Say Hello to Your Weeknight Super Food: Avocados
Bursting with nutrients and packed with healthy fats, antioxidants, and an array of vitamins and minerals, avocados have earned their popularity. But aside from being fantastic on toast, avocados are a versatile addition to any meal. These powerhouse fruits have plenty of benefits, from enhancing heart health and aiding weight management to promoting brain function and supporting digestion. Try these two dishes for an easy weeknight dinner and a delicious evening treat. EASY AVOCADO PESTO PASTA
PREP TIME: 15 MIN. • COOK TIME: 15 MIN. • MAKES: 6 SERVINGS
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.
Ingredients
• 1 box (454 g) of pasta of choice
• 1 cup (250 ml) sun-dried tomatoes
• 2 cups (500 ml) mozzarella balls
PESTO
• 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
GARNISH
• 1/3 cup (80 ml) pine nuts, toasted
• Fresh basil, to taste
• ½ cup (125 ml) Parmesan cheese
• Pepper, to taste
Directions
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.
AVOCADO-LIME-COCONUT PARFAITS PREP TIME: 25 MINUTES • MAKES: 4 SERVINGS
Hope you saved room for dessert! Creamy layers of avocado mousse, a honey-infused graham cracker base, and luscious coconut yogurt make these parfaits the perfect blend of sweet and healthy. Top it off with toasted coconut flakes and a sprinkle of lime zest for the ultimate sweet escape.
Ingredients AVOCADO MOUSSE LAYER
• 1 large or 2 small avocados from Mexico, peeled and pitted
• 1 lime, juiced and zested
• ½ cup (125 ml) coconut yogurt (2% or more)
• 1 tsp (5 ml) honey
• Pinch of salt
BASE
• 2 ½ cups (625 ml) graham cracker crumbs (honey flavour or regular)
• 2 tbsp (30 ml) butter, melted
• 1 tbsp (15 ml) honey
• Pinch of salt
ADDITIONAL LAYERS
• 1 cup (250 ml) coconut yogurt
• Garnishes: toasted coconut flakes, graham cracker crumble, lime zest
Directions
1 For the base layer, melt butter in a microwavable bowl.
2 Stir in the graham cracker crumbs, honey, and salt. Mix until well combined, then set aside until ready to assemble.
3 For the avocado mousse: in a blender or food processor, combine the avocados, lime juice, zest (reserving some zest for garnish), yogurt, honey, and salt. Blend until smooth.
4 Arrange four short, clear parfait glasses. Line the bottom of each glass with the graham cracker crumble and press down until it forms a sturdy base. Reserve some crumble for garnish.
5 Next, alternate layers of the avocado mousse and coconut yogurt. Garnish with toasted coconut flakes, remaining graham cracker crumble, and lime zest.