Food Maths: Frozen Avocado
There are numerous benefits to using frozen avocado instead of fresh. Not only does it solve the issue of unripe fruit lingering on your windowsill, but it saves leftovers from turning brown and, ultimately, going to waste. Here, food writer and SL contributor, Chloe Scott-Moncrieff whips up three showstopping meals using this handy alternative…
THIS WEEK’S SUPERMARKET: Sainsbury’s
HERO INGREDIENT: PACK’D ripe and chopped avocado (frozen)
1. Parma Ham-Wrapped Salmon And Avocado
INGREDIENTS
- 2 Scottish salmon fillets (RSPC assured)
- 2-4 slices of Italian Parma ham
- 100g of Yeo Valley Organic creme fraiche
- 100g of PACK’D ripe and chopped avocado, defrosted
- Half a garlic clove
- 385g of baby potatoes, herbs and butter (mint, chives and parsley), microwave to heat up
- Basil or tarragon
METHOD
- Defrost the avocado chunks. Preheat the oven to 190°C.
- In a baking tray, place the salmon fillets on some foil, dressed in olive oil. Season.
- Pour over 1 tbsp of white wine and tarragon or a couple of basil leaves. Wrap with Parma ham. Repeat the process with the second fillet.
- Bake for ten minutes until cooked, or just pink inside.
- Make the sauce by blending the avocado, creme fraiche, and half a garlic clove. Taste and season with salt and pepper.
- Microwave the potatoes, following the instructions on the back of the packet.
- Serve the salmon with pre-prepped potatoes and the sauce drizzled over.
2. Vegan Choc Pots (v)
INGREDIENTS
- Zest of 1 orange, finely grated
- Vegan dark chocolate (Dapaah is made with coconut milk)
- 150g of PACK’D ripe and chopped avocado, defrosted
- 100ml of Good Hemp creamy seed milk or a sustainable nut or oat milk
- 3 tbsp of Clarks special reserve pure Canadian maple syrup
METHOD
- Melt the dark chocolate on very low heat in a non-stick saucepan.
- Meanwhile, scoop the avocado flesh into a blender with the remaining ingredients.
- Spoon into a mixing bowl and stir in the melted chocolate.
- Pop into pots or ramekins. Place into the fridge.
- Serve after 30 minutes of chilling.
3. Sweet Potato Fries, Avocado, Sunflower Seeds And Fresh Pesto (v)
INGREDIENTS
- 200-250g of Strong Roots or McCain sweet pot fries
- 2 tbsp of PACK’D ripe and chopped avocado, defrosted
- 2 tbsp of Toasted Sunflower and Pumpkin seeds mix (Sainsbury’s sell 100g packets)
- 1 x 150g tub of fresh green pesto
- 130g of tomato and mozzarella pre-made salad bowl
METHOD
- Preheat the oven to 180°C-200°C.
- Lay the sweet potato chips on a baking tray and roast, following packet instructions.
- On plates, lay out the tomato and mozzarella salad.
- Sprinkle over the defrosted avocado and toasted seeds. You could add some quality olive oil, if needed. Serve up the sweet potato fries alongside.
- Drizzle 1 tbsp of fresh green pesto over each dish.
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