18. Avocado Watermelon Salad
Crunchy, sweet, and a little salty, this recipe is great for summer picnics or children’s birthday parties. Try it alongside other avocado recipes like the guacamole and popsicles!
Ingredients:
- watermelon
- avocado
- feta
- radish (optional)
- red onion, chopped or sliced
- mint, sliced or torn
- chives, chopped
- salt & black pepper
Ingredients:
- You just cut the first four ingredients into one-inch cubes.
- Place in your bowl and sprinkle the herbs and red onion on top. Finish with salt and pepper.
19. California Quinoa Bowl
You’ll be drooling by the time you’re done ready this recipe!
Ingredients:
- 250g butternut squash, chopped into small chunks
- 2 tbsp olive oil
- 120g pack thin-stemmed broccoli, cut into small pieces
- 250g pouch cooked quinoa
- handful coriander, leaves picked and chopped
- small handful mint, leaves picked and chopped
- 4 spring onions, finely sliced on an angle
- 50g pomegranate seeds
- 20g pistachios, roughly chopped
- 1 small ripe avocado
- juice ½ lemon
- handful sprouts or baby herb leaves
For the dressing:
- 1 tbsp tahini
- ½ small ripe avocado, stoned, peeled and roughly chopped
- handful coriander, leaves picked
- small handful mint, leaves picked
- zest and juice ½ lemon
- 2 tsp maple syrup
Instructions:
- Heat oven to 400F and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well.
- Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
- Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Pulse to make a loose dressing, adding a little more water if necessary.
- Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl.
- Add the herbs, spring onions, pomegranate seeds and pistachios. Next, add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
- Divide the salad between two plates and drizzle with the dressing. Halve the avocado and remove the stone, then slide a dessert spoon between the skin and flesh to remove it in one piece.
- Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad.
- Top with the sprouts and grind over a little pepper, if you like.
20. Avocado Shitake Spring Rolls
This gluten-free and vegan makes 6 rolls, which is just enough for two people.
Ingredients:
- 6 rice paper wrappers
- 1 avocado, peeled, pitted and sliced
- ¾ cup cooked rice noodles
- ⅓ cup raw cashew pieces
- 6 tablespoons sauce of your choice
- 6 large shiitake mushroom slices, rehydrated
- ½ orange bell pepper, sliced into matchsticks
Instructions:
- Hydrate the paper one at a time in a plate of hot water.
- In a small bowl, combine the sauce with rice noodles and cashew pieces.
- To build the roll, place 3 slices avocado in middle of rice paper.
- Top with 2 tablespoons sauced rice noodles, one slice shiitake and 4-5 slices bell pepper.
- Roll like a burrito and enjoy immediately.