Average User Rating:
Serves: 4
Prep Time: 5 minutes ( + 20 minutes of refrigeration time)
Cook Time: 2 minutes
2 Avocados, finely diced
2 Roma tomatoes, finely diced
½ red onion, finely diced
8 fresh basil leaves, cut into slivers
1 tablespoon lemon juice
4 thick slices sourdough or wood-fired Italian bread
1 tablespoon olive oil
freshly ground black pepper
- In a small bowl combine the avocado, tomato, onion, basil and lemon juice and refrigerate for 20 minutes to allow flavors to develop.
- Grill or toast bread.
- Brush with olive oil and top with the avocado mixture.
- Season to taste with pepper.
Average User Rating:
Serves: 8
Prep Time: 20 minutes
Cook Time: N/A
Avocado and Dill Salsa:
1/2 Lebanese cucumber, halved lengthways, deseeded, finely diced
1 avocado, finely diced
1/2 small red onion, finely diced
¼ cup dill, finely chopped
1 lemon, juiced
1 teaspoon white sugar
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Creamy Lime Avocado:
1 avocado, roughly chopped
2 limes, rind finely grated, juiced
1 x 300g light sour cream
Pinch of cayenne pepper
Salt, to taste
Spicy Red Capsicum and Avocado Puree:
1 red capsicum, roasted, skinned and deseeded
1 avocado, roughly chopped
2 cloves garlic
1 tablespoon extra virgin olive oil
1 teaspoon Tabasco sauce
1/2 teaspoon lemon pepper
Salt, to taste
Avocado and Dill Salsa
- Combine the cucumber, avocado, onion, dill, lemon juice, sugar, olive oil, salt and pepper in a bowl and mix to combine.
Creamy Lime Avocado
-
Place the avocado, lime rind and juice, sour cream, cayenne and salt in a food processor and blend until smooth and creamy.
Spicy Red Capsicum and Avocado Puree
- Place the capsicum, avocado, garlic, olive oil, Tabasco, lemon pepper and salt in a food processor, blend for 3-4 seconds until the ingredients are combined but still chunky.
- Serve the three dips with crusty bread.
Average User Rating:
Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
500g peeled green prawns
2 teaspoons cayenne pepper or hot chilli powder
2 bay leaves
2 oranges
2 ruby grapefruit
2 avocados
1/2 cup (70g) finely diced red capsicum
1/2 cup (60g) finely chopped shallot/spring onion
1-2 tablespoons chopped fresh coriander
Dressing:
1/4 cup lemon juice
1 teaspoon sugar
1/2 -3 teaspoons Tabasco sauce
1/2 teaspoon crushed garlic
1/2 cup olive oil
salt
- To make the dressing, combine the lemon juice, sugar, Tabasco
and garlic in a bowl and whisk in the oil. Season to taste with salt
and set aside.
- To cook the prawns, stir 2 teaspoons of salt, the cayenne pepper
or chilli powder and bay leaves into a pan of water and bring to
the boil. Reduce heat slightly and simmer for 5 minutes so the
water absorbs the flavours of the seasonings.
- Add the prawns and cook shrimp until just pink and opaque,
about 1 minute.
- Drain and spread on a plate to cool.
- Peel the oranges and grapefruit and with a small sharp knife cut
out the segments without their skin.
- Peel the avocados and cut into slices.
- Toss the cooled prawns with the capsicum, onion and coriander,
and add the dressing. Mix carefully through.
- To serve, fan citrus segments and sliced avocado on plates and
mound the salad on top.
© Courtesy of California Avocado Commission
Average User Rating:
Serves: 3 to 5
Prep Time: 10 min
Cook Time: none
1 avocado
500g of low fat cottage cheese
Pinch of salt and pepper
Corn chips
- Cut up avocado in bowl - mash with fork.
- Add cottage cheese - blend well with fork.
- Add salt & pepper to taste (or red salsa)
- Serve with corn chips as an easy party favourite
Average User Rating:
Serves: 6
Prep Time: 25 minutes
Cook Time: 15 minutes
600g red skin potatoes, cut into quarters
Salt
1 tablespoon lemon juice
1/2 teaspoon crushed garlic
3 tablespoons mayonnaise
1 tablespoon olive oil
1 celery stick, finely diced
1 small red salad onion, finely diced
1 avocado, finely diced
1-2 tablespoons finely chopped celery leaves or fresh coriander
* Crumbled crisp bacon or sliced grilled pork sausage or chorizo are delicious additions to potato salad
- Boil the potatoes in lightly salted water until barely cooked. Drain
and leave in the saucepan, covered, for 5 minutes, then turn out
onto a board and cut into small cubes. Place in a salad bowl.
- To make dressing, whisk together the lemon juice, garlic,
mayonnaise and olive oil.
- Fold celery and onion into the dressing, then gently fold in the
avocado and coriander.
- When potato has completely cooled, fold in the celery, avocado
mixture.
- Serve in a salad bowl, or onto small plates, and garnish with a
sprig of celery leaf or coriander.
© Courtesy of California Avocado Commission
