Avocados - A Simple Base, Easy Recipes from Garden/ Market to Kitchen
Fresh avocados are easy to find at local markets in and around Nerja almost all year round. This time, we were gifted a bag of avocados from Lady Muck’s garden. We’re very grateful for these fresh gifts, grown with love, and we always try to use every part and waste as little as possible, enjoying the chance to create new, simple recipes with them.
If you are buying from local markets, there are several different varieties, so it’s worth tasting before you buy. These recipes work best when the avocado is really smooth and creamy.
These are simple, all-year-round market recipes, built from the same base with teeny-weeny changes that add something a little different each time. Easy to prepare, easy to adapt, and full of fresh flavour using everyday ingredients.
Avocado and Salmon Paste
Ingredients:
2 ripe avocados
1–2 tbsp lemon juice (use closer to 2 tbsp if storing)
Salt and plenty of black pepper
150 g cream cheese (about half a standard pack)
Half a small red onion, very finely chopped (or less if strong)
1 tbsp chopped herbs (dill, chives, or parsley)
1–2 tbsp olive oil
A small splash of vinegar
Several slices smoked salmon
Instructions:
Mash the avocado in a bowl until smooth.
Cut the smoked salmon into small pieces.
Stir in all remaining ingredients.
Mix until you have a smooth, spreadable paste. Add more olive oil if needed.
Storage:
Put into an airtight container with a tight lid.
Lasts several days in the fridge thanks to the lemon and vinegar helping to keep the avocado fresh.
Serve with:
Toast, bread, or crackers—spread thickly. Also lovely as a dip.
Extra nice: top with sliced boiled egg, extra black pepper, and a tiny squeeze of lemon if you like.
Filled Ravioli with Avocado Sauce and Fresh Spinach
Ingredients:
2 ripe avocados
2–3 tbsp lemon juice (use closer to 3 tbsp if storing)
Salt and plenty of black pepper
1 small garlic clove, very finely grated (optional but lovely)
2–4 tbsp olive oil
A splash of vinegar (can also be balsamic)
A handful of fresh herbs (basil, parsley, or chives)
2 big handfuls fresh spinach, finely chopped or torn
Fresh ravioli or spinach pasta (any shape works)
Instructions:
Mash the avocado in a bowl until completely smooth.
Stir in lemon juice, salt, pepper, olive oil, vinegar, and garlic.
Mix until creamy and spoonable—add a splash of pasta water if needed.
Fold in the fresh spinach and herbs at the end.
To Serve:
Cook the ravioli or pasta according to the packet instructions.
Drain, reserving a little pasta water.
Toss the pasta gently with the avocado sauce off the heat.
Add a splash of pasta water if you want it silkier.
Storage:
Keep the avocado sauce in a small airtight container. Lasts 2–3 days in the fridge thanks to the lemon and vinegar. If it darkens slightly on top, just stir.
Extra nice toppings:
Extra black pepper
Lemon zest
Toasted pine nuts or seeds
Parmesan or pecorino (optional)
Fresh spinach leaves on top
Avocado Salad Dressing
Ingredients:
1 ripe avocado
1 tbsp lemon juice
Salt and plenty of black pepper
4 tbsp olive oil (or more, depending on how thin and smooth you want it)
2 tbsp vinegar (apple, white wine, or sherry)
½ tsp Dijon mustard (optional but great)
Fresh herbs (parsley, dill, or chives)
Instructions:
Mash the avocado in a bowl until smooth.
Stir in lemon juice, salt, pepper, olive oil, vinegar, and mustard.
Mix until creamy and pourable—add more olive oil if needed.
Storage:
Keep in a small airtight container with a tight lid. Lasts 2–3 days in the fridge thanks to the lemon and vinegar. Stir before using.
Nice extras (optional):
Honey or maple syrup (½–1 tsp)
Extra lemon zest
Chilli flakes
Avocado and Kiwi Salsa
Ingredients:
3 ripe but firm avocados (not overripe, as they become mushy)
2 ripe kiwis
½ red onion, finely chopped
A squeeze of lemon juice
A splash of vinegar (apple, white wine, or sherry)
A drizzle of olive oil
A pinch of salt and a pinch of black pepper
Instructions:
Dice the avocados into small cubes and place in a bowl. The avocados should be ripe but still firm so they hold their shape.
Peel and finely chop the kiwis, then add to the avocado.
Stir in the finely chopped red onion.Add a squeeze of lemon juice, a splash of vinegar and a drizzle of olive oil.
Season with salt and pepper.Gently mix everything together until well combined but still slightly chunky — you want texture, not mash.
Serving:
Lovely as a fresh side dish with almost any meal.
Perfect on toast, alongside grilled fish or chicken, or spooned over salads.
Storage:
Keep in a small airtight container with a tight lid.
Lasts about 3–4 days in the fridge. Stir gently before serving.
Simple ingredients, small changes, and a little care are all it takes to turn a good avocado into something quietly special.
