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Energizing recipes by Avocados from Mexico!

At the onset of cold weather and the time change, it is with their sunny side of the Avocados from Mexico offer new recipes to decorate your plate with the approach of winter and thus give you energy. It is certain that with their health benefits, Avocados from Mexico are an excellent alternative to vary your plate and thus to have new recipes in order to taste the lawyer at any hour of the day. As promised with my picture on my personal Instagram account, here’s the  following recipes courtesy of Avocados from Mexico!

Here are some recipes to inspire you with Avocados from Mexico to face the Fall.

Porridge with salted butter, avocado and a sunny side up egg

Avocados from Mexico Porridge with salted butter avocado and a sunny side up egg


  • ½ cup rolled oats
  • ½ cup cold water
  • 1 tsp salted butter
  • 1 tbsp olive oil, as well as a small amount of oil as garnish
  • 1 egg
  • ½ avocado from Mexico, sliced
  • Paprika, cayenne pepper or Aleppo pepper
  • Salt and fresh ground pepper
  • Soy sauce to serve


  1. Mix the rolled oats with ½ cup of cold water in a microwave dish. Add the salted butter and pepper to the mix, and microwave on high for 2 minutes.
  2. Heat the olive oil in a saucepan over medium heat. Fry the egg until the white is firm and the yolk is still runny.
  3. Once the porridge is ready, adjust its consistency by adding a little water as needed.
  4. Arrange the egg on top of the porridge and garnish with avocado slices. Sprinkle with paprika or cayenne pepper. Add salt and pepper to taste, and drizzle on a little olive oil and soy sauce.

Roasted cauliflower with avocado sauce

Avocados from Mexico Roasted cauliflower with avocado sauce


  • 1 large cauliflower, cut into florets
  • 2 tbsp olive oil
  • ¼ tsp salt
  • Fresh ground pepper
  • ½ tsp crushed hot pepper flakes
  • 1 garlic clove
  • 1 small ripe avocado from Mexico
  • 1 roasted garlic clove (see above)
  • ¼ cup plain yogurt
  • ½ cup parsley leaves
  • ½ tsp ground cumin
  • 3 tbsp olive oil
  • Juice from ½ lemon (or from 1 lime)
  • ½ tsp salt
  • Fresh ground pepper


  1. Preheat the oven to 425°F.
  2. Arrange the cauliflower florets on a baking sheet lined with parchment paper. Drizzle with olive oil, add salt and pepper, and sprinkle with the hot pepper flakes. Roast for 20 minutes, then remove the baking sheet from oven and add the garlic clove to roast it until it melts. Return the baking sheet to the oven for 10 minutes or until the cauliflower is tender and begins to grill. Remove from the oven, and set aside the garlic clove to use in the sauce.
  3. Place the avocado in a bowl. Press the garlic clove, remove the flesh and add it to the bowl. Add the rest of the ingredients. Using an electric or hand mixer, reduce the mixture to a smooth sauce. Adjust the consistency as needed by adding water or more lemon juice.
  4. Arrange the cauliflower on a large serving plate accompanied by the avocado sauce.

Avocado, Salmon and Edamame Sushi Bowl

Avocados from Mexico Avocado Salmon and Edamame Sushi Bowl


  • 1 cup round grain sushi rice
  • 1½ cups water
  • 1 tbsp rice vinegar
  • 1 avocado from Mexico, thinly sliced
  • ½ cup edamame (soybeans), thawed
  • 1 carrot, peeled and cut into long and thin julienne slices
  • 1 nori sheet, cut into pieces
  • ½ lb (225 g) fresh sushi salmon, sliced
  • Black and white sesame seeds, soy sauce, and sesame oil to serve


  1. Rinse the rice 2 to 3 times in a fine sieve. Drain well.
  2. Add the rice and water to a saucepan. Leave uncovered, and bring to a boil. Reduce the heat to low, cover and cook for approximately 10 minutes. Turn off the heat and leave to rest on the burner for 10 more minutes.
  3. Add the rice vinegar and, using a fork, carefully blend into the rice, taking care not to crush it. Leave to cool to room temperature.
  4. Divide the rice between 2 large bowls. Garnish with avocado slices, edamame, carrot slices and nori pieces. Add the fresh salmon and sprinkle with sesame seeds. Serve with soy sauce and sesame oil.

Sweet potatoes with avocado garnish

Avocados from Mexico Sweet potatoes with avocado garnish


  • 4 sweet potatoes, washed well
  • ¼ cup tahini
  • Juice from 1 lemon
  • 2 tbsp water
  • ¼ tbsp salt
  • Arugula or baby spinach to garnish (approx. 50 g/1.8 oz)
  • 1 can (398 ml) chickpeas, rinsed and drained
  • 1 large avocado from Mexico, cubed
  • Salt and fresh ground pepper


  1. Preheat the oven to 400°F.
  2. Place the sweet potatoes on a baking sheet lined with parchment paper and pierce them with a fork. Bake for approximately 1 hour or until they are cooked and tender.
  3. While the potatoes are in the oven, prepare the sauce by mixing the tahini with lemon juice, water, salt and pepper.
  4. Once the sweet potatoes are baked, split them in the middle and garnish with a little arugula or spinach, chickpeas and avocado. Drizzle with the tahini sauce. Salt and pepper to taste. Serve with the rest of the garnish and sauce.

Avocado and Grapefruit Winter Salad

Avocados from Mexico Avocado and Grapefruit Winter Salad


  • 1 tbsp lime juice
  • 1 tbsp sugar
  • 1 tbsp water
  • 2 tbsp rice vinegar
  • 1 tbsp fish sauce or soy sauce
  • 1 Thai chili pepper, cut into fine rings (or ½ tsp crushed hot pepper flakes)
  • ½ nappa cabbage or Chinese cabbage (approx. 500 g/1.1 lb), thinly sliced
  • ¼ cup fresh chopped cilantro
  • 1 pink grapefruit
  • 1 avocado from Mexico, cut into strips
  • 1 oven-roasted chicken breast (approx. 400 g/0.9 lb)
  • Fresh cilantro leaves to serve


  1. Prepare the dressing by mixing the lime juice with the sugar, water, vinegar and fish sauce or soy sauce. Add the Thai chili pepper or hot pepper flakes.
  2. Mix half of the dressing with the napa cabbage and chopped cilantro and set aside to marinate at room temperature. Save the rest of the dressing for the last step of the recipe.
  3. Slice off both ends of the grapefruit and peel it down to the pulp (no white film), following the natural curve of the fruit. Slice the grapefruit into fairly narrow rings (approx. ¼ in/½ cm thickness), and cut each ring into quarters.
  4. Divide the cabbage onto two large serving plates, and arrange the grapefruit and avocado pieces on each plate. Shred the chicken breast coarsely and distribute the pieces on the plates. Garnish with a few fresh cilantro leaves, drizzle the rest of the dressing, and serve.
  5. CHEF’S TIP: To roast the chicken breast, place it on a lightly oiled baking dish. Cover with a sheet of parchment paper. Roast at 400°F for approximately 30 minutes (check doneness after 20 minutes).

Quinoa, Avocado, Broad beans, Feta, Za’atar and Pistachios

Avocados from Mexico Quinoa, Avocado, Broad beans, Feta, Za'atar and Pistachios


  • 1½ tbsp olive oil
  • 1 cup white quinoa
  • 2 cups water
  • 540 ml (1 can) broad beans, rinsed and drained
  • 1 avocado from Mexico, sliced
  • ¼ cup feta
  • ¼ cup green pistachios, coarsely chopped
  • 1 tbsp za’atar (see note) or more to taste
  • Salt and fresh ground pepper
  • Italian parsley, to serve
  • Lemon juice and olive oil, to serve


  1. Rinse the quinoa in a fine sieve, and drain well.
  2. Heat the olive oil in a saucepan over medium heat. Add the quinoa, and blend for 1 minute. Add the water; salt to taste. Bring to a boil, cover and cook over low heat for 12 to 15 minutes or until the quinoa is tender and all of the water has been absorbed. Remove from heat, and let sit while covered for 10 minutes. Fluff the quinoa with a fork.
  3. Spoon the quinoa onto the bottom of two bowls. Garnish with broad beans, sliced avocado and feta. Arrange a few pistachios and Italian parsley leaves on top. Sprinkle with za’atar, and add salt and pepper. Drizzle generously with lemon juice and olive oil.
  4. CHEF’S TIP: Za’atar can be found in the exotic spice aisle of many grocery stores and in the spice sections of bulk stores and Middle Eastern grocery stores.

Avocado, Roasted Squash and Black Bean Tacos

Avocados from Mexico Avocado, Roasted Squash and Black Bean Tacos



  • 1 butternut squash, approx. 1.3 kg/2.9 lb
  • 2 tbsp olive oil
  • ¼ tsp salt
  • Fresh ground pepper
  • 2 tsp sumac (or paprika)
  • ½ tbsp olive oil
  • 1 garlic clove, finely minced
  • 1 can (540 ml) black beans, rinsed and drained
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • Salt
  • 8 to 10 corn tortillas
  • 1 avocado from Mexico, diced
  • ½ cup feta cheese, crumbled
  • Fresh cilantro, hot sauce and lime quarters, to serve


  1. Preheat the oven to 425°F. Peel the squash and cut it in two. Remove the seeds and stringy fibres, and dice the squash.
  2. Arrange the squash pieces on a baking sheet lined with parchment paper. Drizzle with olive oil, add salt and pepper, and sprinkle with sumac or paprika. Roast for 25 minutes.
  3. In a small saucepan, sauté ½ tbsp olive oil and the minced garlic over low to medium heat. Add the black beans, ground cumin, chili powder, salt and ¼ cup of water. Bring to a boil. Cover and reduce heat to low. Simmer for approximately 5 minutes or until the beans are well heated and soft (but not dry).
  4. In a hot pan, heat the tortillas for a few minutes, or microwave them for 20 seconds. Cover with a clean cloth to prevent them from drying out.
  5. Top the tortillas with roasted squash, black beans, avocado and feta. Serve with fresh cilantro, hot sauce and lime quarters.

Avocado, tuna and marinated onion tostadas

Avocados from Mexico Avocado, tuna and marinated onion tostadas


  • ½ to 1 red onion, sliced into thin rings
  • ½ tsp salt
  • ½ tsp sugar
  • ½ cup apple cider vinegar or rice vinegar
  • ½ cup water
  • ½ tsp crushed hot pepper flakes
  • 1 can of tuna in water, 184 g/6.5 oz, drained
  • Juice from 1 lime
  • ⅛ tsp salt
  • 4 corn tostadas (grilled, homemade or store bought corn tortillas)
  • 4 cherry tomatoes, quartered
  • 1 avocado from Mexico, diced
  • Fresh cilantro
  • Fresh ground pepper
  • Lime quarters and hot sauce, to serve


  1. Rinse the onions with boiling water and drain.
  2. In a large, 1 L Mason jar, mix the salt, sugar, vinegar, water and hot pepper flakes. Add the rinsed onions and marinate at room temperature for at least 30 minutes.
  3. Mix the tuna and lime juice in a bowl, using a fork. Salt and pepper to taste, and adjust seasoning as desired.
  4. Distribute the tuna mixture evenly on the 4  tostadas. Garnish with cherry tomatoes, avocado, marinated onions and fresh cilantro. Add pepper and serve with lime quarters and hot sauce.

Besides being so delicious, the Avocados from Mexico are super-foods that, beyond their nutritional intake, have a positive impact on health. With their high fiber flesh that contains more than 20 nutrients, the Avocados from Mexico play a key role in biological terms, helping to reduce the risk of chronic diseases. And they are great before or after sports.

Who are Avocados from Mexico?

Did you know that over 90% of avocados consumed in Canada from Mexico? Mexico is actually 1 producer firms in the world with over 1,200 producers in the Michoacán region. Health and versatile, the lawyer is easily integrated into your daily diet. Source of fiber and potassium, avocado is low in sodium and rich in good fats. For recipe ideas and more information about this super fruit, visit www.avocadosfrommexico.ca

You also share your creations, using the hashtag #avosmexico

Recipes and photos: Avocados from Mexico

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