Avocado is the fruit everyone is looking for; look at these recipes

You always want to enjoy a light and refreshing menu that hydrates us during the day but without giving up flavor.

Cuando pensamos en un plato frío, lo primero que nos viene a la minte es una ensalada fresca y ligera, pero existent una infinidad más de recetas que suben el ánimo en estos días y nos llenan de energía gracias al ingrediente estrella, común en todas ellas : the lawyer. A food with high nutritional value and various benefits, as it is rich in fiber and contains up to 20 different vitamins.

Take note of the recipes we offer and enjoy dishes that are as refreshing as they are delicious.

cold rice


  • 3 cups white rice, cooked
  • 250g cherry tomatoes, halved
  • 1 cup corn, cooked
  • 2 avocado, diced
  • 1/2 cup light mayonnaise
  • 2 lemons, their juice
  • 60g chopped walnuts
  • 1 carrot, grated
  • 350 g meat, cut into 1/2 cm dice and cooked
  • 150 g peas, cooked and peeled
  • 300g green salad, thinly sliced
  • 1 cup artichoke hearts, cut into thin strips
  • 1/4 cup olive oil
  • Avocado slices, to garnish
  • Watercress, to accompany

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In a bowl, combine all the ingredients, mix well and season with salt and pepper.

Place the mixture in an individual mold, press well with a spoon and unmold on a plate. Decorate with a slice of avocado and serve with watercress.

Rice paper rolls, with avocado, prawns and basil


12 rolls of rice paper

2 carrots, peeled and finely grated

1/2 cup basil leaves

1/2 cup mint leaves

1 cup shrimp, peeled and cooked

1 avocado, peeled and cut into matchsticks

1 cup soy sauce

1/2 teaspoon sesame oil

1 teaspoon sesame, toasted

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In a bowl mix the soy sauce, sesame oil and toasted sesame, stir and set aside.

In a bowl of warm water, moisturize a sheet of rice and place it on a smooth surface.

Place some grated carrot, basil, mint, shrimp and avocado sticks in the middle.

Cover both ends and roll up.

Repeat the same procedure with the rest of the ingredients.

Cut the rolls in half and serve with the reserved sauce.

Salmon and avocado tiradito


500g salmon, thinly sliced

1 cup lemon juice

1 teaspoon garlic, finely chopped

2 yellow peppers

2 tablespoons olive oil

1 tbsp coriander

1 avocado, thinly sliced

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In a bowl, combine the lemon juice, garlic and cilantro. Season with salt and pepper and set aside.

Blanch the pepper in a pot of boiling water for five minutes. Remove and drain.

In a skillet, heat the olive oil and sauté the bell pepper until it begins to brown.

Transfer to a blender and grind until smooth. Mix with the lemon and set aside.

On an elongated plate, arrange the slices of avocado and salmon alternately, season and pour the pepper vinaigrette.

Wait five minutes and serve decorated with coriander leaves.

Green mix with smoked salmon, blue cheese and avocado


300 gr of green leaves – Arugula or as we know it in Mexico: Arugula, spinach, lettuce… – washed and drained

200g smoked salmon

60 g of blue cheese

1 apple, peeled and roughly diced

1 tablespoon of butter

2 tablespoons of sugar

200g mushrooms, cleaned and sliced

50 g sliced ​​and toasted almonds

2 tablespoons of soy sauce

1/2 cup olive oil

3 tablespoons lemon juice

2 tablespoons of honey

1/4 cup balsamic vinegar

Salt and pepper

1 avocado, peeled and sliced

1 cup red rose petals


For the vinaigrette: in a bowl put the soy sauce, olive oil, lemon, honey and balsamic vinegar.

Season with salt and pepper.

Mix with a whisk until smooth and set aside.

In a saucepan, heat the butter with the sugar. Once the caramel begins to form, add the apples and cook for four minutes. To book.

In a large bowl, place the leafy greens, smoked salmon, blue cheese, caramelized apples, almonds, avocado, mushrooms and rose petals.

Serve with the reserved vinaigrette.

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*This content is published with permission from Europa Press.

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