Boasting crunch, creaminess and acidity, this Mexican-style ceviche is just as the name promises. It's a great dish for sharing with plenty of tortilla chips on the side.
While this may feel like you’re eating dessert for breakfast, this mousse is a fantastically healthy start to the day.
This bulked-out guacamole takes it from a condiment to a side dish, perfect alongside barbecued meats, fried haloumi or just served with a few tortillas.
With natural sweetness from dried apricots and healthy fat from avocado, these are great to keep in the fridge or freezer for a snack.
There's no limit when it comes to salad, as the green goddess proves; herbs, citrus, veggies, fruit and even buttermilk make an appearance.
Mixing quinoa with rice boosts the protein in these vegetarian-friendly sushi cones, as well as adding another textural dimension.
The ease of this no-bake nutty fudge makes it a last-minute sweet dream.
Avocado and lime are a match made in dessert heaven thanks to this no-bake slice.
Three ingredients, six sensational ice-cream pops.
A beautiful balance of fresh oyster, citrus, creamy avocado and foamed carrot - for when a little entertaining calls for fancy.
TV personality Marc Fennell prepares this dish for The Cook Up with permission from Mike McEnearney from Kitchen by Mike, one of Marc's favourite restaurants.
Inspired by the producers he meets, chef Stefano de Pieri creates a modern gin-cured salmon, avocado and citrus bruschetta using Fosseys gin and avocado and citrus from the Goldups.
This quick and easy to make bread is gluten and sugar free, it’s yummy to eat plain or toasted with a little butter and honey. After it’s cooled, slice and freeze the slices separately.
This makes an excellent snack or brunch dish served with avocado and sour cream. It’s based on all the things that make a great sweet corn fritter, but in a loaf form.
This salad is the perfect side for lots of meals, and hearty enough to be a meal on its own with soft boiled eggs and a creamy dressing.
Lovely and light, this is a beautiful way to eat your morning avocado. The salsa is a great side for lots of other meals - say on top of a cold soba noodle salad, or toast.
Simple and delicious – and your microbiome will love it. On a non-fast day, use a whole avocado and twice the amount of pine nuts, or top with Parmesan shavings and serve with a slice of wholegrain sourdough bread.