Avocado recipes

Cut the salmon into small strips, add a little bit of cream cheese and mix with the salmon. Finely chop the chives an add to the mixture. Season with pepper and salt.

Fill Salud's Avocado halve with the salmon salad.

Serve with a slice of lemon or lime.

Gently mix Salud's Avocado dices and the tomato cubes (seperately) with the onion and limejuice and flavour with pepper and salt.
Put half of the avocado cubes in a mold, press gently. For the second layer use the tomato cubes. Press the rest of the avocado soft and gentle. Make the upper layer of creme fraiche.
Garnish with a piece of tomato, one avocado cube and a leaf of basil. Mix the red pesto with mayonnaise and decorate with drops around the tartar.

Grind a slice of rye bread. Use a round mold and cover the bottom with the rye bread crumb.
Add a layer of mascarpone on the rye bread crumb. Make the third layer of avocado mousse. Finish with a small layer of mascarpone.
Put this in the freezer for a short time to stable the tartar.
Garnish with a few slices of avocado and tomato cubes. Encircle with a few drops of basil oil and some mango chutney.

Cook the chicken cubes first and add the broth.
Add the avocado pulp and coconut milk and heat (do not cook) the soup (80 degrees).
Season with pepper and salt. Garnish with the topping, a tomato cube and a leaf of basil.

Prepare the red onions. 

Who said hamburgers are not good for you? They are if you make them yourself with fresh ingredients and if you use Salud's Extreme supreme guacamole as a healthy sauce. Try them, serve them again and again. And why not use Salud Teezers as an alternative for French fries? You’ll be surprised…

You can use any vegetable you like, either blanched or raw.

Use vegetables to dip in Salud's guacamole for a very healthy variety of (party) snacking.

Puree Salud's Avocado halves.

Add the lemon juice and the sugar and lightly beat the avocado puree. Beat the whipping cream and the egg white until stiff.

Chop the ginger chunks and fold the cream, the egg white, the chopped ginger chunks and the ginger syrup through the avocado puree. Divide the mixture among 4 glasses  and leave to set in the fridge. Garnish the mousse with a little grated chocolate if desired.

Gently beat the eggs with 120g of sugar.

Heat the milk gently and add this mixture.

Cook the mixture using a bain marie, stir continuously until it sticks to the spoon.
Puree Salud's Avocado dices and mix this with the vanilla, 30g sugar and the lemon juice.

Mix well and process in a blender.
Freeze until the mixture is half frozen.
Mix well and then freeze again.

Bring the water to a boil in a saucepan over high heat, add the vinegar and rice. When boiling, reduce heat to medium-low, then cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.

Lightly mix together the tuna, mayonnaise, chili powder and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.

To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori (rough side up) on the plastic wrap. With wet fingers firmly pat a thick, even layer of prepared rice over the nori and cover it completely. Place about 1 tablespoon each of diced cucumber, carrot and Salud's Avocado dices in a line along the bottom edge of the sheet and spread a line of tuna mixture alongside the vegetables.

Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces and refrigerate until served.

In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar and salt. Blend the mixture into the rice.

Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes until warm.

Center one sheet nori on a bamboo sushi mat. Wet your hands. Use your hands to spread a thin layer of rice on the sheet of nori and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and imitation crabmeat in a line down the center of the rice. Lift the end of the mat and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

Cut each roll into 4 to 6 slices using a wet, sharp knife.

Cook the rice according to packet instructions. Stir the vinegar through the rice and set aside to cool. Mix the mayonnaise and wasabi until well combined.

Draw a 22cm x 20cm rectangle on a sheet of non-stick baking paper. Sprinkle 2 tablespoon of the sesame seeds inside the rectangle. Place half the salmon over the sesame seeds, slightly overlapping. Place a nori sheet on top. Press half of the rice evenly over the nori. Spread half of the wasabi mixture in a horizontal line about 2 cm wide across the rice.

Cut one Salud's Avocado halve into 1 cm thick sticks. Put the avocado on top of the wasabi mixture. Use the baking paper to carefully roll the sushi into a log around Salud's avocado. Make another roll with the remaining ingredients.

Use a serrated knife to cut each roll into 2cm thick slices using a sawing action. (Try to cut from a side where the salmon is in whole pieces rather than where it is overlapped.) Serve with soy sauce.

Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.

Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and Salud's Avocado slilces across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.

Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments. 

Toast the sandwiches and spread with Salud's guacamole. 

Top with lettuce, tomato, onion, cucumber and slices of pork filet.

Open up the french bread.

Put the ham on top of the bread followed by Salud's Avocado slices.

Replace the upper side of the bread.

Mix Salud's Avocado dices with the lemon juice in a bowl.
Puree the flesh with a hand-blender.
Roughly chop the walnuts.
Clean the spring onions and chop.
Heat the oil in a large pan and fry the spring onions briefly.
Pour in the stock and bring to the boil.
Gradually add the avocados while stirring.
Heat the soup well but do not allow to boil.
Add the wallnuts and Worcestershire sauce and season the soup with pepper and salt.

Finely chop the spring onions and coriander.

Add Salud's Avocado dices and the cream, yoghurt or buttermilk and puree until smooth. Season with salt and pepper. Cover and leave to cool. Serve the soup and add a spoonful of Spanish pepper jam to each bowl.

Set aside some of Salud's Avocado dices (sprinkled with lemon juice) as a garnish and puree the rest.
Heat the avocado puree and add pepper and nutmeg. Add the stock and heat thoroughly. Season with salt.
Stir the egg yolks into the cream. Add 5 spoonfuls of hot soup into the egg yolks cream. Pour this mixture into the soup while stirring.
Take the pan off the heat and stir in the diced avocado which you've set aside at the beginning.
Serve immediately.

Boil 4 dl water and dissolve the stock cube in it. Stir the cream through and bring to the boil.
Prepare the corn flour by adding a spoonful of water and add this to the stock; continue to stir until mixture is smooth and homogenous. Finely chop the chives into a cup.
Drain and rinse the prawns. Extract the lemon juice.
Place Salud's Avocado dices in the lemon juice and turn occasionally.
Heat the soup. Drain the avocado and add the prawns. Add the dill. Season with pepper and salt.
Heat without boiling and serve in warm bowls. Scatter the chives on top and serve with warm baguette.

Butter Salud's tortillas with Salud's guacamole and philadelphia cheese.

Cut the salmon and tomatoes in pieces.

Fill Salud's tortilla with the salmon, tomatoes, Salud's Avocado dices and rocket leaves and fold them. 

Abundantly spread Salud's Pulp guacamole onto toasted French bread or Italian crostini. Top off with a shrimp and serve with a slice of lemon to squeeze. A glass of champagne or sparkling wine makes it even more exquisite. Salud!

Wash and tear the lettuce, cut the tomatoes. Roast the pine nuts. Add all ingredients together. Whisk the olive oil, the squeezed orange and pepper and salt for the dressing and serve on top of the salad. 

Trim ends off beans and cut into 5 - 6 cm pieces. Cook them in boiling water or steam until just tender, 3 - 7 minutes. Plunge into ice water to cool and preserve colour. Drain and set aside. Cut the roastbeef into thin strips. Slice the onion and separate into rings. Cut the tomato into slices and use Salud's Avocado slices. Arrange the roastbeef, vegetables and salad on a large plate. 

Dressing: blend lemon juice or vinegar, mustard, olive oil, pepper and salt. Pour dressing over the roastbeef salad. 

Cut the bread lenghtwise, abundantly spread with Salud's Extreme supreme guacamole. Top with lettuce and smoked salmon. Salud!

Alternate salmon with cooked ham, turkey or smoked chicken fillet.

Grill the halibut. Make the dressing by whisking together the oil, pineapple juice, lime juice, dark rum and season the dressing in a small bowl with pepper and salt. Combine Salud's Avocado dices, melons, Salud's Mango chunks, onion, chili and dill in a bowl. Toss the fruit with the dressing so it is well coated. 

Combine crab meat/flaked surimi with mayonnaise or sour cream, season with pepper, salt and chili pepper. Carefully fill Salud's Avocado halves with the crab mixture. Decorate with extra chives.

Finely chop the hard boiled egg and combine with the very finely diced onion and mayonnaise. Season with pepper and salt to taste. Carefully fill the cavity of Salud's Avocado half with the egg salad and top with the salmon caviar. 

Cut both ends off the bread. Take out most of the white crumb and cut open lengthwise. Spread evenly with Salud's guacamole. Line with thinly sliced smoked ham. Cover with rocket. Roll up carefully and tightly. Wrap in cling foil and store in the refrigerator for at least 90 minutes. Slice with a very sharp knive.

Cut the bread in half. Cover the bread with prawn salad. Scatter the rocket on the bread. Lay the jumbo prawns on top and add Salud's Avocado slices.  

Blanche the asparagus in hot boiling water for a couple of minutes until just tender. Roll in ham or bacon and serve on top of Salud's Avocado slices on a starter spoon. 

Heat blinis if precooked or prepare blinis yourself. Carefully dry the scallops. Grill the scallops in a hot heated pan, or fry in a little olive oil until just cooked. Season with pepper and salt. Top each blini with Salud's Pulp guacamole. Discard the coral if desired and top Salud's Pulp guacamole with the scallop. Decorate with a leaf of parsley or coriander.  

• Blinis
• Salud Pulp guacamole
• Coquilles St. Jacques / scallops
• Pepper and salt
• Parsley or coriander

Fry the chicken and bacon. Abundantly spread Salud's Pulp guacamole on one side of a white slice of bread. Top with lettuce, sliced fried chicken and bacon. Top with a slice of wholemeal bread, and again spread with Salud's Pulp guacamole. Add slices of tomato and top with another slice of white bread. Put a skewer through and decorate with a leaf of basil and a cherry tomato.