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Baked avocado wedges recipe

Baked avocado wedges recipe

20 ratings

Coated in a fragrant coriander crumb and baked until crisp, these avocado wedges are sure to steal the show at your next brunch. Serve with a fiery chipotle yogurt for a heavenly, healthy sharer. See method

  • Serves 6
  • 10 mins to prepare and 10-12 mins to cook
  • 239 calories / serving
  • Healthy
  • Vegetarian


  • 1 tsp olive oil, plus extra for greasing
  • 100g rye bread, crusts removed
  • 10g fresh coriander
  • 2 large avocados, peeled and stoned
  • 1 lemon, juiced
  • 1 egg, beaten
  • 2 tbsp plain flour
  • ½ tsp chipotle chilli and smoked paprika paste
  • 150g natural yogurt
  • lime wedges, to serve

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    4g 21%
  • Sugars

    3g 4%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 14.9g Protein 5.3g Fibre 1.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C and grease a baking sheet with oil. In a food processor, blitz the bread to crumbs. Add the coriander and blend well, until green, then transfer to a bowl.
  2. Cut the avocados into wedges. Sprinkle with the lemon juice to prevent browning. Put the beaten egg and flour in separate bowls. Dip the avocado wedges into the flour, then the egg and, lastly, the breadcrumbs. Arrange on the baking sheet, drizzle with olive oil and bake for 10-12 mins, until crisp.
  3. Swirl the chipotle paste into the yogurt. Serve the wedges hot, with the spicy yogurt and the lime wedges.

Tip: To spice up your wedges, add a pinch of crushed chilli flakes to the breadcrumbs.

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