Few fruits have captured the hearts (and palates) of Australians quite like the avocado. There’s something about that gorgeously creamy green flesh that has us hooked, regardless of the season.
Though it’s found permanent residence on brunch menus across the country, we’re here to remind you that the best recipes for avocados go beyond smashing the gorgeous green fruit on sourdough.
Whether blitzed into a rich dip, sliced fresh as a topper for proteins or tossed through a salad, avocado can do it all.
The next time you’re on entertaining duty, opt for our loaded beef brisket nachos recipe scattered with avocado slices, or our fried tortillas with broad beans, feta, avocado and lime. After something lighter? Try our white fish crudo with avocado, herbs and cucumber-lime dressing, or our Mexican-style tuna salad with grapefruit, avocado and fennel.
We also have simple avocado recipe ideas for unconventional breakfasts; Curtis Stone’s chilaquiles is a guaranteed hit; as is Naïm’s green shakshuka.
These are our best avocado recipes for breakfast, lunch and dinner.
Pulled chicken and black bean nachos
If we ever needed an excuse to have corn chips for dinner, this is it.
Kombu-cured kingfish poke bowl
This twist on the Hawaiian bowl combines cured kingfish with the crunch of fresh salad and pickled veg, plus rice for sustenance.
Fried tortillas with broad beans, feta and lime
Crisp tortillas, creamy feta and avocado, green leaves and dainty edible flowers all dressed up with coriander and lime. Think nachos, but spring-salad style.
Roast scallops, avocado purée and seaweed
Australian Gourmet Traveller recipe for roast scallops, avocado purée and seaweed by Colin Fassnidge.
La Casita’s guacamole with jalapeño and totopos
A recipe inspired by Mexican food doyenne Diana Kennedy.
Mushroom skewers with mojo sauce and flatbread
Serve these mushroom skewers as you would any other meat skewer: slide free from the skewers and onto a piece of flatbread spread with whipped avocado, pack with fresh veg, drizzle with mojo sauce and enjoy.
Curtis Stone’s chilaquiles
“Guajillo chillies give the smooth chilli sauce here just the right amount of heat,” says Curtis Stone. “The sauce is married with crisp tortilla chips for this popular Mexican breakfast dish.”
White fish crudo with avocado, herbs and cucumber-lime dressing
In this white fish crudo, the fish in question can also be marinated in a little dressing, ceviche-style – for 15 minutes or a couple of hours, depending how “cooked” you like it.
Grilled chicken, peach and avocado salad
This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it’s left to stand for an hour or two.
Crab salad with herb mayonnaise and garlic chapons
This tender crab meat salad makes an excellent entrée. The chapons make it – they’re croûtons that have been rubbed with garlic.
Rough guacamole
The simplest things are sometimes the hardest to do well. But with this recipe – and a few considered choices about your produce – you’ll nail guacamole every time.
Kingfish ceviche tostada
This sashimi-style kingfish tostada makes an excellent snack on a summer’s day. If you don’t feel like frying tortillas, serve the ceviche and avocado separately with corn chips.
Sweet potato, green banana and crab with coriander-jalapeño dressing
This Caribbean salad is summer in a bowl. The green banana may seem an unusual addition, but works really well in the mix. Chopped cooked prawn meat, meanwhile, works beautifully in place of the crab.
Summer bowl with tuna, rice and pineapple
Eat a rainbow.
Loaded beef brisket nachos
An easy way to feed a crowd.
Naïm’s green shakshuka
Green eggs, sans ham.
Soft prawn tacos with coleslaw, avocado and coriander
Australian Gourmet Traveller recipe for soft prawn tacos with coleslaw, avocado and coriander.
Avocado on seeded toast with soft-boiled egg
With a few flourishes, you can make a super memorable version of avocado on toast – and pocket the small change you’ll save in the process.
Blue swimmer crab cocktail with avocado cream
This riff on the classic prawn cocktail is dressed to impress.
Grilled fish tacos
Name a better recipe for a hot summer’s day.
Barbecued spiced chicken with corn, avocado and lime
A sure-fire summer hit.
Smashed beetroot, quinoa, egg and avocado salad
As a native Andes grain, quinoa adds a fluffy, delicate touch to the avocado, egg and beetroot salad.
Ceviche toasts with avocado and coriander
Australian Gourmet Traveller recipe for ceviche toasts with avocado and coriander.
Ultra-green chopped salad
This fast ultra-green chopped salad is packed full of the good stuff.
Poached turkey and prawn salad with avocado dressing
A summer-ready salad with poached turkey and prawn, topped with avocado dressing.
Corn soup with avocado and lime
Quick and easy, this soup is comforting and full of smoky flavour.
Jerk-style pork with corn, black beans and avocado
A speedy and delicious recipe for jerk-style pork with corn, black beans and avocado.
Barbecued prawn and corn rolls with smashed avocado
Primed for backyard barbecues this summer.
Smoky chilli chicken with barbecued corn, crushed avocado and soft tacos
A chicken taco never goes astray.
T-bones with pickled chilli, corn and avocado
Spice up your midweek steaks with pickled chilli and avo.
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Corn and avocado soup with goat’s feta
A fast soup recipe ready in less than 20 minutes.
Crab crostini by Leonardo’s Pizza Palace
Spanner crab, avocado and toast. Is there a more Australian way to start your dinner party?
Chilled avocado soup with grilled corn
Grilled corn adds texture to this chilled avocado soup. Season with smoked paprika for an earthy spice.
Beau Clugston’s avocado and kiwi salad
“When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales.” says Clugston.
Flank steak tacos with corn, avocado and coriander
Add extra char to your tortillas by toasting them over a stove flame for a few seconds each side, then microwave them covered with a tea towel for 10 seconds to keep them nice and soft.
Bacon, egg and avocado salad
Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.
Sashimi tartare with avocado and smoky miso mayo
A no-cook starter that’s a little bit Mexican, a little bit Japanese and a lot of fun.
Mexican-style tuna salad with grapefruit, avocado and fennel
Our variation of light and zesty Mexican aguachile, a dish that’s perfect for warm nights or those days when you’re seeking a substantial salad.
Chipotle chicken flatbread with avocado-corn salsa
Goodness abounds in this recipe, with greens snuck into the spinach flatbreads, a smoky corn salsa and a light yoghurt sauce.
Avocado bowl with quinoa, kale and tahini lemon dressing
This meal in a bowl will leave you feeling recharged thanks to a generous serve of raw vegetables and a multitude of herbs. It’s perfect for those times when you may have overindulged.
Sashimi with nori salt, avocado and ginger
The nori salt isn’t strictly necessary, but make a double batch and keep it in the cupboard to add a quick lift to fish dishes or roasted vegetables.
Prawn and avocado with lime
With creamy avocado and the zing of lime juice, this Mexican-ish prawn cocktail is perfect for the summer. Just add corn chips.
Avocado and tuna brown rice bowl
It’s heaven in a bowl – big flavour, lots of colour, and a whole lot of goodness.
Buckwheat-hemp crackers with avocado and finger lime
These crackers are wholesome and moreish, and go well with any dip of your choosing. Here, we’ve paired them with a fresh, zesty smashed avocado.
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Jacqui Challinor’s kingfish ceviche with avocado and finger lime
One of the most popular dishes on the Nomad menu, for good reason.
Avocado, edamame and lemon dip
Just the natural creaminess of avocado lifted by garlic and lemon.
BLAT salad
Australian Gourmet Traveller recipe for BLAT salad
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Scallop ceviche with mango and avocado salsa
For easy summer entertaining, with minimal fuss.
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Prawn and avocado salad with spiced tomato dressing
How to improve on fresh prawns with avocado? Adding a smoky, spicy tomato dressing to the mix.
Avocado ice-cream with coconut-cacao crunch
Don’t knock it ’til you try it. The creaminess of avocado flesh works beautifully in ice-cream.
Avocado-chocolate mousse
Chocolate and avocado – the unlikely combination you never knew you needed.
Green-is-good smoothie
No mere health fad, a tasty green smoothie is now a firm part of the Australian breakfast landscape. This version with avocado is deliciously creamy.
FAQs about avocado recipes
What can you do with fresh avocados?
You can use up avocados by making them into guacamole, adding them to salads, smoothies or even desserts. They make for great spreads on toast or creamy bases for dips. Whatever your preference, our avocado recipe collection will have something for you.
Should avocados be refrigerated?
Yes, ripe avocados should be refrigerated to help slow down the ripening process and extend their freshness. Unripe avocados can be kept at room temperature. If you’re sick of waiting for your avocado to ripen, try placing it next to more ripe fruit in the bowl to speed up the process.
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