Our name is Avocados From Mexico, but that doesn’t mean we don’t love recipes from all over the world. And while people typically associate avocados with Mexican cuisine (especially that oh-so-good dip called guacamole), the delicious fruit we grow in our orchards travel all over the world to inspire recipes in all kinds of cultures.
From salads and soups to smoothies and desserts, here are six unique avocado recipes from around the world — pack your passport, a selfie stick, and big ol’ appetite.
The avocado ritz was an iconic dish of the 1970s, but today it’s still a hit in South Africa. It’s a scrumptiously messy appetizer made by stuffing a creamy shrimp mix into half an avocado. Here’s our recipe. Serves: 4
Directions: Combine mayonnaise, tomato sauce, cream, lemon juice, and hot sauce, and mix well. Add cooked shrimp and toss. Remove the pits from your avocados and scoop 1/4 of the shrimp mixture on top of each half. Serve chilled.
It’s not a secret key. If you’re looking to slow down an avocado from ripening too fast, just toss it in the fridge. Check it out in our video:
In Chile, avocado is called palta. Chileans have an avocado-based salad that looks as good on a plate as it tastes in your mouth. Sometimes it’s called palta rellena (“stuffed avocado”), but others call it palta reina (“avocado queen”). Either way, we call it gooooood. Serves: 4
Directions: Mix chicken, bell pepper, olives, and 1 tablespoon of mayonnaise. Arrange salad leaves on four plates and place half an avocado on each. Fill each avocado hole with 1/4 tablespoon of mayonnaise and top with chicken mixture. Squeeze lemon juice on top. Snap a pic for the ‘gram and tag with #YassAvocadoQueen. Dig in.
Sopa de aguacate (“avocado soup”) is, dare we say, soup-er popular in Colombia. Creamy, subtly flavored, and satisfying, it’s crazy-easy to make and crazy-good to eat. Here’s our recipe. Serves: 4
Directions: In the bottom of a pot, sautée chopped onion and garlic in butter. Once garlic is fragrant, add chicken stock, mashed avocado, and lemon juice, stirring regularly. Bring to a boil, then lower heat to a simmer for 2-3 minutes. Pour mixture into a blender, pulse for 30 seconds, then return to the pot. Add heavy cream, cumin, salt, and pepper. Serve in bowls, garnish with chopped cilantro, and tuck in.
Spris is a refreshing drink and a summer staple in Ethiopia. It’s a three-layer smoothie of avocado, papaya, and mango garnished with mint leaves. It looks too beautiful to drink, but trust us — you’ll want to try it. Serves: 3
Directions: In a blender, combine the avocados with 1/3 cup of sugar, 1/3 cup of cold water, and 1/3 cup of ice. Puree until smooth and distribute the mixture between three tall glasses. Clean the blender, then repeat the first step with the papaya. Pour the papaya mixture carefully into each glass, then repeat the process with the mango. Garnish each smoothie with a mint leaf then hit the pool.
In the Philippines, avocado is best known for being a sweet creamy treat, kind of like ice cream. This dessert only calls for four ingredients: avocado, sweetened condensed milk, sugar, and ice blended together. You can make this treat personal by adding chocolate syrup, mint chips, or fresh fruit, but it’s just as good when left simple. Get our full recipe here.
Crème de abacate (“sweet avocado cream”) is another sugary treat, but this time from Brazil. Instead of sweetened condensed milk used in the Filipino version, Brazilians use vanilla custard, making this recipe more like a green milkshake. Mmmm. Serves: 2
Directions: Puree the avocado with lime juice. Add ice cream and blend until creamy, like a green cloud of sugary goodness. Pour the mixture into two tall milkshake glasses, garnish with chopped strawberries if desired, and say cheers in Brazilian Portuguese: “Saúde!”
These recipes are just the surface of avocado’s role in global eats. Discover even more recipes in our archive.
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