These avo recipes are a breeze to make

Whether you’ve got a lot of avos to use up in a hurry, or are just in the mood for a quick snack, these lightning-quick avo recipes will be sure to hit the spot.

  • Lettuce wraps with smoked trout and avocado

    Great as a party appetiser or a light lunch, these wraps are wholesome, versatile and delicious. Could they be the new avo toast, for those avoiding bread?

    Ingredients:

    • 1 head lettuce (gem, cos or crisp)
    • 100 g trout ribbons
    • 1 avocado
    • 1 apple, sliced
    • 2 T mayonnaise, to serve
    • Black sesame seeds, to serve
    • Pickled ginger, to serve

    Method:

    1. Wash 1 head of gem, cos or crisp lettuce, or any type that can hold fillings and has a neutral flavour.
    2. Stuff the lettuce with smoked trout ribbons, avocado, sliced green apple, a dollop of mayonnaise, crunchy black sesame seeds and pickled ginger. Finish off with a squeeze of lemon juice.

    (Serves 4)

  • Avocado, chevin and pomegranate toast

    Elevate your avo toast game with this creamy version. The avo is mashed with lemon juice and mustard to bring out its flavour, but it’s the chevin that really takes the dish to next level.

    Ingredients:

    For the creamed avocado:

    • 1 avocado, peeled
    • 1 lemon, juiced
    • 1 t Dijon mustard
    • Sea salt and freshly ground black pepper, to taste

    For the toast:

    • 100 g pomegranate rubies
    • 1 lemon, zested
    • 1 t fresh mint, chopped
    • 2 slices Woolworths Cape Seed Bread, toasted
    • 50 g chevin
    • Micro herbs, to garnish

    Method:

    1. To make the creamed avo, place all the ingredients in a blender and process until smooth and creamy.
    2. Mix the pomegranate rubies with the lemon zest and mint.

    (Serves 1-2)

  • Baked avo eggie cups

    Avo and eggs never looked this good! Add toast or bacon to make a really hearty meal, or skip the carbs, if you’re that way inclined.

    Ingredients:

    • 2 avocados
    • 1 T extra virgin olive oil
    • 4 free range eggs
    • 2 T smoked chilli flakes
    • 2 T Parmesan
    • Sea salt and freshly ground black pepper, to taste

    Method:

    1. Preheat the oven to 200°C.
    2. Halve the avos and rub the inside of each half with the olive oil.
    3. Crack an egg into the hollow of each avo half.
    4. Sprinkle with some Parmesan and smoked chilli flakes.
    5. Bake for 10 minutes or until the eggs are cooked to your preference. Season to taste.

    (Serves 4)

    Feeling inspired?

    ​SHOP AVOS