The peak of summer is here, with August bringing garden gatherings, sunny weekends, and spontaneous picnics with friends. Across the UK, tables are moving into gardens for relaxed evenings and barbecues, while seasonal menus get a summer refresh.
One ingredient that continues to make an appearance is the avocado. Whether preparing for a last-minute picnic, hosting a barbecue, or looking for a quick dish to take to a family gathering, more people are seeking simple ways to make seasonal favourites healthier without compromising on flavour.
Avocados can be used as a versatile alternative to ingredients high in saturated fat, adding a naturally creamy texture and rich flavour to everything from starters to desserts.
A powerhouse of nutrition
Avocados are not only versatile but also offer a range of nutritional benefits
- They are naturally rich in fibre and provide heart-friendly monounsaturated fats, which can support heart health when used instead of saturated fats.
- Half a medium avocado counts towards the recommended five-a-day fruit and vegetable intake.
- They contain the four main fat-soluble vitamins, as well as B vitamins and vitamin E.
- They provide more than 10 minerals, including particularly useful amounts of potassium and manganese.
Celebrating World Avocado Day
With World Avocado Day just around the corner, the World Avocado Organisation has curated a selection of delicious, easy-to-make recipes showcasing avocados at their seasonal best.
From refreshing chilled soups and vibrant salads to creamy avocado ice cream, the recipes offer simple ways to keep summer cooking light while adding variety to everyday meals for UK households.
Cold vaocado and cucumber soup
Servings
- As a starter: 6 portions
- As a light dinner or single dish accompanied by something else: 4 portions
Ingredients
- 2 peeled cucumbers (300 g approx.)
- 2 natural Greek yoghurts
- 2 mature avocados
- Juice of 1 lemon
- 50 ml of extra virgin olive oil
- Salt and pepper
- Apple and feta cheese to decorate
Preparation
- Peel and chop the cucumbers.
- Add all ingredients to the blender.
- Crush until a fine and creamy texture is obtained.
- Adjust the point of salt and pepper.
- Keep cool before serving.
- Decorate with apple and feta cheese.
Chilled avocado soup
A fresh twist on the traditional Spanish Salmorejo
Servings
-
4 portions
Ingredients
- 2 ripe avocados
- 2 hard-boiled eggs
- 1 Italian pepper
- 1/2 cucumber
- 1 clove of garlic without germ
- 25 ml of vinegar
- 50 ml of extra virgin olive oil
- Salt to taste
Preparation
- Wash and chop the vegetables.
- Put all the ingredients in the blender.
- Blend until creamy.
- Rectify the salt.
- Set aside cold before serving.
Avocado and pistachio ice cream bites
Servings
-
8 portions
Ingredients
- 3 ripe avocados
- 1 cup cottage cheese
- 100 g pistachios
- 1 teaspoon vanilla
- Lemon juice
- Melted chocolate
- Chopped pistachios
Preparation
- Soak the pistachios for 15 minutes.
- Pit the dates and soak them for 15 minutes.
- Drain the dates and pistachios, then combine them with the avocado, cottage cheese, vanilla, and juice of 1 lemon.
- Blend until smooth.
- Pour the mixture into moulds.
- Freeze for at least 4 hours.
- Coat with melted chocolate. Add a small tablespoon of olive oil or coconut oil for a smoother texture and firmer finish.
- Before returning to the freezer, decorate with toppings such as chopped pistachios.
Avocado ice cream
This ultra-creamy avocado ice cream combines rich custard with ripe avocados for a smooth, velvety dessert with a subtle, refreshing twist.
Servings
-
1 batch
Ingredients
- 500 g cream
- 1 vanilla pod
- 100 g sugar
- 120 g egg yolk
- 3 ripe avocados
Preparation
- Mix the sugar, egg yolks, and vanilla in a bowl.
- Bring the cream to the boil in a saucepan.
- Gradually pour the hot cream into the egg yolk mixture, stirring continuously.
- Cook gently until the custard thickens.
- Remove from the heat and leave to cool.
- Once the custard is cold, blend it with the avocado.
- Transfer to an ice cream maker or place in the freezer until set.