avocados

This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible.

Best Ever Chunky Guacamole

tomato

avocados,very ripe but not bruised

lime

chopped,

red onion,finely chopped

chilli,red

tortilla chips,to serve

Best ever chunky guacamole

Use a large <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">knife</a> to pulverise 1 large ripe tomato to a pulp on a board, then tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>.

Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.

Use a <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

Healthy and hearty brown rice mixed with spices and served in burger form with a spicy homemade mango sauce. A fantastic veggie burger!

Brown Rice Burgers

brown rice, cooked

sweet onion, sauteed

cilantro,

garam masala

olive oil, divided

oat flour

Salt and pepper

buns,

avocado, sliced

pineapple

mango, cubed

Serrano peppers, with seeds

This quick sandwich can be ready in no time and is packed with protein and good fats to kick your day off. Skip the fast food!

Protein Breakfast Sandwich

english muffin, toasted

black beans

chili powder

garlic powder

avocado

cheddar cheese, grated

Hot sauce

Easy vegetarian black bean veggie burgers, made with pantry staples and ready in 30 minutes.

Easy 5-Ingredient Black Bean Veggie Burgers

black beans, drained and rinsed (about 3 1/3 cups)

oats

canned chipotle in adobo chile, plus 1 tablespoon adobo sauce

salt

black pepper

avocados, divided

cilantro leaves and tender stems

olive or canola oil

For serving: Hamburger buns, chipotle mayo (see above

Arrange a rack in the middle of the oven and heat to 350°F. Spread the beans onto a rimmed baking sheet. Bake until dry to the touch and beginning to split, 10 to 12 minutes. Set aside to cool, about 5 minutes.

Place the cooled beans, oats, adobo and sauce, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Process until the beans and oats are broken down and mixture begins to come together, scraping the sides as needed, 15 to 20 seconds; set aside. 

Place half of 1 avocado in a large bowl and mash with a fork until smooth (you should have about 1/2 cup mashed avocado). Reserve remaining half for topping the burgers. Add the bean mixture to the bowl and stir and fold with a rubber spatula until a cohesive mixture forms. Add the cilantro and stir to incorporate. 

Shape the mixture into 4 (2/3 cup) patties or 6 smaller (1/2 cup) patties. Let rest for 5 minutes, or refrigerate for up to 3 hours.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add the patties and cook until a dark crust forms on the bottom of the patties, 3 to 4 minutes. Flip and cook until crisp on the other side, 3 to 4 minutes more (if making 6 burgers, work in batches, adding 1 tablespoon oil to pan for second batch). Coarsely mash the remaining avocado half and as much of the second avocado as you desire. Spread mashed avocado onto buns. Serve burgers on buns with chipotle mayo, onion, tomato, and lettuce. 

These saucy, spiced chickpea bowls with kale, avocado, and a runny-yolked egg are all the proof you need that comfort food can also be healthy.

Moroccan-Spiced Chickpea Bowls

plain Greek yogurt

mint leaves

water

olive oil

garlic,

Kosher salt

avocado oil

onion,

harissa paste

tomato paste

cumin

paprika

cinnamon

chickpeas,

tomatoes

bulgur

eggs

avocados,

Place the ingredients in a medium bowl, season with salt and pepper, and whisk until combined.

Make the yogurt sauce: 

Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Add the garlic, harissa, tomato paste, cumin, paprika, and cinnamon, season with salt and pepper, and cook for 2 minutes. Stir in the chickpeas and tomatoes with their juices. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Meanwhile, prepare the bulgur.

Place the bulgur, 1 1/2 cups of water, and a generous pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, 10 to 15 minutes. Fluff with a fork.

Heat the remaining 1 tablespoon oil in a skillet over medium heat until shimmering. Add the kale and season with salt. Cook, stirring occasionally, until wilted and tender, about 5 minutes.

To serve, divide the bulgur between 4 bowls. Divide the chickpea mixture, sautéed kale, and avocado slices over the bulgur. Top each bowl with an egg and drizzle with the yogurt mint sauce. 

Make the bowls:

This guacamole toast is a lot like our heroes: bold, unique, and always up for a challenge. Ripe avocado, zippy lemon juice, salty goat cheese, earthy walnuts, and rich, chewy dates are piled high on a stately slice of seven-grain bread. We’ll all toast to that. Hear! Hear! 


BISTRO GUAC TOAST

ea. 7-Grain bread, slices

ea. Avocados From Mexico, mashed

c. Dates, chopped

c. Goat Cheese, crumbled

c. Walnuts, chopped

Lemon juice

Salt,

In a toaster, toast bread to desired crispness.

In a small bowl, mash avocados and stir in lemon juice. Salt to taste.

Add dates, goat cheese and walnuts to guacamole. Stir until well combined. 

Evenly distribute guacamole on to slices of toast and serve.

This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

corn

red onion

(14.5 oz) can black beans

red bell pepper, diced (about 1 cup)

cilantro

red wine vinegar

honey

vegetable oil

garlic clove, roughly chopped

oregano

chipotle peppers peppers

Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool. 

Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.

Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.

Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro. 

Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth. 

Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight. 

Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold. 

Cucumber & Avocado Salad with Tequila-Poppyseed Vinaigrette

tequila

poppyseeds

extra virgin olive oil

cucumbers

California Avocados, peeled,

basil leaves

Make Tequila-Poppyseed Vinaigrette: In small bowl, whisk together...

Make Tequila-Poppyseed Vinaigrette: In small bowl, whisk together lime juice, honey, tequila and poppyseeds. While whisking, slowly drizzle in oil until all oil is incorporated.

Meanwhile, cut cucumbers in half crosswise. Using a...

Meanwhile, cut cucumbers in half crosswise. Using a spiralizer, spiralize cucumbers  using Blade A. If you don't have a spiralizer, thinly slice cucumbers, or use a vegetable peeler to cut into ribbons. Place cucumbers on paper towel or towel and blot dry.

Divide cucumbers between 4 salad plates and top...

Divide cucumbers between 4 salad plates and top with avocados and basil leaves. Serve with Tequila-Poppyseed Vinaigrette.

Brighten up lunch times with this delicious alternative to the BLT

Crisp bacon & avocado toasts

bacon

cherry tomatoes

lime juice

chilli flakes

chunky slices granary bread

Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.

Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.

These festive and flavorful shrimp tacos are easy enough to make on a busy weeknight, and they're good for you, too.

Grilled Shrimp Tacos with Avocado Salsa

shallot,

jalapeño pepper,

garlic cloves, roughly chopped

tomato,

avocado,

lime lime

cayenne pepper

six-inch corn or flour tortillas

red cabbage,

limes,

sour cream,

Make the Salsa: Put the shallot, jalapeño pepper, and garlic in the bowl of a food processor fitted with the metal blade and process until finely chopped (a mini food processor is best, but large will work too) Transfer the mixture to a medium bowl. Add the chopped tomatoes, avocado, salt, lime juice, and cilantro to the bowl and stir to combine. Set aside. (If not using right away, see the make-ahead instructions below.)

Make the Shrimp: Heat the grill to medium. Meanwhile, in a large bowl, combine the olive oil, chili powder, salt, cayenne pepper, and shrimp. Mix until the shrimp are evenly coated with seasoning. Grease the grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place the shrimp on the grill and cook, covered, until just opaque, 1-1/2 to 2 minutes per side. Place the shrimp on a serving platter and cover to keep warm. (I use large shrimp for this recipe so that they don’t fall through the grates. If you’re worried your shrimp will slip through, you can always thread them on skewers or cook them indoors in a skillet on medium heat.)

Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat the tortillas in the microwave according to the package instructions.)

Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Alternatively, set the warm tortillas, grilled shrimp, avocado salsa, and fixings on the table for everyone to assemble their own tacos. 

Make-Ahead Instructions: The avocado salsa can be made up to 8 hours ahead of time; place a piece of saran wrap inside the bowl and directly over the mixture to prevent discoloration and refrigerate. The shrimp can be tossed with the oil and seasoning, covered, and refrigerated up to 1 day ahead of time.

Grilled Cajun-spiced chicken breasts topped with bacon, avocado and cheese... set to become a Friday night favourite

Fully loaded Cajun chicken burgers

chicken breasts

rashers smoked bacon

ciabatta rolls, split

cheese

baby spinach leaves

mayonnaise (optional)

tbsp cumin

tbsp coriander

Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.

While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.

To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.

Get all the elements of this beautiful lunch dish prepared in advance, then just assemble when you're ready to serve

Hot-smoked salmon, double cress & potato salad platter

small new potato

green bean

quail eggs

packs hot-smoked salmon

spring onions

watercress

chicory

pot mustard cress,

mustard

tbsp cider vinegar

To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.

While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail’s eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.

This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.

A large, flavorful salad filled with tomato, bacon, avocado, and fried eggs. 

Bacon Avocado Salad Bowls

arugula, coarsely chopped if large (about 5 ounces)

black beans, drained and rinsed

corn kernels

mayonnaise yogurt

Champagne or white wine vinegar

Dijon mustard

kosher salt

sugar

Place the bacon in a medium nonstick frying pan and cook over medium heat until browned and crisp. Meanwhile, prepare the other ingredients and dressing.

Dice the tomato and place in a large bowl. Thinly slice the red onion and add to the bowl. Drizzle with olive oil, season with salt and pepper, and toss to combine. Wash and dry the arugula. Place all the dressing ingredients in a small bowl and whisk to combine; set aside.

Place the bacon on a paper towel-lined plate. Drain off all but 1 to 2 teaspoons of the bacon fat from the pan. Increase the heat to high and add the beans and corn. Season with just a pinch of salt (the bacon fat will cover that ground well), give the pan a quick toss, and cook until warmed through and browned in spots, about 2 minutes. Meanwhile, chop the cilantro and dice the avocados. 

Transfer the corn and bean mixture to the bowl of tomatoes and onions; set aside. Fry the eggs in the now-empty pan. 

Crumble the bacon into the salad bowl and add the arugula. Drizzle with the dressing and gently toss to combine. Once everything is nicely coated, taste to make sure you have enough salt. If the salad doesn’t pop, add a good pinch. Add the avocado and cilantro and toss just once or twice to keep the avocado pretty and the cilantro from getting caught in a salad dressing vortex. Divide the salad among 4 bowls and top each with a fried egg. 

Easy to make and good for you, this classic guacamole is the ticket to wild popularity at any party you bring it to.

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