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Article: All-new avocado recipe from The Avocado Show restaurant

All-new avocado recipe from The Avocado Show restaurant

All-new avocado recipe from The Avocado Show restaurant

To mark National Avocado Day (31 July), we’ve teamed up with new Mayfair restaurant  The Avocado Show. Follow them on Instagram at @theavocadoshow to find out more. As for this particular recipe - looks great, tastes even better!

Recipe: The garden of vegan

Avocado filled with lime and coriander, hummus, gremolata, spices, sesame, edible flowers and cress

You will need

For the lime and coriander hummus:

  • 200 g (drained weight) cooked chickpeas, drained a small garlic clove, grated
  • Juice and zest of 1 un- sprayed lime
  • 1 small bunch of coriander (cilantro), leaves and stems 2 generous tbsp tahini salt, to taste

For the gremolata:

  • Zest of an unsprayed lime 1 generous tbsp coriander leaves and stems, finely chopped
  •  a small garlic clove, grated
  • pepper and salt, to taste

‌Equipment required: a food processor

A note on coriander: You either love it or you hate it! With coriander, you usually use both the leaves and the stems. For this hummus, you mainly use the stems: the leaves are perfect for decorating your garden. A classic hummus uses lemon juice, but for this coriander hummus, I use lime. It gives a delicious freshness to this garden!


For the hummus, process the chickpeas and the grated garlic in a food processor for a couple of minutes. Add the rest of the hummus ingredients except for the salt to the chickpea mixture, and process until well blended and smooth. Taste, and add salt if necessary

In a small bowl, mix the ingredients for the gremolata. Taste and season with pepper and salt. Cut the avocado in half lengthwise, and remove the pit and the peel. Cut a small piece off the rounded side of both avocado halves so your avocado garden will be more stable on the plate.

Rub the avocado halves with sushi vinegar or lime juice: Fill both halves with hummus, and sprinkle the top rims of the avocado halves with sea salt to taste.

To serve

Distribute the gremolata over the hummus, and top with cress and edible flowers. Decorate the tops of both halves with smoked paprika powder, black sesame seeds, and chilli flakes

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