With the rise of picture-perfect avocado toast, the buttery green fruit has taken center stage in produce aisles and on social media. But fanatics like us have
always loved avocado as a versatile ingredient that’s perfect for any kind of recipe (brownies! breakfast sandwiches! soups!). You’d think that we’d suffer from avocado fatigue, but we don’t. We were here before the avocado trend, and we’ll be cooking with the stuff long after.
Avocados are creamy and rich and bolster the thickness of any dish they touch. Go beyond using the fruit for garnish or a topping and make avocado recipes that highlight the natural creaminess. Avocados are great in tons of
spring vegetarian recipes as the fattiness of avocados help make for a more filling dish. We love using them to thicken up spring soups, as well as in traditional Mexican recipes and Texan recipes like tacos, soups, and quesadillas. Need to get through a ton of avocados? Learn our trick for how to dice an avocado in 10 seconds and then go make the best avocado guac you’ve ever had. We’ve rounded up our favorite avocado recipes to use up the rest of your avocado haul.
Shrimp, Avocado, and Crispy Potato Smørrebrød »
A riff on a breakfast plate, these burgers get a wonderfully spicy flavor from an even mix of ground beef and chorizo.
Get the recipe for Pan-Fried Chorizo Burgers with Avocado, Fried Eggs and Spicy Mayo »
This substantial summer salad is a tribute to the “everything tastes better grilled” philosophy of cooking, one with which I am currently obsessed. Here, watermelons get even sweeter from the flames, shrimp gets crisp and plump, and avocado turns deliciously smoky.
Get the recipe for Grilled Watermelon, Avocado, and Shrimp Salad »
As ethereal as its origins, this unusual, chilled summer soup is a specialty at the
Singular Patagonia, an otherworldly hotel that borders Sena Última Esperanza (or Last Hope Sound). It’s made velvety and rich by the local avocados, which are called paltas. Get the recipe for Avocado Soup »
This chilly treat is an adaptation of one served at the Royale Eatery, a burger and shake shop in Cape Town, South Africa. A simple purée of avocado, ice cream, mint leaves, and ice, it’s sweet, rich, and dense enough to stand a spoon in.
Get the recipe for Avocado-Mint Shake »
Hearts Of Palm and Avocado Salad
This simple pasilla chile- and tomato-based soup is ladled onto tortilla chips and topped with creamy avocado, jack cheese, and tangy Mexican crema.
Get the recipe for Mexican Chicken Tortilla Soup (Sopa Azteca) »
Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor.
Get the recipe for Classic Guacamole »
Summer Lobster Tacos
The recipe for this simple salad of grilled zucchini, avocado, and salty, crumbled añjeo cheese was served at a dinner party attended by Mexican composer Carlos Chávez and Nelson Rockefeller.
Get the recipe for Frida Kahlo’s Zucchini Salad (Ensalada de Calabacín) >>
Grilled Shrimp Summer Rolls
This creamy, sweet shake-made without ice cream-is a popular Indonesian snack.
Brown Rice Salad with Avocado
Tart apple and cold avocado balance hot, crisp walnut dumplings and creamy chive sauce in this refreshing vegan dish from chef Josita Hartanto of Berlin’s
Lucky Leek. You can make the walnut dumplings a day ahead, but make sure to prepare the tartare within two hours of serving, so the apples and avocados don’t brown. Get the recipe for Avocado and Apple “Tartare” with Fried Walnut Dumplings and Chive Cream »
A homemade Mexican spice rub adds a gentle heat to the chicken and peppers in this uncomplicated dish.
Get the recipe for Chicken Quesadillas »
A version of a California classic, this sandwich is a mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing.
Creamy avocados and sweet mangoes are marinated in a citrus dressing, composing a bright and refreshing salad that’s the perfect counterpoint to rich and savory stews.
Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in this refreshing salad of creamy avocado, tart grapefruit, and herbs.
The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado.
Get the recipe for Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho) »
Sliced ripe avocados add a silky bite to an elegant salad tossed with lobster and juicy grapefruit segments.
Get the recipe for Lobster and Avocado Salad »
This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas.
Guacamole meets mashed potatoes in this simple scallops dish.
Salty, bittersweet caramel meets buttery avocado in this quick treatment, perfect for dessert or as a snack served atop toast or ice cream.
Avocado is an unlikely but delicious pairing for smoked whitefish, and this guacamole is a smokier, creamier spin on classic whitefish salad.
Get the recipe for Whitefish Guacamole »
This creamy all-purpose salsa is great on tacos filled with carnitas or grilled cactus.
This elegant appetizer is quick to prepare and simple to plate.
Crisp celery and radishes are lightly pickled in lemon juice in this salad from chef
Juan Pablo Mellado Arana of Las Cabras in Santiago, which makes a perfect addition to any heavy Chilean meal.
This green salsa is made thick and luscious by adding fresh avocado. Serve tableside with almost any dish— it’s especially delicious with roasted pork dishes or tacos carne asada.
Cumin, paprika, coriander, and both poblano and chipotle chiles lend their robust flavor to this earthy black bean burger.
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.