Ahh, finally! Avocados are back. I honestly don’t mind winter for the most part, but the absence of less-than-$6 avocados feels very bleak to me. My adoration for this green fruit is so great that, one winter, I flew part way around the world to Bali just to eat an avocado. No regrets.
Luckily, there are only a couple of months each year when avocados cease to grace our tables, and come September, they’re abundant again and it’s the race to use them up before the dreaded ten-seconds-too-late squishy brown disaster of an overripe avo befalls us all.
Nutritionally, avocados are abundant in vitamin E, antioxidants, and fibre. Their nutrient density and fat content make them highly satiating when added to meals. Being relatively higher in fat than other fruits, avocados make a great addition to a well-rounded meal, as these fats assist in the uptake of fat-soluble vitamins A, C, E, and K. Remember, the avocado is a fruit, so if you are avoiding or intolerant to seed oils, avocado oil (a fruit oil!) is often well-tolerated and lends a lovely nutty flavour to foods.
I find it very hard to fathom any dish that beats avocado and egg on toast for breakfast, lunch, or dinner. However, the following recipes offer a fun twist on the humble avocado and a nod to the lighter fare that becomes preferable in the sunnier months to come.
Creamy, crunchy avocado and cucumber salad with tahini dressing
Cucumbers are having a bit of a moment, and while the glut of cucumber season isn’t quite upon us, I’ve recently discovered the baby cucumbers available at most supermarkets, and I’ve fallen in love with them. Sweet and crunchy, these little cuties make spring salads so exciting, and build anticipation for the summer veggies to come.
This salad is best served soon after making because avocado is truly the star, and the acid ratio isn’t enough to keep it from browning. Enjoy this as a side or a salsa on a taco or burger, or chop everything a bit smaller and scoop it up with salty crackers or crispy corn chips. You’ll want it with everything.
Ingredients
For the salad:
1 packet of baby cucumbers or
2 large telegraph cucumbers, thinly sliced
2–3 large avocados, peeled and cubed
1 bunch of coriander, roughly torn
1 red onion, thinly sliced and marinated in ¼ cup rice vinegar for 15 minutes, then drained
Black and white sesame seeds and chilli flakes, to serve
For the dressing:
½ cup hulled tahini
1 clove garlic, crushed
¼ cup boiling water
Juice of 1 lemon
½ tsp soy sauce
Large pinch of salt
Method
Add the sliced cucumbers, avocado, torn coriander, and drained red onions to a large bowl and gently toss to combine.
In a separate bowl, mix the tahini with the garlic, then slowly add the boiling water, stirring constantly until the tahini loosens and forms a thick sauce. Thin with lemon juice and more cold water if necessary. Add soy sauce and season with salt to taste.
Either drizzle the tahini sauce over the salad or mix it through. Top with sesame seeds, chilli flakes, and more coriander, if desired. Cover and chill if not serving immediately. Yum!
Wasabi avocado with crispy rice and magnolia petal
This is a fun recipe using edible magnolia petals, which are at their best in early spring and make a beautiful, conversation-starting appetiser. You can serve it cold or at room temperature, perfect for a party. Magnolia petals have been used as food and medicine in Asia for centuries. They have a delicately gingery-clove flavour that pairs perfectly with the sushi vibes of these morsels. The petals are slightly bitter, which aids digestion — a helpful bonus, especially with higher-fat meals. As with any wild food, ensure you have correctly identified the magnolias and, if in doubt, do not consume.
These are just as delicious served on a square of roasted nori or a slice of cucumber.
Makes about 20 bite-sized pieces
Ingredients
2 cups sushi rice, cooked to package directions
2 Tbsp rice wine vinegar, mixed with 2 tsp sugar and ½ tsp salt
4 Tbsp oil (olive, peanut or sesame work well)
2 large avocados
1 tsp wasabi (or to taste)
1 tsp mirin
Big pinch of salt
About 20 large magnolia petals
Crispy seaweed, pickled ginger and soy sauce to serve
Method
Cook the sushi rice according to package directions. Stir in the first measure of vinegar mixed with sugar and salt. Press the rice into a square baking dish lined with cling film or lightly oiled. Press down firmly and place in the fridge to cool and set.
In a bowl, mash the avocados with wasabi, the second measure of rice vinegar, mirin, and salt until well combined but still chunky.
Once the rice is completely cooled, cut it into rectangles about 2.5cm×5cm using a wet knife. Heat oil over medium heat in a heavy-based frying pan and fry the rice cakes in batches until browned and crispy on both sides. Sprinkle with salt and let cool.
Place each rice cake on a magnolia petal, then top with the creamy wasabi avocado mixture. Finish with a small piece of crispy seaweed and some pickled ginger. Serve with small bowls of soy sauce for dipping.
