Sydney Times


Top 5 Avocado recipes

 Top 5 Avocado recipes


Boiled Egg and Avocado Open Sandwich

  1. Serves: 4
  2. Preparation: 30 minutes
  3. Ingredients

    6 free range eggs
    2 Shepard avocados
    100 ml sour cream
    100 ml whole egg mayonnaise
    ½ tbsp horseradish cream
    1 cup chopped dill
    4 thick slices of dark rye sour dough
    Juice of half a lemon
    Softened butter for spreading
    Extra virgin olive oil
    Salt and pepper


    1.  Start by placing the eggs into boiling water for 6 minutes. When they are done, immediately transfer them to iced water to stop them cooking any further. Remove the shell and set aside.

    2. To prepare the dressing for the eggs, mix the sour cream and mayonnaise in a bowl with a whisk.

    Add the horseradish, lemon juice, chopped dill and a couple of splashes of tabasco and mix thoroughly.

    3. Halve the avocados, remove from the skin and discard the stone. Lay the flat side down on a chopping board and cut thin slices lengthways down the avocado. Press gently on the top of the avocado and fan the slices out.

    4. Butter each slice of bread with butter and lay half a fanned out avocado onto each slice of bread and season with flakey salt and pepper and a drizzle of good olive oil.

    5. Slice the eggs in half and place 1 1/2 eggs evenly over the top of the avocado. Spoon the dressing Over the eggs. Garnish with a few dill sprigs and a crack of black pepper.

Mediterranean avocado bowl

  • Serves: 4
  • Cooks In: 45 minutes


Poached herbed chicken
500 g chicken breast
1 l chicken stock
1 bay leaf
2 garlic cloves, roughly chopped
2 -3 sprigs of fresh thyme
½ cup plain yogurt
2 tbsp fresh tarragon leaves, finely chopped
1 tbsp fresh parsley leaves, finely chopped
Pinch sea salt
2 Hass avocados, sliced into wedges
2 cucumbers, roughly diced
200 g cherry tomatoes, sliced in half
1 tbsp parsley, finely diced
2 tbsp lemon juice
1 tbsp olive oil
2 cups mixed grains, pre-cooked
2 bunches asparagus, pre-blanched
2 handfuls baby spinach
Store-bought romesco dip (capsicum dip)
Avocado sauce
1 medium Hass avocado
½ bunch parsley leaves
1 tbsp sherry vinegar (or lemon juice)
2 tbsp olive oil
Pinch salt and pepper
To serve
Nuts or seeds of your choice (e.g. pepitas)
Lemon wedges


1. To make the poached herbed chicken; Add the plain yogurt, tarragon, parsley, and a pinch of sea salt to a bowl. Stir well and set aside.
2. Bring the chicken stock up to a simmer in a medium-size saucepan on medium-high heat. Add the bay leaf, garlic and thyme and allow to simmer for a further 5 minutes before adding the whole chicken breast, place a lid on slightly ajar. Allow to simmer for 15 minutes or until the chicken is cooked through. Drain the chicken and allow it to cool.
3. Once the chicken has cooled, slice it up and add it to the herbed yogurt mixture. Toss through to coat and set aside.
4. To make the avocado sauce; place all the ingredients into a small food processor, blitz until it is a smooth consistency. More sherry vinegar can be added if the sauce is too thick, set aside.
5. Combine in a bowl the diced cucumber, cherry tomatoes, parsley, lemon juice and olive oil. Toss well.
6. Start to build the bowl by adding the pre-cooked mixed grains, followed by baby spinach, a good spoonful of the herbed poached chicken, pre-blanched asparagus and the cucumber and tomato salsa. Slice the avocado into wedges and arrange over the top.
7. Spoon over the romesco dip, followed by a sprinkle of nuts or seeds of your choice.
8.  Serve the Avocado sauce and lemon wedges on the side.




Tortillas with Corn, Avocado and Prawn 

  • Serves: 4
  • Preparation: 25 minutes
  • Cooks In: 20 minutes

For the tortillas:

200 g flour
1 tsp baking powder
1/2 tsp salt
Flour, for the work surface
For the filling:
1 avocado, halved, pitted, flesh diced
2 limes, one juiced, one cut into wedges
80 g sweetcorn, tinned, drained
2 tbsp Thai chilli sauce
3 tbsp olive oil
24 raw prawns, peeled
Rocket, to garnish


1 .  To make the tortillas, mix together all the ingredients with 150 ml water to create a smooth dough. Split into 8 equal portions, roll out thinly on a floured work surface and dry fry in a pan for around 1 minute on each side.
2.   To make the filling, mix the avocado with the lime juice and stir in the sweetcorn and the chilli sauce.
3.   Heat the oil in a pan and fry the prawns on all sides for around 2-3 minutes. Season with salt and ground black pepper.
4.   Spread the tortilla with the avocado and sweetcorn mixture and top with the prawns. Garnish with rocket and serve with lime wedges.

Smoked Salmon & Avocado Toast

  1. Serves: 2
  2. Preparation: 5 minutes


2 slices sourdough, or your favourite bread, toasted
½ large ripe avocado
4 slices smoked salmon
2 tbsp cream cheese
 red onion, thinly sliced
2 tbsp baby capers
salt & pepper
lemon slices, to serve


  1. Spread cream cheese over toast. Smash avocado and season with salt and pepper.

      2. Spoon avocado onto toast and top with salmon, sliced onion, and capers.

     3. Serve immediately, with lemon on the side.


    4. Substitute the cream cheese with soft goat cheese or labne if preferred.

       Try using rye sourdough or a bagel for a different twist.
If your avocado isn’t quite ripe, store it at room temperature in the fruit bowl until it reaches the preferred ripeness for eating.

Thai beef and avocado salad

  • Serves: 4
  • Preparation: 20 minutes
  • Cooks In: 20 minutes
  • Ingredients

    3 ripe Hass avocados
    ½ cup fish sauce
    2 tbsp brown sugar or coconut sugar
    1 garlic clove, finely chopped
    400 g thick piece of flank steak
    375 g large rice stick noodles
    50 g baby green beans, trimmed
    50 g baby yellow beans, trimmed
    250 g cherry tomatoes, halved
    ½ cup each coriander sprigs, mint leaves and Thai basil leaves
    Coarsely chopped roasted peanuts, to serve
    Lime-chilli dressing
    2 tbsp fish sauce
    2 tbsp brown sugar or coconut sugar
    2 tbsp lime juice
    Finely grated rind of ½ lime
    1 birds-eye chilli, finely chopped, or to taste
    1 garlic clove, finely chopped


    1. Combine fish sauce, coconut sugar and garlic in a large bowl, stir to combine, then add steak and turn to coat. Set aside at room temperature to marinate for 30 minutes, turning the steak occasionally in the marinade.

    2. Meanwhile, cook the noodles in a large saucepan of boiling salted water for 6-8 minutes until just tender, adding the beans in the last minute of cooking. Drain well, then rinse under cold running water. Shake off any excess water and transfer to a large bowl. Add cherry tomatoes and herbs and refrigerate until required.

    3.Preheat oven to 200C and preheat a char-grill to medium-high heat. Drain steak from marinade and char-grill for 3-4 minutes until browned and lightly charred. Turn and cook the remaining side for another 4 minutes, transfer to a baking tray and cook for another 4 minutes. Cover loosely with foil and rest for 10 minutes – this will result in a medium-rare steak.

    4.While the meat is resting, make the lime-chilli dressing. Combine ingredients in a bowl with 2 tbsp hot water and stir to combine and dissolve the sugar.

    5.Halve the Hass avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Cut the flesh into wedges and add to the noodle mixture.

    6.Halve the Hass avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Cut the flesh into wedges and add to the noodle mixture.

    Sesame Avocado and Soba Noodle Salad

    • Serves: 4
    • Preparation: 15 minutes
    • Cooks In: 10 minutes
    • Ingredients

      270 g buckwheat soba noodles
      2 cups shredded red cabbage
      1 medium zucchini, julienned (see note
       cup store-bought roasted sesame kewpie dressing (see note)
      2 tbsp black sesame seeds
      2 tbsp white sesame seeds
      2 large avocados, cut into wedges
      200 g hot smoked trout
      ½ Lebanese cucumber, thinly sliced
      ¼ cup pickled ginger
      Baby sprouts, to serve
      2 tbsp shredded nori
    • Method

      1.Bring a large saucepan of water to the boil. Add the noodles and cook for 5-6

      minutes or until cooked. Drain and run under cold water. Drain well. Place in a large bowl with half the sesame dressing and toss gently to coat.

      2.Place both sesame seeds on a small plate and mix together. Press one side of each wedge of avocado into the sesame.

      3.Divide the noodles, cabbage and zucchini between bowls. Top with avocado, trout, cucumber and ginger. Drizzle with remaining dressing and scatter with the nori.


      4.You can use a julienne vegetable peeler, available at Asian supermarkets, or alternatively simply cut the zucchini into matchsticks using a sharp knife

      5.Available in the Asian aisle at most supermarkets and also at Asian supermarkets

      Avocado, Grilled Chicken and Pink Grapefruit Salad

      • Serves: 4
      • Preparation: 20 minutes
      • Cooks In: 10 minutes
      • Ingredients

        4 boneless chicken thighs
        2 Shepard avocados halved stoned, peeled and cut into 1cm cubes
        2 pink grapefruits segmented
        2 tbsp olive oil
        1 Lebanese cucumber sliced into large chunks
        1 cup mint
        1 cup dill sprigs plus extra for garnish
        1 cup chives cut into 1 inch batons plus extra for garnish
        1 bag lambs lettuce washed
        ½ cup extra virgin olive oil
        60 ml pastis or sambucca (this is optional but adds a really nice aniseed flavour to the dressing)
        1 tsp dijon mustard
        1 tsp castor sugar
        1 pink grapefruit juiced
        Salt and pepper


        1.Place the chicken into a bowl and coat well with 2 tbsp of olive oil. Season with salt and pepper and cook on a griddle pan or a bbq over a med to high heat. After 5 mins of cooking on one side flip the thighs over and cook for a further 5 mins or until cooked through. Set aside to rest.

        2.To make the dressing combine all the ingredients in a bowl and whisk thoroughly until emulsified.

        Season with salt and pepper.

        3.Take the salad ingredients in a large mixing bowl and gently mix all the leaves in a bowl, dress with 2/3 of the dressing and pile onto a serving platter.

        4.Slice the chicken and lay over the top of the salad along with the grapefruit segments and avocado and spoon the remaining dressing over the top. Garnish with a few extra chive batons and dill tip.


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