With Avocados Around The World

Avo Recipes Mexico, Italy, South Africa, Chile, Colombia, Filipino, France, Greece

Avo Recipes Mexico


Guacamole is a staple of Mexican cuisine. Although it is pretty simple to make, it can be tough to get the perfect flavor. With this authentic Mexican recipe, though, you will be an expert in no time. What Ingredients Do You Need to Make Guacamole?

This guacamole recipe is also great because it only contains fresh, nutritious ingredients, and it only takes about 10 minutes or less to make! 

All you need for this particular recipe is the following:

  • Avocado
  • Cilantro
  • Onion
  • Jalapeno (optional)
  • Lime Juice
  • Salt
  • Tomato

This will be perfect to take to that next get-together where you are supposed to bring something. Your guests will love it!


Avo Recipes Italy

Creamy Avocado Pasta

In this unique pasta recipe, we used half the avocado to create a really cream sauce, and then diced the remainder of the avocado to toss into the completed pasta dish. Avocado has a very mellow flavor, so to give this pasta dish a great flavor, we included lemon juice, cracked black pepper, garlic, and some grated Pecorino Romano cheese. To ensure the best results when making this dish, only use very ripe avocados. If the avocados you buy are not ripe enough, store them in a paper bag for a day or two to ripen. This recipe works well with both long pasta such as spaghetti, or short pasta shapes such as penne, or rigatoni.

SERVES 4 / prep time: 10 MINUTES


  • 2 Medium Ripe Avocados
  • 1 Lemon Juiced & Zested
  • 2 Cloves Garlic, Peeled
  • 1/4 Cup Olive Oil
  • 1/4 Cup Fresh Parsley Leaves, Chopped
  • Sea Salt & Cracked Black Pepper
  • 12 Ounces Whole Wheat Pasta of Choice (See Notes Above)

To Serve:

  • Grated Pecorino Romano Cheese
  • Cracked Black Pepper


  1. Put a large pot of salted water on to boil.
  2. Peel one of the avocados, and place this in a blender or food processor along with the garlic, oil, all but 2 teaspoons of lemon juice, half the lemon zest, salt and pepper.
  3. Pulse until the sauce is very smooth and creamy.
  4. Peel and dice the remaining avocado and toss with reserved 2 teaspoons of lemon juice to prevent browning.
  5. Cook the pasta in the water until it is “al dente”.
  6. Drain the pasta, reserving a small cup of the pasta water.
  7. Return the pasta to the pot and toss with the parsley leaves and avocado sauce.
  8. Add a few teaspoons of the reserved pasta water and toss well to ensure the pasta is well coated with the sauce.
  9. Toss the remaining diced avocado into the pasta, and serve in pasta bowls topped with reserved lemon zest, cracked black pepper, and a sprinkling of Pecorino Romano cheese.

Avo Recipes South Africa

South African Avocado Ritz

The avocado ritz was an iconic dish of the 1970s, but today it’s still a hit in South Africa. It’s a scrumptiously messy appetizer made by stuffing a creamy shrimp mix into half an avocado. Here’s our recipe. Serves: 4


  • 2 c. small shrimp, cooked and chilled
  • 4 tbsp. mayonnaise
  • 3 tbsp. tomato sauce (or ketchup)
  • 3 tbsp. heavy cream
  • 2 tbsp. lemon juice
  • Hot sauce, to taste
  • 2 c. small shrimp, cooked and chilled
  • 2 Avocados From Mexico, halved

Directions: Combine mayonnaise, tomato sauce, cream, lemon juice, and hot sauce, and mix well. Add cooked shrimp and toss. Remove the pits from your avocados and scoop 1/4 of the shrimp mixture on top of each half. Serve chilled.


Avo Recipes Chile

Chilean Palta Rellena

In Chile, avocado is called palta. Chileans have an avocado-based salad that looks as good on a plate as it tastes in your mouth. Sometimes it’s called palta rellena (“stuffed avocado”), but others call it palta reina (“avocado queen”). Either way, we call it gooooood. Serves: 4


  • 2 c. cooked chicken, shredded
  • 1 bell pepper, finely chopped
  • 4 black olives, sliced
  • 2 tbsp. mayonnaise
  • Your favorite leafy salad base
  • 2 Avocados From Mexico, halved and pitted
  • Lemon juice

 Directions: Mix chicken, bell pepper, olives, and 1 tablespoon of mayonnaise. Arrange salad leaves on four plates and place half an avocado on each. Fill each avocado hole with 1/4 tablespoon of mayonnaise and top with chicken mixture. Squeeze lemon juice on top. Snap a pic for the ‘gram and tag with #YassAvocadoQueen. Dig in.


Avo Recipes Colombia

Colombian Sopa de Aguacate

Sopa de aguacate (“avocado soup”) is, dare we say, soup-er popular in Colombia. Creamy, subtly flavored, and satisfying, it’s crazy-easy to make and crazy-good to eat. Here’s our recipe. Serves: 4


  • 1 tbsp. butter
  • 1/2 c. white onion, finely chopped
  • 1 garlic clove, minced
  • 4 c. chicken stock
  • 2 Avocados From Mexico, mashed
  • Lemon juice
  • 2 c. heavy cream
  • 1/4 tsp. cumin
  • Salt and pepper
  • Garnish: 1/4 c. cilantro chopped

Directions: In the bottom of a pot, sautée chopped onion and garlic in butter. Once garlic is fragrant, add chicken stock, mashed avocado, and lemon juice, stirring regularly. Bring to a boil, then lower heat to a simmer for 2-3 minutes. Pour mixture into a blender, pulse for 30 seconds, then return to the pot. Add heavy cream, cumin, salt, and pepper. Serve in bowls, garnish with chopped cilantro, and tuck in.


Avo Recipes Ethiopia

Ethiopian Spris

Spris is a refreshing drink and a summer staple in Ethiopia. It’s a three-layer smoothie of avocado, papaya, and mango garnished with mint leaves. It looks too beautiful to drink, but trust us — you’ll want to try it. Serves: 3


  • 2 Avocados From Mexico, peeled, pitted, and sliced
  • 1 papaya, peeled, pitted, and sliced
  • 1 mango, peeled, pitted, and sliced
  • 1 c. sugar
  • 1 c. cold water
  • 1 c. ice
  • 3 mint leaves

 Directions: In a blender, combine the avocados with 1/3 cup of sugar, 1/3 cup of cold water, and 1/3 cup of ice. Puree until smooth and distribute the mixture between three tall glasses. Clean the blender, then repeat the first step with the papaya. Pour the papaya mixture carefully into each glass, then repeat the process with the mango. Garnish each smoothie with a mint leaf then hit the pool.



Avo Recipes Filippino

Filippino Avocado Dessert

In the Philippines, avocado is best known for being a sweet creamy treat, kind of like ice cream. This dessert only calls for four ingredients: avocado, sweetened condensed milk, sugar, and ice blended together. You can make this treat personal by adding chocolate syrup, mint chips, or fresh fruit, but it’s just as good when left simple.

It only takes about five minutes to prepare; no appliances required. Plus, you can savor this sweet fact: The creamy avocados inside contain good fats and almost 20 vitamins and minerals!

The Best Filipino Avocado Dessert


  • 3 ripe Avocados From Mexico
  • 1/3 c. of sweetened condensed milk
  • 4 tbsp. sugar
  • Crushed ice to taste


  1. Carefully cut the avocado lengthwise with a sharp knife. Twist the halves in opposite directions and pull apart. Scoop out the green meat inside with a spoon.
  2. Combine avocado, sweetened condensed milk, and sugar in a bowl and smash together.
  3. Slowly stir in crushed ice.
  4. Sprinkle or drizzle with any desired toppings and serve immediately.


Avocados have a naturally mild, nutty flavor. That means avocado plays well with many other flavor profiles. Are you nuts for nuts? Sprinkle your Filipino avocado dessert with chopped peanuts, or go for pistachios to create a green-on-green color scheme. If you’re more of a fruit-ophile, you might prefer banana slices, strawberries, or toasted coconut shavings! Chocoholic? You can’t go wrong with chocolate chips or a drizzle of chocolate syrup on top.

Sugar Alternatives

Watching your sugar intake? First of all, you’ll be excited to learn that avocados don’t contain sugar. But if you want to replace the scoop of sugar in this recipe, honey or agave syrup are natural substitutes. Artificial, no-calorie sweeteners are also a light option!

Milk Alternatives

If you’re living the vegan or plant-based life, don’t cross this scrumptious Filipino avocado dessert off the list. Simply swap sweetened condensed milk with plant-based powdered milks — oat, soy, or almond are all great options.

Avo Recipes Greece

Avocado Greek Salad

A twist on the traditional Greek Salad! Loaded up with creamy avocado and a touch of lettuce along with green peppers (or capsicum), tomatoes, cucumbers, feta, olives, and onion. The best side salad for any meal Avocado – on – everything – addiction. And why not?! It’s such a great addition, you’ll be doing it too! This salad has been happening daily with everything Greek-flavoured. Greek lamb chops? Done. Greek chicken? YES! That’s not all though…Avocado Greek salad goes with anything!

How to make greek salad? With all this Greek Salad making and eating, I have to say what makes a good Greek salad even better is a dressing so full of flavour you could drizzle it all over your meat like we do (and like I did here with this Greek Lemon Garlic Chicken Salad). It only takes a few ingredients that I bet you already have in your kitchen. Throw out your bottled dressings. Once you realise how easy and fast it is to make your own, you’ll be giving the bottled stuff the flick.

What goes in a greek salad dressing!

  • Red wine vinegar — substitute with lemon juice
  • Dried oregano — in the seasonings section of your supermarket.


Avo Recipes France

Avocado Smash On French toast

Ingredients / Serves 1

For the french toast

  • 1 piece of Lo-Dough, cut into quarters
  • 1 large egg
  • 20ml of milk
  • 10g of butter/a few sprays of oil

To serve

  • 1 medium avocado, smashed up and seasoned with salt, pepper and lime/lemon
  • 1 large egg
  • A vine of cherry tomatoes
  • 5-10g of parmesan
  • A few slices of chilli (optional)
  • Salt & pepper


Add one egg, milk and parmesan to a bowl and mix well with a fork. Season with a little salt and pepper (go easy on the salt). When combined, add your Lo-Dough. Leave this mix in the fridge for a minimum of 30 minutes, for the.

Lo-Dough to absorb the liquid.

In another pan poach your second egg to your liking (we recommend soft-poached). To poach your egg, bring your pan to just below boiling and add a splash of vinegar, than add your egg. Cook for 2-3 minutes or until the white is set. Make sure your egg is as fresh as possible when poaching.

Meanwhile, on a low heat, add the butter/spray oil to a frying pan and gently fry the eggy Lo-Dough until golden brown. The Lo-Dough will be a little fragile after soaking, so treat it carefully.

Once everything is cooked, stack up on a plate – french toast first, then the smashed avocado, the egg, the tomatoes and a seasoning of salt and pepper. Finish with a final grating of parmesan and a few slices of chilli if desired.

Copyright: © 2024 Cultivate Trading. All Rights Reserved.