Whether you’re looking to fill yourself with some green goodness at lunchtime, something a bit different to make for dinner at home or some healthy ‘ways to spruce up your favourite meals,’ these delicious avocado lunch ideas will help you feel fuller for longer.
3 avocado lunch ideas to try this week:
THE SYMMETRY SALAD
Ingredients:
1 avocado, halved and peeled / 150g tricolore quinoa / 75g raw broccoli stem / cut julienne / ½ cucumber sliced in long ribbons / 200g edamame / lettuce / 1 tbsp. olive oil
Toppings:
Walnuts / pumpkin seeds / black sesame seeds / baby basil
The dressing:
½ lime zest / 2 tbsp. pickled ginger / 1 tbsp. pickled ginger juice / 3 tbsp. sesame oil / 2 tbsp. tahini paste / 3 tbsp. sesame oil / 2 tbsp. olive oil
Method:
Cook the quinoa according to instructions, and add 1 tbsp. olive oil, salt and pepper. Next, combine all the ingredients for the dressing with a hand blender and add a little bit of water if needed. Divide all salad ingredients over two bowls and drizzle with olive oil and add salt and pepper to taste. Use the avocado halves as dressing bowls and add the toppings.
GREEN AND WHITE PASTA WITH CREAMY AVOCADO SAUCE
Ingredients:
(Serves 4) 200g each white and green fettuccini / 2 avocados, pitted and peeled / 60ml double cream / 150ml olive oil / 10g coriander leaves, rinsed / Salt and pepper / 75g fresh or frozen sweetcorn, cooked / Grated parmesan cheese, for garnish / 150g cherry tomatoes, halved, for garnish
Method:
Boil a large pan of water and add the fettuccine al dente to cook according to package directions. Once ready, drain and set to the side. In a food processor or blender, mix together the cream and avocado with olive oil and coriander until the consistency turns into a smooth runny sauce.
Add salt and pepper to season and pour into a large frying pan. Add the pasta and sweetcorn to the frying pan and sauté over medium heat for about 5 minutes or until thoroughly heated throughout. Top with tomatoes and cheese to serve and ENJOY!
EGG TOPPED CALIFORNIA AVOBURGERS
Ingredients:
400g ground beef / 5 large eggs, divided / 2 tablespoons finely chopped red sweet pepper/ 2 tablespoons finely chopped parsley / 15g breadcrumbs / Salt and pepper / 90ml olive oil, divided / 4 hamburger buns / 30g coarse mustard (with seeds) / 50g lettuce leaves / 2 medium tomatoes, sliced / 2 avocados, pitted, peeled and sliced
Method:
Get a medium sized bowl, add in the 400g of ground beef, 1 egg, parsley, the finely chopped red pepper, and bread crumbs and mix until they are all well blended. Add salt and pepper to season then shape into 4 burger shaped patties.
Heat up 45 ml of Olive Oil in a large frying pan, on medium heat and fry the burgers on 2 minutes per side (or until cooked through). Remove the burgers from the pan and wrap in foil to keep hot. Wipe the frying pan with a paper towel and bring back to the medium to low heat. Heat 45ml of olive oil and fry the other 4 eggs.
Spread the mustard across the bottom of each bun. Add salad to preference, we recommend lettuce, slices of tomato, the hamburger patty (or patties if you go for a double!), and sliced avocado. Then top each burger with a fried egg. Add the top half of the bun and serve – burger porn!
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