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3 simple and delicious meal ideas with avocado as the star ingredient

And no, this doesn't include avocado toast.

Are you looking for some new meal ideas that are quick, healthy, but don't sacrifice on taste? Why not check out some new lunch and dinner ideas with avocado as the star ingredient.

Known for its creamy texture and rich flavour, avocados are not only delicious but also packed with health benefits. From its heart-healthy fats to its abundance of vitamins and minerals, the avocado is truly a superfood worthy of the spotlight.

In this article, we'll explore three mouthwatering recipes that showcase the avocado as the leading ingredient. From a vibrant Caprese-stuffed avocado bursting with fresh flavours to a satisfying avocado and halloumi quinoa salad, and finally, a creamy avocado pesto pasta that will leave your taste buds singing, these dishes are as easy to make as they are delightful to eat.

So grab your avocados and get ready to whip up some delicious and nutritious dishes that will leave you feeling satisfied and nourished. It's time to elevate your culinary creations with the irresistible allure of the avocado.


Caprese-Stuffed Avocados

This recipe brings together the creamy goodness of avocados from Mexico but also packs a punch of freshness with a caprese twist. Perfect as a healthy and filling lunch, snack or appetizer, this dish is as easy to make as it is delicious.

Prep time: 15 minutes
Makes: 4 servings


  • 2 large avocados from Mexico, peeled, halved and pitted
  • ½ cup (125 ml) baby mozzarella balls
  • ½ cup (125 ml) baby tomatoes, halved
  • 2 tbsp (30 ml) extra virgin olive oil
  • 2 tbsp (30 ml) basil pesto (homemade or store-bought)
  • 2 tbsp (30 ml) freshly chopped basil, plus extra for garnish
  • Pepper and flaky Maldon salt to taste
  • Balsamic glaze (homemade or store-bought)


  1. Peel, halve and pit the avocados, ensuring to keep the flesh intact.
  2. In a small bowl, combine mozzarella, tomatoes, olive oil, pesto, basil, salt and pepper. Mix gently.
  3. Arrange the avocados on a plate and generously fill them with the caprese mixture.
  4. Drizzle with balsamic glaze and top with additional basil.


Quinoa, Halloumi, and Avocado Salad 

This nutritious and filling salad is not just a feast for the eyes but also a nourishing treat for your body. Packed with protein-rich halloumi, nutritious avocados from Mexico and a rainbow of fresh ingredients, it will leave you satisfied and energized throughout the day.

Prep time: 20 minutes
Cook time: 30 minutes
Makes: 4 servings



  • 1 block (200 g) halloumi cheese, cubed
  • 2 ½ cups (625 ml) cooked tricolor quinoa
  • 1 ½ cups (375 ml) cherry tomatoes, quartered
  • 1 cup (250 ml) mini cucumbers, diced
  • ½ cup (125 ml) roughly chopped fresh mint
  • ½ cup (125 ml) roughly chopped curly parsley
  • ½ cup (125 ml) pomegranate seeds


  • 4 tbsp (60 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) apple cider vinegar
  • 2 tsp (10 ml) sumac
  • ½ tsp (2 ml) salt
  • 1 clove of minced garlic

Avocado cream

  • 2 ripe avocados from Mexico, peeled and pitted
  • ½ cup (125 ml) plain Greek yogurt
  • ½ tbsp (7 ml) lemon juice
  • ½ tsp (2 ml) salt


  • Store-bought pita chips, crumbled
  • Additional pomegranate seeds


  1. In a medium-sized pan over medium heat, brown the cheese cubes for 2 to 3 minutes on each side. Set aside on a plate and let them cool completely.
  2. Prepare the dressing by mixing all the ingredients for it in a small bowl.
  3. To make the avocado cream, add all the ingredients to a food processor and pulse for 1 to 2 minutes until a creamy texture is achieved. Set aside.
  4. In a large bowl, mix the salad ingredients with the cooled cheese cubes. Pour the dressing over the salad and mix well. Adjust the seasoning as needed.
  5. To serve, spread the avocado cream on a serving plate (or in four shallow bowls) and place the salad on top. Garnish with pita chips, additional pomegranate seeds and a bit of any extra sumac.


Perfect for those busy evenings, this easy-to-make recipe combines the creamy richness of avocados from Mexico with the savoury goodness of sun-dried tomatoes, mozzarella, and a burst of fresh basil. Ready in a flash, it’s the perfect tasty and hassle-free dinner. Dive into delightful flavours with minimal effort.

Prep time: 15 minutes
Cook time: 15 minutes
Makes: 6 servings


  • 1 box (454 g) of pasta of choice
  • 1 cup (250 ml) sun-dried tomatoes
  • 2 cups (500 ml) mozzarella balls


  • 1 medium, ripe avocado from Mexico, peeled and pitted
  • ½ lemon, juiced
  • ½ cup (125 ml) olive oil
  • ½ cup (125 ml) Parmesan cheese, grated
  • 2 handfuls fresh basil
  • 1/3 cup (80 ml) pine nuts
  • 2 garlic cloves


  • 1/3 cup (80 ml) pine nuts, toasted
  • Fresh basil, to taste
  • ½ cup (125 ml) Parmesan cheese
  • Pepper, to taste


  1. Bring a large pot of salted water to boil. Add pasta and cook according to the instructions on the package. Reserve ½ cup pasta water and set aside.
  2. In a food processor, combine all pesto ingredients and process for 30 to 45 seconds until smooth. Taste and season as necessary.
  3. Add pine nuts to a small saucepan. Heat over medium temperature and cook for 3 to 4 minutes until fragrant and toasted.
  4. In a large saucepan, add pesto and heat for 5 to 6 minutes. Add in cooked pasta and reserved pasta water as needed. Grate in Parmesan cheese and add in sun-dried tomatoes.
  5. Add pesto-coated pasta to a large bowl and mix with mozzarella balls. Garnish with toasted pine nuts, Parmesan cheese, black pepper and basil.