Recipes with MIRA avocado oil


• 2 soft avocados
• 2 liters of beef or chicken broth
• 2 tablespoons of avocado oil
• 1 sliced ​​leek
• 2 tablespoons fresh coriander
• 1 teaspoon lime juice
• salt to taste

– heat the broth
– use the avocado oil to fry lightly the sliced ​​onions in a skillet
– peel the avocados and remove the pit out
– do the avocado pulp into a blender and add the fried onions with avocado oil, coriander and lemon juice
– then mix it with the broth and bring it to boil
– add salt to taste
– serve the soup with potatoes fried in avocado oil


• 1/4 cup avocado oil
• 2 chopped garlic cloves
• 2 eggplants, thinly sliced ​​and grilled
• 2 ripe tomatoes, cut into slices and grilled
• 1 mozzarella cheese
• basil leaves


• 4 tablespoons dried tomatoes
• 2 tablespoons red wine vinegar
• 2 tablespoons mayonnaise
• 4 tablespoons of avocado oil
• salt and pepper to taste

– add the dried tomatoes with wine vinegar, mayonnaise, avocado oil, salt and pepper in a blender and put it aside
– rub the thin eggplant slices with avocado oil to grill them in a grill pan on both sides
– grill the tomato slices 1 minute on each side
– make a dish with imbricated laid eggplant slices, tomatoes and mozzarella cheese; it is beautiful when you put the slices alternately
– drizzle with the home made dressing
– bon appetit!


• 2 fresh chicken eggs
• 4 tablespoons lime juice
• 1 sliced ​​leek
• 1,5 cup avocado oil
• 2 tablespoons chopped fresh coriander
• salt to taste

– do the eggs and lime juice in a blender
– put the blender in a quiet position and add slowly the avocado oil, the sliced leek and chopped coriander
– add salt to taste
– serve it as a salad dressing, for example in a tuna salad, pasta salad, fried or baked potatoes
– the dressing  is perishable in a sealed container in the refrigerator

Cake mould of 1 liter


• 225 ml MIRA 100% Hass avocado oil
• 200 grams of sugar
• 6 eggs (size M)
• grater of 2 organic lemons
• juice of 2 organic lemons
• 225 grams of almond flour
• 190 grams of short cooking polenta
• 1½ teaspoon baking powder
• ½ bus powdered sugar
• various types of edible flowers, for example Lavender, Daisies, Violets

– preheat the oven to 160o C
– mix the avocado oil with 150 grams of sugar until creamy
– add one for one the eggs , therethrough stirring all the grater of the lemons and a spoonful of lemon juice
– mix well
– mix the almond flour, polenta and baking powder and whisk this in the sugar mixture
– if it is good, the batter has the same thickness as ‘normal’ cake batter
– pour the batter into a greased spong-cake mould
– bake the cake in the middle of the oven for 40-45 minutes (test with a skewer or cake is done)
– cool the cake in its mould
– meanwhile, make the syrup; heat 75 ml of lemon juice and dissolve the rest of the sugar (50 grams) in the heated lemon juice
– tilt the cake on a plate and prick with the skewer holes in the top of the cooled cake
– drizzle the syrup over the cake
– take some time so that all syrup is absorbed by the cake
– make a thick frosting of powdered sugar and the remaining lemon juice
– spread the frosting on the top of the cake and decorate with flowers

• 600g of finely ground nuts (hazelnut, walnut, almond)
• 6 eggs
• a dash MIRA 100% Hass avocado oil
• salt (Himalayan)
• any ground coconut
• dried apricots, figs or dates

– Preheat the oven at 170o Celsius
– Beat the eggs and add the crushed nuts, fruits and the rest there
– Do the whole thing in a cake tin
– Fry for 40 minutes in the oven with aluminum foil on the can and then 40 minutes without the aluminum foil on it

The nut bread can be kept in the freezer!

Servings: 4


– 1 cup fresh basil leaves
– ½ cup MIRA avocado oil
– ¼ cup macadamia
– 1 tbsp Parmesan cheese
– 2 cloves garlic, minced
– Freshly ground salt and pepper

Sea Bass:
– 4 sea bass fillets
– 8 tablespoons MIRA avocado oil
– 1 lemon
– ¼ cup dry white wine
– Dried tomatoes
– Freshly ground salt and pepper

– Add the basil, avocado oil, macadamia nuts and garlic in a blender until it forms a light puree
– Add salt, pepper and Parmesan
– Brush the sea bass fillets with MIRA avocado oil
– Fry the fillets on both sides until golden brown in a pan, sprinkle with sea salt and pepper
– Mix the lemon juice with the white wine and sprinkle the fillets with this
– Then do a tablespoon of pesto over each fillet and garnish with dried tomatoes

In an instant energy boost? Ideal after exercise, in preparation for a festival, a good start to the day or just as a snack. Here is the recipe for a delicious smoothie with avocado, avocado oil, pear, lemon and fresh mint.


For 4 people:
• 2 mellow avocados
• 4-5 sprigs fresh mint leaves
• 1 lemon squeezed
• 500-600ml pear juice (orchard)
• 4 tablespoons MIRA 100% Hass avocado oil
• Optional: chia seeds for garnish

– Mix all ingredients in a blender or with a hand blender until smooth
– Possibly finish with some chia seeds

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