My key ingredient: avocados

The many benefits of avocado include being high in nutrients including B vitamins and vitamin C, E and K, and loaded with fibre

Beta V.1.0 - Powered by automated translation

Hailing from south-central Mexico, the avocado is a rich source of monounsaturated fat (that’s the good kind) and promises a host of health benefits. High in nutrients including B vitamins and vitamin C, E and K, and loaded with fibre, the green-skinned fruit can lower cholesterol levels, protect eye health and relieve symptoms of arthritis. Plus, it’s delicious.

Chef Walter Melo of Mexican restaurant Peyote Dubai, says of his favourite ingredient to work with: "The avocado is one of the most delicious elements of Mexican cuisine, and there are many dish variations to be served from this fruit. It can be served pure with other fresh ingredients to create the guacamole that everybody loves, or it can be sliced and put on top of a taco, seafood or soup. We can create a dessert; combine avocado with white chocolate and cream, or you can create a mousse, which can be the filling of a cake, or you can freeze it and create an ice cream."

Chef Walter’s guacamole and tostadas recipe


1kg corn tortilla

8g salt

1.6kg ripe avocado

80g tomato, plus for garnish

50g red onion, plus for garnish

111g small tomatillo

7g serrano pepper

40g coriander

105ml lime juice

15g salt

15g coriander cress


Place the tortillas on a baking sheet, sprinkle with salt and put them in the oven on medium heat until they become crispy. Keep to one side.

Cut the avocados in half and take out the seeds. Cut the tomato and onion in small dices. In the blender, pour tomatillos, serrano pepper, coriander and lime juice, and combine very well until you get a liquid sauce.

Pour all the avocado flesh in a bowl and mix with the sauce to get a chunky puree.

Season and garnish with onions, tomato and coriander cress and serve accompanied with or encased within the crispy tortilla tostadas.