Avocado dishes anyone can cook

These fresh and simple recipes don’t need too many ingredients and retain the nutrients by keeping the cooking down-low. They will take you from breakfast to dinner, so you can eat avocados every day.


Great for keeping the skin moisturised from within, high in antioxidants and good cholesterol, and packed with protein, avocados are brimming with a host of health benefits. They are must-haves for anyone eating clean or following keto so I will cut to the quick and show you how to prep and cook this delicious fruit.

How to prep avocados:

Cut the avocado lengthwise into two halves and pull apart. Thrust the blade of a sharp knife into the pit (seed). Twist to loosen and lift the pit out. Pull off the skin with your fingers or scoop out the flesh with a spoon.

1. Spicy Mayo-Avocado Sandwich


What you need:

1 avocado, 1 whole wheat burger bun, 1 egg, 1 tsp spicy mayo, a pinch of cayenne pepper


Mix the mayonnaise and cayenne pepper. Toast the burger bun and slice in two equal halves. Spread the spicy mayo on each slice with a butter knife. Fry an egg in a little olive oil. Take off the gas before the yolk is completely solidified and place on one slice. Pile avocado slices on top and cover with the other slice.

2. Chilled Cucumber-Avocado Soup


What you need:

2 cucumbers, 2 avocados, 1 cup vegetable broth, 1 cup yogurt, 1/2 cup full fat milk, 2 tbsp finely chopped onion, 1 tbsp fresh lemon juice, 1 tbsp chopped pudina, 1 tsp white vinegar, a pinch of cayenne pepper, salt and pepper to taste.


Prepare this comfort soup a day ahead since it needs time to cool. Combine all the vegetables and spices in a blender or food processor. Season with salt and cracked black pepper. Chill overnight in the fridge.

3. Prawn Avocado Salad


What you need:

250 gm peeled and deveined large prawns, 1 ripe avocado cut into chunks, ½ tsp lemon zest, 2 tbsp lemon juice, 1 tbsp coconut oil for cooking, cut 1 tsp ground cumin powder, 1 tsp salt, a large pinch of black pepper and cayenne pepper, 4 cups mixed salad greens like lettuce, spinach, kale, 1 tbsp chopped coriander leaves


In a medium bowl, combine lemon zest, 1 tbsp lemon juice, powdered 1/2 tsp cumin, a dash of salt, black pepper and cayenne pepper. Mix well. In a large salad bowl, throw in the salad greens, orange and lemon wedges, 1 tbsp lemon juice, salt, 1/2 tsp cumin powder, chopped coriander leaves and let it stand for 15 minutes. Add the avocado chunks and mix gently by hand.

Coat a nonstick skillet with coconut oil on low-medium flame. Cook the prawns for 4 minutes, turning continuously to avoid burning. Place the cooked prawns on the salad and serve immediately.

Starters ready in no time!

(A version of this post was first published on the website Alldatmatterz)

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