Lettuce prices may be biting but, due to good supply, avocados are currently a bargain. Here are a couple of easy ways to serve them up.
Swedish-style baked salmon with avocado sauce
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Ingredients:
2 tail skin-on pieces of salmon
1 tbsp olive oil
Avocado chips:
2 small underripe avocados, cut into wedges and peeled
1 egg
1 cup panko breadcrumbs
Olive oil spray
Avocado sauce:
2 peeled garlic cloves
½ cup olive oil
4 tbsp lemon juice
1 large ripe avocado
Pinch salt
2 tbsp chopped fresh dill
Method:
Preheat oven to 180°C.
Line a baking tray with baking paper. Place salmon on the paper skin-side down. Drizzle with olive oil.
Cut open the underripe avocado and remove the pip. Cut into wedges and peel.
Whisk egg in a bowl. Pour breadcrumbs into another.
Dip avocado wedges into the egg mixture and coat well in egg before coating in breadcrumbs.
Place the wedges next to the fish. Spray with a little olive oil spray.
Bake for 12 minutes, until the fish is cooked through and the chips golden.
Meanwhile, place all sauce ingredients in a small bowl of a food processor and blend until smooth.
Transfer fish to serving plates, top with sauce and serve with avocado chips on the side. Alternatively, you can also serve with additional avocado slices fanned on top of the salmon.
Tip: You can cook this dish in the air fryer as well. Simply cook the fish at 170°C for five minutes before adding avocado chips and cooking for a further 8 minutes.
Grilled halloumi and dukkah-crumbed avocado salad with a buttermilk dressing
Ingredients:
200g halloumi, sliced 5mm thick
Olive oil for cooking
250g baby cucumber, thinly sliced
1 fennel bulb, thinly shaved
3 handfuls (80g) rocket
200g petite tomatoes, sliced in half
2 Hass avocados
1 lemon
20g nut and spice dukkah
Dressing:
⅓ cup buttermilk
1 tbsp lemon juice
1 tbsp parsley
1 tbsp dill
Method:
To make the dressing, combine all the ingredients in a small jar, place the lid on and shake well. Set aside.
To make the salad, warm up a heavy-based frying pan (cast iron is ideal) to medium heat.
Add a drizzle of olive oil and add the sliced halloumi; once a nice golden colour develops gently flip over and grill the other side. Remove from the heat and squeeze over half a lemon, set aside. This may need to be done in batches depending on how much liquid comes out of the cheese.
In a mixing bowl combine the rocket, shaved fennel, sliced cucumber and petite tomatoes. Pour over half of the dressing and toss through to evenly coat.
Slice the peeled avocado into wedges, squeeze over half of a lemon to prevent them from browning. Pour the nut and spice dukkah out onto a flat plate. Gently lay one avocado wedge at a time into the dukkah to coat one side of the wedge. Repeat the process for the remainder of the avocado wedges.
Serve the salad on a large platter, add the halloumi followed by arranging the dukkah crumbed avocado wedges over the top. Pour over the remainder of the dressing and serve straight away.
Recipes and photos: https://australianavocados.com.au/