Avocado topping
Meet the avocado topping by Cuisin’easy, a fresh, ready-to-use flavour enhancer that perfectly responds to the growing demand for light, modern dishes. The creamy avocado is perfectly balanced with fresh tomato cubes, spring onion, and a subtle touch of lemon and lime.
This topping offers chefs a fast and consistent way to elevate dishes with a premium look and a fresh, contemporary taste. Ideal as a finishing touch or as a full-fledged component in bowls, salads, sandwiches, or sharing dishes.
Our strengths
Ready to use, no preparation required.
No cutting or mise en place required. This avocado topping is fully ready to use, allowing you to move quickly during service without compromising on quality.
Always perfect ripeness and flavour.
Working with avocado at the right moment can be a challenge. With this topping, you’re guaranteed consistent quality, flavour, and texture—day after day.
Fresh, premium appearance.
The combination of avocado, tomato, and fresh acidity creates a modern, appetizing look that elevates any dish both visually and in flavour.
Versatile and adaptable.
From brunch and lunch to street food and fine casual: this topping pairs perfectly with toast, bowls, wraps, burgers, or as a fresh contrast to warm dishes.
Nachos with pulled pork & avocado topping
Serves 4 people
Ingredients
- 300 g nachos
- 400 g rosé veal, thinly sliced
- 200 g pulled pork
- Darta avocado topping
- 1–2 fresh jalapeños, sliced into rings (to taste)
- 2 medium tomatoes, diced into small cubes
- 150 g sour cream
- 2 spring onions, finely chopped
Preparation
- Preheat the oven to 180 °C.
- Arrange the nachos on a baking tray lined with parchment paper.
- Sprinkle the grated cheddar evenly over the nachos.
- Bake until the cheese is fully melted (± 8–10 minutes).
- Remove from the oven and arrange the nachos on a large serving dish.
- Spoon the avocado topping over the nachos.
- Finish with diced tomatoes, jalapeños, sour cream, and spring onions.
- Tip: Optionally serve with extra sour cream and jalapeños on the side, so everyone can adjust to taste.
Grilled toast with avocado, salmon, poached egg, and mousseline sauce
Serves 4 people
Ingredients
- Main course
- 4 eggs
- 4 slices of bread, grilled (preferably sourdough or farmhouse bread)
- 2 ripe avocados
- Salt and pepper, to taste (optional: lemon juice, chives, or dill)
- Mousseline sauce
- 2 egg yolks
- 150 g butter, melted
- 1 tbsp water
- 1 tbsp lemon juice
- 2 tbsp cream, lightly whipped
- Salt and pepper
Preparation
- Mousseline sauce: Whisk the egg yolks over a bain-marie with the water and lemon juice. Gradually add the melted butter while whisking until you obtain a smooth sauce. Gently fold in the lightly whipped cream at the end, season with salt and pepper, and k
- Grill the slices of bread until golden brown and crispy.
- Mash the avocados with a fork, optionally add a few drops of lemon juice, and season with salt and pepper.
- Poach the eggs in lightly salted water until the whites are set and the yolks are still runny (± 3 minutes).
- Spread the avocado topping over the grilled toast.
- Divide the smoked salmon over the avocado.
- Place a poached egg on each toast.
- Spoon the mousseline sauce over the top or serve it on the side, and finish with fresh herbs if desired.
PRODUCT SHEET
Curious how to make the most of this topping in your kitchen? Download the product sheet and discover all the practical information, along with inspiring recipe ideas you can put into practice right away.
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