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Get the Family Cooking This Summer

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Now the little ones are breaking up from school, the World Avocado Organization suggests some fun, easy and family-friendly avocado recipe ideas that everyone can have a go at making. So, whether you’re 8 or 80, roll up your sleeves and get stuck in!

Avocados are a great source of nutrients, vitamins and minerals for your young ones and can positively contribute to improved overall health as well as heart, skin, eye and brain health. Not to mention, they have a deliciously smooth and mild flavour that any kid is bound to love!

Perfect to nibble on: Antipasti board


  • 1 Avocado
  • 1 Courgette and/or aubergine
  • 1 Red pepper
  • 8 Tbsp avocado oil
  • 1 Bunch basil (15g)
  • 1 Tablespoon pine nuts
  • 1 Garlic clove
  • 100g Parmesan cheese
  • 1 Mozzarella ball (125g)
  • 1 Focaccia or ciabatta
  • 75g Parma ham
  • 75g Spianata romana
  • 200g Cherry tomatoes
  • 75g (Smoked) almonds


  • Grill pan
  • Stick mixer
  • Grater

Recipe tip: Garnish the antipasti board with fragrant (mini) basil.


  1. Preheat the grill pan over high heat. Cut the courgette and/or aubergine into ½ cm slices and the pepper into 2 cm pieces. In a bowl, toss the vegetables with 2 tablespoons of avocado oil.
  2. In batches, grill the courgette, aubergine and pepper for 4–5 minutes until grill marks appear.
  3. For the pesto, blend the basil with the pine nuts, the garlic and 5 tablespoons of avocado oil until smooth with the stick mixer. Finely grate 3 tablespoons of the Parmesan cheese and stir into the pesto. Season with salt and pepper and place into a bowl.
  4. Slice the rest of the Parmesan cheese thinly. Halve and slice the mozzarella.
  5. Halve the avocados, remove the pits and peel off the skin. Cut into slices. Place the avocado and mozzarella slices on the board, alternating between the two and slightly layering each slice on top of the next.
  6. Cut the focaccia or ciabatta into strips. Place the focaccia, Parmesan cheese, Parma ham, spianata romana, grilled vegetables and cherry tomatoes on the board. Add the bowl of pesto.
  7. Divide the almonds over empty spots and sprinkle the ‘avocado caprese’ with the last tablespoon of avocado oil.

Pizza party for all


  • Multigrain tortillas
  • 200g Manchego cheese, grated
  • 150g Tomato passata 

For the pizza faces: 

  • Mouth: 4 half-slices of red bell pepper 
  • Eyebrows: 8 slices of a halved red onion
  • Eyeballs and noses: 1 avocado, scooped into 12 balls with a melon baller
  • Eyes: 4 black olives, sliced
  • Hair: 100g broccoli stalk, peeled and grated and 1 tbsp. truffle oil
  • Moustaches: 4 sprigs of basil 


  • Baking tray
  • Parchment or greaseproof paper

Recipe Tip: Serve with chilli flakes and truffle oil for parents.


  1. Preheat oven to 200ºC/ 400ºF/gas mark.
  2. Line a baking sheet with baking paper. Cover with as many tortilla wraps as space allows. Spread 2–3 tbsp. of passata over each tortilla, leaving a 1cm border around the edge.
  3. Add the cheese, the bell pepper ‘mouth’, and onions (the rest of the face ingredients are added raw).
  4. Bake the pizza, ±10 minutes until golden brown and the cheese has fully melted. Meanwhile make all the other preparations for the pizza faces.
  5. Once the pizzas are ready, add the remaining parts: the avocado and olive eyes, broccoli hair and basil moustache. 

Time to cool down with frozen yoghurt


  • 1 Avocado, stone and skin removed
  • 1 Banana (the browner, the sweeter, the better)
  • Juice and zest of 1 lime
  • 250g Plain yogurt or dairy-free coconut yoghurt 


  • Frozen blueberries
  • Sprinkles
  • Nuts
  • Seeds
  • Grated coconut
  • Granola
  • Chocolate


  • Food processor
  • Small rectangular baking tray ±20–30 cm
  • Baking paper

Recipe tip: Serve with chilli flakes and truffle oil for parents


  1. Combine the avocado flesh, banana, lime juice, lime zest and yoghurt together in a food processor. Pulse until thoroughly combined, scraping down the sides if necessary.
  2. Line the baking tray with baking paper, then spoon the mixture into the tray and decorate with toppings of choice.
  3. Freeze overnight or for at least 3 hours until it’s completely frozen. To serve, break or cut in slices and eat immediately.

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