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Avocado recipes

Asian-style salmon with avocado-and-coriander salsa

Asian recipes

Asian-style salmon with avocado-and-coriander salsa

15 minutes

Green nachos with spiced beans

Avocado recipes

Green nachos with spiced beans

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Ciabatta toast with peas and avo

Avocado recipes

Ciabatta toast with peas and avo

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Corn-and-coriander salad

Avocado recipes

Corn-and-coriander salad

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Pappardelle with salmon and lemony pea-and-dill dressing

Avocado recipes

Pappardelle with salmon and lemony pea-and-dill dressing

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Avocado recipes

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Spinach, avo and basil dip with crispy baby marrows

Avocado recipes

Spinach, avo and basil dip with crispy baby marrows

30 minutes

Avo ritz

Avocado recipes

Avo ritz

15 minutes

Sesame chicken strips with corn and avo

Avocado recipes

Sesame chicken strips with corn and avo

20 minutes

Panko-crumbed avo chips

Avocado recipes

Panko-crumbed avo chips

5 minutes

Avo chocolate mousse

Avocado recipes

Avo chocolate mousse

Avo salad boats

Avocado recipes

Avo salad boats

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Avo salad boats

By Hannah Lewry

Serves 4 (one avo half per person)

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 avocados, halved

For the goat’s cheese and sprout avo cups

1 T red pepper hummus
goat's cheese crumbles
1/2 t black sesame seeds
a few radish sprouts
micro sorrel herbs, a sprinkle
1-2 baby beetroots, sliced

For the seeded salmon avo cups:

100 g Raspberry roulade with pink peppercorns, 1 slice
1 smoked trout ribbon
1 t sunflower seeds
1 radish, thinly sliced
A sprinkle of radish sprouts
ancient grain bites or lentil crackers, to serve

Method

Slice the avocado in two. Peel and remove the pit.
Fill one avocado with the hummus, goat’s cheese crumbles, sesame seeds, radish sprouts and beetroot.
Fill the other with a slice of raspberry roulade, the smoked trout, sunflower seeds and radishes.
Serve with ancient grain bites.