Category Archives: Avocados from Mexico

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.


Avocados and Ice Cream

Once again I’ve been fooling around in the kitchen with Avocados from Mexico and as it’s been a bit hot, I thought I’d chill out with some ice cream.  This recipe is inspired by Alton Brown with a few tweeks. Serve topped with strawberries or blueberries for extra super power!


Avocado Ice Cream


3 medium Avocados From Mexico
1 tablespoon freshly squeezed lime juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup cream

Avocados From Mexico

Peel and pit the avocados and add with the lime juice, milk, and sugar to a blender (I use Vitamix) and puree. Transfer the mixture to a mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill for 5 hours.

Process the mixture in an ice cream maker, but only for 5 to 10 minutes, not the usual length. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

*Please note that I am an Avocados From Mexico Ambassador and am compensated as such, but I’d eat this ice cream even if I weren’t!

Chef Victor Bongo’s Seared Scallops with Cornbread Cakes Mango Salsa, Avocado Mousse and Chipotle Aioli

Another great Avocados From Mexico recipe from our friend Chef Victor Bongo! Look forward to more chef’s recipes in our Avocados From Mexico chef’s series. AND look forward to Chef Bongo’s new cookbook, Born to Cook, out soon!
Latin-Style Seared Scallops with Cornbread Cakes Mango Salsa, Avocado Mousse and Chipotle Aioli

3 T Extra virgin olive oil
16 10/20 Scallops, thawed, cleaned and muscles removed.
TT Salt and black pepper
1 t Ground morita pepper
4 Cornbread cakes
3 T Mango salsa
6-8 T Chipotle aioli
1 cups Avocado mousse

• Preheat oven to 400⁰F.
• Make sure the cornbread, avocado mouse, chipotle and mango salsa is made and ready. Than heat large frying pan on medium-high heat and add vegetable oil. While oil is heating up, pat the scallops dry with a paper towel, and season with salt, black pepper and morita pepper.
• Pan-sear scallops for 15 seconds on one side until golden brown, only do four at a time to keep the pan hot. Once finished, transfer scallops onto a baking tray lined with parchment paper, bake for an additional 3 minutes in the oven. Set aside.

Plating: Place 4 plates and ½ teaspoon dots of avocado mousse on the plate and a piece of cornbread cake on top. Place ½ teaspoon of chipotle aioli on top of the cornbread, and top each with a seared scallop. Place ½ teaspoon of mango salsa on top of each scallop, garnish with some micro greens.

Avocado Mousse

2 Avocados, ripened
½ cup Sour cream
1 T Heavy whipping cream
1 t Lime juice, freshly squeezed
TT Salt and black pepper

• Cut both avocados in half, peel and remove piths.
• Place processed avocados into food processor. Add sour cream, whipping cream, lime juice, and puree until smooth. Season with salt and pepper to taste, and store in fridge.

Cornmeal Cake
1 ½ cup Cornmeal
1 t Salt
½ cup Milk, 2%
2 Eggs, large
1 t Baking soda
½ cup Vegetable oil
½ cup Sugar, white
½ cup Frozen whole-kernel corn, thawed

• Preheat oven to 350⁰F.
• Mix all the ingredients and pour into a greased 8×8 inch baking dish, glass preferred. Bake until golden on top, test with a paring knife or tooth pick inserted into the center, approximately 20 minutes. It should come out clean, if it doesn’t, keep checking every 5-7 minutes. Once done, pull out of oven and let cool.
• Cut into round pieces using a 3-4 inch cookie cutter.

Chipotle Aioli
½ cup Mayonnaise
2 t Chipotle pepper, chopped
TT Black peppercorn, ground
In a small bowl mix 2 ingredients together and season with ground black pepper to taste.


Mango Salsa
¼ cup Red onion, diced fine
¼ cup Red bell pepper, diced fine
¼ cup Yellow bell pepper, diced fine
¼ cup Roma tomato, diced fine
1 Ripe mango, diced fine
1 t Sambal Oelek
1 T Fresh cilantro, chopped
1 T Extra virgin olive oil
1 t Fresh lime juice
TT Salt and black pepper

In a medium sized bowl mix all ingredients in and season with salt and pepper to taste.
Yield: Serves 4

Chef Bongo Latin Scallops

Pairing: Dry, medium bodied BC Pinot Gris. Loads of ripe stone fruits like peaches and apricots, along with a great natural acidity.


Victor Bongo


Chef Victor Bongo gained his respectable reputation by challenging all culinary standards.  Chef Bongo’s culinary creations and expertise have landed him many awards.  From “Chef of the Year” four years in a row, Gold Medal as the Youngest accomplished Chef, by CCFC to an outstanding award of excellence from Chef’s Congress as one of The Top Ten Chefs in Canada.

Chef Bongo mentor is Chef Edmund Liew, a 3 star Michelin Chef is who Chef Bongo credits the foundation of his career.  His first book, “The Excellence of Chef Victor Bongo” provides readers a glimpse into the journey and path that became the creation of Chef Victor Bongo.

Chef Bongo has been recognized for his extraordinary work with children and the community.  He is dedicated to providing positive changes in the community and his home, Africa.  He is known for his work with Dr. Greg Chang of Super Chefs of the Universe, his devotion of prevention of childhood obesity and educating young children on the importance of nutrition.



Avocados From Mexico Canada Day Recipes

We rounded up some recipes and highly recommend you get making some deliciousness this Canada Day, or sooner!

Celebrate Canada Day with an outdoor summer picnic that includes classic outdoor eats. An added avocado twist to these picnic perfect dishes is sure to delight your guests without compromising the waistline after a food-filled day of celebration.

Give yourself time to be present and reach for these quick, easy, affordable but delicious and nutritious recipes featuring  Avocados from Mexico to round out your Canada Day gathering.


Avocado Cheesecake Served in Glass Jars


Always a classic- Avocado Cheesecake Served in Glass Jars

  • ⅔ cup sugar
  • 2 x 250g packages cream cheese
  • 1 ripe Avocado from Mexico
  • 1 tablespoon lime juice
  • 1 gelatine leaf soaked in cold water
  • 1 cup Graham cracker crumbs
  • 1 tablespoon sugar
  • 45 ml unsalted butter, melted


  1. Mix together all of the crust ingredients. Divide the mixture into the glass jars and press down firmly. Place the jars in the refrigerator while you prepare the other ingredients.
  2. In a food processor, blend the sugar, cream cheese and avocado into a smooth purée. Warm the lime juice in the microwave. Add the gelatine leaf and mix well. Whip into the avocado mixture and pour into the glass jars. Chill in the refrigerator for at least 2 hours.
  3. CHEF’S TIP: This cake keeps very well in the freezer. It can therefore be made in advance and thawed gradually in the refrigerator a few hours prior to serving

AFM-Avocado Popsicles

Avocado Popsicles (by: Angie Quaale, Well Seasoned Gourmet Food Store)


  • 1 cup of water
  • ½ cup of granulated sugar
  • 3 Avocados from Mexico, peeled & pitted
  • Juice & zest from 1 whole lime (2 if it is super small)
  • ¼ tsp. salt


  • Bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. Set aside to cool.
  • Pour sugar-water mixture into a blender with Avocados from Mexico, lime juice, zest & salt; blend until smooth.
  • Pour the mixture into 10 ice pop molds.
  • Insert the popsicle sticks & freezing until firm.


Flatbread with Grilled Red Peppers, Shrimp, Arugula and Avocado

  • 1 naan flatbread
  • 60 ml commercial Alfredo sauce
  • 1 grilled red pepper, sliced into strips
  • 15 ml olive oil
  • 5 raw shrimp, peeled
  • 1 Avocado from Mexico, quartered
  • A few arugula leaves
  • Fleur de sel and fresh pepper to taste
  • ½ grilled lemon


  • Brush the bread with the Alfredo sauce. In a skillet over high heat, sauté the shrimp in the olive oil and arrange on the bread. Add the red pepper slices. Bake in a 300˚F oven for 5 minutes. Add the avocado pieces and arugula leaves. Season and drizzle a little olive oil over top. Serve with the grilled lemon.
  • CHEF’S TIP: Garnish with grated cheese and top off your presentation with a few slices of smoked salmon.

Did You Know?

  • Avocado is a versatile and nutritious fruit to incorporate into every meal.
  • There are nearly 20 essential vitamins and minerals in an avocado to help nutrient absorption in the body.
  • An avocado serving contains less than one gram of fat, and zero grams of cholesterol and sodium.
  • 75% of fat in avocado is “good” fat.
  • Eating an avocado a day helps to lower cholesterol and moderate fat levels.
  • Avocados are tasty when baked, fried, grilled or eaten raw.
  • Avocados from Mexico are available fresh, all year long.

About Avocados from Mexico 
Of all avocados consumed in Canada, 80% of avocados come from Mexico. Mexico is the world’s top avocado producer (over 1, 200 growers in the Michoacán region), far outranking the United States and Chile. Currently, Canada is the second biggest importer of Mexican avocados, ranking under the United States and just above Japan.
For more recipe ideas, nutritional information and tips, visit

Avocado Face Mask For Glowing Skin

Your friends will be green with envy, but you’ll have washed away the green with this incredibly nourishing Avocados From Mexico face mask.  Avocados aren’t just for eating, although it’s hard to resist not noshing on this mask instead of applying it. This fruit is moisturizing and contain Vitamin C, which brightens your skin. We’ve added yogurt and oatmeal to exfoliate and some honey to hydrate.

½ ripe Avocado from Mexico
1 Tbsp organic honey
2 Tbsp plain yogurt
2 Tbsp quick cooking oatmeal


Avocado Face Mask

Mash avocado and mix all ingredients together. Apply to face and let sit for 15 minutes. Thoroughly whip off mask (don’t clog the sink with oatmeal like I did!!) and then gently wash face clean. Apply your regular moisturizer and glow and go! I had some left over from applying and you know what? I ate it.

Joannie Rochette’s Cilantro Avocado Dressing

It turns out that when I met with six-time Canadian Champion and World Silver Medalist Joannie Rochette that one of her favourite recipes includes Avocados from Mexico. She’s currently an ambassador for Almond Breeze, so she suggests using their almond milk in the recipe, and why not! Here’s her salad dressing, why not whip some up this weekend and be sure to add extra avocados to the salad too for an added health boost!

Joannie Rochette

Creamy Cilantro-Lime Avocado Dressing with Avocados From Mexico

Prep Time: 10 minutes Cook Time: 0 minutes
Yield: 1 1/3 cups (325 mL)
2/3 cup (150 mL) Almond Breeze® Unsweetened Original
2 tbsp (30 mL) olive oil
1/2 ripe avocado, diced
1 green onion, sliced
1 tbsp (15 mL) fresh cilantro
1 small clove garlic, minced
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) lime zest
1/4 tsp (1 mL) each salt, freshly ground pepper and ground cumin

Dressing: In blender, combine Almond Breeze, olive oil, avocado, green onion, cilantro, garlic, lime juice, lime zest, salt, pepper and cumin; blend until smooth. Refrigerate until serving.
Tip: For a thinner consistency of dressing, add an additional
1/2 cup (125 mL) Almond Breeze® Unsweetened Original.
Nutrition Facts
PER SERVING: Per 2 Tbsp. / 30 mL: Calories 40, Fat 4g, Cholesterol 0mg, Sodium 75mg, Carbohydrate 1g, Fibre 0g, Sugars 0g, Protein 0.4g

Avocado Salad Dressing

This easy recipe is perfect for using up your ripe avocados. Best served fresh. I also like to cut out some of the water and use as a dip for carrots, pita bread, etc. Great with noodle salads too!

  • 2 large, ripe avocados, peeled pitted and diced
  • 1 large garlic clove, minced
  • Handful of fresh cilantro leaves
  • 5 tablespoons water, plus more if needed
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons fresh lime juice
  • 2 teaspoons pure maple syrup
  • Sea salt, to taste


Combine all ingredients in a blender and puree until smooth. Add more water for a thinner consistency. Season to taste; serve chilled.

*This recipe originally from Self Magazine.

*I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so! –

Chocolate Avocado Peanut Butter Banana Pudding – They’re Not Just For Guac

Our avocado adventures in the kitchen continue and we’ve discovered that they are also AWESOME as a substitute for some of the less healthy fats when crafting tasty chilled desserts. When you use Avocados from Mexico you will increase the nutritional value of your sweet treat by contributing nearly 20 vitamins, minerals and phytonutrients  (plant compounds that promote good health). In addition, over 75% of the fat in avocados is unsaturated (monounsaturated and polyunsaturated fats), making them a great substitute for foods or ingredients high in saturated fat. And since I’ve just been told my cholesterol is too high and learned that avocados are one of the foods shown to lower cholesterol, there is yet another reason to eat the miracle fruit!
Avocados from Mexico

When combined with some banana, cacao powder, peanut butter (also a good fat), some Canadian maple syrup and banana, and whipped up in the food processor (we have a Kitchenaid), avocados became a decadent after dinner treat!

1 1/2 ripe Avocados from Mexico
1 large ripe banana
2/3 cup unsweetened cocoa or cacao powder
1/3 cup salted creamy or crunchy peanut butter + more for topping
1/2 cup sweetener maple syrup
1/4 cup milk, either regular or almond



  1. Add avocados, banana, cacao powder, peanut butter and milk to  processor and blend until creamy and smooth.


  1. Divide between 6 small jars or glasses, cover with plastic wrap and chill for a few hours, or overnight.
  2. Top with whipped cream, whipped coconut cream, a drizzle of peanut butter and some banana chips.


*This recipe was inspired by Minimalist Baker version. So many good recipes on that site!

*I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so!

Celebrate Cinco de Mayo with Avocado and Tilapia Fish Tacos

Today we are celebrating Cinco de Mayo here with perhaps a margarita or two, some fish tacos and of course Avocados from Mexico are in the mix. They are on sale at IGA at the moment for 99 cents as a bonus, and you’ll find this Ocean Wise Tilapia we use there too! While many think May 5 is to celebrate Mexican Independence day (Sept. 16) , it is actually to commemorate the Mexican army’s victory over French forces at the Battle of Puebla on May 5, 1862. There’s your bit of history for the day, now go mix yourself a margarita and make these tacos.  Thanks to our consulting chef, Michael Smith, who’s also my boyfriend, for making these twice this week so I could get some good pictures.


As we’ve been experimenting with best ways to peel and slice the avocado, we’ve discovered our new knife, a ceramic one from Epicure is the bomb! I highly recommend you check out their products.


Michael’s pickles are the best and he used them for these tacos. When I refer to Chef Michael Smith please know I mean the Vancouver chef and my partner, not the tall PEI one with the cookbooks. Although we are a fan of his too, he is not the one who lives with me! We’ve only met once, in fact.

First make…..Michael’s Pickles

Don’t be too picky about what you put in here, switch up the veggies, add other fruits and use whatever oil and vinegar, lemon, lime, etc. you have on hand. Vinegar/acid is always 1/3 the amount of oil. Don’t mess with that ratio!

1 carrot
1 small fennel bulb
1 stalk celery
1 small leek white park only
1 red pepper
1 small mango

Julienne all

1/2 tsp kosher salt
1 tsp fresh cracked pepper
1 Tbsp avocado oil
2 Tbsp olive oil
1 Tbsp rice wine vinegar
Sprinkle of fresh herbs such as cilantro, parsley or basil

guac mix epicure
1 Tbsp Epicure Guacamole Mix – if you have on hand. This is also awesome for guacamole of course!

Add to veggie mix, toss all together and let marinate for at least an hour. It’ll keep for a week if you cover it properly.


For the tacos – For 2 – double or triple if you like

Corn Tortillas
1 MEXICAN Avocado sliced
2 Tilapia Filets (oceanwise – we bought ours from IGA to be sure)
Olive Oil for the pan
1 Tbsp Epicure Guac Mix
Pinch salt and a twist or two of fresh black pepper



Cut fish into thirds or quarters, dip in the Epicure guacamole mix, mixed in with the salt and pepper and fry in olive oil for about 2 mins per side, depending on thickness.




In separate pan fry corn tortillas for 1 min per side in olive oil remove from pan, top with pickles, avocado and fish, roll up and enjoy!

Margarita recipe

Lime margaritas

GOOD tequila (2 oz), triple sec (1 oz), fresh lime or lemon juice (2 oz), lime wedge, sugar or salt.
Mix everything and shake, shake, shake with lots of ice. Salt rim, pour in chilled glass and garnish with lime.

*Please note that I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so!