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. 

Wash the sushi rice and cook according the instructions on the packaging. Let the rice cool down en season with sushi vinegar. 

Prepare the pickeld red onions: heat the water and add white wine vinegar or sushi vinegar (50-50) with 2 tablespoons of sugar and some salt. Put the red onion rings in here and leave to cool in the fridge. Cover the rings with foil, they can be kept in de fridge for a few days.

In this recipe, we give you a tip on how to make a nice starter from ingredients you might have left in your kitchen after making a pokebowl, sushi, salad or a nice wrap with salmon.

Use the most beautiful glass from your collection. 

Make a small mixed salad and use it as the bottom layer in the glass. Build a few layers of different ingredients. For example cucumber, tomato or diced salmon. Use at least a half boiled egg. (Boiled for 6 minutes and rinse them immediately afterwards with cold water; this will keep the egg yolk nice and liquid.)
Seasoning with furikake and Japanese Kewpie mayonnaise. 

Spread the nacho chips over an oven dish. Put the cheddar cheese sauce on top and shake it up a little so that the sauce spreads nicely between the chips. Top with the sliced jalapenos. 
Grill this in a conventional oven at 200 degrees for circa 10 minutes. In the meantime cut the spring onions.
After you take the dish out of the oven load it with Salud guacamole and the spring onions.  

If you like you can also top it with chunky salsa (for example Pablo's Choice) and a tablespoon sour cream. 

Enjoy. 

Make the recipe in a food processor or blender. 

Combine the sugar, flour and coconut flakes in the food processor. Make a mixture of cream and egg in a measuring cup and add this to the mixture in the food processor. Mix until a sticky mass forms. Grate the lime and add it.  
Add the few tablespoons of Salud guacamole. 

Fill a baking tin with the mixture and bake in a conventional oven at 180 degrees for about 12 minutes.

Enjoy. 

Make the recipe in a food processor and use the dough hook. 

Combine all the ingredients in one time - except the Salud guacamole - in the food processor and knead the ingredients for 15 minutes. Add the guacamole and modulate the dough. Make balls of it or leave it all together for a large baking tin. Allow the dough to rise at room temperature until it has reached twice its volume. This takes about 2 hours. Bake the bread in the oven at 230 degrees for between 9 and 18 minutes, depending on which shape you have chosen.

Enjoy. 

Cook the vegetable or chicken cubes first. 
Add the avocado pulp in a pan and add 1/3 of the bouillon and heat (do not cook) the soup (80 degrees).
Season with lemon leaves, olive oil, pepper and salt. Garnish with edible flowers

This soup can be eaten hot or cold as gazpacho!

Enjoy. 

Put the guacamole (2/3) in a large bowl to mix. Add 1/3 of cream cheese or dairy spread. Mix all well. Season to taste with salt, pepper and a drizzle of olive oil. Finish off with some chopped herbs or edible flowers.

Serve as a spread on a toasted sandwich, for example, but this spread is also delicious as a dip.

Enjoy. 

Start with the bottom with tomato sauce. Top it with whatever you like and use avocado cubes or slices as a finishing touch. Delicious.

Enjoy

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.

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.

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.

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.

Start making the sweet-and-sour onion rings:

Heat in a pan natural vinegar in a ratio of 1:1 with sugar. Clean the onion and cut it into strips and add them to the hot vinegar-sugar mixture. Stir and allow to cool. Drain the cooled onions.

Wash the lettuce and place it on a nice deep plate. Slice the tomatoes, reb bell pepper, cucumber and chop the herbs; add to the lettuce and don't forget the croutons 
As a finishing touch you add the Salud avocado dices and if you like some edible flowers. 

Enjoy. 

Start making the sweet-and-sour onion rings:
Heat in a pan natural vinegar in a ratio of 1:1 with sugar. Clean the onion and cut it into strips and add them to the hot vinegar-sugar mixture. Stir and allow to cool. Drain the cooled onions.

Seasoning (of your choice) and grill the chicken fillet or thighs and cut into strips. 

Tip: heat the tortilla briefly (frying pan or oven/microwave), which makes the tortilla more tasty and gives it a softer texture. This makes it easier to roll. 

Lay the Salud avocado tortilla open. Wash the lettuce and place it on the wrap. Slice the tomatoes, reb bell pepper, cucumber and chop the herbs; add to the lettuce. Add a dressing of your choice.  As a finishing touch you add the Salud avocado dices and if you like some edible flowers. Roll up the tortilla and cut in two halves. 

Enjoy.