3 Different ways to enjoy AVOCADOS
If you enjoy avos as much as we do, then you’ll love trying these quick and easy recipes!
We’ve suggested recipes for specific times of day, but you should by no means be limited by this recommendation – explore all the options – you’ll know best what works for you.
BREAKFAST: Egg & avocado open sandwich
Serving size
Serves 2
Ingredients:
- 2 medium eggs
- ½ ripe avocado
- 1 lime, juiced
- 2 slices rye bread
- 2 tsp hot chilli sauce, optional
- handful watercress
Directions:
- Bring a medium pan of water to the boil. Add the eggs and cook for 8-9 mins until hard-boiled.
- Meanwhile, halve the avocado and scoop the flesh into a bowl. Add the lime juice, season well and mash with a fork.
- When the eggs are cooked, run under cold water for 2 mins before removing the shells.
- Spread the avocado on the rye bread.
- Slice the eggs into thin rounds and place on top of the avocado.
- Drizzle some chilli sauce over the eggs, scatter the watercress on top and add a good grinding of black pepper.
This recipe originates from the BBC Good Food blog.
LUNCH: BLT chicken salad stuffed avocados
Serving size
Serves 6
Ingredients:
- 4 slices bacon
- 1½ cups shredded rotisserie chicken
- ½ cup sliced cherry tomatoes (quarter if very large)
- 1 cup finely chopped romaine lettuce
- ¾ cup Greek Yogurt
- 2 medium to large ripe avocados
- salt & pepper to taste
Directions:
- Cook bacon and then transfer to plates lined with paper towels to cool. Once cooled dice into small pieces.
- Meanwhile, prepare and measure out the chicken, tomatoes, lettuce and yogurt.
- In a large bowl, combine and mix together all ingredients except avocados.
- Season to taste with salt and pepper.
- Half your avocados, remove the pits, and season lightly with salt and pepper.
- To serve, scoop a couple of spoonfuls of chicken salad onto each avocado half. Don’t worry about getting too much into the hole, most will sit on top of the avocado.
Tip: For a meal prep option, chicken salad can be made ahead of time and stored in the fridge, covered. When you’re ready to eat, simply prepare the avocado and top with the chicken salad.
This recipe originates from Kim’s cravings blog.
DINNER: Chicken mango avocado salad
Serving size
Serves 6
Ingredients:
SALAD
- 2 medium chicken breasts
- ½ teaspoon garlic salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 2 teaspoons olive oil
- 6 cups romaine lettuce, 1 head, rinsed, chopped and spun dry
- ½ cup cherry tomatoes, halved
- ½ cucumber, sliced
- 1 mango, pitted, peeled and diced
- 1 avocado, pitted, peeled and diced
- ½ small purple onion, thinly sliced
- ¼ cup coriander (cilantro), chopped (optional)
- ½ cup sliced almonds, toasted, for topping
DRESSING
- ½ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1 garlic clove, 1 tsp minced
- 1 tsp sea salt
- ¼ tsp black pepper, or to taste
Directions:
SALAD
- Cut the chicken breasts in half lengthwise, then season with garlic salt and pepper to taste and sautee in olive oil over medium high heat until browned and cooked through (3 min per side).
- Remove from pan, cool for 5 minutes then slice into strips against the grain.
- In a large salad bowl, add chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, and the optional coriander (cilantro).
DRESSING
- Combine the Honey Vinaigrette Dressing Ingredients in a jar, cover tightly with lid and shake together until well combined. You can also mix it up in a bowl and whisk thoroughly. (If not using dressing right away, shake well just before serving.)
- Drizzle the salad dressing over the bowl of chicken mango avocado salad, adding it to taste, or allow each person to add dressing to their individual salad servings.
This recipe originates from Natasha’s Kitchen blog.
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