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Best Avocado Recipes : Muscle-building , Weight loss , Breakfast , Dessert

Best Avocado Recipes for: Breakfast

Celeriac with Avocado and Poached Eggs

Scarlett Green in Soho by the team at the Daisy Green Collection

You’ll need:

1 celeriac, half an avocado, 2 poached eggs, 100g sprouting broccoli, 2 grilled tomatoes, half a lime, 1 cucumber ribbon, 25ml maple syrup, pinch of Aleppo chilli, salt and pepper to taste.

How to:

– Peel the celeriac, cut into 1cm thick slices and season with salt, pepper, Aleppo chilli, maple syrup and olive oil. Place on lined trays and bake at 200 degrees celsius for 15 minutes.

– Blanch the broccoli for 30 seconds and slice the tomato lengthways before seasoning and grilling.

– Poach the eggs and plate up the dish, garnishing with a cucumber ribbon, chopped chives, half a lime and half an avocado.

Jerk Spiced Salmon with Blitzed Avocado Pesto

You’ll need:

2 avocados, 100g pine nuts, 1 garlic minced, 1 bunch basil, 100g Parmesan, 100ml olive oil, lime juice, 2 salmon fillets, 1 lime, 100g jerk spice, 1 chopped red chilli, 1 handful chopped coriander, 2 tbsp natural yoghurt.

How to:

– Put avocados, pine nuts, garlic, basil, Parmesan, olive oil and lime juice into a food blender for two minutes and season with salt and pepper.

– Dry rub salmon fillets with jerk spice and season with salt and pepper and bake for 8-10 minutes at 200 degrees celsius. Squeeze lime juice over after cooking.

– Place salmon on plate, with a tablespoon of blitzed avocado on top and garnish with chilli, coriander and yoghurt.

Best Avocado Recipes for: Smoothies

Supergreens Protein Smoothie

Lily Soutter, leading London nutritionist

You’ll need:

50g frozen avocado, 100g frozen banana, 1 scoop protein powder.

How to:

– Blend ingredients together.

Avocado, Mango and Lime Smoothie

Lily Soutter, leading London nutritionist

You’ll need:

Half a frozen avocado, half a frozen mango, 300ml unsweetened almond milk, 1 handful spinach, half a lime, juiced.

How to:

– Blend ingredients together.

Avocado Recipes for: Dessert

Avocado Chocolate Mousse

Lily Soutter, leading London nutritionist

You’ll need:

1 ripe avocado, 1 ripe banana, 4 tbsp cacao, 3 tbsp coconut oil, 100ml almond milk.

How to:

– Blend all ingredients, place into small pots or glasses, set in fridge and top with raspberries.

Best Avocado Recipes for: Weight Loss

Courgette Noodles with Avocado Cream Sauce

Lily Soutter, leading London nutritionist

You’ll need:

4 small courgettes spiralised into noodles, 1 ripe avocado, half a cucumber, chopped, half a lemon, juiced, 1 clove garlic, 2 tbsp nut milk, 8 basil leaves, handful cherry tomatoes, halved.

How to:

– Place courgette noodles in a bowl. Blend the remaining ingredients (apart from tomatoes) in a food processor along with salt and pepper.

– Toss the avocado sauce with the courgette noodles until fully coated. Garnish with cherry tomatoes, basil leaves and more seasoning if necessary.

Tandoori Salmon with Avocado and Herb Salsa

Scarlett Green in Soho by the team at the Daisy Green Collection

You’ll need:

120g salmon fillet, 200g Tandoori marinade, 30ml natural yogurt, 1 avocado, diced in 1cm cubes, 40g cucumber, 2 limes, 3g salt, 1g pepper, 5g pomegranate seeds, 50g bhel puri mix, 10g diced tomato, 5g red onion, finely diced, 5g fresh coriander, 5g fresh mint, 10ml tamarind sauce.

How to:

 To make the salmon marinade, combine 20g Tandoori masala, 120g natural yogurt, 50ml rapeseed oil, 2g salt, juice of 1 lemon and submerge the salmon in the dressing for anywhere from 10 minutes to 24 hours.

– Pan-fry the salmon skin side down for 2-4 minutes and then 1-2 minutes each side and set aside. For the avocado and herb salad, make a long cucumber ribbon with a vegetable peeler and put in iced water until needed.

– Deseed the remaining cucumber and dice in 1/2 cm pieces. Add to this to the other half of diced avocado, pomegranate seeds and juice of 1/2 lime. Season with salt and pepper and set aside.

– Combine the bhel puri mix with half the diced avocado, toasted peanuts, diced tomato, diced onion, fresh coriander, fresh mint and tamarind sauce. Plate and garnish with coriander and mint leaves.

Best Avocado Recipes for: Building Muscle

Sweet Potato Jackets with Tuna and Avocado Filling

You’ll need:

1 can tuna in olive oil, half a ripe avocado, one quarter of an onion, finely sliced, half a lemon, juiced, 1 handful coriander, finely sliced, 2 small sweet potatoes, baked.

How to:

– Mash all ingredients in a bowl with a fork along with seasoning.

– Place tuna and avocado mix on top of baked sweet potato. Done.

Timmy’s Burger with Seeded Avocado Bun and Sweet Potato Wedges

Scarlett Green in Soho by the team at the Daisy Green Collection

You’ll need:

200g beef mince with 50 per cent fat content, 75g mature cheddar cheese, 1 medium sweet potato, 50ml olive oil, 20g pineapple salsa*, 100g seed mix**, 2 tbsp handful sliced onions, 1 slice beef tomato, 1 leaf batavia lettuce, 1 ripe avocado. 

How to:

– Cut the sweet potato in half lengthways and each half into thirds. Season with salt, pepper and olive oil.

– Line a baking sheet with greaseproof paper and place the potatoes skin side down. Roast in the oven at 200 degrees celsius for 20-25 minutes. Remove from oven and set aside.

– To make the patty, form a ball with the beef mince, flattening it into a 2cm-thick disc. Heat a frying pan with oil, place the patty in the middle of the pan and cook until golden brown and slightly charred on the first side (about 4 minutes).

– Flip the burger over, place the cheese on top and cook for another 3 minutes covered so that the cheese melts, before removing from the pan.

– Wash and dry the lettuce before folding it to the size of the burger and placing it on a small plate. On top, add sliced onions and 1 slice of tomato. Place the lettuce tower on top of the burger.

– Cut the avocado in half, scooping out the flesh in one go using a large spoon. Cut a sliver off the bottom of 1 avocado half to make it more stable as you build the burger. Place the burger tower with all the trimmings on top, adding 2 heaped tablespoons of pineapple salsa. Dunk the second half of avocado into the sesame seed mix and place on top. Hold in place with bamboo skewer and serve roasted sweet potatoes on the side.

*Pineapple salsa: Peel 1 pineapple and cut in quarters lengthways. Remove the hard stalk in the middle and discard. Chargrill over coals or roast at 200 degrees celsius for 15 minutes. Allow to cool, dice finely and then mix with 1 red onion, 2 finely-diced red chillies, 20g chopped coriander, 5g salt, 1g black pepper and 100ml olive oil.

**Seed mix: Combine 50g toasted sesame seeds, 50g black sesame seeds and 1g salt, and place into an airtight container.

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