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4 Ways With Avocado

4 Ways With Avocado

4 Ways With Avocado

Make sure your next meal is full of nutritious properties with one of our favourite 4 Ways With Avocado. 

4 Ways With Avocado

 

Avocado with Baked Sardines, Ricotta & Grilled Tomatoes on Sourdough 

Preheat the oven to 220°C (200°C fan forced). Gut and then remove the heads of 12 sardines, then wash well to remove all the scales. Place the sardines on a baking tray and season well. Cut 4 vine- ripened tomatoes in half and place on another baking tray. Roast the sardines and the tomatoes in the oven for 10 minutes. Toast 4-8 slices of sourdough. Make a dressing by placing 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice and 1 tsp Dijon mustard in a bowl. Mix well with a fork to combine. Set aside. When the sardines are ready, peel 2 small avocados, remove the stone and slice the flesh. Place the toasted sourdough on individual serving plates and spread each slice with 1-2 tbsp of ricotta. Arrange the sardines on top, season with salt and pepper. Top with the slices of avocado and grilled tomatoes. Lightly drizzle with the dressing and serve. Serves 4.

 

Avocado & Macadamia Muffins 

Place 2 cups plain flour, 3 tsp baking powder, 1⁄2 tsp salt and 1⁄4 tsp chilli powder in a bowl and mix to combine. In another bowl, beat 1 tbsp sugar, 1 egg and 50 melted butter. Remove the flesh from 1 avocado. Mash 100g of the avocado and add to the wet ingredients, and reserve the rest. Add 3 tbsp chopped macadamias, then add the dry ingredients with 1 cup buttermilk. Blend together but do not overmix. Bake in the oven at 200°C (180°C fan forced) for 20 minutes, then turn the oven down to 180°C (160°C fan forced) for a further 10 minutes. Serve hot with slices of brie and bacon. Top with reserved avocado. Makes 12.

 

Grilled Portobello Mushrooms with Guacamole and Poached Eggs 

Mix together 1⁄4 cup balsamic vinegar, 1 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp chopped rosemary, 1⁄2 tsp black pepper, and 1⁄8 tsp cayenne pepper. Pour over 4 large, cleaned portobello mushrooms with the stems removed. Turn to coat and let marinate for 10 minutes. Heat a little olive oil in a large frying pan over medium heat. Place the mushrooms in the pan, reserving the marinade. Cook the mushrooms for 3-4 minutes on each side, or until caramelised – brushing with reserved marinade several times. Remove the flesh from 3 avocados. Place in a food processor with 1 green chilli, 1 spring onion, 1 tomato and juice of 1 lime. Pulse to purée roughly. Add 5 tbsp olive oil and blend. Season, set aside. Heat a shallow pan of water until simmering. Poach 2 eggs per person for 3-4 minutes. To serve, top the mushrooms with the poached eggs and guacamole. Serves 4.

 

Avocado & Lime Vegan ‘Cheesecake’

Grease and line the base of a 23cm round springform tin with baking paper. Place 12 pitted Medjool dates, 125g walnuts, 1⁄3 cup shredded coconut and 1⁄3 cup melted and cooled coconut oil in a food processor, pulse until finely chopped. Transfer to the prepared tin, press over the base. Place in the fridge to chill. Place the flesh of 3 avocados, 400ml coconut milk, 1⁄4 cup maple syrup, 1⁄3 cup chia seeds, 1⁄3 cup lime juice and the finely grated rind of 2 large limes in a food processor and process until smooth. Pour over base and spread evenly. Place in fridge overnight to set. Remove from the tin and top with lime zest to serve. Serves 12.

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