We were thrilled when Jo Seagar ordered our avocados.  I mean – she’s the ‘Queen of Baking’ and so we made sure we sent super nice avocados to her.  Jo very kindly agreed to share some of her favourite avocado recipes from her book ‘Elbows off the Table Please’, and we are delighted to share these with you.

Have a go at these – once you’ve ordered your Hass or Reed avocados online – we are sure you’ll love them as much as we do.

THAI TOMATO SALAD

  • 1 punnet of cherry tomatoes, cut in halves or quartered, approx. 2 cups

  • 1/2 a small red chilli, deseeded and finely chopped, or 1/2 teaspoon medium hot chilli paste
  • Large handful of coriander, including the stalks, roughly chopped
  • Grated rind and juice of 1 lime

Place all the salad ingredients except the avocados in a bowl and mix together.

Halve the avocados, remove the stones and fill the holes with the tomato salad.  There will be enough to fill 6 halves.  Serve straight away.

thai-tomato-salad

GRAPE, AVOCADO, WALNUT & FETA SALAD

  • 100g packet (about 3 handfuls) fresh baby rocket
  • Handful of Italian flat leaf parsley
  • 2 cups seedless grapes, halved
  • 2 firm but ripe Avoexpress avocados, peeled, stoned & chopped
  • 1 cup cubed feta cheese

  • 1 cup toasted fresh walnut halves

  • 3 spring onions, finely sliced

Rinse the rocket and parsley and spin in a salad spinner to get all the excess water off the leaves. Place the greens in a salad bowl. Add the grapes, avocado, feta, walnuts and spring onions.  Before serving drizzle with a dressing made from 1/3 cup extra virgin olive oil, 3 tablespoons white wine vinegar, 1 tablespoon honey or agave syrup, sea salt and freshly ground pepper.

grape-avocado-walnut-feta-salad

AVOCADO AND LIME HUMMUS

  • 2 firm but ripe Avoexpress avocados

  • 400g can cooked chickpeas, rinsed & drained

  • 1/2 cup chopped coriander
  • 1 clove garlic, crushed
  • Grated rind and juice of 3 limes
  • 1 tablespoon sweet chilli sauce
  • 1/2 teaspoon salt
  • Freshly ground black pepper

  • 3 tablespoons extra virgin olive or avocado oil

Cut each avocado in half, remove the stone and scoop out the flesh into a food processor bowl. Add the drained chickpeas and other ingredients. Run the machine, stopping to scrape down the sides with a spatula. Whizz until you get a smooth dipping consistency. Taste, and adjust seasoning if required. Store in the refrigerator until ready to serve.  Best eaten on the day it is made.

avocado-lime-hummus