On 31st July, The World Avocado Organization celebrates all things avocado, from its smooth texture and subtle taste to its wealth of vitamins and nutrients. Packed with essential nutrients, avocados are a powerhouse of healthy monounsaturated fats, which can support heart health by lowering cholesterol levels. They are also rich in fibre, vitamins such as B, E, and K, and potassium, which are crucial for our health. Their versatile yet distinct flavour complements a wide range of dishes, from salads and smoothies to savoury spreads and desserts, making them an indispensable ingredient in both traditional and contemporary cuisines.
Shake up your summer dishes
Give your recipes a pinch of green goodness. Avocado is a great addition to salads, side dishes, or as a topper in your burgers. Its versatility knows no bounds, seamlessly fitting into a variety of dishes. However, if you’re feeling a little more adventurous, why not step beyond the usual and try some of our more creative recipes below? Whether you’re hosting a casual brunch or a sophisticated dinner party, these avocado-centric creations are sure to wow your guests and leave them raving about your culinary skills.
Avocado, Squid, Prawn and Mussel Risotto
Created by Steven Som and Terra for The World Avocado Organization
Ingredients
- 400g Squid rings
- 6 Peeled vannamei prawns (21/25)
- 6 Mussels
- 1/2 Small white onion
- 500g Arborio rice
- 60ml White wine
- 1500g Vegetable stock
- 80g Cold butter, cubed
- 60g Grated Parmesan cheese
- 3 Avocados, mashed with 1 lime juice
- Olive oil
- Salt
- Pepper
For the aji amarillo cream
- 2 Tablespoons cream cheese
- 1 Tablespoon mayonnaise
- 1 Tablespoon aji amarillo
- 1/2 Tsp yellow colouring
- 60ml vegetable stock
Method
- Cut the onion into very small dices and sauté it in a pan until it is transparent.
- Add the rice until it is pearly, i.e., white. Then add the wine until it evaporates. As the rice dries out, add more stock until it is done, about 16 minutes. When the rice is al dente, remove from the heat.
- Add the cold butter cut into cubes and cheese. Stir well to melt. Finally, add the avocado purée. Season with salt and pepper and set aside to serve.
- For the yellow chilli cream, purée all the ingredients and put aside in a piping bag or bottle.
- Brown the squid and prawns on a griddle or in a frying pan.
- In a frying pan, open the mussels with a splash of white wine.
- Place a risotto base in a semi-deep dish and then grate circles of yellow chilli cream over it.
- In the middle, set up a garden with squid, a mussel with its shell, and a prawn.
Sweet Macha and Avocado Pancakes
Ingredients
- 5 Eggs
- 110g Caster sugar
- 3g Sea salt
- 15g Soda bicarbonate
- 20g Matcha powder
- 20ml Vanilla essence
- 700g Soured cream
- 500g McDougall’s Premium self-raising flour
- 1 Banana per portion
- 2oz Maple syrup
- Avo butter: equal parts butter and smashed avocado, chilled
- Powdered sugar for garnish
Method
- Mix eggs, sea salt, and sugar.
- Add sour cream, spirulina, matcha powder, and soda bicarbonate. Mix altogether.
- Add self-raising flour.
- Cook over medium heat, using circular shapes for pancakes, on a buttered surface. Wait until the top of the pancake begins to bubble, then turn over and cook until both sides are golden brown and the pancake has risen by about 1 cm.
- Fry the banana, sliced in half, in the middle until it caramelises.
- In a stack of three, cut banana pieces and place in between pancakes, with one end on top. Sprinkle with powdered sugar. Place a knob of avo butter on top.
