Chicken-Stuffed Peruvian Avocado


In a medium pot, simmer the chicken and onion in lightly salted water until the chicken is cooked. Remove the chicken, cool for 5 minutes, and shred into a medium bowl. Discard the onion. In a large bowl, place the chicken and refrigerate for 1 hour or until chilled.

Add the potatoes, carrot, peas, parsley, and mayonnaise to the chicken and mix gently to combine. Season with salt and pepper to taste and set aside.

Fill each avocado half with the chicken mixture and serve.

Peruvian Avocado Triple-Decker Sandwich


Spread mayonnaise on one slice of bread. Add half the tomato slices and top with another slice of bread. Spread mayonnaise on top of that layer, add half the sliced egg, and top with another slice of bread. Spread mayonnaise on top of that layer, and add half the avocado. Season with salt and pepper. Top with the last layer of bread and cut in half. Repeat with the remaining ingredients to create a second sandwich.

Ceviche with Peruvian Avocado


To prepare the leche de tigre dressing, in a small bowl, combine the ginger, garlic, cilantro, and lime juice. Set aside for 5 minutes, then strain the liquid into a large bowl, discarding the solids. Add the salt and chili paste.

Add avocado, fish, onion, sweet potato, blueberries, diced chili pepper, yellow chili paste, and cilantro. Toss gently to combine.
Salt to taste. Serve.

Tuna and Peruvian Avocado Toasts


In a small bowl, place the tuna, mayonnaise, yellow chili paste, and sesame oil; mix well and set aside.
Season the mashed avocado with salt and pepper.

Spread some avocado on each toast square, add the tuna mixture, and top with the cucumber and watercress.

Avocado Pico de Gallo Potato Salad



Preheat oven to 400 degrees F with the rack in the middle. Toss potatoes with olive oil, garlic salt and pepper. Place them on a baking tray in a single layer. Roast for about 25 minutes or until cooked through and a bit golden. Set the potatoes aside to cool; once cooled, cut each potato in half.


In a large bowl, place the cooled potatoes with all of the pico de gallo ingredients, gently folding in cilantro and 1 chopped avocado last. Adjust seasonings to taste and add some jalapeño if you want some spice. Top potato salad with the additional chopped avocado and micro greens.

Sriracha Shrimp Tacos with Avocados From Peru

Melt the butter with olive oil, sriracha, honey and garlic in a pan over medium high heat. Cook a few minutes.

Add shrimp & cook for 5-6 minutes or until cooked through (opaque); stir a few times. Mix in the chives.

Remove shrimp from the heat. Layer lettuce, shrimp, cheese, green onion, tomatoes, avocado and cilantro on top of tortillas. Serve while warm.

Summer Pasta Salad with Avocados from Peru


Cook & drain pasta. Toss with some olive oil and tamari. Let cool.

While the pasta is cooking, toast pine nuts: In a small saucepan, heat pine nuts on the stove top over medium heat. As soon as they become fragrant and slightly browned toss with tongs. Continue to toast until you achieve desired browning. Watch carefully so they do not burn. Let cool.

Put it all together: Toss rice noodles with the rest of the ingredients and season to taste with salt and pepper. Top with fresh basil leaves.

Avocado on Toast – Tahini Cream, Pomegranate & Basil Cress


Cut the avocados in half, remove the pit and peel of the skin. Make 6 avocado roses. Meanwhile, make the Tahini cream, mix all the ingredients in a food processor. Add pepper and salt to taste.

In a 10-inch or 12-inch skillet, heat olive oil over medium heat. Grill slices until brown and crispy, then flip to cook the other side. Or pop in the toaster. Serve with Tahini cream, avocado roses, pomegranate, basil cress and optional edible flowers.

Avocados from Peru, Grapes & Arugula Salad


Combine the arugula, feta cheese, and sliced grapes in a bowl.

Add the avocado and gently stir into the salad mix, being careful not to mash the avocado pieces.

Drizzle with the balsamic vinaigrette, toss, and serve.

Avocados from Peru Peach Basil Wrap


1. Toss peaches and avocados together with an optional splash of lemon or orange juice. Set aside.

2. Heat the wrap over an open flame for about 5-10 seconds on each side.

3. Toss peaches, basil and avocado with a splash of Balsamic dressing. Fill wrap. Add another drizzle of dressing if desired. Add additional vegetables for a heartier salad-style wrap.

4. Roll wrap and allow to cool and ‘set’ before slicing.