avocado

Avocado Tzatziki

Avocado tzatziki! Two things I love, what a genius idea to combine them. I found this recipe idea on Pinterest and knew straight away it would be great to try at home. I served it with salmon and a courgetti salad with spinach, red onion, peas, fresh mint from the garden and loads of dill and lemon zest.

SERVES: 1
PREP TIME: 10 minutes
COOK TIME: 0 minutes

INGREDIENTS

  • 1/2 avocado
  • 125g (1/2 cup) plain yogurt
  • 1/2 clove garlic
  • 1/2 lemon juice
  • Olive oil
  • Salt
  • Pepper
  • Lemon zest (optional, to garnish)
  • Dill (optional, to garnish)

INSTRUCTIONS
1. In a bowl, smash the avocado with the back of a fork, leaving a few lumps if you like texture, or completely go to town if you prefer a smooth tzatziki! 

2. Add the yogurt to the smashed avocado and combine.

3. Add in the rest of the ingredients and combine. For each, I would recommend adding a little at a time and keep testing to get just the balance you want. Raw garlic can sometimes be overpowering so I tend to add gradually and keep checking. 

4. Serve up with crudites, or as I did as an accompaniment to grilled salmon and salad.  

Coconut and Beetroot Smoothie

I made this to be part of a #pinknourishments competition on Instagram run by the quite incredible Anthea at Rainbow Nourishments. Her photos are amazing! 

I wanted to prove it was possible to make a sweet tasting smoothie, with absolutely no need for dried fruit or added sweetener. See what you think. 

SERVES: 1
PREP TIME: 5 minutes
COOK TIME: 0 minutes

INGREDIENTS

  • 120ml coconut water 
  • 1tbsp chia seeds
  • 60g beetroot (1 small), scrubbed and peeled 
  • 1/2 avocado 
  • 40g blueberries 
  • 1tbsp desiccated coconut 
  • Mixed seeds (pumpkin, chia and flaxseeds) to decorate 

INSTRUCTIONS
1. Throw together all ingredients in a food processor and blend until smooth!

Hearts of Palm Ceviche

The weather this week in Ireland has been incredible. Sorry to rub it in UK people, but clear skies and temperatures of 21-22C every day have made exploring round the West Coast an absolute joy. I even went cycling on the Aran Islands! 🚲

Now back in Dublin and it's time to get back into a routine and some better food planning again after one too many wines and full Irish breakfasts! This is a Hearts of Palm Ceviche I made back in London a few weeks ago, just the kind of food for a glorious day.

I found the recipe on iheartpalm.com which sadly doesn't seem to updated anymore (if there's anyone out there who was involved I'd love to hear from you!). I got ridiculously over-excited about the website and their social media accounts when I discovered Hearts of Palm in a delicious salad we were served on holiday in Spain in April.

Hearts of Palm are a firm white flesh that comes from the centre of the acai palm tree. The delicate flavour is a little like artichoke and the heart resembles a very thick white asparagus stem. 

You can find them in the canned vegetable aisle at the supermarket - keep your eyes peeled!

SERVES: 2
PREP TIME: 15 minutes
COOK TIME: 0 minutes

INGREDIENTS

  • 400g Hearts of Palm, sliced thickly

  • 15 cherry tomatoes, quartered or halved

  • 1 roasted red pepper, diced

  • 1 fresh red chilli, minced

  • 1 handful coriander (cilantro), finely chopped

  • The juice of 1 lime

  • 1 avocado

  • 1 pinch of cumin powder

  • Salt and pepper to taste

INSTRUCTIONS

1. Toss together the Hearts of Palm, avocado, tomatoes, bell peppers and the chilli; add the juice of 1 lime.

 2. Add in cumin, salt and pepper, toss and let it sit for 5 minutes. Taste and adjust the seasoning to taste.

3. Toss in the coriander just before serving.

Avocado and Egg on Corn Thins

Okay let's be honest, this isn't really a recipe... it's more a go-to staple of mine! 

It's about the most simple breakfast there is and when I want something savoury in the morning (which is a lot of times, I'm a real savoury rather than sweet person) this is my number one dish. 

SERVES: 1
PREP TIME: 5 minutes
COOK TIME: 10 minutes (depending on how you poach your egg) 

INGREDIENTS

  • 1/2 avocado
  • 2 corn thins (my favourites are by Kallo but any will do!) 
  • 1 egg 
  • Salt and pepper to taste 

INSTRUCTIONS
1. Get your egg poaching first. I use silicone egg poaching pouches which can take quite some time, so for me this is always the time-consuming bit. 

2. Pop two corn thins onto a plate. Slice up half an avocado and arrange onto one corn thin. 

3. Try to resist urge to eat all the avocado whilst waiting for the egg to poach. Succumb to eating another corn thin just to stop you eating avocado :) 

4. When the egg is poached, slip it out onto the other corn thin on the plate.

5. A little sprinkle of salt and pepper and you're done. It's a pretty messy dish to eat, I tend to pick them up with my hands and use a fork to scoop egg and avocado onto each mouthful. Eat quickly before the corn thin goes soggy!