Brighter spring evenings call for lighter meals that make the most of the plentiful spring produce that is starting to appear. We couldn't be happier that avocados are back. Try these five ways with avos
- Avocado loves lime, so keep it simple and for a peppy snack or light lunch, serve avocado halves drizzled with fresh lime juice with a sprinkle of salt, pepper and togarashi. As you like, add extras such as crumbled feta or crisp bacon, diced grilled haloumi, swirls of cold smoked salmon, or chunks of good canned tuna (try Sirena, from Farro).
- Avocados add a creamy texture and boost the nutritional content of smoothies – try pairing with banana, spinach, lime juice, coconut water or nut milk and plenty of crushed ice, and blitz till smooth.
- Naturally creamy, avocado makes for so many great dips, beyond the ubiquitous guacamole. Try these combos: blitz avocado, cooked shelled edamame beans, lemon juice, sour cream, salt and pepper and top with furikake; mash avocado, goat’s chevre, chopped chives, lemon zest, salt and pepper and top with drizzle of olive oil and chives.
- Make a salad of diced avocado, corn kernels, thinly sliced red onion, diced cherry tomatoes, chopped coriander. Dress with olive oil and sherry vinegar, and use to stuff tacos or wraps, serve alongside barbecued meats, or add extras like creamy feta, tuna, hot smoked salmon or sliced grilled steak or chicken to create an all-in-one dinner bowl.
- Play Poke - Toss diced fresh raw tuna and diced avocado with thinly sliced spring onion, sesame oil, soy sauce, rice wine vinegar, a pinch of sugar, and toasted sesame seeds and leave to infuse for a while. Serve atop steamed rice with as many other components as you like –think shredded carrot, cabbage or cucumber, finely diced red pepper, microgreens or sprouts, edible flowers. A touch of Kewpie mayo tops it off nicely.