Recipes
Green shrimp and guacamole burger
INGREDIENTS
2 Iceberg lettuce
1 Tomato thinly sliced
1 Medium sized carrot thinly sliced
1 Red onion thinly sliced
1 Small cucumber thinly sliced
50ml Apple Cider vinegar
30γρ Sugar
5gr Salt
Fresh Basil
Fresh Spearmint
1 jar AVOEL GUACAMOLE
RECIPE EXECUTION
1. Mix the vinegar, sugar and salt until everything is desolved. Marinate the cucumber, carrot and onion. Let rest for at least 30minutes.
2. Roughly chop the prawns in a blender or with a knife. Season with salt and make to shrimp patties.
3. Sear off the burgers in a pan, two minutes each side.
4. Peel off the outer lettuce leafs. The remain lettuce should be the size of the burger. Cut it in half keeping it whole. Remove the stem and some of the inner leafs.
5. Add AVOEL guacamole, the shrimp burger, the fresh pickles and the fresh herbs. Finish with the tomato slices. Server with fresh chips and extra AVOEL guacamole on the side.
Pasta with chicken meatballs, zucchini, AVOEL with lemon and herbs
INGREDIENTS
100gr Quaker
100gr Finely chopped onion
1 tsp Smoked sweet paprika
1 Egg
Corn Flour
Fresh Mint
Parsley
1 AVOEL avocado with lemon and herbs
1 clove garlic
1 zuchinni sliced
1 lemon
Extra Virgin olive oil
RECIPE EXECUTION
1. In a saute pan, cook of the onion until lightly brown. Add the paprika and cook for a few minutes. Let cool down.
2. Mix the cooked onions with the ground chicken, the egg and the quaker. Season with salt ands pepper and add fresh herbs.
3. Make small meatballs and dust the with the corn flour. Cook with some olive oil.
4. In a hot pan, saute the zucchini with the garlic. (leave it whole to just get the aroma with out being to strong. Once the zucchini has gotten some color and the meatballs and the pasta. Add some water and cook for two minutes.
5. Take off the fire and finish with the AVOEL avocado with lemon and herbs. Finish with some fresh olive oil, some lemon zest and fresh herbs.
Salad with cous cous, grilled haloumi cheese and avocado - mint - honey sauce
INGREDIENTS
300gr cooked cous cous
100gr diced zucchini
1clove garlic
3springs fresh thyme
20gr chopped mint
20gr chopped parsley
1lemon zest and juice
10pc cherry tomatoes
1 endive
200gr avocado dressing
30gr mint
30gr honey
100gr strained Greek yogurt
RECIPE EXECUTION
1. Blend the avocado dressing with the mint, honey, greek yogurt and some lemon juice.
2. Sauté the zucchini with the garlic and the thyme in a very hot pan. The zucchini should still be a bit crispy.
3. Pan fry or grill the Haloumi cheese. Mix the cous cous with the cooked zucchini parsley, mint, lemon (juice and zest).
4. Serve with some cherry tomatoes and endive leafs.
Avocado hummus with thai grilled prawns
INGREDIENTS
1pc lemongrass minced
1pc red chilli minced
20gr fresh ginger minced
40gr fresh coriander finely chopped
300gr boiled chickpeas
100gr avocado with lemon and herbs
20gr tahini
30gr olive oil
1Tbs honey
RECIPE EXECUTION
1. Marinane the prawns for at least 3hours with the chili, coriander, ginger and lemongrass.
2. In a blender add the chickpeas( they should be slightly warm), the avocado with herbs, and rest of ingredients.
3. Mix well and season. Sauté or grill the prawns for a couple of minutes. Serve with a small salad of cherry tomatoes and basil.
Detox Avocado Shake
INGREDIENTS
100gr Tofu Silken
50gr Spinach Leafs
5gr Fresh Ginger
30gr Almonds raw without salt
RECIPE EXECUTION
Mix all ingredients in a blender until there is a very smooth shake
