7 Unusual Ways To Totally Guac An Avocado…

person taking photo of bowl of vegetables

Photo by Daria Shevtsova on Pexels.com

The Saddest Thing In Life Is…

…Wasted Talent

Did you know that the mighty avocado contains almost 20 vitamins and minerals? They are also low in sugar and contain fibre, which means that they help you to feel full for longer – yes, basically avocado is the most super superfood of them all!

So please don’t let their taste and talents go wasted and give Avocados the life they deserve. They are destined for so much more than simple Guacamole (as delicious as it may be!) and shame on Nigella for her slothful Avocado Toast recipe – I mean c’mon Nigella, who needs a recipe for that?!

avocado_all_usesWhilst you might not need a recipe – warning: shameless product plug approaching! – you certainly do need this fabulous tool that makes peeling, pitting, scooping and even mashing avocado a breeze! Check it out in my store here. 

So now you have the perfect tool, I’m going to totally guac your world and take you to avocado heaven with these 7 Unique Avocado Recipes….

#1 – Avocado Fries with Avocado Aioli…

Chips (a.k.a French fries) might just be the most globally adored food, but did you know you can make fries from an avocado? Pair with this delicious Avocado Aioli and you’ll hit a doppleganger of avo-mazing tasty goodness.



For the Avocado Fries:

  • 1 Avocado (slightly under ripe)
  • ¾ Cup Panko Bread Crumbs
  • 2 – 3 Tbsp All-Purpose (Plain) Flour
  • 1 Egg
  • Parmesan Cheese
  • Salt & Pepper, to season
  • Canola or Vegetable Oil, for frying
For the Avocado Aioli:
  • 3 Ripe Avocados
  • ½ Cup Sour Cream
  • 3 Tbsp Chopped Basil
  • 2 Tbsp Minced Garlic
  • 2 Tbsp Freshly Squeezed Lemon Juice
  • 2 Tbsp Freshly Squeezed Lime Juice
  • 1 Jalapeño, Seeded & Finely Chopped
  • 1 Small Shallot, Finely Chopped
  • Salt & Pepper, to season


For the Avocado Aioli:

In a medium bowl, coarsely mash the avocados with an Avocado Tool or masher.

Fold in the sour cream, basil, garlic, lemon juice, lime juice, chile and shallot. Season with salt and pepper, as desired. Set aside.

For the Avocado Fries:

Get two plates. Put the panko crumbs onto one plate and the flour onto the other.

Grate some parmesan cheese into the plate of panko, add some salt and pepper to season (as desired).

Whisk the egg in a medium sized bowl.

Slice the avocado into chip-sized pieces.

Dredge a piece of the avocado in the flour, then the egg, and finally in the breadcrumbs. Repeat until all of the avocado chips are coated.

Place a fry pan over a medium-high heat with enough oil to coat the bottom.

Once the pan is evenly heated, add all of the avocado fries and cook on each side until golden brown.

Serve immediately with the aioli.

#2 – Avocado Deviled Eggs…

Once relegated as a 1970’s party food no-go, deviled eggs have shaken off their bad reputation and are now back with a retro bang. Here we combine two perfect foods – deviled eggs, and of course, avocado – to create a surefire hit for any dinner appetizer or party buffet.

deviled_eggsMAKES 24 DEVILED EGGS


  • 12 Large Eggs
  • ½ Ripe Avocado, (pitted, peeled and mashed (about 1/2 cup)
  • Freshly Squeezed Juice of 1 Lime
  • 2 Tbsp Sour Cream
  • 1 Tsp Freshly Chopped Cilantro (Coriander)
  • Salt
  • Cayenne Pepper, for serving
  • Flaky Sea Salt, for serving


Bring a large saucepan of water to a boil over a high heat and prepare a large bowl of ice water.

Gently lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes.

Drain the eggs with the slotted spoon and transfer to the ice water to cool completely (approximately 5 minutes).

Peel the eggs, halve each lengthwise, and remove the yolks from the whites.

Place the yolks in a food processor and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro and 1 teaspoon salt to the yolks and process until the mixture is smooth and light.

Spoon the yolk mixture into the cavities of the egg whites and then sprinkle each egg lightly with some cayenne pepper and sea salt.

Serve immediately or cover and refrigerate up to 6 hours.

#3 – Chilled Avocado and Cucumber Soup…

The smooth texture of the avocado gives this chilled soup a deliciously, creamy consistency. Add a kick of heat from the Tabasco sauce against the cooling sensation of the cucumber and – trust me – you’ll never say no to cold soup again!




  • 1½ Cups Water
  • ½ Cup Plain Yoghurt
  • 2 Ripe Avocados, peeled and diced
  • 2 Cucumbers, peeled, seeded and cut into chunks
  • 1 Green Onion (Scallion), cut into chunks
  • 1 Tsp Hot Tabasco sauce
  • Salt & Pepper, to season

Place all of the ingredients into a blender and purée until smooth. Add water, if needed. Season with salt and pepper.

If desired, garnish with sliced or quartered cherry tomatoes, fresh shrimp, fresh cilantro or chervil.

Recipe & Photo from Ricardo Cuisine

#4 – Avocado Egg Salad…

This rich and creamy spin on egg salad is perfect for serving on hot toasted bread, in an open sandwich on rye bread, or in a tortilla wrap with a salad garnish. Try adding a spoonful atop tomato halves for a colourful appetizer – that’s super simple, yet looks impressively sophisticated!

avocado_egg_salad.pngMAKES 4 SERVINGS


  • 8 Whole Hard Boiled Eggs, peeled
  • 2 Avocados, Pitted
  • 4 Tbsp Mayonnaise
  • 3 Tsp Red Wine Vinegar
  • ½ Tsp Salt
  • Black Pepper, to taste
  • 1 Tsp Chives, freshly chopped
  • Salt & Pepper, to season

Firstly, pit and remove the flesh of the avocados.

Combine all of the ingredients, except for the chopped chives, in the bowl of a food processor. Pulse, scraping the sides of the bowl as necessary, until the salad reaches the consistency you want – I prefer chunky, but some like it smooth!

Stir in the freshly chopped chives.

Serve immediately.

Recipe & Photo from The Pioneer Woman

#5 – Shrimp (Prawn) Taco with Avocado Salsa Verde…

Combine avocados, fresh cilantro and fruity tomatillos for a creamy-cool salsa that pairs perfectly with spicy prawns.

avocado_tacos.pngMAKES 4 SERVINGS


For the Avocado Salsa:

  • 1 Small Onion, quartered
  • 1 Jalapeno, quartered, (remove the seeds for less heat, if desired)
  • 1 Clove Garlic, smashed
  • 4 Medium Tomatillos, husked, rinsed, and coarsely chopped
  • ½ Avocado, peeled, seeded, and cut into chunks
  • 1¼ Tsp Kosher Salt
  • ¼ Cup Fresh Cilantro (Coriander), coarsely chopped

For the Shrimp (Prawns):

  • 1 Tbsp Olive Oil
  • 1 Tsp Chipotle or Chili Powder
  • 1 Tsp Kosher Salt
  • 1lb Medium Shrimp (Prawns), peeled and deveined
  • 8 Corn Tortillas
  • 8 Sprigs Cilantro (Coriander), for garnish
  • 2 Limes, cut into wedges


For the Avocado Salsa:

Place the onion, jalapeno and garlic in a food processor and finely chop.

Add the tomatillos, avocado and salt, and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

For the Prawns:

Set a grill, stovetop grill pan, or a BBQ grill, to a medium-high heat.

Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the prawns and toss to coat.

Grill the prawns until translucent, about 1½ to 2 minutes on each side.

Grill the tortillas, until slightly charred and pliable, about 20 seconds per side – or if you like a cheat, wrap them in a damp paper towel and heat in a microwave.

Spoon the Avocado Salsa on the tortilla, then top with 2 or 3 prawns and a sprig of cilantro. Serve with a lime wedge on the side.

Recipe & Photo from Food Network 

#6 – Boozy Avocado Popsicles…

So you’ve seen how to enjoy avocado hot, cold, smooth and chunky, now let’s take it to the extreme and take our trusty avocado to the freezer.

Velvety, rich avocado with a hit of tequila turns these Mexican inspired pops into a creamy and refreshing adult-only treat – and although amazingly easy, are sure to impress your foodie friends!

…and you can get these cool Ice Pop Moulds from my store now! 😉

avocado_popsicles_groovy_mould.pngMAKES 6-8 ICE POPS



In a food processor, purée the avocado, lime juice and zest until smooth.

Add a pinch of salt, the tequila and egg whites, and pulse to combine.

Add the crème fraiche and pulse until smooth.

Pour into an ice pop mould and freeze for a minimum of 3 hours, or overnight.

NOTE: To release the popsicles, run under warm water and gently pull the popsicle stick until the ice pop comes out.

#7 – Chocolate Avocado Mousse with Pomegranates…

For a decadent, yet healthy (and vegan) treat, you simply must give this chocolate avocado mousse a try. The addition of coconut milk and bananas make this so creamy and delicious, you won’t be able to stop at just one!

chocolate_avocado_mousseMAKES 4 SERVINGS

  • 2 Medium Ripe Avocados
  • 2 Ripe Bananas
  • 6 Tbsp Coconut Oil
  • 8 Tbsp Raw Cacao Powder
  • 2 Tbsp Maple Syrup, to taste
  • 200ml Coconut Milk
  • Pinch salt, to taste
  • Pomegranate Seeds
Directions:Cut the avocados in half, remove the seed and scoop the flesh into your food processor or blender.Add the banana, coconut oil, cacao powder, maple syrup, coconut milk and salt and blend until smooth, stopping to scrape the sides, as needed. Add more coconut milk if the mixture isn’t creamy enough.

Once your mixture is nice and smooth – but still thick, like a mousse! – pour the mousse into four ramekins.

Place in the freezer for 30 minutes, then transfer them to the fridge.

Once set and chilled, top with the pomegranate seeds and serve.

Recipe & Photo from Food Network 

Happy Avocado-Eating!

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