As rugby fans around the world gear up for the excitement of the World Cup, there is no better way to savour the game than with delicious and nutritious snacks, avocados.
This versatile fruit is the perfect companion to a fan’s rugby-viewing experience, offering both taste and health benefits that help keep energised and satisfied during every match.
Put junk food in the sin bin
- Delicious and unique. Avocados are known for its rich, creamy texture, mild, and nutty flavour, making it an ideal ingredient for a variety of snacks. From guacamole to extravagant sharing platters – the options are endless.
- Nutrient powerhouse. Avocados are packed with essential nutrients. It is a great source of healthy fats, including monounsaturated fats, that can support heart health and help lower cholesterol levels. Plus, avocados are rich in fibre, vitamins (such as vitamins B, K, E, and C), and minerals like potassium.
- Fuel for the game. The game demands full focus, and avocados provide a steady supply of energy thanks to their nutritious fats and dietary fibre. It will help keep going from kick-off to the final whistle. Studies have also shown that avocados can help feel fuller for longer – so less tense trips to the kitchen.
Avocados for the win
Whether cheering for the favourite team or just enjoying the thrill of the game, avocados are the ultimate snack to elevate the game viewing experience. Not only it tastes great, but it also offers numerous health benefits that can help stay on top of the game.
So, stock up on avocados and get ready to savour the Rugby World Cup like never before.
The World Avocado Organization introduces recipes for making the most of the avocados as a perfect snack.
Serving: 4 people
Preparation time: 30 minutes
- 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
Equipment: grill pan, stick mixer and grater
Recipe tip: garnish the antipasti board with fragrant (mini) basil
- Pre-heat the grill pan over high heat. Cut the courgette and/or aubergine into 1⁄2cm slices, and the pepper into 2cm pieces. In a bowl, toss the vegetables with 2 tablespoons of avocado oil.
- In batches, grill the courgette, aubergine and pepper for 4–5 minutes until grill marks appear.
- For the pesto, blend the basil with the pine nuts, then 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.
- Slice the rest of the Parmesan cheese thinly. Halve and slice the mozzarella.
- Halve the avocados, remove the pits and peel off the skin and 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.
- 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.
- Divide the almonds over the empty spots and sprinkle the avocado oil on top. Serve.
Serving: 2 people
Preparation time: 5 minutes
Baking time: 8 minutes
- 2 Avocados
- 2 Pizza bases (store-bought)
- 150g Pizza sauce
- 2 Pozzarella balls (125g each)
- 25g Rocket
Equipment: baking tray
Recipe tip: Pour a little avocado oil over the pizzas.
- Pre-heat the oven to 220°C. Place the pizza bases on the baking tray. Spread the pizza sauce over the bases. Tear or slice the mozzarella. Top the pizza with the mozzarella and sprinkle with salt and pepper to taste.
- In a pre-heated oven, bake the pizzas for 8–10 minutes until golden brown and done.
- Halve the avocados, remove the pits and peel off the skin, then cut it into slices.
- Place the pizzas on two plates, divide the slices over the pizza and sprinkle the rocket over the top, and serve.