Best Chilli Avocado Recipes

PRAWN & AVOCADO PLATTER WITH LIME & CHILLI DRESSING

Steps:

• Peel the prawns, leaving the tails intact, then rinse and pat dry. Put all the dressing ingredients into a small bowl and whisk to mix.
• Up to 1 hr before serving, peel and stone the avocados, then cut into thick slices and put in a large bowl with half the dressing. Mix lightly to coat all the slices (this prevents them turning brown). Chop the basil and add to the bowl along with the prawns. Toss everything together lightly. Scatter the leaves over a platter, then spoon the prawns, avocado and basil mix over. Drizzle with the remaining dressing and serve with lime wedges for squeezing over.

QUINOA CHILLI WITH AVOCADO & CORIANDER

Steps:

• Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.
• Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.
• Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.

CHICKEN, SWEET CHILLI AND AVOCADO PASTA SALAD

Steps:

• Combine pasta with chicken, avocado, and roasted red capsicum in a large bowl.
• Combine sour cream, mayonnaise and sweet chilli sauce and toss gently until all ingredients are well coated. Serve.

AVOCADO & CHILLI SALAD

Steps:

• Combine dressing ingredients and season. Toss through the avocado slices and mixed leaves.

CHILLI & AVOCADO SALSA SWEET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes with a fork and bake for 40-45 mins, or until tender and cooked.
• Meanwhile, heat the oil in a deep frying pan and cook the onion for about 10 mins until softening. Add the garlic and paprika, and stir for 1 min. Tip in the tomatoes, then bring to a gentle simmer, season well and leave to bubble away for 10-15 mins.
• To make the salsa, combine the avocado, chilli and coriander in a small bowl. Pour the mixed beans into the pan with the red peppers. Warm through for 5 mins and taste.
• Halve each baked potato, ladle over the chilli and spoon on the salsa. Add a dollop of coconut yogurt to each half before serving, if you like.

CHILLI AVOCADO

Steps:

• Sprinkle the avocado with the chilli flakes, lime juice and a little black pepper, and eat with a spoon.

CORN & GREEN BEAN CAKES WITH AVOCADO & CHILLI JAM

Steps:

• Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
• Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.

CHILLI BEEF WITH BLACK BEANS AND AVOCADO SALAD

Steps:

• Tip the spices into a large pan and warm for a few seconds to toast them. Add the mince and garlic, and stir, breaking down the beef as it browns. Pour in the tomatoes and a can of water, crumble in the stock cube, then stir in the tomato purée, peppers and coriander stalks.
• Cover the pan and cook for 15 mins. Stir in the black beans and their juice, and cook for 10 mins more until everything is tender. Meanwhile, heat the rice following pack instructions and toss the salad ingredients together. Stir the coriander leaves into the chilli and serve.

AVOCADO AND CHILLI ON TOAST

Steps:

• Slice the Avocado in half and remove pip. Then slice the avocado width ways going down the avocado into as many segments as you'd like, before slicing length ways through the middle. Using a tbsp, slide the down the side underneath the flesh to pop the avocado out into a bowl.
• Slice and chop the red chilli into small segments, keeping the pips if you like it spicy but remove for a milder flavour.
• Add the chilli, avocado and tsp and a half of light mayonnaise into a bowl, and using a fork roughly mash the avocado and mix with other ingredients.
• Whilst mashing the avocado mix, place the bread in the toaster and toast to your liking.
• Add pepper to avocado mix to taste, and the simply spread on the toast once done. Can be eaten immediately if you like this warm, or left for 5 mins to cool. - don't leave for too long or the avocado will start to turn brown