6 avocado recipes for every palate

This fruit to eat every day is rich in monounsaturated fats, which are healthy. It’s also rich in vitamin E and vitamin C. Enjoy it in all of these recipes!

AVOCADO AND SEA SPAGHETTI TARTARE

Avocado, with its mild flavor and creamy texture, offers us a wide range of possibilities in the kitchen. It goes with all kinds of ingredients: sweet or salty, sour or bitter. Rich in iron, potassium and vitamin C, sea spaghetti is a perfect complement to the softness of avocado. Seaweed is a great source of minerals and flavor that we should not miss.

Let yourself be surprised by this union in this soft, light and easy-to-prepare recipe. It will remind you of guacamole, but with a taste of the sea.

Ingredients for 4 servings

• 20 g dried sea spaghetti
• 3 avocados
• 1/2 spring onion with green part
• Fresh coriander
• 3 rehydrated sun-dried tomatoes
• 1 lemon, juiced
• Radishes for garnish
• Extra virgin olive oil
• Salt

Preparation (45min + 2h soaking)

1. Soak the seaweed for at least 2 hours.
2. Chop the tomatoes and spring onion very finely. You can include a portion of the green stem of the onion.
3. In a bowl, marinate the onion, rehydrated sun-dried tomato and drained and chopped sea spaghetti for 30 minutes along with the lemon juice, salt and oil.
4. After the maceration time, cut the avocado into cubes and add it.
5. Add the finely chopped cilantro.
6. Mix all the ingredients with enveloping movements until they are well integrated.
7. Serve with the help of a plating ring and garnish with radish slices.

COLD AVOCADO AND BEETROOT SOUP WITH CORIANDER

Summer is the most yang season. If we want to live it fully, we must allow ourselves to be nourished by the heat, light and energy of nature at its peak. And there is nothing better for this than consuming fruits and herbs that stimulate our body.

Fresh soups are a great option to include them, quick to prepare and easy to digest, although if your digestion is weak, it is advisable not to overdo them. They allow delicious combinations that nourish, hydrate and dissipate body heat (with ingredients such as cucumber, tomato, watermelon…), or balance it (with ingredients not as refreshing as avocado).

In this soup, avocado and beetroot are the main ingredients. Avocado is a perfect summer food because it is nutritious and restorative, and very good for the skin and heart due to its monounsaturated fatty acids.

Beetroot is refreshing and unique when it comes to providing us with the vitamins and minerals that we easily expend in summer. Its color indicates that it is very good for the circulation and also for the intestines, as it prevents constipation.

The soup has a hint of cilantro and spiciness. Coriander is one of the most complete and beneficial aromatic herbs. Coriander is high in vitamin K and improves circulation and also strengthens bones. It is also a very digestive and antiseptic herb.

The spiciness is provided by the fresh chili. It activates blood circulation, warms the body, and at the same time promotes this heat to be released. In general, adding a pinch of fresh chili, black pepper or ginger will add an uplifting touch to your soups.

Ingredients for 4 people

• 2 avocados
• 1 medium cucumber
• 1 cooked beetroot
• 2 glasses vegetable stock or mineral water
• 2 limes
• 1/4 or half spring onion
• 1 garlic clove
• coriander leaves
• Fresh chili
• olive oil
• Flake salt

Preparation

1. Prepare the vegetables: peel the cucumber, onion and garlic, chop and set aside. Peel the avocados and drizzle with lime.
2. Place the vegetables in a blender. Put first half of the indicated onion and half of the garlic, about ten coriander leaves, a small piece of fresh chili, a squeezed lime, a glass of vegetable broth or water and crush everything.
3. Taste it and add more onion, garlic or cilantro, a tablespoon of olive oil, sea salt and the other glass of vegetable broth or water.
4. Add more lime if you prefer a more citrusy flavor. If the avocados are very large, the soup will likely need a little more liquid.
5. Serve with cooked beets cut into small cubes, flaky salt and coriander leaves.

AVOCADO GREEN CHEESE WITH OREGANO

Consol Rodríguez’s plant-based cheeses are made with seeds, nuts, roots or even avocado, fermented and cured plant elements. They are ideal for simply enjoying a healthy and nutritious craving, as well as for all those people who are moving towards a healthier and more conscious diet.

This green cheese with avocado with oregano is one of the 77 recipes that I collect in his book Bread with cheese (Ed. Urano), all of them from cheeses and breads made exclusively with vegetable and raw ingredients.

Ingredients for 500 grams

• 3 medium avocados
• 4 tablespoons raw coconut oil, liquid
• 2 tbsp lemon juice
• 1 teaspoon sea or Himalayan salt
• 6 tablespoons nutritional yeast
• 1/4 cup rejuvelac
• 2 tbsp psyllium powder
• 2 tablespoons dried oregano leaves

Preparation

1. In a blender, blend all the ingredients except the oregano until smooth.
2. Use a large plating ring or smaller rings to make various cheeses. Fill them with the avocado paste on baking paper.
3. Reserve in the fridge for a minimum of 8 hours without unmolding until it gains consistency.
4. Unmold and coat with oregano leaves.

BEETROOT TARTLET WITH AVOCADO MOUSSE

Ingredients

• 150 g sunflower seeds
• 150 g beetroot
• 1 tablespoon tamari
• 1 teaspoon ground thyme
• 2 large avocados
• 1 teaspoon ground dill seeds
• The zest and juice of a lemon
• 2 tablespoons olive oil
• 1 handful spinach leaves
• 1 teaspoon salt

Preparation

1. Pre-soak the sunflower seeds in water for about 4 hours. Then strain them and wash them well. Next, grate the beetroot.
2. Crush the seeds, grated beets, tamari and thyme. This preparation will be the basis of the tartlet.
3. Make the mousse by mixing the chopped avocados, dill seeds, lemon zest and juice, spinach, oil and salt. Blend everything until you get a creamy consistency.
4. Spread the base in a thin layer about 2cm thick inside a cutting mold. Pour in the mousse and let it cool. Unmold and garnish before serving.

AVOCADO AND SEAWEED PATE

Ingredients for 4 people

For the pâté:

• 1 large avocado
• Sweet seaweed or whatever you like the most
• The juice of 1/2 lemon
• 2 tablespoons olive oil
• 1 teaspoon salt

For crackers:

• 200 g buckwheat
• 200 g sunflower seeds
• 1 teaspoon salt
• 1 teaspoon turmeric
• 60 ml oil
• 40 ml water

For the salad:

• 200 g kale
• Dressing of oil, coriander, parsley, lemon and toasted sesame oil

Preparation

1. Soak the seaweed in water for 1 minute. Puree the avocado and add the rest of the ingredients. Store this preparation, “the pâté”, in the fridge.
2. Soak buckwheat and sunflower seeds separately in water for 3 to 8 hours.
3. Strain and wash the wheat and seeds, and mash them with the rest of the ingredients to make the cracker dough.
4. Spread this dough on the trays of the dehydrator and leave them at 42 ºC for about 8 hours. Flip them over and keep them in the dehydrator for about 2 more hours or until crispy.
5. Remove the leaves of the kale by discarding the stem. Add salt and mix well, squeezing it a little with your hands. Let it rest for at least 1/2 hour. Season it with two tablespoons of olive oil, one of chopped coriander and one of parsley, the juice of half a lemon and three drops of toasted sesame. Serve as an accompaniment.

BROWN RICE AND AVOCADO MAKIS

Japanese cuisine, in addition to being light and healthy, never ceases to amaze with its combination of flavors. It is easy to veganize it without losing any of its properties. And a good example is sushi recipes, such as these rice makis.

Ingredients for 4 makis

• 300 g brown rice
• 10 g rice vinegar
• 25 g coriander
• 2.5 g agar
• 2 medium avocados
• 1 lime
• 4 nori seaweed plates
• ginger pickles
• wasabi
• Tamari
• water
• Pinch of salt

Preparation

1. Rice: Wash it, bring it to a boil with water and salt and simmer it for 40 minutes. Then, spread it out on a tray, fan it, and dip it in the vinegar.
2. Coriander gel: blanch the coriander in 250 ml of water for 30 seconds and cool with ice water. Pass through the blender with a little salt. Strain, dilute the agar and bring to a boil. Leave to gel in the fridge in a blender glass. Whisk, pass through a sieve, and return to the fridge in a bottle.
3. Avocado macerated in lime: cut the avocado and set it aside soaked in juice and lime peel.
4. For assembly, cover the sushi mat with cling film. Place the nori plate with its brightest layer facing down. On the bottom half put a thin layer of rice, pressing it with damp hands, and in the middle of this layer place a line of macerated avocado.
5. Bring the bottom of the mat to where the rice layer ends and press into a circle. Lift the bottom end of the mat and roll a little at a time to shape the maki. When you get to the seaweed, moisten the top end and stick it gently.

Cut them, put a dot of coriander gel on top and accompany with ginger, wasabi and tamari.