Plant Based Mum Blog

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Amazing Avocado - Our Top Avocado Recipes

We are so obsessed with avocado, we could eat it everyday! I honestly thought I would end up being put off it, as I ate so much during pregnancy, but I still can't get enough! Avocado is full of good fats such as omega3 and is a great source of folate. But, not only is it a nourishing source of food, this versatile snack item can also be used for beauty purposes too! Below is a selection of our favourite avocado recipes:

Quinoa, Avocado and Grapefruit Salad

This salad is a simple and easy recipe, for when the warmer weather starts to arrive.

Serves: 4


  • 1 cup quinoa (rinsed well)

  • 2 ruby red grapefruits (peeled and diced)

  • 2 naval oranges (peeled and diced)

  • 2 avocados (peeled and thinly sliced)

  • 1/2 cup fresh basil leaves (torn)

  • 2 tablespoons avocado oil


  • Cook quinoa in boiling water for 12 minutes, or until tender. Rinse under cold water and drain well.

  • Add grapefruit, oranges, avocados, basil and oil to the quinoa. Toss gently to combine. Season with salt and pepper if needed.

Golden Door's Roast Pumpkin Linguine with Avocado Pesto

I was lucky enough to stay at the Golden Door early last year. For those who haven't heard, the Golden Door is a retreat with a focus on fitness, nutrition and relaxation. Your days are filled with yoga, pilates, wellness workshops, group exercise activities, spa treatments - and the most delicious food you have ever had! This is one of my favourite recipes from the Golden Door - their roast pumpkin linguine with avocado pesto. 

Serves: 4 


  • 150g pumpkin (diced)

  • 1/2 teaspoon trocomare (herb salt)

  • 300g linguine pasta

  • 200g baby spinach

  • 1 red capsicum (roasted, cut into strips)

  • 175g asparagus (blanched, sliced diagonally)

  • 100g baby button mushrooms

  • 2 tablespoons lemon juice

  • 1 tablespoon white balsamic vinegar

  • 4 tablespoons (or more if extra creamy desired!) of avocado pesto


  • Pre-heat oven to 200 degrees. Put pumpkin on lined baking tray, sprinkle with trocomare and roast for 25 minutes.

  • Cook pasta until al-dente and combine in a large bowl with spinach, capsicum and asparagus.

  • Pan fry the baby button mushrooms, adding lemon juice, balsamic vinegar and a pinch of salt, for about one minute.

  • Add the pumpkin and the baby button mushrooms to the pasta, and stir to mix together.

  • Add the avocado pesto (recipe below) and stir through until the pasta is coated.

  • Note: I add cooked zucchini to this recipe for an added vegie boost!

Avocado Pesto:

  • Place 4 peeled and pitted avocado into blender. Add to blender one and a half cups of chopped almonds, two tablespoons of finely chopped garlic, three and a half cups of fresh basil, one cup of extra virgin olive oil, a quarter cup of lemon juice and one teaspoon of himalayan salt. Blend until smooth.

Dairy-Free Avocado Chocolate Mousse

The perfect end to any meal is this quick-to-prepare dessert.

Serves: 6


  • 2 large avocados

  • 1/4 cup cocoa

  • 2 teaspoons vanilla extract

  • 3 tablespoons maple syrup

  • 1/3 cup coconut cream

  • 150g dark chocolate (melted)


  • Cut the avocados in half and remove the stone. Scoop the flesh into the large bowl of a food processor. Add cocoa powder, vanilla, maple syrup and coconut cream. Process for 10 seconds. Scrape down the sides and process for another 10 seconds.

  • Add the cooled, melted chocolate. Process until creamy.

  • Serve with fresh fruit in individual dessert dishes.

Avocado Face Mask

This mumma loves nothing more than a relaxing bath, and it is even better when paired with a devine face mask. An avocado face mask will deeply nourish your skin and is so easy to prepare. 

Simply peel a ripe avocado and mash in a bowl until creamy. Apply to a clean face and leave for 10 minutes. Rinse well.