An environmental investigation of the avocado industry has shown that it’s not just the avocados that are green. Growers scored highly for their environmental practices, so enjoy avocados while they are in season.


Serves 8

  • 400g green peas
    1 tbsp avocado oil
    2 tbsp lemon juice
    2 avocados, halved, peeled and chopped
    4 x 180g salmon fillet, boned
    2 tbsp olive oil
    1 tbsp chopped parsley
    3-4 tbsp chopped mint

Avocado chimichurri

  • 1 jalapeno chilli, roasted, deseeded
    1 bunch coriander
    ½ cup rice or white wine vinegar
    1 bunch flat leaf parsley, no stems
    1 tbsp (2-3 cloves) garlic, chopped
    1 tbsp oregano, fresh
    ¼ cup lime juice
    2 avocados, diced
    Salt and pepper to taste
    ¼ cup water
    ¼ cup olive oil


To make avocado chimichurri:

Roast the jalapeno chilli over an open flame until blackened, then place in a plastic bag to sweat for 5 minutes. Slice the chilli in half, deseed and remove blackened skin. In a blender, combine all the ingredients except the oil. While the blender is running, slowly add the oil to thicken. Add a bit more warm water if necessary to thin. Reserve for service. Set aside.

To make mash:

Boil peas for 3 minutes and drain. Add peas, avocado oil, lemon juice and 1 avocado to a bowl. Using a stick blender, make a rough purée. Fold in the remaining avocado and chopped herbs and season with salt and pepper. Taste for flavour, and add more mint if needed. Keep warm.

To make salmon:

Heat olive oil in a skillet until smoking. Sear salmon skin side down until crispy, approximately 2 minutes on each side, or finish in 200°C oven. The salmon also can be barbecued or oven roasted. Serve on top of 2 tbsp of pea and avocado mash, with 20ml serve of avocado chimichurri on top.