A vibrant, flavour-packed open sandwich featuring our Holy Avocado chunky pulp. Ideal for brunch, lunch or a light dinner.
Ingredients (for 1 serving):
Holy Avocado chunky pulp
1 slice of rustic multigrain or sourdough bread, lightly toasted
4 large cooked prawns (peeled, tail-on)
40 g ripe mango, diced
A few sprigs of fresh dill or coriander (optional)
Pinch of chilli flakes or freshly ground black pepper (to taste)
Instructions:
Toast the bread until golden and crisp.
Generously spread the Holy Avocado Chunky Pulp over the toast.
Arrange the prawns and mango cubes evenly on top.
Garnish with fresh herbs and finish with a touch of chilli flakes or black pepper for extra flavour.
Bring a splash of colour and bold flavour to your table with this quick and easy guacamole recipe, elevated with fresh toppings and vibrant textures. Perfect as a dip, a spread, or a centrepiece.
Ingredients:
Holy Guacamole
6–8 cherry tomatoes (mixed colours), halved
1/4 red onion, finely sliced
A few slices of fresh jalapeño (optional, for heat)
Fresh coriander leaves
A sprinkle of chilli flakes
A small handful of pomegranate seeds
A pinch of sea salt
Freshly ground black pepper
A drizzle of extra virgin olive oil (optional)
Instructions:
Open the pack of Holy Guacamole and spoon it onto a serving plate or shallow bowl. Use the back of a spoon to gently spread it out in a circular shape, creating waves and texture for visual appeal.
Arrange the cherry tomatoes, red onion slices, jalapeño, and pomegranate seeds over the guacamole. Add coriander leaves for freshness and sprinkle with chilli flakes for a touch of heat.
Season with a pinch of salt and black pepper to taste. For an extra gloss and richness, drizzle with a little olive oil. Serve immediately with tortilla chips, warm flatbread, or vegetable sticks.
An eye-catching, flavour-packed appetiser platter perfect for parties or foodservice displays.
Ingredients (for 7 bites):
Base
Holy Avocado mini halves, defrosted
Toppings
Caprese style
Cherry tomato slices
Mini mozzarella balls
Fresh basil
Olive oil drizzle
Dutch shrimp delight
Dutch grey shrimp (or North Sea shrimp)
Crème fraîche
Finely chopped chives
Lemon zest
Smoked salmon & dill
Smoked salmon strips
Cream cheese
Fresh dill sprigs
Crack of black pepper
Beetroot cream with radish
Beetroot hummus
Radish slices
Sliver of spring onion
Sweet mango & pickled red onion
Fresh mango strips or cubes
Pickled red onion ring
Optional: micro coriander or chive for garnish
Feta & chilli
Crumbled feta cheese
Sliced red chilli
Fresh thyme or coriander leaf
Yoghurt & pomegranate
Greek yoghurt or plant-based alternative
Pomegranate seeds
Black sesame seeds
Instructions:
Allow the Holy Avocado mini halves to fully defrost and pat them dry gently with a paper towel.
As the mini halves already have a hollow centre, you can directly add the toppings. Use a teaspoon or piping bag for smooth fillings like hummus, cream cheese, or yoghurt to achieve a neat finish.
Arrange the topped avocado halves on a vibrant serving platter or tapas board. Garnish with fresh herbs or edible flowers for added visual appeal.
Ingredients (for 1 serving):
Holy Avocado cuts
A few leaves of romaine or little gem lettuce
100g cooked and peeled prawns (e.g. cocktail prawns)
½ small red onion, thinly sliced
1 tbsp lime juice
1 tbsp extra virgin olive oil
Salt and pepper, to taste
Optional: Marinate the red onion in lime juice for 10–15 minutes for a light pickled effect.
Instructions:
Wash and pat dry the lettuce leaves. Arrange them neatly on a plate.
Distribute the prawns and Holy Avocado cuts evenly over the lettuce.
Add the red onion slices, pickled if marinated.
In a small bowl, whisk together the lime juice and olive oil. Season with salt and pepper to taste.
Drizzle the dressing over the salad just before serving.
Ingredients (for 1 serving):
Holy Avocado halves mini
½ ripe mango
1 tsp crème fraîche or plant-based soft cheese
½ tsp black sesame seeds
A small handful of rocket (arugula) or another peppery leaf
1 tbsp pomegranate seeds
Freshly ground black pepper and sea salt (to taste)
Instructions:
Prepare the ingredients:
Defrost the Holy Avocado halves mini according to pack instructions.
Slice half of the avocado into thin wedges; reserve the other half for the centre.
Peel and slice the mango thinly.
Assemble the plate:
Arrange the mango and avocado slices in an alternating, circular pattern on the plate.
Place the Holy Avocado mini halve in the centre and top with a small spoonful of crème fraîche or soft cheese.
Add rocket leaves around the centre for a fresh, leafy accent.
Finish and season:
Sprinkle the black sesame seeds over the avocado and around the plate.
Add the pomegranate seeds for colour and a fruity crunch.
Season lightly with black pepper and sea salt to taste.
Ingredients (for approximately 12 mini blinis, 3 of each type):
Holy Guacamole
12 small round crackers
(or mini blinis)
50 g cooked prawns
(small-sized)
1 tablespoon sesame seeds
A few sprigs of fresh dill
50 g mango
A handful of garden cress
3–4 radishes
30 g feta cheese
30 g pickled red onions
30 g edamame beans
Freshly ground black
pepper, to taste
Instructions:
Prepare the base: spread a generous layer of Holy Guacamole onto each cracker or mini blini.
Create the four topping variations:
Prawn & Sesame:
Top three blinis with cooked prawns.
Sprinkle with sesame seeds and a few sprigs of fresh dill.
Mango & Garden Cress:
Top three blinis with finely diced mango.
Garnish with a small bunch of garden cress.
Radish & Feta:
Top three blinis with a few slices of radish.
Crumble feta cheese on top.
Pickled Onion & Edamame:
Top three blinis with pickled red onions.
Add a few edamame beans.
Finishing touch:
Season lightly with freshly ground black pepper if desired.
Serve immediately for the best freshness and flavour.
Ingredients (for 1 serving):
Holy Avocado cuts
80 g cooked poke bowl rice
50 g grated carrot
30 g pickled onions
50 g edamame beans
75 g fresh salmon
50 g mango
10 g seaweed salad
Optional: soy sauce for seasoning
Instructions:
Prepare the base: cook the poke bowl rice according to package instructions. Once cooked, let it cool slightly and place it in a serving bowl.
Assemble the toppings:
- Arrange the Holy Avocado cuts over the rice.
- Add the grated carrot, pickled onions, edamame beans, diced salmon, and diced mango neatly around the bowl.
- Top with a portion of seaweed salad.
Finishing touch:
Drizzle with soy sauce if desired, or serve the soy sauce on the side for dipping.
Serve immediately and enjoy a fresh,
colourful, and healthy poke bowl!
Requirements:
- 1x Holy Guacamole! 200g pack (choose: Classic or Spicy!)
- A bowl of the best quality Corn Tortilla Chips
- 2 tablespoons Sour Cream
- 3 tablespoons pureed Refried Beans
- 1 tablespoon finely chopped Pickled Jalapeños
- Optional Cheese Sauce: Sauté butter and flour to make a roux. Then add milk, and finally, some aged cheddar until everything melts into a nice smooth texture.
- Pico de Gallo (finely chopped):
Instructions:
For a great Nacho platter, the ingredients are the most important! Loosely spread all the ingredients over the top. Be generous for the ultimate Nacho experience!
Requirements:
- 1x Holy Guacamole! 200g pack (choose: Classic or Spicy!)
- 4 sweet potatoes
- 1 can of black beans
- 1 can of brown beans
- Pico de Gallo (finely chopped):
Instructions:
Roast the sweet potatoes in aluminum foil on the BBQ or in the oven until they are soft. Cut them in half and scoop out the flesh with a spoon. Place the soft sweet potato in a bowl and mash it slightly (it can be rough). Mix it with the warm beans and add some Pico de Gallo.
Fill the sweet potato skins with the mixture and top them with the remaining Pico de Gallo, fresh cilantro, and a generous dollop of Holy Guacamole!
For 4 people
Requirements:
- 1x Holy Guacamole! 200g
- 600g of the best minced meat from the butcher, preferably coarse
- 4 brioche hamburger buns
- 1 can of chipotles in Adobo sauce
- 1 jar of mayonnaise
- Cheddar cheese
- Pico de Gallo (finely chopped):
Instructions:
Make chipotle mayonnaise by blending the chipotles in adobo sauce with mayonnaise using an immersion blender.
Shape the minced meat into nice burgers and add some salt and pepper. Grill the brioche buns briefly before assembling the burgers. To assemble, generously spread guacamole on the bottom bun, place a perfectly medium-rare burger on top, then melt cheddar cheese over it and add Pico de Gallo. Spread the top bun with chipotle mayonnaise before placing it on the burger. A bit of extra chipotle hot sauce for those who like a spicy kick makes it even better!