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Last Sunday morning I was tucking in to some avocado, poached eggs with bacon at the Breakfast Club in Central London whilst nursing a slightly delicate head, when it occurred to me how it is now becoming the norm to see avocados play a lead in recipes across the food industry.

When I investigated further on Monday morning it became clear that the UK avocado market was reportedly worth £51m in 2012, showing up on all courses of restaurants menus from appetizers to desserts.

It could be said the fruit’s new found fame has been fuelled by the South American invasion of cuisine which has been carried on the back of street food. It could also be the case that the ever increasing health conscious UK consumers are realising that the high fat content of the fruit is mostly good fat that reduces high blood pressure and cholesterol levels.

Whatever the reason, I think it is something celebrate. What other fruit can you use to substitute meat, use in sweet and savoury dishes and use in every course on your menu?

Ingredients

4 LaFresca® Avacado Halves

2 Slices Buffalo Mozzarella

30g Merchant Gourmet Chef’s® Fresh

1 tbls Pesto Alla Genovese

5ml White Wine Vinegar

4 Ripe Plum Tomatoes

50g Washed Rocket

Method

1. Slice the mozzarella, LaFresca® Avocado and tomato and

fan out on a plate

2. Mix 20g of pesto with 10ml of oil and 5ml of white wine

vinegar

3. Drizzle the dressing over the salad as you serve

LaFresca® Avocado, Mozzarella and Tomato Salad with Pesto Alla Genovese 1

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