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5 of the best ways to eat avocado

Avocado recipe David Jones Food

Now in season: avocado

Full of flavour and rich with good fats, avocado is the hot pick of the season. Sliced, diced, mashed or blended, these curvaceous green beauties add creamy goodness to a variety of dishes. Get inspired by these 5 simple recipes with each and every ingredient available instore.


SEARED SALMON AND AVOCADO SALAD

Serves 4

INGREDIENTS

  • 1 tbsp olive oil
  • 4 skinless salmon fillets
  • 1 lemon, halved
  • 2 bunches of asparagus, ends trimmed
  • 2 avocados, halved, sliced
  • 2/3 cup mint leaves
  • 2 tbsp buttermilk

METHOD

  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.
  6. Flake salmon into bowl.
  7. Drizzle over pan juices.
  8. Add buttermilk, season, toss to combine and serve with remaining lemon.

 

AVOCADO, KALE AND EGG ON TOAST

Serves 4 as a light meal

INGREDIENTS

  • 4 free-range eggs, at room temperature
  • 1 cup torn kale
  • 2 tbsp David Jones 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.

METHOD

  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.

Close up still life of avocado Photograph by Melina Hammer


SMASHED AVOCADO WITH CRISP TOSTADAS

Serves 4 as a snack

INGREDIENTS

  • 2 avocados, chopped
  • 100g cherry tomatoes, halved
  • 1 garlic clove, finely chopped
  • 2½ tbsp olive oil
  • Juice of 2 limes, or to taste
  • 1/3 cup chopped coriander
  • ½ tsp dried chilli flakes
  • Vegetable oil, for frying
  • 4 soft corn tortillas

METHOD

  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

INGREDIENTS

  • 2 avocados, coarsely chopped
  • 400g can chickpeas, drained 50ml
  • David Jones 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

METHOD

  1. Blend avocado, chickpeas, olive oil, lemon juice, tahini and garlic in a blender or food processor until very smooth, then season generously.
  2. Taste hummus and add more lemon juice if necessary.
  3. Serve with crudités or bread.


SPRING GREEN SMOOTHIE

Serves 2

INGREDIENTS

  • 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

METHOD

  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.

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