If your first thought when you see avocado, chocolate and cake in the same sentence is, “errr, that’s disgusting” then you’re not alone. However, you’d also be wrong, and here’s why.

It turns out that avocado as a substitute for eggs and butter is amazing, once you get passed the whole “why did you have to go and ruin my guilty pleasure” thing.

And look at this way, with all the other bad-for-you-food you’re going to eat over the holidays, with this, you can have your cake, and eat it too.

Here’s one of our favourites; a decadently delicious dark chocolate cake.

Prep time: 15 mins

Cook time: 55 mins

Total time: 1 hour 10 mins

Ingredients

For the cake: 3 cup all-purpose flour; 6 tbsp unsweetened cocoa powder; 2 tsp baking powder; 2 tsp baking soda; ½ tsp salt; ¼ cup vegetable oil; 1 ripe avocado, mashed until very smooth; 2 cups water; 2 tsp white vinegar; 2 tsp vanilla extract; 2 cup granulated sugar.

For the frosting: 2 large ripe avocados, peeled and pitted; 2 cups powdered sugar; 4 tbsp cocoa powder

Instructions

For cake:

Preheat oven to 350.

Grease and flour a tube pan.

In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a separate bowl, whisk together the vegetable oil, avocado, water, vinegar and vanilla. Whisk until well combined.

Whisk sugar into the wet mix.

Add the wet mixture to the flour mixture all at once. Beat with a whisk (by hand) until smooth.

Pour batter into a greased tube pan. Bake for 45 to 55 minutes or until a toothpick inserted comes out clean.

Let cake cool in pan for 15 – 20 minutes on a cooling rack. Turn cake out onto cooling rack to cool completely before frosting.

For buttercream frosting:

Scoop avocados out into a food processor. Process until smooth, about 2 minutes, stopping to scrape down avocado with spatula if necessary.

Add powdered sugar and cocoa powder to pureed avocado. Process for another minute or until creamy and combined, stopping once to scrape down mixture if necessary.

Frost cake. Let cake sit a few hours before serving, allowing time for flavors to blend.

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But it doesn’t have to be that way. Lettuce is so 20^th century, especially as there are grains such as quinoa and buckwheat, or nuts like almonds and pistachios to give things a bit of a crunch.

Throw in some cilantro or chives and you’ve already taken a dull side dish that does little to tempt you and turned it into something that can give your summer picnic a lift.

Here are a couple of recipes that might help you change your mind about that boring salad.

Zesty Quinoa Salad

A great summer recipe, light and zesty it’s a new way to enjoy quinoa. The lime juice and cilantro give it a refreshing kick, while the black beans add a bit of protein. If you want something more substantial add chicken or turkey to the mix.

Ingredients: 1 cup quinoa; 2 cups water; ¼ cup extra-virgin olive oil; 2 limes (juiced); 2 tsp cumin; 1 tsp salt; ½ tsp red pepper flakes; 11/2 cups cherry tomatoes; 1 can black beans; 5 finely chopped green onions; ¼ cup chopped fresh cilantro; salt and pepper.

Directions:

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, ten to 15 minutes. Set aside to cool.

Whisk olive oil, lime juice, cumin, one teaspoon salt, and red pepper flakes together in a bowl.

Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

Almond-Avocado Tossed Salad

Something your guests will love, it’s easy to make too, which is a bonus.

Ingredients: 3 cups torn iceberg lettuce; 3 cups torn leaf lettuce; 2-1/2 cups fresh baby spinach; 2 medium ripe avocados, peeled and chopped; 1 can mandarin oranges, drained; 1 small cucumber, halved lengthwise, seeded and sliced; 1 small sweet red pepper, chopped; 1/2 cup honey-roasted almonds; 1/2 cup red wine vinaigrette or vinaigrette of your choice.

Directions:

In a large salad bowl, combine the first seven ingredients. Sprinkle with almonds. Drizzle with vinaigrette and toss to coat. Serve immediately.

It really is that simple.

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