Whether mashed, diced or sliced – Hass avocados are a delicious and healthy ingredient that can be used in a variety of recipes, from chunky Guacamole to kid’s lunchbox wraps.
Hass avocados are the most popular variety of avocado in the world – due to their creamy texture and nutty flavour. The Hass variety can be easily identified by their purplish black colour and bumpy skin.
Hass avocados from Peru are widely available in the UK until late September.
Smoked Salmon, Prawn & Avocado Salad with Horseradish Cream & Lime Vinaigrette
Serves 2
Preparation Time: 20 minutes
Ingredients:
4 Slices Smoked Salmon
8 Large, cooked prawns, peeled
1 Ripe Peruvian Hass avocado, halved, peeled and stone removed
2 Handfuls small mixed salad leaves
Juice of 1 lime, finely grated zest of 1⁄2 1 tsp clear honey
1⁄2 tsp finely grated fresh root ginger 2 tbsp light olive oil
Method:
- For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil
- Lay the smoked salmon on 2 plates, then cut each avocado half lengthways into slices, and arrange on top of the smoked salmon, with the prawns
- Toss the salad leaves in most of the dressing and pile on top
- Drizzle the remaining dressing around the plate before serving
Serves 8 (as a dip)
Preparation Time: 10 minutes
Ingredients:
3 Very ripe Peruvian Hass avocados, halved and stones removed (save one stone)
1 large tomato, finely chopped to a pulp
Juice of 1 lime
Handful of coriander, chopped, plus roughly chopped leaves to serve
1 small red onion, finely chopped
1 chilli, red or green, deseeded and chopped finely
Method:
- Use a spoon to scoop out the avocados into a bowl and roughly mash with a fork so that the avocado is left relatively chunky
- Add the tomato, lime juice, coriander, red onion and chilli to the bowl and mash all the ingredients together until combined
- If not serving straight away, sit a stone in the guacamole, to help prevent it from going brown, cover with cling film and chill in the fridge until needed
Chicken & Avocado Caesar Salad
Serves 4
Preparation Time: 25 minutes
Ingredients:
1 Medium ciabatta (or 4 thick slices of crusty bread)
3 tbsp Olive oil
2 Chicken breasts, cooked
1 Large cos or romaine lettuce leaves, shredded 2 Ripe Peruvian Hass avocados, halved, peeled and stones removed
1 Garlic clove, peeled and crushed
2 Anchovies (fresh or from a tin)
1 x Handful parmesan cheese, plus shavings 5 tbsp Mayonnaise
1 tbsp white wine vinegar
Method:
- Heat the oven to 200C/Fan 180C/Gas 6. Tear the bread into rough croutons and spread over a baking dish, then drizzle with 2 tbsp. olive oil, rubbing is with a little salt and pepper. Bake for 10 minutes, turning the croutons occasionally until evenly browned on both sides
- For the dressing, mash the anchovies with a fork against the side of a small bowl. Grate a handful of parmesan and mix with the crushed garlic, mayonnaise and white wine vinegar. If the dressing is a thicker consistency than yoghurt, all in a little water to thin slightly
- Dice the avocado halves into thick chunks
- Place the shredded lettuce leaves into a bowl, shred the chicken breasts into pieces andscatter half over the leaves, along with half the croutons and the sliced avocado. Add mostof the dressing and toss to combine
- Scatter the rest of the chicken and croutons on top, then drizzle with the remaining dressing
- Sprinkle the parmesan shavings on top and serve
Kids Lunchbox Wraps
Preparation Time: 5-10 minutes
1⁄2 Very ripe Peruvian Hass avocado, halved, peeled, and stone removed Squeeze lime juice
3 x white or wholemeal wraps
Cheese & Tomato Wrap
Handful grated cheddar cheese
2 x Cherry tomatoes, sliced
Egg Mayonnaise Wrap
1 x Boiled egg, shell cracked & removed, cut into chunks 1 tbsp Half-fat mayonnaise
Tuna Mayonnaise Wrap
1⁄2 185g Tinned tuna chunks in brine, drained
1 tbsp Half-fat mayonnaise
Method:
- Mash the avocado in a bowl to a spreading consistency, then thoroughly mix in the lime juice and season with a little salt and pepper
- Cut each wrap in half and spread the mashed avocado over each half
Cheese & Tomato Wrap
Arrange the grated cheese and sliced cherry tomatoes down the centre of 2 wrap halves, leaving a space at the bottomFold over the circular base of the wrap, then roll up from one side to the other, forming a pocket
Egg Mayonnaise Wrap
Follow steps 1 & 2 above, then in a bowl, mash the boiled egg into small chunks, mix with the mayonnaise and season with a little salt and pepperSpoon the egg mayonnaise down the centre of 2 wrap halves, leaving a space at the bottom.
Fold over the circular base of the wrap, then roll up from one side to the other, forming a pocket
Tuna Mayonnaise Wrap
Follow steps 1 & 2 above, then in a bowl, combine the tuna chunks and the mayonnaise, mix well and season with a little salt and pepper
Spoon the egg mayonnaise down the centre of 2 wrap halves, leaving a space at the bottom.
Fold over the circular base of the wrap, then roll up from one side to the other, forming a pocket.
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