Home / Food Art / Food Blogger Continues to Meticulously Transform Avocados into Edible Masterpieces

Food Blogger Continues to Meticulously Transform Avocados into Edible Masterpieces

Earlier this year, we were fascinated by food blogger Colette Dike (aka @fooddeco) and her ability to transform avocados into edible masterpieces. Since that time, she’s continued to wow us with her dedication to the buttery green fruit and even released a cookbook featuring the types of mouth-watering dishes seen on her popular Instagram and blog.

Dike’s enthusiastic foodie following is drawn to her playful avocado arrangements. Rather than simply creating a green mash and spreading it over toast, she takes the perfectly-ripe oval and slices it into flat, thin strips. Dike then delicately layers each piece to form spirals, roses, and even hearts. Paired with mushrooms, peas, as well as other fruits and veggies, the decorative avocados are the stars of these dishes, adding an artistic flair to breakfast, lunch, and dinner.

Although many of her photographs showcase the dishes from above, you get the full sense of Dike’s skill once you see her handiwork from the side. The meticulous attention to detail and the spacing of each slice will make even the hungriest person think twice about eating such beautiful work.

Avocado on a crispy rice waffle with black salt, lime zest, cress, rose petals, chili and peas

Avocado on a crispy rice waffle with black salt, lime zest, cress, rose petals, chili and peas

Goat cheese, cress, baby basil, chili flakes and a heart-shaped avocado

Vegan “caprese” with coeur de boeuf tomatoes and an avocado rose

“Scramble Garden” with ginger, poppy seeds, jalapeno, cilantro, pomegranate, asparagus ribbons, spring onions and tomberries (the world’s smallest tomato)

Sweet potato hasselbacks in massaman curry topped with cilantro, smoked paprika and avocado

Cod ceviche with crispy capers served on a green asparagus “braid”

Avocado, hazelnut milk, honey and cacao powder

Avocado, pomegranate seeds, and tahini creme

Curried pea spread and avocado swirl

Curried toast, mango ribbons, and avocado roses

Sweet potato, spicy hummus, crispy chickpeas, and avocado roses

Curried portobello mushrooms, avocado rose, and sesame seeds

Avocado roses and hearts aren’t all that Dike creates. She also uses the avocado as a “bun” for sandwiches:

Smoke salmon, truffle mayo, capers, red onion, lettuce

Colette Dike: Website | Instagram
via [Design TAXI]

Sara Barnes

Sara Barnes is a Staff Editor at My Modern Met and Manager of My Modern Met Store. As an illustrator and writer living in Seattle, she chronicles illustration, embroidery, and beyond through her blog Brown Paper Bag and Instagram @brwnpaperbag. She wrote a book about embroidery artist Sarah K. Benning titled 'Embroidered Life' that was published by Chronicle Books in 2019. Sara is a graduate of the Maryland Institute College of Art. She earned her BFA in Illustration in 2008 and MFA in Illustration Practice in 2013.

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