Whether you are a guacamole connoisseur or an avocado toast aficionado, here is a mouth-watering journey around the world, exploring how eight different countries have made the avocado their own. 

Ahhh, the avocado: the beloved fruit everyone wants to smash on toast, but no one wants to admit they can’t tell when it’s ripe. While avocados have their roots in Central America, they’ve spread their creamy goodness to every corner of the globe, infiltrating our Instagram feeds, our brunch menus, and even our skincare routines. 

However, the avocado can do more than being smashed on toast – Europe has found creative and delicious ways to incorporate this green fruit into a variety of dishes. From dips to delectable desserts, the versatility of avocados knows no bounds in Europe. Let’s explore 8 different ways that Europe is embracing avocados in all their glory.


Mexico is widely known as the birthplace of avocados, and it is no surprise that it plays a significant role in Mexican cuisine. 

Tacos de Aguacate: A Veggie Delight

Avocados take centre stage in a delicious and satisfying vegetarian dish known as tacos de aguacate. These tacos feature slices or grilled avocados as the star ingredient, nestled in warm, soft tortillas and are topped with a medley of fresh and zesty flavours. From pickles onions to roasted sweetcorn and coriander. Tacos de aguacate is a perfect choice for those seeking a meatless option in Mexican cuisine. 

Guacamole: The Reigning King of Avocado Dishes 

Perhaps the most iconic dish made with avocados. It is a simple but delicious recipe that includes mashed avocado, onion, coriander, lime juice and salt. It has become a staple at parties, gatherings, and Mexican restaurants worldwide. The key to the perfect guacamole is using ripe avocados, a generous squeeze of lime and the right balance of seasoning so there is an explosion of flavour in every bite. 

Ensalada de Palta: A Refreshing Avocado Salad 

When it comes to salads, Mexicans know how to make them extra delicious with the addition of avocados. Ensalada de palta, or avocado salad is a vibrant dish that is typically made with ripe avocado, tomatoes, onions, coriander, lime juice and jalapenos for a kick. It is a great side dish or a light meal on its own and is perfect for hot summer days. 

Tostadas de Ceviche de Camaron con Aguacate: A Seafood Fiesta 

For seafood lovers, avocados are often paired with the flavours of ceviche in Mexican cuisine. Prawn ceviche tostadas with avocado are a delightful explosion of flavours that will transport you straight to the sunny beaches of Mexico. These crispy tortillas are topped with tangy prawn ceviche and garnished with slices of avocado, diced tomatoes, onions and coriander.


Australia – the land of kangaroos, beaches, and avocados? 

Smashed Avo on Toast: The Brunch Sensation 

First of all, let’s talk about the classic Aussie brunch – avocado on toast. 

The iconic brunch dish features ripe avocados mashed onto a slice of toasted bread, often accompanies by toppings such as feta cheese, cherry tomatoes and poached eggs. If you have been to an Australian cafe, chances are youtube come across the legendary dish.

Avocado Smoothies: A Nutrient-packed Beverage  

Aussies love an added health kick, and what better way than adding the healthy hats, fibre and vitamins of avocado into their smoothies? Blended avocados with fruits such as bananas, berries or mangos along with a liquid base such as coconut water or almond milk result in a satisfying smoothie that is not only delicious but nourishing as well. 

 Chocolate and Avocado Mousse

In keeping with the avo’s nutritional value, Aussies love to use it as a healthier alternative in desserts, such as avocado and chocolate mouse. Made by blending avocado with cocoa powder, maple syrup, and vanilla to create a rich mousse that is both healthy and indulgent. 

In Australia, avocados are so popular that they have the Avocado Festival in the town of Murwillumbah, New South Wales. This festival celebrates all things avocado, from tastings to cooking demonstrations to the famous “Big Avocado” competition, where locals compete to grow the largest avocado. 


While not traditionally native to Japan, avocados have found their way into Japanese culinary cuisine, the superfood finding a home in many Japanese kitchens. 

Avocado Sushi

Sushi is undoubtedly one of Japan’s most famous culinary exports, and avocado has become a popular addition to traditional sushi rolls. The most famous sushi roll that uses avocado is the ‘California roll’. This was invented in the US but has become popular in Japan and other parts of the world. The California roll typically includes crab meat, cucumber, and avocado, and it is a great option for those who are new to sushi and prefer milder flavours. 

Avocado Donburi

Donburi, or ‘rice bowl’, is a popular Japanese dish that consists of a bowl of steamed rice topped with various ingredients. Avocado donburi features slices of avocado and is often poured with marinated vegetables, cooked protein such as grilled chicken or fish and a drizzle of sauce. 

Avocado Tempura: A Cripsy Creamy Delight 

Tempura is a popular Japanese dish that consists of bettered and deep-dried seafood or vegetables. Avocado tempura takes the classic dish to a whole new level by using slices of ripe avocado coated in light tempura batter and deep-fried to crispy perfection. The contrast between the crispy exterior and the creamy interior of the avocado is the perfect combination

Avocado Wasabi

Wasabi is a pungent and spicy condiment made from Japanese horseradish and is a staple in Japanese cuisine. Avocado wasabi creates a smooth and spicy condiment that can be used to dip, spread or top any dish. By adding wasabi to your avocado creates a unique heat in every bite. 

Avocado Miso Soup

The traditional miso soup made from fermented soybean paste can be levelled up by adding chunks of avocado right before serving. It is a modern take on this classic soup and the velvety texture of the avocado pairs perfectly with the umami flavours of the miso broth.


Avocado, or ‘abacate’ in Portuguese, is known as ‘The Green Gem of Brazil’.

Salada de Abacate: Avocado Salad 

This refreshing and flavourful dish is perfect for hot summer days and can be found in many Brazillian restaurants and homes. To make Salada de Abacate, ripe avocados are sliced and combined with diced tomatoes, chopped onions and coriander. Lime juice and olive oil are added for dressing, and salad and pepper are used to season the salad. Some variations of the dish also include sliced mango or papaya for added sweetness. 

Avocado Cream

In Brazil, avocados are used to make a versatile creamy sauce known as ‘creme de abacate’. It is made by blending avocados with lime juice, garlic, salt and sometimes mayonnaise or sour cream. The result is a tangy sauce that is often used as a condiment for grilled meats, and roasted vegetables, or as a topping for burgers and sandwiches. 

Avocado Stuffed with Prawns

Another creative use of avocados in Brazillian cuisine is to stuff them with prawns. This dish is known as ‘abacate recheado com camarao’ and is made by hollowing out avocados and filling them with a prawn mixture. The mixture is cooked with garlic, onions, tomatoes and coconut milk, creating a luscious filling for the avocado halves.

Mousse de Abacate: Avocado Mousse

Brazillians have their take on avocado mouse also. This time blend avocados with condensed milk and lime juice. It is often served chilled and topped with sliced almonds or fresh berries.


Peruvian cuisine is known for its diverse flavours, colours, and textures. Avocado is one of the key ingredients that add richness to many of their dishes. In fact, avocados have been a staple of the Peruvian diet for thousands of years and are used in everything from salads and soups to sauces and stews. 

Papa a la Huancaina

A traditional Peruvian appetiser that is made by boiling and slicing potatoes and egg and serving them with a spicy sauce made from yellow peppers, evaporated milk, and queso fresco. The sauce is typically thickened with crackers or bread, and flavoured with garlic, onion and cumin. But, what sets this dish apart is the addition of sliced avocado on top of the potatoes. 

To make Papa a la Huancaina, the potatoes are first boiled until tender, then peeled and sliced into rounds. The sauce is made by blending yellow peppers, garlic, and onion in a food processor, and then adding queso fresco, evaporated milk and crackers or bread to thicken. Season the sauce with cumin, salt, and pepper and pour over the sliced potatoes. Finally, the dish is garnished with sliced avocado and hard-boiled eggs.

Peruvian Style Guacomole

Known as ‘guacamole peruano’, this unique twist on the Mexican classic adds in yellow chilli peppers known as ‘aji amarillo’. This gives the guacamole a distinctive and delicious spicy kick. Serve with Peruvian-style corn tortilla chips, known as ‘cancha’.

Causa Rellena: The Most Flavourful Potato Salad

Causa Rellena is a classic Peruvian dish that features layers of seasoned mashed potatoes stuffed with a variety of fillings. The potatoes are seasoned with lime juice, salt, and aji amarillo. They are then layered with fillings such as shredded chicken, tuna, prawns, and sliced avocados. The result is a vibrant potato salad that is often garnished with hard-boiled eggs, olives and a drizzle of olive oil.


Avocado, or bo qua in Vietnamese, is a relatively new addition to their cuisine, but it has quickly become a popular ingredient in many dishes. 

Avocado Spring Rolls

Spring rolls, or ‘goi cuon’ in Vietnamaes are made with rice paper wrappers and filled with fresh herbs and vegetables, and often prawns or pork. Avocado can be used inside spring rolls to add a creamier texture to the dish. 

Avocado Summer Rolls: Soring Rolls Cousin

Summer rolls are also made with rice paper wrappings but instead of frying them like spring rolls, they are left uncooked, giving them a chewy texture. Roll prawns, avocado, mint and raw carrot inside the rice paper and then serve with a Vietnamese peanut sauce.

Banh Mi

This iconic Vietnamese sandwich inspired by the French baguette works perfectly with avocado as one of the fillings, paired with tangy pickled vegetables, savoury meats, and fragrant herbs such as mint and coriander. 


Morrocan cuisine is renowned for its vibrant flavours and the use of exotic spices such as cumin, cinnamon, and saffron. 

‘Zizal’ – Avocado and Orange Salad

This refreshing and colourful salad combines the texture of ripe avocados with the tangy sweetness of juicy oranges. The salad is typically dressed with a simple yet flavourful vinaigrette made from lemon juice, olive oil, and honey, and is seasoned with a touch of salt and black pepper. 

To prepare this salad, ripe avocados are sliced and arranged on a bed of mixed greens, along with segments of juicy oranges. The vinaigrette is then drizzled over the top, and the salad is garnished with chopped fresh mint and toasted almonds. 

Avocado and Chickpea Tagine

Tagine is a traditional Moroccan stew named after the clay pot it’s cooked in, it is a popular dish that typically includes meat, vegetables and a blend of aromatic spices. It is often served with cous cous or freshly cooked bread. In avocado and chickpea tagine, ripe avocados are gently simmered with chickpeas, tomatoes, and Moroccan spices such as cumin, paprika, and cinnamon.  

Avocado and Harissa Dip

Harissa is a North African chilli paste and is a staple in Moroccan cuisine. It is often used to add heat and depth of flavour to dishes. 

Mash some avocado with lime, salt and harissa paste for an easy dip with a Moroccan twist. 

Date and Avocado Drink

One popular smoothie in Morocco is made by blending avocado, dates, and milk. It is a creamy and sweet drink that is often enjoyed as breakfast or a snack.


Israeli cuisine is a melting pot of flavours and influences from the Middle East, North Africa, Europe, and Asia. Avocado, or ‘Avocado Ha’tzil’ in Hebrew compliments the bold and aromatic flavours of the region and has found its place in the diverse Israeli culinary tradition. 

Avocado and Tahini Toast

Tahini, a paste made from sesame seeds, is a staple in Israeli cousin, when combined with creamy avocados, it creates a delectable and nutritious breakfast option. The dish involved toasting bread, spreading a generous layer of creamy avocado, and drizzling it with tahini sauce. It is often served with poached eggs, tomato and za’atar, a blend of spices that are commonly used in Israeli cuisine.


The beloved Israeli brunch dish is made of poached eggs cooked in a spicy tomato sauce. Avocado and egg shakshuka involved adding slices of ripe avocados to the tomato sauce along with the eggs, allowing them to gently cook and meld their flavours together. 

Avocado and Sumac Salad

Sumac is a tangly and citrusy spice commonly used in the Middle East. When paired with avocados, it creates a refreshing and zesty salad. Avocado and sumac salad typically involved combining ripe avocados with diced tomatoes, red onions, oranges, fresh herbs like parsley and coriander, and a generous sprinkle of sumac. It is a perfect side dish or light appetiser. 

Avocado and Labneh Dip 

Labneh, a strained yoghurt cheese, works perfectly with avocado, creating a creamy and tangy dip. To make the dish, blend ripe avocados with labneh, lemon juice, garlic, and herbs such as dill or mint. 


In addition to breakfast dishes, avocado is also used in salads in Israel. Israeli salads are typically a combination of finely chopped vegetables, herbs and lemon juice. ‘Sabich’ salad is made with roasted aubergine, eggs, avocado, chopped tomatoes, cucumber, onion, parsley and mint.