Exciting News! Introducing the "Grown in Good Nature" Avocado Promotion!
Indulge in the creamy goodness of avocados while doing something good for yourself and the planet! 🌍✨ Our delicious avocados are not only packed with nutrients, but they also come from sustainable and eco-friendly sources. It's a win-win situation! 🌱💚
Most common avocado variety
Classic oval shape
Distinctively pebbly, textured skin
Changes color as it ripens-green to purple black
Creamy texture and taste
Season: All year long
Do not turn brown when cut
Longer and more elongated
Always stays green, even when ripe
Nutty flavour and buttery texture
Season: February to May
Benefits of Australian Avocados
Fresh and Excellent Quality
• Smooth and buttery texture with a nutty flavour.
• Good to slice, dice & chop!
• Nutrient dense, rich in healthy fats.
• Combination of vitamins and minerals, support immunity and mental performance.
Attributes and Versatility
• Perfect for all meal occasions, versatile fruit for salads, sandwiches, sushi, avocado fries, salsa's, creating endless opportunities to experiment.
1 large yam, peeled, finely shredded
1 large carrot, peeled, finely shredded
2 tbsp vegetable oil or sesame oil
3 garlic cloves, finely diced
½ cup dried shrimp, soaked, drained and ground in blender
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp rice wine
1 packet popia wrappers or spring roll wrappers
20 small pieces iceberg lettuce or other leaf lettuce
1 cup peanuts, crushed
2 hard boiled eggs, sliced
20 cooked prawns, peeled
Hoi sin sauce to serve
1. Squeeze out and drain the shredded yam bean to remove and excess water.
2. Heat some oil in a wok and add the garlic, dried shrimp, carrot and yam.
3. Mix together the oyster sauce, soy, rice wine and add to the wok. Allow to cook until the yam bean has softened and absorbed the flavours, about 10 -15 minutes. Season with salt and sugar to taste.
4. Lay out a wrapper, top with a lettuce leaf then some of the yam mixture. Sprinkle on the peanuts, a slice of egg, some prawns, avocado and a spoon of hoi sin sauce.
5. Wrap up by folding over the sides into a parcel about 10cm long and enjoy.
Dairy-free Lemon Avocado Pound Cake
1 ¼ cups plain wholemeal flour
¼ cup cornflour
1 tbsp baking powder
½ cup desiccated coconut
1 cup raw caster sugar
¼ cup coconut oil
2 tsp finely grated lemon rind
2 medium avocados, mashed (1 1⁄4 cups mashed)
½ cup coconut milk
½ cup shredded coconut
400 ml tin coconut cream*
1 ½ tbsp honey
1. Preheat oven to 160C fan forced and line a loaf tin with baking paper.
2. Place flour, cornflour, baking powder, sugar and coconut in a large bowl and mix together. Make a well in the centre and add the oil, eggs, lemon rind, avocados and coconut milk and whisk until just combined.
3. Pour into loaf tin and cook for 50 minutes, or until clean when tested with a skewer. Allow to cool in tin completely.
4. Meanwhile, to make the coconut icing, place the coconut cream in the fridge for 24 hours. Once chilled completely, remove the top firm creamy layer and place in a large bowl (you should have about 3/4 cup).
Avocado Chia Puddings
Preparation: 5 minutes
Cooks In: 2 hours
1. Scoop the avocado flesh into a blender, add the coconut milk, honey and vanilla and blend until smooth. Stir in chia seeds.
2. Spoon in half of the mixture into four glasses. Spoon over the top a layer of coconut yoghurt, fill the remainder with the avocado mixture.
3. Refrigerate covered with cling wrap for a minimum of 2 hours.
4. Serve with a dollop of coconut yoghurt on the top, garnish with raspberries, toasted coconut shavings and mint leaves
Check out some delicious shepard-inspired recipes on australianavocados.com.au