Avocado is ultimate superfood: Let’s “guac & roll” your post-holiday detox - recipes

More than just a trendy food, avocados are a nutrient-dense powerhouse ideal for jump-starting your wellness goals:

• Healthy fats: Avocados are high in healthy fats, making them a fantastic ingredient to use in various culinary creations without the need for meat.
• Vitamins and minerals: Avocados are an especially good source of folate (vitamin B9) and vitamins B6, B3, B2, E, C, K, potassium, and magnesium, all essential for good health.
• Protein source: Avocados contain 2 grams of protein per 100 grams, making them one of the fruit options with the highest protein content.
• Gut-Friendly: Avocados are an excellent source of fibre, crucial for proper digestive system function and maintaining healthy blood sugar and cholesterol levels.

But the best part? Adding avocados to your detox isn’t just healthy but it’s delicious and key to elevate any of your meals! From smoothies to salads and everything in between, this versatile fruit transforms meals into something you’ll savour, not dread!

Whether you’re cleansing your system, energising your body, or simply embracing a healthier start to the year, avocados are an essential staple. Say goodbye to bad diets and bland food, and hello to a detox that feels as good as it tastes!

Avocado Power Bowl

Serving: 2 people

Ingredients:

• 1 small ripe avocado
• 100g fresh or frozen mango
• 1 handful spinach
• 1 small ripe banana
• 2 tbsp ground almonds
• 125ml milk of your choice/coconut water

Optional:

• Tsp of honey to taste

Toppings:

• Kiwi, sliced
• Almonds (flaked)
• Berries
• Pomegranate seeds
• Fresh mint leaves

Equipment: Blender

Method:

1. Put the avocado, mango, spinach, banana, ground almonds and milk in a blender and whizz to a creamy, smooth consistency. Add honey if you like.
2. Adjust the consistency to your liking by adding a splash of water or milk.
3. Divide between two bowls and add toppings of your choice.
4. If you intend to store or freeze your smoothie, add a squeeze of lime or lemon juice to preserve its colour and vibrancy.

Sweet Chilli Noodles with Avocado Tempura

Servings: 4 people

Ingredients

• 2 avocados
• 2 tbsp of avocado oil
• 1 courgette
• 3 red onions
• 300 g noodles, e.g. udon noodles
• Frying oil
• 125 g flour
• 25 g cornflour
• 6 tbsp Thai sweet chilli sauce + extra for dipping
• Juice of 2 limes
• 8 coriander sprigs
• 1 teaspoon (black) sesame seeds

Method

1. Dice the courgette into 1 cm cubes. Dice the onions into 1 cm pieces.
2. Cook the noodles according to the instructions on the package in plenty of salted water. Heat the oil for frying to 180ºC.
3. In a bowl, mix the flour, cornflour, ½ teaspoon of salt and about 200 ml of ice-cold water until the batter has the thickness of full-fat yoghurt. Do not overmix, it should be a little lumpy.
4. Halve the avocados, remove the stones and peel off the skin. Cut the avocado into wedges.
5. Dip the avocado wedges into the batter in 3-4 batches until coated and gently slide them into the hot oil. Fry the avocado for 2-3 minutes until crispy. Drain the avocado tempura on a paper towel and fry the next batch.
6. Meanwhile, heat a wok. Add the avocado oil. Stir fry the courgette and onion for 3 minutes.
7. Add the noodles, chilli sauce, and lime juice to the wok and stir fry for another minute.
8. Divide the noodles over 4 plates or bowls and add the avocado tempura. Garnish with coriander and sesame seeds. Serve with extra chilli sauce for dipping.

Recipe TipServe extra lime wedges with the avocado tempura.

Green Salad with Avocado and Mini Burrata

Serving: 2 people

Ingredients

• 2 avocados
• 100g pomodoro tomatoes
• 1 basil sprig
• 3 tbsp avocado oil
• 1 tsp ginger syrup
• 1 tbsp lemon juice
• 50g baby leaf salad mix
• 2 mini burratas (50g each)

Equipment(Jam) jar

Method

1. Halve the avocados, remove the pit and peel off the skin. Dice the avocado and halve the tomatoes.
2. Finely chop the basil. Add the basil, avocado oil and lemon juice to the (jam) jar. Add salt and pepper to your taste. Close the lid and shake until well-mixed.
3. Sprinkle the salad mix on 2 plates (or in lunch boxes). Divide the avocado and tomatoes over the salad. Add the burrata. Drizzle the dressing over the salad or keep the dressing in the jar to use just before serving.