3 Avocado Dishes

Avocado is a wholesome and fat fruit of the evergreen fruit plant in the nature of Persea, Lauraceae family. Just hark it!

Quinoa salad with tofu & avocado


Ingredients for 4 big portions:

Dressing (we will need 1/4 of the volume):

  • 4.2 oz cooked or canned chickpeas
  • 2.1 oz cashew
  • 5-6 tbsp lemon juice
  • 1/2 cup water
  • 2 tbsp tahini paste
  • 3 tsp soy sauce
  • 2 tsp chopped garlic
  • 1 tsp sugar (agave or honey syrup )
  • 1 tsp mustard
  • 1/2 tsp ground black pepper
  • a small nori sheet (8*8 cm) (compressed seaweed)


  • 4 tbsp dressing
  • 14 oz tofu
  • small celery cabbage head
  • 21 oz cooked quinoa
  • 1 avocado
  • 2.8 oz air-dried tomatoes
  • salt, pepper
  • big lettuce leaves for serving

Let’s cook the dressing for the salad: Take all the ingredients and blend them until smooth. We won’t need all the volume of the cooked dressing, so put the rest into the fridge, where we can store it for up to 5 days.

Unpack the tofu and put it into the colander for 30 minutes to give the water a chance to flow down. To be sure dry it with a towel a bit. Then cook the quinoa. If there is not a recipe on the package, then rinse it well with cold water and cook like rice or buckwheat, and don’t add salt.

Separate the cabbage leaves and rinse them with cold water; dry them in a special dehydrator or simply lay the leaves out on the towel.

Spray the preheated pan with oil and fry the “free-of-liquid” diced tofu in it. While these equal cubes are being fried, add salt and pepper. It takes approximately 7 or 10 minutes to bring the tofu in perfect tune.

Cut the avocado and air-dried tomatoes, mix them with quinoa and the cabbage leaves (torn to bits), and top with the tofu. Next to it, with a bountiful hand pour the cooked dish with the ready-made dressing.

It’s fashionable and pragmatic to eat this salad straight from lettuce leaves, but it’s OK to do it in the same old way – from plates.

One portion contains: 470 Kcal | 1.06 oz Protein | 0.6 oz Fat | 1.9 oz Carbs

 Veg sushi rolls


Ingredients for 12 portions:

Sushi Rolls:

  • 2 big nori sheets (dried seaweed)
  • 1 avocado
  • 1/2 sweet pepper
  • 1/4 big carrot
  • 1/4 medium size courgette
  • Handful of any sprouts (wheat, peas, radish)

Secret sauce:

  • 1 tbsp Dijon mustard
  • 4 tbsp nutritional yeast or 1.5% natural yogurt
  • 2 tsp tamari or soy sauce
  • 1 tbsp lemon or lime juice
  • 1 tbsp cilantro

In the initial version of the recipe the sauce is based on 4 table spoons of nutritional yeast or dietary yeast (don’t confuse with that one, which is used for bakery). This is inactivated (killed by cooking), but not decomposed yeast, containing great amount of protein and vitamins (especially vitamin B). Some of them are enriched by the bacteriogenous vitamin B12. To add cheese flavor to a dish or make dough consistency, food yeast is added to pizza and omelets, soups, sauces and puddings; even pasta is sprinkled with it instead of Parmesan. If you don’t have such products in your kitchen, substitute this wonderful yeast with 4 tablespoons of natural yogurt.

To prepare the secret sauce just mix up all the ingredients and then add cilantro leaves and blend everything until smooth.

To roll the sushi rolls handily watch this video and snap into it: wash and peel all the vegetables and the avocado. Next cut the carrot, courgette and sweet pepper in equal thin long slivers, and mash the avocado. Spread lavishly the mashed avocado over the nori and line up the vegetables and the sprouts. It must look like this:


Then roll it and cut into 6 equal pieces (each sheet). Veg sushi rolls are ready and can be served; the secret sauce is waiting.

6 rolls contain: 95 Kcal | 0.09 oz Protein | 0.2 oz Fats | 0.2 oz Carbs

5.3 oz sauce contain: 91 Kcal |0.3 oz Protein | 0.08 oz Fats | 0.35 oz Carbs

 Tuna & avocado salad


Ingredients for 1 portion: 

  • 1 avocado
  • 1 lemon juice
  • 1 tbsp finely chopped red onion
  • 1 tbsp finely chopped celery
  • 2.8 oz canned tune
  • salt and pepper to taste

Cut the avocado carefully in halves and pull out the kernel. Spoon out the flesh and make a kind of avocado plate. Chop the celery and onion and mix them with the avocado flesh, lemon juice, tuna, salt and pepper; and then put this mince into the avocado halves. If it’s not good for you, you can just spread the avocado and vegetable paste over the bread or eat without bread and plates.

One portion (without bread) contains: 240 Kcal | 0.7 oz Protein | 0.5 oz Fat | 0.1 oz Carbs



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