Category Archives: Avocados


We’ve been waiting for this for Avocado Egg Nog Recipe from Drinks Undressed for a while. Bartender Justin Darnes mixed up our avocado cocktails at the Avocado Showdown and he’s been at it again with the Vegan Avocado Egg Nog with Avocados from Mexico! Very appropriate for this time of year.


Chill all ingredients before you begin.

In a Blender ADD.
6oz Brandy (or Rum if you prefer)
1000ml Soy Milk
8 Dried Figs
1 Avocado from Mexico
2oz Maple Syrup
1 pinch ground Nutmeg

Blend together thoroughly then chill in fridge for 2hrs. (if serving immediately blend with 10 cubes of ice, instead of chilling) Pour into cups and garnish with more grated nut meg and a star anise.

Top Avocado Recipes for the Holidays

There will be many an avocado on our table this holiday season and we went to pinterest to get some ideas. There were some seriously odd recipes, such as Grinch Guac, but there were some serious keepers too! Here’s our Avocado Recipes for the Holidays suggestions to get those healthy Avocados From Mexico in your belly!

avocado stuffed apples

From Yummy Mummy Kitchen – Harvest Apple Salad with Avocado and Pomegranate


From Whole New Mom – Chocolate Avocado Truffles

roast trout

From Bob Vivant – Roast Potatos with Smoked Trout and Avocado

turkey waffles

From Half Baked Harvest Turkey Smashed Avocado Cranberry Waffle Melts

avocado salad

From Whats Gaby Cooking – Shredded Brussles and Avocado Salad

pom guac

From Just a Taste – Pomegranate Guac

Nigella Lawson Loves Avocados

We love Nigella and Nigella loves avocados!

With the launch of her latest cookbook, Simply Nigella, comes many new and exciting recipes. We had the chance to chat with Nigella when she was in Vancouver on her book tour and you’ll hear snippets of the interview soon!

simply nigella

In the meantime our post on Avocados from Mexico, celebrates this great new cookbook (perfect for holiday gift giving too) with three of our favourite recipes from the book, a rice bowl, salmon salad and lettuce wraps! Be sure to get those avocados with the Avocados from Mexico sticker!


Shrimp and avocado lettuce wraps

I’ve taken what are essentially the shrimp and avocado tacos I’ve eaten whenever on the West Coast, and replaced  the tortillas with lettuce leaves and subdued the traditional pico de gallo (the classic  Mexican salsa of tomatoes, onion, jalapeños, and cilantro) by substituting the raw yellow onion with a modest amount of chopped scallion. Still, it’s plenty fiery enough; it’s just that  I don’t like raw onion much. If you do, bung it in.

I love the softness of the lettuce wraps, but nothing’s to stop you reverting to tortilla mode. Alas, the shrimp  I get here come frozen not fresh, but I simply  take  out what I need from the freezer in the morning  and leave to thaw in the refrigerator  during the day, which means  I have the speediest supper when needed urgently, as I find it so often is, come the evening.

I like the scorch  I get from using a cast iron skillet, but if you’re using a heavy-based frying pan, put it over a slightly lower heat with the oil already in the pan.


1 teaspoon  cold-pressed coconut  oil or regular olive  oil
8 raw  shell-off  jumbo shrimp, thawed if frozen
zest and  juice of 1 lemon preferably unwaxed
2 ripe  tomatoes  (3-4 ounces total)
1 scallion
1 fresh jalapeno pepper
1/4 cup chopped fresh cilantro saIt to taste
Boston or Bibb lettuce
1 ripe avocado

o   Heat  a cast iron skillet !if you’re  using one)  and  add  the oil  (otherwise  just warm  the oil  in a heavy-based frying  pa n). When it’s sizzling, add  the shrimp and  stir-fry until just cooked through. Using -for ease- a fine microplane, if you  have one, grate the zest of the lime over the shrimp and  add  a squeeze  of lime  juice, then stir and transfer to a plate  for the moment.

o   Seed and  finely chop  the toma toes and drop  into a small bowl. Thinly slice the white part  of the scallion, and  add  to the tomatoes.  Seed  (or not, if you wa nt this properly hot, as I do) and  finely chop  the  ja la peno  a nd drop  this into the bowl, too.

Stir in the chopped cilantro and squeeze the teaspoons  of lime  juice over this, then mix gently and add salt to taste.

o   Get  out a couple  of plates. Tear 2 leaves- whole- from the lettuce a nd sit one on top of another  to ma ke a receptacle, then repeat  3 more times, so that each pla te has 2 double-layer lettuce wraps  on it. Slice  each  shrimp in half lengthways- as if you were  trying  to open  out each  shrimp like a book  a nd then cutting  down the spine and divide between  the lettuce wraps . Peel, pit, and slice the avocado, and divide the pieces  between the 4 shrimp-filled  lettuce cups . Spoon  some of the salsa over the shrimp and  avocado slices, but do leave some in the bowl to spoon over as you, messily, eat.

samon salad

Salmon, avocado, watercress, and pumpkin  seed  salad

This is a regular lunch or supper at coso mia, as anyone who  follows me on Twitter or lnstagram will recognize. I sometimes poach  the salmon and keep it in the refrigerator, just so that I can make it even faster when the need hits. It’s quick work anyway,  so this is more of an aside than a piece of advice.  Although you can always swiftly make a so/ode tiede by flaking the salmon onto the leaves while  it’s still warm.

I like to use wild  Alaskan salmon, which  accounts  for the vivid hue here. It doesn’t have an exceedingly strong taste- I always  feel it’s as if the salmon is  frozen while still alive, the waters must be so cold – but nor does it have that spooky flabbiness of farmed salmon. And it isn’t anywhere n ear as expensive as wild  Scottish salmon, desirable and wholly delicious as that is.

If you have half an avocado that needs using up, you can put it to excellent use here, as you don’t  really n eed a whole one if this is to feed only two of you.

SERVES 2 generously

2 wild  Alaskan  salmon fillets (approx. 8 ounces total)
2 scallions, trimmed
1 teaspoon  black  peppercorns
2 teaspoons  lime  juice
2 teaspoons sea salt flakes or kosher salt


3 tablespoons pumpkin seeds
4 ounces watercress

o  Put the salmon fillets in a small frying  pan (I  use one with  on 8-inch diameter)  and cover  with cold  water  from the top  Add  the scallions and  peppercorns, squeeze in the lime  juice and sprinkle  in the salt, then bring  to a boil , uncovered. When the pan  is bubbling, turn the fillets over, then remove  the pan  from the heat and leave  to stand for 7 minutes. Then take the fillets  out of the liquid  and leave  to cool completely, which  could  toke up to  l hour. Once cool , the salmon will  be cooked through, with its flesh desirably tender  and  coral  inside.

o  While the salmon’s  cooling, make a start on the salad.  Toast the pumpkin seeds by tossing  them in a dry, heavy-based frying  pa n on the stove. They will  start  jum ping a little, and  will  darken  and get a smokier  taste. It doesn’t  toke long to toast them, so don’t leave  the pan and, indeed, keep giving it a quic k swirl . Then transfer to a cold  plate.

o  When you’re  ready  to unite sal mon with salad,  put the waterc ress into a Iarge sha llow  bowl  (or split between  2 bowls) , sprinkle with  the vinegar, and  toss. Now odd  the salmon, removing the skin and tearing  the fish into  bite-sized pieces or shreddy  bits, as you wish.

o  Halve  the avocado and  remove the pit, then  spoon  the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Drizzle the oil over  the salad, sprinkle with the salt and  half of the toasted  pumpkin  seeds, and toss gently to mix. Scatter the remaining pumpkin  seeds on top, and  eat.


Rice bowl with ginger, radish, and avocado

A rice bowl is a wondrous thing, but often – despite the simplicity of its title – a rather cluttered and complicated one. Here, I have pared it back, to make a gorgeously seasoned rice bowl, with nothing more than a few seeds, herbs, and radishes stirred through it, and an avocado to top it. It’s a simple take on an inspiringly expansive idea. So please  use this as a starting point only. It’s very much a non-recipe recipe, and every  time I make  it, I add something different, depending on what’s at hand.

The only constant is the rice. I cannot  get enough of short grain brown rice – so much more nubbly and delicious than regular whole grain rice or white rice – but I find it doesn’t cook quite like rice does normally. That’s to say, usually the unswerving  rule when cooking rice is 1 part rice to 2 parts water.  I have found that with short grain brown rice it is 1 part rice to 1½ parts water (despite what it says on the package). And even though I’ve given a measurement for the ginger, in reality,  I just shave  off slices with the vegetable  peeler  until I feel I have enough.

Raw radishes are my usual go-to, but I had some cold leftover roasted radishes, so that’s what you see in the picture.  If you want to have them hot, just roast halved radishes, cut-side down, with a little oil in a hot oven (about 425°F) for 10 minutes.

Rice Bowls


¾ cup short grain brown rice
1 cup cold water
2-inch piece fresh ginger, peeled
4–6 radishes
1½ tablespoons tamari or soy sauce
1 teaspoon organic raw apple cider vinegar
¼ cup mixed seeds, such as pumpkin, sunflower, sesame
3–4 tablespoons chopped fresh cilantro
1 small ripe avocado

º Put the rice and water in a heavy-based saucepan  that comes with a tight-fitting lid, and bring to a boil. Once it’s bubbling, clamp on the lid, turn the heat down very low, and simmer for 25 minutes. Then turn off the heat, leaving the lid on, and let it stand for a further 5 minutes, by which time the rice will be cooked – but still nutty – and the water absorbed.

While the rice is cooking, use a vegetable peeler to shave the ginger into very thin strips. Cut the radishes into quarters or eighths lengthways, depending  on their size.

º When the rice is cooked, spoon into a mixing bowl. Add the tamari or soy sauce and the apple cider vinegar to the bowl and toss with a fork to combine, and then do the same with the ginger shavings, radishes, and seeds. Stir all but a little of the chopped cilantro into the rice, still using a fork.

º Divide between 2 smallish bowls and top with avocado, cut either into gondola- shaped  slices or chunks, as wished. Sprinkle each with the remaining cilantro,  and eat serenely.

Excerpted from Simply Nigella by Nigella Lawson. Recipes copyright © 2015 Nigella Lawson, Photography copyright © 2015 Keiko Oikawa. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

Chef Ned Bell’s Dungeness Crab Tacos With Avocado

Chef Ned Bell is all about sustainable seafood and is devoted to spreading the word about chosing Ocean Wise products. If we want to continue having healthy seas, this really is the only choice. At Yew Restaurant + Bar the menu is heavy on the seafood and one of the items we’ve tasted and loved are these Dungeness Crab Tacos. Our friends Avocados From Mexico are also featured in this recipe, which is wonderful paired up with a glass of BC Riesling.

Ned Bell

Dungeness Crab Tacos
SERVES 2 (3 small tacos)


Juice and zest of 1 lime, divided
2 tbsp (30 mL) miso paste
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) maple syrup (may be substituted with honey)
1 cup (250 mL) canola oil
1 ripe avocado
Sea salt
Freshly ground pepper
3/4 cup (180 mL) fresh cooked Dungeness crab
6 crispy wonton shells
2 radishes, thinly shaved
1/2 cup (125 mL) radish sprouts
Togarashi spice (Japanese chili powder with nori, sesame & orange zest) 


  1. Set aside 1 tsp (5 mL) of lime juice for the avocado.
  2. Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup,
  3. Canola oil in a blender to make the dressing.
  4. Mash avocado with a fork.
  5. Season with 1 tsp (5 mL) lemon juice, salt and pepper.
  6. Mix about 1/4 cup (60 mL) dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks—it is great on salads.

To Serve:

  1. Put crab-meat mixture into the wonton shells so they are bursting with crab meat.
  2. Spoon the avocado mixture onto a plate and place assembled tacos on top.
  3. Garnish with radish slices and sprouts.
  4. Garnish with Togarashi spice

Fighting Colds With Avocados

We’re full into cold season and I have already caught one this year. To avoid colds and flus there are lots of great remedies, including that old favourite remedy, chicken soup. Keeping a diet full of fruit and vegetable, all full of anitioxidants is highly recommended, also look for foods that are high in vitamins A, B, C, and E, potassium, zinc, and magnesium. Yogurt’s live cultures are cold fighters and folate in orange juice and spinach is known to help.  Here’s a list of cold and flu fighters, including those awesome avocados that we love!

healing foods

Cold Fighters:

Orange juice
Bell peppers
Lean meat

We decided to make a salad that we’d like to call the cold busting salad with all of these ingredients! Enjoy and don’t be afraid to mix it up and add other veggies, nuts and lean proteins.


1⁄2 cup plain yogurt
2 tbsp  milk
1 1⁄2 tbsp fresh lemon juice
1 tbsp grainy mustard
1 tsp honey
1 tsp  extra virgin olive oil
1⁄2  tsp dried oregano
2 cloves minced garlic
salt and pepper to taste

Combine all in a jar and shake.


3 cups spinach
1 orange segmented
1 bell pepper thinly sliced
12 cherry tomatoes halved
2 Avocados From Mexico sliced
1 cup broccoli florets
1/2 red onion thinly sliced

Toss spinach and broccoli with 1/4 cup dressing and then arrange on a large platter and arrange the other veggies over top and drizzle with more dressing.

You can add some grilled beef, chicken, or prawns, cheese, hard boiled egg and a hand full of nuts or two for extra protein.

Wild Sockeye Salmon Ceviche with Passion Fruit Ginger Vinaigrette

This week’s Avocados From Mexico post takes us to Chicha Peruvian Restaurant for ceviche! If you haven’t been to Chicha, you are truly missing out on the best Latin food in Vancouver. Chef Shelome Bouvette excels at ceviche and this recipe has some avocado in the dressing and in the final presentation. It’s healthy and while it does take a bit of time to assemble, you’ll have dressing left over that is perfect for salads or topping some grilled veggies!


For ceviche:

1lb cleaned and deboned wild salmon cut into cubes
1 bunch cilantro finely chopped
2 jalapeños deseeded and finely diced.

Passion fruit ginger dressing:

1 cup lemon ponzu ( can get in Asian section in supermarket.)
1 cup passion fruit juice
1 roasted red pepper
2 red Thai chilies
1 tablespoon ginger peeled and cut up.
1 cup of honey

Wasabi aioli:

1 cup of mayonnaise
1 tablespoon wasabi powder or paste
2 tablespoons honey
1/2 avocado
2 teaspoons peeled and chopped.
Squeeze of one lime

Wontons and nori:

Heat small pot or fryer up with veg oil. Slice thinly 1/2 pack of wonton wrappers and fry for 1 min then put onto plate with paper towels to get rid of any extra oil. Thinly cut nori the same for garnish.


  1. chop up salmon, add red onion, jalapeño and cilantro. Chill well making dressing.

2. In blender add all ingredients. Start slow. Blend until fully blended and red in colour. Pour half 3/4 of dressing over salmon.

3. To make wasabi mayonnaise add all ingredients in blender and blend until smooth. Put in squeeze bottle.

To assemble:

Put 1/2lb of pea shoots or mixed greens on bottom of a serving bowl. Add 1 Avocado from Mexico fanned over top. Add last bit of dressing over. Then add your ceviche.  Top with crispy wontons and nori. Wasabi aioli around the plate and garnish with black  sesame seeds.

Images courtesy of Diane Chow Fabulously Frugal!

History Of The California Roll

Last week Meinhardt’s opened a second location and as I was roaming the aisles, I spied those darn Avocados From Mexico! This time they were making their way into sushi rolls! This got me thinking about all the rolls I’ve had topped with or filled with this wonderful fruit and wondering how avocado got to be a big part of the North American sushi menus.

California Roll Avocados From Mexico

I remember being told that Tojo had invented the California Roll in Vancouver when he moved from Japan and was trying to get Vancouverites more excited about sushi. He realized the seaweed and raw fish was a bit iffy for these newcomers to sushi, so he turned the rolls inside out to hide it the seaweed and began playing with ingredients such as cooked crab and avocado. A lot of people from California made there way to Vancouver for Tojo’s offerings and the roll was a favourite with them, hence the name.

Another explanation stems from California where Chef Ichiro Mashita was welding his sushi knife. In the 1970’s tuna was only available part of the year and as Americans liked the fatty texture of the fish he looked for something to replace it with when it wasn’t around and found avocado in the produce isle. He also turned the roll inside out as American diners found seaweed unappealing.   Of course these were Mexican avocados that had then been planted in California, so hence not really Avocados from Mexico, but due to drought California has been importing Mexican Avocados and Vancouver sushi is practically 100% Avocados From Mexico right now.


I prefer to side with our local sushi chef, but it’s just as possible that both chefs came to the tasty conclusion around the same time. These crazy rolls are now a fav across North America and have led to all sorts of non-traditional sushi rolls. Of course the best are made WITH Avocados from Mexico.


Now I’m no expert in making sushi at home (as you can see from the pictures above), so I went to the experts on youtube. I’m going to watch these a few times and try again!

This will also require sushi rice.

What else do you like to roll into your sushi rolls and where do you eat sushi in Vancouver?


Avocado Topped Family Summer Salad

Recently I drove up to  Kelowna to deliver my aunt and uncle after they flew in from New Zealand. Food has always been a way of bringing our family together, my Mother loves to cook and entertain, and she does a pretty fantastic job in that department; it was no surprise that an amazing meal was awaiting us when we arrived. Along with some flavourful ribs and polenta, we had this fantastic salad that my mother whipped up. Here’s the recipe for an Avocado Topped Family Summer Salad, with Avocados from Mexico!

4 cups finely chopped raw kale (curly kind)
4 cups baby spinach
2 cups sunflower sprouts or other sprouts.
10 black cherry tomatoes , or can use red or yellow
1/2 finely sliced small red onion.
1 avocado sliced on top of the salad
10 radishes finely sliced

Toss all together, adding the avocado last so it sits on top.
Drizzle with balsamic dressing or red pepper dressing Serve on a long flat plate so the salad is nicely presented.

My niece and nephew got their own table for our El Fresco Summer Dining!

Avocado Recipe Roundup – Eat More Superfoods

More Avocado Ambassador Duties – Avocado Recipe Time!

Each week I’ve tried to make an original Avocados from Mexico recipe or get one from a local chef, but there are so many good ones that out there on food blogs, so I’m giving you some links to some very tasty looking recipes so you can check out these food blogs and what they’re up to with avocados. Follow all my avocado pins here on Pinterest and discover a new favourite avocado recipe.


I Wash You Dry – Superfood Avocado Blueberry Salad


A Tasty Love Story – Avocado On Toast

avocado 2

Delish – Stuffed Avocados

avocado 3

Home Cooking Memories Avocado Bacon Spring Rolls

avocado 6

Girl Versus Dough – Avocado Shrimp Tostadas

avocado 4

Friday Night Cake Night – Avocado Brownies because we still need dessert!

Avocado Showdown With Avocados From Mexico

Hobby Chefs Dish Up Avocado Recipes In A Tough Culinary Competition – The Avocado Showdown!

It’s been a rough life being an Avocados from Mexico in the past few months. I’ve been creating delicious avocado-based dishes, interviewing sports royalty and celebrity chefs, giving myself avocado facials, and the worst yet, having to sample through tasty avocado dishes to judge the Avocado Showdown at the Pacific Institute of Culinary Arts (PICA)! There were nineteen dishes in all and we had to sample them all, at least once!

Avocado Showdown

My awesome co-judges were Angie Quaale, from Well Seasoned Gourmet Food StoreCrystal Allen, blogger from Hello Creative FamilyDennis Pang, new father extraordinaire and Pangcouver blogger and Lisa Bolton, from Food Bloggers of Canada and Food Well Said.

There was everything from drinks to desserts and of course some guacamole!  Kitchen Uncorked produced a Mediterranean Avocado Dip, Live Well, Live Green  rolled up a Vegan Black Bean Burrito Roll topped with with guac, and More Than Your Average Mom dished up a Shrimp & Avocado Salad with Zesty Avocado Cilantro Lime Dressing; and that was just the start.

It truly was a tough competition as we judged based on appearance, creativity and taste. Avocado can be a tough one as it browns and softens quickly, and, since dishes had to be prepared in advance, it’s tricky to present them looking fresh.

There were a few dishes that really shone and one thing I must mention to anyone cooking is don’t be afraid to season. Salt and acid are your friends when used correctly and a little can go a long way in elevating a dish. Sprinkle, splash and spritz away!

Avocado Showdown

Recipes were submitted blindly, so there was no way of knowing who made what, but a couple of my pals ended up grabbing the first and second place. Emily Caulfield, blogger of The Fat Pigs and front of house manager at The Portly Chef, won the ultimate avocado championship with a Sweet & Spicy Mole, Jalapeño Biscuit and Avocado Ice Cream dish.

Avocado Showdown

Runner-up winner was Alyssa Dawson, avid foodie and host at Novus TV, who created a Tropical No-Bake Cheesecake.

Avocado Showdown

Vicki Siu and Teresa To, local food enthusiasts, took home third-place with a Chipotle Chicado Soup that had a great spicy kick to it!

Emily Caulfield was on Global TV as well, showcasing her award-winning recipe.

The winners and their prizes – Pro shots from Sean Neild!

Justin Darnes of Drinks Undressed created an avocado drink called the Alligator Fizz; creative and refreshing.

spring roll

PICA served up a plethora of appies and while we judged chef Darren Clay cooked up Avocado & Side Stripe Shrimp Spring Roll with Lemongrass Dipping Sauce and then each attendee made their own roll.

For event photos and recipes, please visit Avocados from Mexico Facebook page.

If you missed the event, watch the video from Novus TV to join in on the fiesta!

For more recipe ideas, nutritional information and tips, visit MY avocado section at GOOD LIFE VANCOUVER or
Connect with Avocados From Mexico on Facebook or Twitter and Good Life Vancouver at Facebook, Twitter and Instagram.

#LoveAnAvocadoToday or #AlwaysInSeason.