Detoxing doesn’t have to be daunting anymore. After weeks of indulging in cheeky holiday treats, it’s time to hit the reset button with a fresh, healthy approach to eating. The World Avocado Organisation challenges you to “guac & roll” into your best self with the ultimate superfood: the avocado.

More than just a trendy food, avocados are a nutrient-dense powerhouse ideal for jump-starting your wellness goals:

• Healthy fats. Avocados are high in healthy fats, making them a fantastic ingredient to use in various culinary creations without the need for meat.
• Vitamins and minerals. Avocados are an especially good source of folate (vitamin B9) and vitamins B6, B3, B2, E, C, K, potassium, and magnesium, all essential for good health.
• Protein source. Avocados contain 2 grams of protein per 100 grams, making them one of the fruit options with the highest protein content.
• Gut-friendly. Avocados are an excellent source of fibre, crucial for proper digestive system function and maintaining healthy blood sugar and cholesterol levels.

But the best part? Adding avocados to your detox isn’t just healthy but also delicious – the key to elevating any of your meals! From smoothies to salads and everything in between, this versatile fruit transforms meals into something you’ll savour, not dread.

Whether you’re cleansing your system, energising your body, or simply embracing a healthier start to the year, avocados are an essential staple. Say goodbye to bad diets and bland food, and hello to a detox that feels as good as it tastes.

Avocado Power Bowl

Servings: 2 people

Ingredients

• 1 small ripe avocado
• 100g fresh or frozen mango
• 1 handful spinach
• 1 small ripe banana
• 2 tbsp ground almonds
• 125ml milk of your choice or coconut water
• Optional: 1 tsp of honey to taste

Toppings

• Kiwi, sliced
• Almonds (flaked)
• Berries
• Pomegranate seeds
• Fresh mint leaves

Equipment

• Blender

Method

1. Put the avocado, mango, spinach, banana, ground almonds, and milk in a blender and blend to a creamy, smooth consistency. Add honey if desired.
2. Adjust the consistency by adding a splash of water or milk to your liking.
3. Divide between two bowls and add toppings of your choice.
4. If you intend to store or freeze your smoothie, add a squeeze of lime or lemon juice to preserve its colour and vibrancy.

Nutritional Information (Per Serving): 281 kcal, fat 18.4g, saturates 3.8g, carbs 19.2g, sugars 17.5g, fibre 3.7g, protein 7.8g, salt 0.09g

Sweet Chilli Noodles with Avocado Tempura

Servings: 4 people

Ingredients:

• 2 avocados
• 2 tbsp avocado oil
• 1 courgette
• 3 red onions
• 300g noodles (e.g. udon noodles)
• Oil for frying
• 125g flour
• 25g cornflour
• 6 tbsp Thai sweet chilli sauce + extra for dipping
• Juice of 2 limes
• 8 coriander sprigs
• 1 tsp black sesame seeds

Method

1. Dice the courgette and onions into 1 cm cubes.
2. Cook the noodles according to package instructions in plenty of salted water. Heat the oil for frying to 180ºC.
3. In a bowl, mix the flour, cornflour, ½ tsp of salt, and about 200ml of ice-cold water until the batter has the thickness of full-fat yoghurt. Do not overmix – it should be slightly lumpy.
4. Halve the avocados, remove the stones, and peel off the skin. Cut the avocado into wedges.
5. Dip the avocado wedges into the batter in 3–4 batches until coated, and gently slide them into the hot oil. Fry for 2–3 minutes until crispy. Drain on a paper towel and repeat for the remaining batches.
6. Meanwhile, heat a wok and add the avocado oil. Stir-fry the courgette and onion for 3 minutes.
7. Add the noodles, chilli sauce, and lime juice to the wok and stir-fry for another minute.
8. Divide the noodles among 4 plates or bowls and top with the avocado tempura. Garnish with coriander and sesame seeds. Serve with extra chilli sauce for dipping.

Recipe tip: Serve extra lime wedges with the avocado tempura.

Green Salad with Avocado and Mini Burrata

Servings: 2 people

Ingredients:

• 2 avocados
• 100g pomodoro tomatoes
• 1 basil sprig
• 3 tbsp avocado oil
• 1 tsp ginger syrup
• 1 tbsp lemon juice
• 50g baby leaf salad mix
• 2 mini burratas (50g each)

Equipment:

• Jam jar

Method:

1. Halve the avocados, remove the pits, and peel off the skin. Dice the avocados and halve the tomatoes.
2. Finely chop the basil and add it to a jar with the avocado oil and lemon juice. Add salt and pepper to taste, close the lid, and shake until well-mixed.
3. Sprinkle the salad mix onto 2 plates (or into lunch boxes). Divide the avocado and tomatoes over the salad and add the burratas. Drizzle the dressing over the salad or keep it in the jar until serving.

Nutritional Information (Per Serving): 622 kcal, Fat 57.7g, Saturates 16.5g, Carbs 6.8g, Sugars 4.9g, Fibre 7.6g, Protein 15g, Salt 0.65g

Good to Know:

• 2 of your 5 a day.
• Source of vitamins B6 and E.
• Note: Analysis uses 145g weight for the avocado and 125g mozzarella.