JONES Summer 2019

5 Easy & Delicious Avocado Recipes

5 of the Tastiest Avocado Recipes

Who doesn't love a perfectly ripe avocado? Full of flavour and rich with good fats, it’s is always a favourite. Sliced, diced, mashed or blended, these healthy green beauties add creamy goodness to a variety of dishes. Get inspired with these five simple recipes.

Seared Salmon and Avocado Salad

Serves 4


1 tbsp olive oil
4 skinless salmon fillets
1 lemon, halved
2 bunches of asparagus, ends trimmed
2 avocados, halved, sliced
½ cup mint leaves
2 tbsp buttermilk


1 Heat oil in a large frying pan over medium-high heat.

2 Sear salmon, turning once, until browned on the outside and still pink on the inside (1-2 minutes each side).

3 Squeeze half a lemon into the pan and set aside.

4 Blanch asparagus in a pan of boiling salted water until just tender (1-2 minutes), drain and refresh under cold water.

5 Combine in a bowl with avocado and mint. Flake salmon into bowl and drizzle over pan juices.

6 Add buttermilk, season, toss to combine and serve with remaining lemon.

Avocado, Kale & Egg on Toast

Serves 4 as a light meal


4 free-range eggs, at room temperature
1 cup torn kale
2 tbsp extra virgin olive oil
Juice of 1 lemon, or to taste
2 avocados, diced
¼ cup each mint leaves, dill sprigs and flat-leaf parsley leaves
2 spring onions, thinly sliced
8 slices seeded sourdough bread, toasted


1 Bring a pan of water to the boil, add eggs and cook until yolks are semi-firm (6-7 minutes).

2 Drain, cool under running water, then peel.

3 Combine kale, oil and lemon juice in a bowl, season to taste and rub kale to soften slightly.

4 Add avocado, herbs and spring onion, and toss lightly to combine. 

5 Pile on top of toast, break eggs apart and add on top of salad, season to taste and serve.

Smashed Avocado with Crisp Tostadas

Serves 4 as a snack


2 avocados, chopped
100g cherry tomatoes, halved
1 garlic clove, finely chopped
2½ tbsp olive oil
Juice of 2 limes, or to taste
½ cup chopped coriander
½ tsp dried chilli flakes
Vegetable oil, for frying
4 soft corn tortillas


1 Combine avocado, tomatoes, garlic, olive oil and lime juice in a bowl and coarsely mash with a fork, then season to taste.

2 Add coriander and chilli, and stir to combine.

3 Heat a generous splash of vegetable oil in a frying pan over medium/high heat and fry tortillas, one at a time, turning occasionally, until crisp and golden brown (you may need to add extra oil as you go).

4 Drain, season and break into shards. Serve with smashed avocado.

Avocado Hummus

Serves 4 as a snack


2 avocados, coarsely chopped
400g can chickpeas, drained
50ml extra virgin olive oil
Juice of 1 lemon, or to taste
2 tbsp tahini
1 garlic clove, finely chopped
Vegetable crudités or sourdough bread, to serve


1 Blend avocado, chickpeas, olive oil, lemon juice, tahini and garlic in a blender or food processor until very smooth. Season generously.

2 Taste hummus and add more lemon juice if necessary.

3 Serve with crudités or bread.

Spring Green Smoothie

Serves 2


1 avocado, coarsely chopped
1 Lebanese cucumber, coarsely chopped
1 banana, coarsely chopped
250ml (1 cup) apple juice
1 cup ice cubes
½ cup mint leaves
½ cup baby spinach leaves
Juice of 1 lime, or to taste


1 Combine avocado, cucumber, banana, apple juice, ice cubes, mint and spinach in a blender and blend until very smooth, add lime juice to taste, and blend to combine.

2 Pour into chilled glasses and serve.

View Post