The cost of fresh produce like lettuce and tomatoes has more than doubled in recent weeks, and Aussies may find themselves turning to tree fruits, like avocados, that are now cheap and plentiful. 

With almost 80,000 tonnes of avocados produced in Australia within the last year, 48 per cent of Aussies have noticed they’re smashing more avocados on the weekends than they did 12 months ago, according to research by Australian Avocados.

Aussies feeling the pinch at checkout can capitalise on the reduced prices of bumper crops of the fruit as growers call on the nation to buy up big.

Avocados Australia’s Northern Rivers regional director, Tom Silver says, “Growing conditions this year, plus new orchards coming into production, have meant that Australians are getting access to bumper crops at great value – whilst growers struggle to make a profit”.

“We’re under significant pressure with the increased costs of fertiliser, freight and fuel, so are pleading for Aussies to buy up big to support farmers and prevent food waste.”

We have you covered for avocado recipes that go beyond guac and smashed avo on toast.

Avocado and salmon inside out sushi rolls

Serves 4| Prep 30 mins | Cook 20 mins

• 3 small firm ripe Hass avocados
• 1 cup sushi rice, well-rinsed
• 1/3 cup sushi seasoning
• 2 nori sheets, halved
• 3 tsp wasabi paste, or to taste
• 200g piece skinless, boneless salmon fillet, cut into strips
• Soy sauce, togarashi and mixed sesame seeds, to serve

Note: You’ll need a bamboo sushi mat for this recipe.

Combine sushi rice and 1 1/4 cups cold water in a saucepan over medium heat. Bring to the boil, reduce heat to low, and cover with a tight-fitting lid. Simmer for 12 minutes, turn off heat and let stand without uncovering for 10 minutes. Transfer to a bowl, stir with a spatula to break up cluster of rice, then drizzle with sushi seasoning, gently lifting and turning the rice until incorporated. Spread on a plastic tray and cool to room temperature.

Halve one avocado, remove the seed, and use a large spoon to scoop the flesh from the skin in one piece. Cut into strips.

Place 1 piece of nori on a sushi mat. Using damp fingers, spread a quarter of the rice evenly over nori, then lay a piece of plastic wrap over the rice. Turn the sushi mat over, so the nori faces up, then slide the plastic onto the mat, nori side up. Dab a little wasabi paste along the centre of the nori, then arrange a quarter of the avocado strips and a quarter of the salmon over the wasabi. Using the mat, roll up firmly to form a cylinder. Unroll the mat, keeping plastic intact and set the cylinder aside. Repeat with remaining nori, rice, wasabi, avocado strips, and salmon.

Halve remaining avocados, remove the seeds, and use a large spoon to scoop the flesh from the skin in one piece. Thinly slice each half crossways into half-moons, then fan out to overlap slightly. Use a large knife to lift the avocado and place on top of each sushi roll. Place a piece of plastic wrap on top, cover with the sushi mat and squeeze gently to shape the avocado around the roll.

Use a large sharp knife to slice each sushi roll into six pieces, scatter with togarashi and sesame seeds and serve with soy sauce for dipping.

Avocado and chicken potato salad

Serves 4| Prep 15 mins

• 800g fresh potato creamy salad
• 1/2 barbecue chicken, skin and bones discarded, coarsely shredded
• 1 avocado, peeled, seeded, coarsely chopped
• 1/4 cup finely chopped chives

Place the potato salad in a large bowl.

Add the chicken and avocado and gently toss to combine.

Divide evenly among serving plates.

Sprinkle with chives and serve immediately.

Tip: Replace the chicken with a can of red salmon, drained and flaked, and chopped dill for an alternative.

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