Is there anything better than slicing open a ripe avocado to find a flawless interior – that utterly smooth, creamy, buttery flesh? We’re getting weak at the knees just thinking about it. Avocados are in season, so your chances are looking good right now. Remember to buy them when they’re hard and let them slowly turn tender… Delicious things come to those who wait. Then try your hand at one of these recipes using the avos chopped, mashed, sliced and scooped.
Make the most of this year’s harvest with this creamy risotto that calls for parmesan, thyme and a splash of wine. (Don’t worry, you don’t cook the avo – you fold cubes of it into the al dente rice.)
Revamp this 70s classic by ditching the shrimp and replacing it with spicy chicken tikka with fresh celery and almonds for crunch.
Making your own flatbread is easier than you might think. This is a great solution for a light lunch or stunning starter.
Add some healthy greens to your steak with this lively avo topping featuring lime juice, garlic, spring onions and a dash of Tabasco.
Pair broccoli and streaky bacon with seasonal avos and tender peas for a mouth-watering low-carb dish that’s easy to make.
Looking for a light and easy supper? Whip together ready-roasted rotisserie chicken, crunchy walnuts, chopped chilli, fresh herbs and salad leaves drizzled with a tangy yoghurt dressing.
A little green chilli adds some zing to these cheesy vegetarian quesadillas. For a meatier version, you could also add leftover roast chicken or mince.
The idea of this delicious steak, topped with gorgonzola and bacon sauce and served with avocado salad, comes courtesy of Woolworths TASTE magazine.