Easy Avocado Recipes

Yum. Creamy, green goodness. If you don’t love avocado surely you’re dead inside. But as well as being chuffing delicious, these little green gems have a wealth of healthy benefits.

The nutrient-rich fruit contains nearly 20 different minerals and vitamins, is high in fibre, and provides a hefty dose of good fats

The nutrient-rich fruit contains nearly 20 different minerals and vitamins, is high in fibre, and provides a hefty dose of good fats – the kind that keep you feeling fuller for longer, curb cravings for junk food, make your skin glow and can even boost your immune system. A new American study has even found that eating an avocado a day can improve your heart health and lower you cholesterol. Bonza.

But while avocado on toast is one of our all-time favourite meals, like ever, there are loads of other interesting ways to eat them. These simple recipes are all easy to make and taste delicious. Try 'em.

Click right for the following recipes:

1. Avocado Egg Cups

2. Avocado, Chocolate and Strawberry Mousse

3. Green Goddess Smoothie

4. Naturally Sassy's Cheeseless ‘Cheezy’ Tomato Quesadillas With Avocado

5. Super-Simple Spicy Guacamole

Avocado egg cups

These quick and simple protein-rich  avocado egg cups were developed by chef Paul Merrett. They're pretty darn FIT!

Serves: 2


  • 1 avocado
  • 2 British Lion eggs
  • About 40g of cooking chorizo sausage, chopped into smallish chunks
  • A bunch of watercress
  • 1⁄2 tbsp of olive oil or coconut oil
  • A splash of balsamic vinegar


1. Preheat your oven to 190C/170C fan. Heat the olive oil in a non-stick pan and gently fry the chorizo for 3 minutes. Turn off the heat and leave it to cool in the oil.

2. Cut the avocado in half and remove the stone.

3. Scoop a little extra flesh out to make room for the egg. Keep the extra avocado flesh for the watercress salad.

4. Crack an egg into each avocado half. Bake the avocado halves in the oven for about 15 minutes until the egg is just cooked.

5. Put the watercress in a bowl and add the chorizo and the excess avocado flesh. Also add the balsamic vinegar. Serve on a plate next to the baked avocado.

Top tip: Sprinkle a layer of raw rice in a small baking dish and stand the avocados in the rice so that they don’t tip over during cooking.

For more egg recipes visit eggrecipes.co.uk

Chocolate Avocado Mousse

Ex-TOWIE star turned fitness guru Lucy Mecklenburgh created this recipe with her nutritionist Louise Johnson as a healthy alternative to creamy, sugary chocolate mousse.

Serves: 2


  • 2 large avocados
  • 40g raw cacao powder (available from health food shops)
  • 1 tbsp of raw honey
  • 7 strawberries or raspberries (5 for blending and 2 for decoration)
  •  60ml coconut milk, almond milk or water
  • A pinch of salt
  • Aloe Vera (optional)


1. Add all the ingredients into a blender

2. Transfer the mixture into serving pots and put in the fridge to cool

3. Add the berries you left over and additional toppings if required, such as passion fruit, nuts or cinnamon.

Top tip: An alternative method is to put the mixture in the freezer and leave to harden. This  will leave you with ice-cream like pudding.

More Eat Well recipes are available from resultswithlucy.comfrom £2.25 per week.

Great for balancing sugar cravings and boosting your immunity, this green juice comes from new healthy cookbook My Relationship With Food by chef Lisa Roukin.

Serves: 2


  • 400ml apple juice
  • 1 large banana, frozen if you prefer ice-cold smoothies
  • 1 kiwi
  • 1/2 cucumber, peeled and cut into chunks
  • 1/2 avocado
  • 1 inch ginger, peeled and grated
  • 1 large handful curly kale, stalks removed or spinach
  • 1 bunch of fresh coriander
  • 1 tbsp SuperLife Superfood smoothie mix (optional)
  • A couple of ice cubes if you are using fresh bananas


  • Cucumber slices
  • Fresh coriander


1. Peel and slice the kiwi, avocado, cucumber and banana.

2. Peel and grate the ginger finely.

3. In a blender, combine the apple juice, banana, kiwi, avocado and cucumber and blend until smooth.

4. Add the ginger, curly kale or spinach and coriander, and again thoroughly blend.

5. Add the SuperLife Superfood smoothie mix and ice cubes if required and give one more blend again till smooth.

6. Serve right away, or you can keep refrigerated, for one day.

Top tip: SuperLife Smoothie Mix is a combination of eight raw superfoods that will give you an energy boost.

Plant-powered health blogger and Instagram foodie Naturally Sassy created these quesadillas, so good you won't miss the cheese. Honest!

Serves: 1-2


  • 2 gluten-free tortilla wraps
  • 2 plum tomatoes
  • 1 big handful of basil

For the cashew cheese*:

  • 1/2 cup cashew nuts
  • 80ml water
  • 1 tsp tahini
  • 1/2 clove garlic
  • 1/3 cup nutritional yeast (available from health food shops)
  • Generous pinch of salt

* You can substitute the cashew cheese, for hummus if you wish.

For the guacamole:

  • 1 avocado
  • Juice of 1 lemon
  • Half a dozen cherry tomatoes
  • Pinch of salt


1. To make the cashew cheese, blend all ingredients together using a food processor.

2. Evenly spread three tablespoons of cashew cheese or hummus over each tortilla, and top with the chopped tomatoes and basil.

3. Fold the tortillas in half and cut down the middle so you have two triangles per tortilla.

4. Press the triangles down over a pre-heated health grill such as Sage by Heston Blumenthal or in a non-stick frying pan for about four minutes. Repeat on other side.

5. While waiting for the tortillas to cook, make the quick guacamole. Mash the avocado, and mix with the salt and lemon juice. Add in the chopped cherry tomatoes.

6. To serve, place the quesadillas on a plate, top with the guacamole and enjoy!

Top tip: A cup is 250ml.

For more healthy recipes like this one by Naturally Sassy visit lifestyle hub ao.com


If there's one dish that screams avocado, it's guacamole. This simple version from South American restaurant chain Las Iguanas is one of our favourites.

Serves: 4


  • 3 ripe avocados, two mashed and one diced
  • 25g diced white or red onion
  • 10g chopped jalapeno or red chillies
  • chopped fresh coriander to taste
  • 25g diced fresh tomatoes
  • Juice of a fresh lime


1. Halve the avocados and remove the stones. Scoop out the flesh from two and mash them in a bowl, keeping back one avocado to dice to add texture.

2. Combine the mashed and diced avocado gently with the other ingredients.

3. Season to taste and serve with corn chips or fresh crudités of carrot, cucumber, celery or your favourite vegetables.