal flour
½ tsp of sea salt
½ tsp of pepper
- Pre-heat the oven to 160 degrees.
- In a small frying pan over a medium heat, add the olive oil, onions and sauté until brown. Add the sweet potato, to the onion mixture, cover and cook over medium heat, stirring occasionally for 10 to 15 minutes. Leave to cool.
- In a bowl, beat the eggs lightly with a fork and then add the salmon, avocado, flour, fresh herbs, salt and pepper. Add the sweet potato and onion mixture and mix.
- Pour in the egg mixture evenly into individual muffins and place into the oven for 10-15 minutes or until golden brown on top.
- Tip: use a silicone muffins tins as it’s easy to get the muffins out.
Average User Rating:
Serves: 4
Prep Time: 5 minutes
Cook Time: 2-5 minutes
1 tomato, sliced
2 English muffins, cut in half (4 slices)
Low fat cheddar cheese
Salt and pepper
- Spread sliced tomato over 4 English muffins.
- Add salt and pepper and add sliced avocado.
- Sprinkle grated low fat cheddar cheese on top.
- Cook under hot grill until golden.
Average User Rating:
Serves: 4
Prep Time: 15 minutes
Cook Time: 3 minutes
4 English muffins
2 Avocados
1x 420g Tuna
½ Red onion (diced)
¼ bunch Parsley (chopped)
2 tbsp Sweet chilli sauce
2 tbsp Mayonnaise
Salt and pepper to taste
8 slices Swiss cheese
- Cut muffins in half horizontally and toast.
- Cut avocado in half, remove seed and skin, scoop out the flesh into a bowl.
- Add tuna, onion, parsley, sweet chilli sauce and mayonnaise.
- Season to taste and mix well with a fork.
- Place equal amounts of avocado/tuna mix onto all eight muffin halves.
- Top with a slice of cheese and place under the grill until cheese is melted.
Tips:
For extra spice add some fresh chilli to the tuna mix.
