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.
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 »
The recipe for this simple Mexican 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.
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 »
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.
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 »
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.
