Four delicious recipes to try this National Avocado Day

Four delicious recipes to try this National Avocado Day


Posted 31st Jul 2018 by Peter Byrne

It's basically impossible not to love the humble avocado - and National Avocado Day seems the ideal time to show our appreciation by sharing some delicious recipes with you!

Sesame-Chilli Avocado Salad

Serves: 2 

You will need

250g/9oz avocado, sliced
2 tsp. sesame oil
3 tsp. soy sauce (Gluten free option)
2 tsp. maple syrup
½ tsp. sesame seeds
2 tsp. lemon juice
¼ tsp chilli flakes

Directions

1 Whisk all ingredients except for the avocado in a bowl.

2 Toss the avocado slices with the dressing and serve.

Recipe courtesy of www.mynutricounter.com

Breaded Scampi Wraps with a Spicy Avocado Mayo

Serves: 2 

You will need

1 pack Young’s Gastro Wholetail Scampi 
2 tablespoon good quality mayonnaise 
1 ripe avocado, peeled, halved & stone removed 
1⁄4 tsp of chopped red chilli (seeds out) 
Juice of 1⁄2 lemon 
Ground black pepper 
4 regular soft flour tortillas 
2 little gem lettuces, washed and finely shredded

Directions

1 Cook the Wholetail Scampi according to the instructions on the pack (Place Scampi on a baking tray in the centre of the oven and cook for 12 minutes at 190°C Fan.

2 Warm the soft tortillas according to the instructions on the pack.

3 Place the avocado in a bowl and crush with a fork, add the lemon juice, chilli and mayonnaise then season with black pepper. Stir until well combined.

4 Spread each tortilla with the avocado mayonnaise, top with the little gem lettuce and the Scampi and roll the wraps.

Recipe courtesy of Young's

Mixed Bean Stew with Sliced Avocado

Serves: 2 

You will need

1 tbsp olive oil 
1 small onion, finely diced 
1 clove garlic, crushed 
1 stick celery, finely sliced 
1 medium carrot, diced 
1 large red pepper, seeds removed and discarded, finely diced 
½ tsp chilli powder 
½ tsp ground cumin 
½ tsp smoked paprika 
½ x 400g can black beans, drained and rinsed 
½ x 400g can chickpeas, drained and rinsed 
1 x 200g can sweetcorn, drained and rinsed 
½ x 400g can chopped tomatoes 
250ml low sodium vegetable stock 
1 tbsp tomato purée 
1 tbsp lime juice 
Pinch of salt 
Pinch of ground black pepper 
1 medium avocado, peeled, stoned and sliced

Directions

1 Heat the oil in a large saucepan then add the onion, garlic, celery, carrot and pepper and cook for about 10 minutes, until soft.

2 Add the chilli powder, ground cumin and smoked paprika and cook for a further 2 minutes.

3 Add the black beans, chickpeas, sweetcorn, chopped tomatoes and vegetable stock and simmer for about 20 minutes, stirring occasionally. If the stew starts to dry out, add a little water.

4 Stir in the tomato purée, lime juice, salt, pepper and cook for a further 5 minutes.

5 Serve in bowls with the slices of avocado.

Recipe © The Vegetarian Society, recipe from Happy, Healthy and Delicious 

Avocado, Apple and Dark Chocolate Ice Lollies

Serves: 

You will need

1 x packet of frozen avocado
2 x packet of dark chocolate broken into small pieces
500ml of Iceland apple juice
1 x condensed milk

Directions

1 Puree the avocado, apple juice and the condensed milk until smooth. Stir in the chocolate pieces and pour into the ice lolly moulds and freeze for a minimum of 4 hours.

2 Once the lollies are frozen, melt 1 packet of dark chocolate in a suitable bowl over a pan of boiling water and dip the top of the lolly into the chocolate and allow to set in the freezer for 5 minutes. Enjoy.

Recipe courtesy of Iceland





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