Our avocado obsession has us excited right down to the pip! Take advantage of avo season with these fresh & fabulous recipes! 

Spring onion with avo crema 

Serves 4  

This pancake dough works best with as much rest as possible, so consider making the dough the night before, then rolling and frying off for breakfast in the morning. 

Ingredients

For the dough 

2 cups cake flour
1 tsp salt
½ cup scalding water
½ cup cold water 
Canola oil, for frying  

For the filling  

3 Tbsp flour 
1 tsp Chinese 5 spice powder 
Salt and milled pepper 
8 spring onions, finely sliced
½ cup peanut or canola oil  

For the avo crema 

2 ripe avocados, peeled and chopped
⅓ sour cream
2 Tbsp lime juice
½ tsp salt 
¼ tsp ground cumin
1 clove garlic, chopped  

For serving  

50g trout ribbons, smoked ham or bacon strips 
4 poached or fried eggs 
Chilli oil 
Petite herbs or fresh greens  

Method

1. Combine flour and salt in a bowl. 
2. Add the hot water and stir to mix, then add the cold water. 
3. Mix properly to create a rough dough. Cover and set aside for 15 minutes.
4. Knead the dough for another 2 minutes until smooth, then cover and refrigerate for at least 1 hour, or up to 8 hours for optimal soft texture. 
5. Add filling ingredients (except the oil) to a heatproof bowl. 
6. Place oil in a small pot and heat until scalding. Carefully pour hot oil over filling ingredients, then mix to combine. The spring onions will sizzle and start releasing flavour. 
7. Divide dough into 8 equal portions (about 55g each). 
8. Cover the remaining dough portions and place one on a floured working surface. 
9. Using a rolling pin, work the dough into a rectangle as thin as you can without breaking the dough. 
10. Using a pastry brush or spatula, spread 1-2 Tbsp filling over the surface of the dough.
11. Fold dough into a long coil by rolling both long sides inward towards each other, meeting them in the middle. 
12. Pinch the seam where they meet to seal.
13. Coil the left end of dough towards the middle, doing the same with the right end of dough but rolling it upside down, creating two coils mirroring each other horizontally. 
14. Twist the bottom coil over the top and smash down with the palm of your hand. 
15. Repeat with remaining portions of dough to make 8 pancakes. 
16. Roll each pancake portion into a 12-15cm disk, add 1 Tbsp oil to a hot pan and fry one at a time for 4 minutes a side until golden and crispy.
17. For the avocado crema, place ingredients into a jug and blitz with a stick blender until smooth and creamy. Season. 
18. Serve spring onion pancakes topped with a lathering of avocado crema, followed by a ribbon of trout and cooked egg of choice. Drizzle with chilli oil and garnish with fresh herbs.

Cheesy BBQ Chicken quesadillas with guacamole 

Serves 4 (as a side)  

For extra spice, add 2 tsp of cayenne pepper to the BBQ sauce instead of paprika. 

Ingredients

2 skinless chicken fillets
1 Tbsp paprika
Salt and milled pepper 
2 Tbsp canola oil 
10g parsley, chopped  

For the barbecue sauce 

1 tsp canola oil
1 clove garlic, minced 
2 tsp mustard powder
2 tsp paprika
1 tsp onion powder
1 cup tomato sauce
¼ cup packed treacle sugar
¼ cup apple cider vinegar
2 Tbsp Worcestershire sauce
¼ cup water  

For the guacamole  

3 ripe avocados, peeled and pitted
½ small red onion, finely diced
20g finely chopped coriander
1 jalapeño pepper, seeds removed and finely diced
2 cloves garlic, minced 
2 limes, zested and juiced
1 tsp sea salt
½ tsp ground cumin  

To serve  

1 pack (6) medium-sized white flour tortillas 
1½ cup sriracha mayo
200g mature Cheddar  

Method

1. Season chicken fillets, drizzle with oil and fry in a hot pan for 4-5 minutes per side until cooked and golden. Remove and cool for 15 minutes. 
2. Use a fork to shred chicken into fine strands, place in a bowl and scatter over parsley. 
3. For the BBQ sauce, add oil to a pot over high heat. Add garlic and fry for 1 minute until golden. 
4. Add the spices and fry for another 30 seconds. 
5. 5. Place remaining ingredients into the pot and bring to a boil for 10 minutes. Remove from the heat. 
6. Add sauce to the shredded chicken and toss through. 
7. Add guacamole ingredients to a bowl and mash using a fork until chunky. Season. 
8. Place 1 tortilla on a work surface, lather on some sriracha mayo, then top with a portion of BBQ chicken. 
9. Sprinkle some Cheddar over the chicken, season, then place a second tortilla on top and press down to seal. Repeat to make 3 quesadillas. 
10. Turn the oven onto grill and cook two at a time until lightly charred and the cheese has melted. 
11. Slice quesadillas into triangles and serve with chunky guacamole.

Savoury avocado loaf  

Makes 1 loaf  

Soft and cheesy, this loaf is perfect as a side to a braai or meaty main. 

Ingredients

For the avocado loaf  

2 cups cake flour
1½ tsp baking powder
¼ tsp salt 
¼ cup granulated sugar
3 eggs, whisked
¼ cup canola oil 
2 ripe avocados, mashed until smooth 
10g parsley, finely chopped
100g Cheddar  

For the nutty topping  

1 Tbsp each pumpkin- and sunflower seeds, chopped walnuts and almonds 
1 Tbsp soy sauce 
1 Tbsp honey + extra for brushing 
1 sprig thyme, leaves picked
½ tsp smoked paprika  

Method

1. Grease and line a 20x12cm loaf tin. 
2. Sift together the dry ingredients. 
3. In a separate bowl, whisk together sugar and eggs until frothy, about 3 minutes. 
4. Whisk through the oil.
5. Add the avocado and parsley and combine thoroughly.
6. Pour the dry ingredients over the wet, along with the cheese, and fold through until no flour streaks remain. 
7. Pour batter into prepared tin, bake for 1 hour 10 minutes until risen and lightly golden. 
8. Place seeds and nuts into a pan over medium-low heat and toast until lightly golden and fragrant, about 1-2 minutes. 
9. Add remaining ingredients, stir to coat evenly then remove from the heat and decant into a bowl. The topping will form into little clusters.
10. Remove loaf from the oven, brush all over with honey and gently press topping over the surface to secure. 
11. Slice and serve warm.

Avo lime tartlets 

Makes 2  

These tarts are tangy and oh so creamy! Omit the honey and simply use syrup for a vegan treat. 

Ingredients

For the crust  

½ block (125g) pitted dates, finely chopped
¼ cup boiling water
1 cup rolled oats
½ cup desiccated coconut
¼ cup coconut oil, melted  

For the filling 

4 avocados, chopped
½ cup freshly squeezed lime juice (about 6-7 limes) 
⅓ cup honey
1 tsp vanilla extract  

For the coconut cream frosting  

1 can (400ml) coconut cream, refrigerated overnight 
¼ cup icing sugar 
Lime slices, for serving 
Honey, for serving  

Method

1. Combine dates and water in a bowl and set aside to soak for 5 minutes. 
2. Add dates and water to the bowl of a food processor along with the oats, coconut and coconut oil. 
3. Blitz until the mixture is combined. It should easily form a crust when pressed together with your fingers. 
4. Grease and line a 22x13cm tin with clingfilm, followed by baking paper. 
5. 5. Press base into the tin, bringing the mixture up the sides by 1cm. Refrigerate. 
6. Blitz filling ingredients with a stick blender until smooth. 
7. Spoon filling into tin and smooth over. 
8. Cover with clingfilm and freeze for 4 hours. 
9. Spoon the top layer of coconut cream from the tin and place into a cold metal bowl with the icing sugar.
10. Whip for 1-2 minutes until stiff and fluffy. 
11. Remove tart from the tin and slice into 12 bars. 
12. Lather or pipe dollops of coconut cream frosting onto the bars and garnish with a lime slice and drizzle of honey. 

Green scene pasta salad 

Serves 6  

This hearty pasta salad is perfect eaten cold or at room temperature. 

Ingredients

For the roasted veggies  

500g butternut
1 head broccoli
2 Tbsp olive oil 
1 tsp cumin 
Salt and milled pepper  

For the crispy croutons  

¼ cup canola oil 
1 tsp garlic powder 
1 tsp paprika 
¼ loaf day-old bread (about 2 cups), torn into small chunks  

For the green scene dressing 

2 large avocados
½ cup double cream yoghurt 
20g parsley, chopped
10g dill, chopped
10g chives, chopped 
10g mint, chopped 
2 cloves garlic, chopped
1 lemon, zested and juiced
1 Tbsp white wine vinegar 
3 Tbsp olive oil 
Salt and milled pepper 
Water, for thinning (optional)  

For serving  

500g orecchiette or pasta of choice, cooked 
Pickled red onion 
1 disk feta, crumbled  

Method

1. Preheat the oven to 180°C. 
2. Cut butternut into small, even cubes and slice broccoli into small florets. 
3. Toss veggies with oil and cumin. Arrange on a baking tray, season and roast until soft and caramelised, about 30 minutes. 
4. For the croutons, mix together oil and spices. Drizzle over the bread and toss to coat evenly.
5. 5. Arrange croutons on a tray and bake for 10-15 minutes until golden and crispy. 
6. Place dressing ingredients in a jug and blitz with a stick blender until smooth, adding a few tablespoons of water to thin the dressing if needed. 
7. Scoop cooked pasta into a serving bowl, pour over dressing and toss to coat. 
8. Top with the roasted vegetables, red onion and feta.

By: Sjaan Van Der Ploeg
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Here’s why you need more avocados in your life

The post 5 Unexpected ways with avocado  appeared first on MyKitchen.

Avocados, the epitome of luxury in the world of fruit! Creamy, rich, and subtly flavoured, these green gems are the perfect addition to any meal, any time of day.

These versatile fruits can be mashed, diced, sliced, or puréed to create or complement a variety of dishes, from guacamole to salads, pizza toppings to sandwich fillings, and even ice cream. They’re the ultimate companion for breakfast, lunch, dinner, and dessert, and also perfect for on-the-go snacks. And the best part? No prep time required! Avocados are quick, easy, and convenient to incorporate into any dish.

Whether you prefer green-skinned or dark-skinned avocados, rest assured they are equally delicious and nutritious. Just remember, green-skinned avos stay green when ripe, while dark-skinned avos turn purple-black when ripe.

With avocados available almost all year-round in South Africa, there’s no excuse not to indulge in these nutrient-packed treasures. So go ahead, add an avo to your healthy eating plan and enjoy the creamy goodness! 

Looking for additional reasons to add an avo to your diet? Consider these facts because they are all:

• High in energy
• High in heart healthy fats
• High in vitamin K
• High in biotin
• Cholesterol free
• Sodium free
• A source of fibre

Avocados can form part of a successful energy-controlled diet for weight management. The healthy monounsaturated fats found in avocados give a feeling of fullness, which reduces the temptation to overeat or binge on less healthy foods.

For further information and avo recipes, visit www.avocado.co.za, like @iloveavocadoSA on Facebook and follow @iloveavosSA on Instagram.

The post Here’s why you need more avocados in your life appeared first on MyKitchen.

This classic combo that needs no introduction: eggs, mushroom and avo. Add crispy bacon to your egg breakfast bowl for a salty edge. 

Egg breakfast bowls 

Serves 4 

Ingredients

For the crispy beans 

410g white beans, drained and rinsed
1 tsp each garlic powder, onion powder, chilli flakes and dried basil
Salt and milled pepper
2 Tbsp corn flour
¼ cup olive oil  

150g button mushrooms, sliced
Canola oil, for frying
1 Tbsp butter
4 eggs, fried
4 tortillas, toasted
2 avocados, diced and drizzled with lemon juice 

Method

1. Preheat oven to 180°C. 
2. Arrange beans on a baking tray and pat down with paper towel to remove excess moisture. Bake for 10 minutes to dry out. Remove.
3. Toss beans in seasonings and corn flour. Place on a lined baking tray and coat in a generous drizzle of olive oil.
4. Roast beans for 20-30 minutes, or until crispy and golden.
5. Heat oil in a pan over medium heat and fry mushrooms, about 10 minutes or until golden. Remove and set aside.
6. Add another drizzle of oil in the same pan, along with butter and fry eggs to desired consistency – we opted for saucy, runny yolks.
7. Top tortillas with eggs, crispy beans, mushrooms and avocado. Serve warm. 

Recipes & Styling: Sjaan van der Ploeg 

Food assistant: Lerato Motau 

Photographs: Zhann Solomons

The post Egg breakfast bowls  appeared first on MyKitchen.

Surprise and delight your tastebuds with these delicious mousse recipes. From decadent red velvet mousse to unexpected savoury delights like a coconut yoghurt mousse, you’ll fall in love with these magnificent mousses.  

Coconut yoghurt mousse 

Serves 8 //  Cooking time 2 hours 20 minutes

Ingredients 

800ml coconut cream
3 egg whites
¼ cup caster sugar
1 tsp vanilla essence
2 cups full-cream yoghurt
2 peaches, sliced
¼ cup raspberries
¼ cup coconut flakes  

Method 

1. Place coconut cream in the freezer for 1 hour. Then beat it until light and fluffy.
2. In another bowl, whip egg whites until frothy. Continue whipping, gradually adding the sugar, then the vanilla, until thick and glossy.
3. Fold the yoghurt into the coconut cream. Then fold in the egg whites.
4. Spoon mixture into 8 bowls. Place in the fridge to set for 1 hour.
5. To serve, top the mousse with peaches and raspberries.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen 

Spinach wraps with pea falafel and avo mousse 

Serves 4 // Cooking time 1 hour 10 minutes

Ingredients 

For the pea falafel 

2 cups peas, steamed
1 cup pearl barley, cooked
¼ cup cake flour
2 tbsp chopped parsley
1 tsp cumin
½ onion, peeled and chopped
Vegetable oil, to fry
Lemon wedges, to serve 

For the avo mousse 

1 avocado
¼ cup cream 

For the spinach wraps 

3 cups cake flour
1½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
100 g spinach
¾ cup milk, warmed 

Method 

For the pea falafel 

1. Pulse all the ingredients until combined, but still with a slightly coarse texture. It should hold together when compressed into a ball. Form into balls.
2. Heat the oil and shallow fry the balls until golden brown.

For the avo mousse  

1. Blitz together the avocado and cream until smooth and creamy.

For the spinach wraps 

1. Mix the flour, baking powder and salt. Add the vegetable oil and mix into a crumbly dough.
2. Blend spinach and milk on high until smooth.
3. Stir the spinach mixture into the dough. If the mixture is too dry, add some water.
4. Knead for 5 minutes, until smooth. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Flour a rolling pin and a work surface. Divide dough into 8 golf-ball-sized balls. Roll out each into a thin circle of about 15 cm.
6. Heat a pan over medium heat. Dry fry wraps for 1 minute a side.
7. Serve with pea falafel and avo mousse.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

 Also read: 10 Ways with Avocado

Two-ingredient chocolate mousse 

Serves 4 // Cooking time 20 minutes

Ingredients 

350g dark chocolate (70% cocoa), finely chopped
270ml boiling water 

Method 

1. Place the chocolate and boiling water in a bowl. Whisk until the chocolate has melted and the mixture is smooth.
2. Fill a larger bowl with ice water and place the bowl of chocolate in it.
3. Continue whisking until the mixture begins to thicken.
4. Remove from the ice water and continue whisking until the mixture is just set but still soft, 5–8 minutes.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Red velvet mousse 

Serves 6 // Cooking time 3 hours 30 minutes 

Ingredients 

160g white chocolate
340ml cream
1½ (±2.5g) gelatin leaves
1 Tbsp red food colouring
2 large egg whites  

Method 

1. Place the chocolate and 115 ml cream in a glass bowl. Melt over a pot of water on medium heat, stirring until completely melted. Set aside to cool.
2. Fill a bowl with water and ice cubes. Place the gelatin leaves in the bowl, ensuring they that are covered. Leave them there until the chocolate mixture is completely cool. Then remove the gelatin and place in a bowl over a pot of hot water. Stir until the leaves have melted.
3. Add the gelatin and colouring to the chocolate.
4. Using an electric beater, mix the remaining cream on high speed until soft peaks form. Fold into the chocolate mixture.
5. Beat egg whites until soft peaks form. Fold into mixture. Be careful not to overmix.
6. Pour into jars or glasses and place in the fridge to set, about 3 hours

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Piña colada mousse 

Serves 4–5

Ingredients 

For piña colada mousse 

1 cup (250ml) drained crushed pineapple
2 Tbsp (30ml) light rum (optional)
1 Tbsp (15ml) lime juice
2 cans (400g each) coconut cream, refrigerated to ice cold 
1 large slab (150g) white chocolate, chopped
3 large egg whites
Pinch of cream of tartar
Pinch of fine salt
½ cup (100g) castor sugar   

For serving 

6 fresh pineapple slices
6 fresh or glacé cherries 
Handful of coconut shavings, toasted
Handful of mint   

Method  

1. Combine pineapple, rum (if using) and lime juice and blitz using a stick blender. 
2. Scoop thickened coconut cream off the surface of the can – chilling it in the fridge separates the cream and watery liquid in two parts. (You can freeze the water at the bottom of the can for smoothies.)
3. Whisk coconut cream to medium-soft peaks using an electric whisk.
4. Fold blitzed pineapple mixture into coconut cream, cover and chill.
5. Melt the chocolate (you can use a double boiler or melt it gently in the microwave, stirring every 30 seconds.) Set aside to cool.
6. Combine egg whites, cream of tartar and salt in a large bowl.
7. Whisk the mixture into medium stiff peaks.
8. Add sugar a tablespoon at a time, allowing sugar to melt away while whisking before adding the next. (Once all the sugar has been added and is dissolved in mixture, the meringue should be glossy instead of foamy.)  
9. Fold coconut cream mixture into the meringue.
10. Mix a third of the meringue into chilled coconut mixture and whisk until combined.
11. Fold the chocolate mixture into remaining meringue until it is well combined.
12. Spoon into glasses and chill for 1 hour.
13. Serve straight out of the fridge, topped with fresh pineapple slices, cherries, coconut shavings and mint. 

Top tip: Swap out the rum for canned pineapple syrup for a booze-free version of this creamy dessert.  

Words by: Gail Damon
Photographs: Fresh Living Magazine/Shutterstock   

Also read: Fridge desserts to satisfy your sweet tooth

The post 5 delicious sweet and savoury mousse recipes  appeared first on MyKitchen.

Whether in dips and sides or topping the humble (yet delicious) avo toast, we need no excuse to munch on a tasty avocado. Yum factor aside, avocados are more than just everyone’s favourite super-fruit. Here’s why you should add avocados to your diet. 

The avocado’s unique combo of healthy fats  

It is a well-known fact that avocados are rich in healthy fats, an essential part of a balanced diet, and important for brain and heart health as well as overall well-being. Recent research confirms that avocados contain at least 16 fatty acids, with each offering unique health advantages.  

The majority of these are monounsaturated – mainly oleic acid, the primary fatty acid in olive oil. A single serving (±50 g) of avocado contains approximately 5 g of monounsaturated fatty acids, which are known to promote heart health by regulating cholesterol levels.  

Polyunsaturated fat, important for nerve function, blood clotting, brain health, and muscle strength, makes up about 1 g of an avocado.   

Multiple studies have connected diets rich in avocados to improved health outcomes. These include reductions in heart-disease risk, metabolic syndrome (also known as insulin resistance), abdominal fat, and body mass index (BMI).  

In essence, avocados offer more than just great taste. By incorporating avocados into your diet, you are not only savouring a delicious treat but also providing your body with the tools it needs to thrive.  

Add a nutritious and tasty upgrade to potato salad by trying the recipe below. 

Potato salad with avo-nnaise  

Serves: 4–6  // Preparation time: 30 minutes  

 
Ingredients  

For the avo-nnaise: 

2 avocados, peeled and chopped
50 ml avocado oil
1 tsp smooth Dijon mustard
1 tsp crushed garlic
1 lemon, juiced and zest
Pinch of sea salt
Freshly ground black pepper

For the potato salad: 

500 g peeled new potatoes, cooked and roughly chopped
1 large avocado, roughly chopped
Chopped chives to garnish
Freshly ground black pepper to garnish 

Method: 

1.  To make the avo-nnaise, place all the ingredients in a jug and blend with a stick blender until smooth and pourable. Add a couple of teaspoons of cold water, if necessary, to reach a pourable consistency. 
2.  To assemble the salad, combine all the ingredients in a bowl, and stir through a few tablespoons of avo-nnaise until the potatoes are well coated. 
3.  Spoon the salad into a bowl and garnish with roughly chopped avocado, chopped chives and freshly ground black pepper. 

Image credit: The South African Avocado Growers’ Association.

For further information and avo recipes, visit www.avocado.co.za , like us on Facebook @iloveavocadoSA and follow us on Instagram @iloveavossa   

Reference: 

1.       Opiyo S.A., Mugendi B., Njoroge P.E., Wanjiru S.N. A review of the fatty acids components in avocado. IOSR Journal of Applied Chemistry. 2023: 16(3):18-27.  

Also read: 10 ways with avocado

Image: Pexels, Supplied

The post Why you should include avocado in your diet   appeared first on MyKitchen.

This creamy, green fruit (it’s technically a berry) is capable of so much more deliciousness than you can imagine. Here are our top 10 ways to make the most of its amazing versatility!

1. Butter substitute

If you enjoy baking, but not the large amounts of butter that comes with it, replace half the butter in your recipe with mashed avocado. Not only is this healthier, but your baked goods will also be softer and moister.

2. Avocado dip

This avocado dip is easy to whip up and is super tasty! Blitz an avocado, ½ cup cream cheese, chilli, 1 lemon zested and juiced until smooth. Season well with 1 red chilli, seeded and chopped.

3. Grilled avocado

For an appetising and robust addition to your salad, pop some avocado on a griddle pan before tossing it through the rest of the ingredients. The char lines will add visual appeal while bringing a lovely smoky flavour to an otherwise ordinary bowl of greens.

4. Deep-fried avocado

Mix flour, salt, pepper and cumin in a bowl. In another bowl, beat an egg. Place breadcrumbs in its own bowl. Dip an avocado slice in the seasoned flour, then the beaten egg, and lastly in the breadcrumbs. Deep-fry the slices for 3-5 minutes until golden. The crunchy crust gives way to a creamy centre that is all kinds of yum.

5. Spicy and zesty chicken taco bowl with avocado

You will need chicken breast fillet, olive oil, salt, black pepper, cayenne pepper, coriander, cumin, avocado, corn kernels, salad tomato, lettuce, lime or lemon, coriander and nacho chips.

Store nacho chips separately from the salad until just before serving to prevent them from going soggy. Click here for the steps.

6. Avocado hummus

The classic Middle Eastern dip of blended chickpeas and tahini gets a rich makeover when you throw an avocado into the mix.

All you need is 1 tin chickpeas, 2 medium-ripe avocados, 3 Tbsp olive oil, 1½ Tbsp tahini, 3 Tbsp lemon juice, 1 clove garlic, ½ tsp cumin, salt and pepper.

Blitz all the ingredients together until smooth. Serve spread over toasted pita, topped with chopped coriander and dried chilli flakes.

7. Avocado egg boat

Avocados make a perfect egg cup, with the bonus of no extra washing up! Simply halve and pit an avocado and crack an egg into each dip. Bake until the egg is cooked to your liking and season with fresh herbs and spices of your choice.

If you’re not one for egg, then replace it with tuna, chicken, bacon or macon, and vegetables.

8. Avocado-chocolate pancakes

Indulge in a sweet and chocolatey breakfast fortified with buttery avocado. In a large bowl, mix ½ cup all-purpose flour, ½ cup whole-wheat flour, ¼ cup unsweetened cocoa powder, 2 Tbsp sugar, 3 tsp baking powder, and ½ tsp salt.

Make a well in the centre and add 1 cup milk, 1 large egg and 1 ripe mashed avocado. Stir until smooth. If you are feeling extra indulgent, add ⅓ cup chocolate chips to the batter before frying.

Cook in batches in a little oil over medium heat. Flip when bubbles start to form on the surface. Serve with all your favourite toppings – we love honey, crushed nuts, whipped cream and fresh fruit.

9. Avocado rose

Don’t be intimidated — this is super easy to make! Turn something as simple as avocado on toast into an eye-catching masterpiece.

Thinly slice the entire avocado using a sharp knife, such as a pairing or serrated knife. Using your fingers, spread out the slices into a long strip without separating them. Grab one end and slowly curl the slices into one another to resemble a rose.

Season the avocado rose and add a squeeze of lemon juice to stop it from browning. Click here to see how it’s done.

10. Avocado daiquiri

Feeling adventurous? Consider mixing up your weekend tipple. Place 60ml light rum, 60ml gold rum, 15ml fresh lemon juice, 15ml fresh lime juice, 60ml simple syrup, ¼ medium ripe avocado (peeled and pitted), 15ml cream and 1½ cups ice in a blender. Blitz until just smooth. Divide between two cocktail glasses and enjoy!

The post 10 Ways with Avocado appeared first on MyKitchen.