Following the recent revelation that King Charles III has incorporated avocados into his daily diet as part of his health journey, the World Avocado Organisation is thrilled to share a collection of delectable recipes designed to inspire everyone to ‘Lunch Like a King.’ Avocados, known for their wide range of health benefits, are the perfect choice for those seeking a nutritious and delicious meal fit for royalty.
These nutrient-packed fruits are not only a favourite of royalty but also a superfood, containing essential nutrients that support a healthy lifestyle. Packed with healthy monounsaturated fats to help reduce cholesterol levels and support cardiovascular health, as well as fibre and B-group vitamins which can improve gut health and prevent diseases such as diabetes and bowel cancer and boost brain functioning and cell growth.
Whether enjoyed alone or integrated into meals, avocados can easily become a delicious and accessible option for those looking to enhance their diet. To encourage everyone to embrace the royal approach to lunch, the World Avocado Organisation has curated a selection of simple yet delightful avocado recipes that seamlessly fit into your daily routine.
Avocado Poke Bowl
Servings: 2
Ingredients
1 avocado
200 g fresh salmon fillets without skin
150 g white rice
1⁄2 carrot
1⁄2 cucumber
1⁄2 mango
3 radishes
1/2 spring onion
2 Tbsps soy sauce
Toasted sesame seeds
1 piece of grated fresh ginger
Method
- Chop the spring onion, dice the salmon and grate some ginger. Mix all the ingredients in a bowl with the soy sauce. Set aside.
- Slice the cucumber and radishes, dice the mango and cut the carrot into sticks.
- Open the avocado, and remove the stone and skin. Slice and present to your liking and set aside.
- Divide the cooked rice between two bowls and place the marinated salmon, mango, radishes, cucumber, cucumber, carrot and avocado on top.
- Sprinkle with toasted sesame seeds and serve.
Zesty Green Rice
Servings: 4
Ingredients
200g fresh spinach
1 onion, roughly chopped
2 garlic cloves, peeled and roughly chopped
1 small bunch fresh coriander
1 jalapeño pepper, seeds removed
Juice of 1 lime
540ml vegetable stock
Extra-virgin olive oil
300g basmati rice
1 avocado, pit and skin removed, sliced
Toppings (optional):
100g feta cheese, cress, edible flowers, mint, coriander leaves
Hot sauce or sweet chilli sauce, to taste
Equipment Needed
Food processor
Method
- Put the spinach, onion, garlic, coriander (including the stalks), jalapeño pepper, lime juice and 140ml of the vegetable stock in a food processor and blend together until thoroughly combined into a sauce.
- Heat a pot on medium heat with some olive oil. Sauté the uncooked basmati rice for ±5 minutes, then add the green sauce and stir it for a couple of minutes. Add the remaining 400ml of stock and bring to a boil. Then reduce the heat, cover and softly simmer, stirring occasionally, for ±15–20 minutes, until tender.
- Serve warm but not hot, garnished with sliced avocado and toppings of your choice.
Avocado & Edamame Soup
Servings: 4
Ingredients
750ml vegetable stock
200g edamame beans, frozen or blanched
100g fresh spinach
10g fresh basil (+ some extra to garnish, for this I recommend reserving the smallest, most delicate leaves) 2 tbsp. pickled sushi ginger
2 tbsp. pickled sushi ginger brine
1 avocado, pit and skin removed
Salt and pepper
Optional: 4 tbsp. coconut yoghourt and your favourite hot sauce, to taste
Equipment Needed
Blender or Food processor
Method
- Bring the stock to a boil in a medium saucepan and add the edamame beans and spinach. Cook until soft, ±5 minutes.
- Remove the pan from the heat and add the basil, pickled ginger, and avocado. Blend it together until it’s silky smooth.
- Season to taste and serve in 4 bowls garnished with the basil, or decorated with a yoghurt star using the following instructions.
To Make The Star Decoration
- In a small bowl, combine the coconut yoghurt with just enough water to give it a slightly thinner, smoother consistency. Using a small spoon, put a dot of yoghourt in the middle of each bowl of soup, then carefully drizzle 2–3 thin concentric circles around it. Use a skewer to make your star by dragging the point of the skewer from the central dot to the edge of the bowl, crossing through the yoghourt circles.
- For the next line, start at the edge of the bowl and drawback to the centre.
Alternate directions at equal intervals until you have a pattern you like. Feel free to play around with it. You can make it spicy by using hot sauce instead.