1. Spread cream cheese over toast. Smash avocado and season with salt and pepper.

      2. Spoon avocado onto toast and top with salmon, sliced onion, and capers.

     3. Serve immediately, with lemon on the side.

    4. Substitute the cream cheese with soft goat cheese or labne if preferred.

Thai beef and avocado salad

• Serves: 4
• Preparation: 20 minutes
• Cooks In: 20 minutes

• Ingredients

  3 ripe Hass avocados
  ½ cup fish sauce
  2 tbsp brown sugar or coconut sugar
  1 garlic clove, finely chopped
  400 g thick piece of flank steak
  375 g large rice stick noodles
  50 g baby green beans, trimmed
  50 g baby yellow beans, trimmed
  250 g cherry tomatoes, halved
  ½ cup each coriander sprigs, mint leaves and Thai basil leaves
  Coarsely chopped roasted peanuts, to serve
  Lime-chilli dressing
  2 tbsp fish sauce
  2 tbsp brown sugar or coconut sugar
  2 tbsp lime juice
  Finely grated rind of ½ lime
  1 birds-eye chilli, finely chopped, or to taste
  1 garlic clove, finely chopped

  Method

  1. Combine fish sauce, coconut sugar and garlic in a large bowl, stir to combine, then add steak and turn to coat. Set aside at room temperature to marinate for 30 minutes, turning the steak occasionally in the marinade.

  2. Meanwhile, cook the noodles in a large saucepan of boiling salted water for 6-8 minutes until just tender, adding the beans in the last minute of cooking. Drain well, then rinse under cold running water. Shake off any excess water and transfer to a large bowl. Add cherry tomatoes and herbs and refrigerate until required.

  3.Preheat oven to 200C and preheat a char-grill to medium-high heat. Drain steak from marinade and char-grill for 3-4 minutes until browned and lightly charred. Turn and cook the remaining side for another 4 minutes, transfer to a baking tray and cook for another 4 minutes. Cover loosely with foil and rest for 10 minutes – this will result in a medium-rare steak.

  4.While the meat is resting, make the lime-chilli dressing. Combine ingredients in a bowl with 2 tbsp hot water and stir to combine and dissolve the sugar.

  5.Halve the Hass avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Cut the flesh into wedges and add to the noodle mixture.

  6.Halve the Hass avocados, remove the seeds then use a large spoon to scoop the flesh from the skin in one piece. Cut the flesh into wedges and add to the noodle mixture.

  

  Sesame Avocado and Soba Noodle Salad

  • Serves: 4
  • Preparation: 15 minutes
  • Cooks In: 10 minutes

  • Ingredients

    270 g buckwheat soba noodles
    2 cups shredded red cabbage
    1 medium zucchini, julienned (see note
    ⅓ cup store-bought roasted sesame kewpie dressing (see note)
    2 tbsp black sesame seeds
    2 tbsp white sesame seeds
    2 large avocados, cut into wedges
    200 g hot smoked trout
    ½ Lebanese cucumber, thinly sliced
    ¼ cup pickled ginger
    Baby sprouts, to serve
    2 tbsp shredded nori

  • Method

    1.Bring a large saucepan of water to the boil. Add the noodles and cook for 5-6

    minutes or until cooked. Drain and run under cold water. Drain well. Place in a large bowl with half the sesame dressing and toss gently to coat.

    2.Place both sesame seeds on a small plate and mix together. Press one side of each wedge of avocado into the sesame.

    3.Divide the noodles, cabbage and zucchini between bowls. Top with avocado, trout, cucumber and ginger. Drizzle with remaining dressing and scatter with the nori.

    Notes:

    4.You can use a julienne vegetable peeler, available at Asian supermarkets, or alternatively simply cut the zucchini into matchsticks using a sharp knife

    5.Available in the Asian aisle at most supermarkets and also at Asian supermarkets

    

    Avocado, Grilled Chicken and Pink Grapefruit Salad

    • Serves: 4
    • Preparation: 20 minutes
    • Cooks In: 10 minutes

    • Ingredients

      4 boneless chicken thighs

      2 Shepard avocados halved stoned, peeled and cut into 1cm cubes

      2 pink grapefruits segmented

      2 tbsp olive oil

      Salad

      1 Lebanese cucumber sliced into large chunks

      1 cup mint

      1 cup dill sprigs plus extra for garnish

      1 cup chives cut into 1 inch batons plus extra for garnish

      1 bag lambs lettuce washed

      Dressing

      ½ cup extra virgin olive oil

      60 ml pastis or sambucca (this is optional but adds a really nice aniseed flavour to the dressing)

      1 tsp dijon mustard

      1 tsp castor sugar

      1 pink grapefruit juiced

      Salt and pepper

      Method

      1.Place the chicken into a bowl and coat well with 2 tbsp of olive oil. Season with salt and pepper and cook on a griddle pan or a bbq over a med to high heat. After 5 mins of cooking on one side flip the thighs over and cook for a further 5 mins or until cooked through. Set aside to rest.

      2.To make the dressing combine all the ingredients in a bowl and whisk thoroughly until emulsified.

      Season with salt and pepper.

      3.Take the salad ingredients in a large mixing bowl and gently mix all the leaves in a bowl, dress with 2/3 of the dressing and pile onto a serving platter.

      4.Slice the chicken and lay over the top of the salad along with the grapefruit segments and avocado and spoon the remaining dressing over the top. Garnish with a few extra chive batons and dill tip.

      

      https://australianavocados.com.au/recipes/