You live, breathe and dream avocados. You eat guacamole for breakfast, with a spoon. Maybe you even bat in the same league as self-proclaimed avocado obsessive and owner of avocado pants Gaby Dalkin (whose guacamole and salsa starter gift set readers love).
OK, OK, we believe you. But have you tried these five reader-adored recipes? Read on to find out just how you could be eating more of the buttery green fruit.
A taco without avocado is just a sad taco, honestly. Salmon is a dream pairing for the fruit, as the two buttery textures go together like ebony and ivory, chocolate and vanilla. The whole thing gets a kick from a bevy of bright flavors: lime, mango, red onion and Fresno chile. This should be a staple on your summer menu.
Consider spiking ultra-rich avocado with a hit of spicy wasabi for this magnificent twist on the classic turkey sandwich. Though the recipe calls for grilled turkey, you could just as easily make this with store-bought or leftover roast turkey. Lettuce adds freshness, thick slices of warmed country bread add heft, and ginger leavens the whole thing with a welcome kick.
A good high-powered blender is key to this silky, knockout vegan dessert. The ingredients read like a greatest-hits list: chocolate, avocados, almond milk, maple syrup and optional matcha. (Just think about how good those would taste in one bite.) Avocado, chocolate and cocoa powder melt together like a delicious fever dream. Sweetened very lightly with a touch of vanilla, the result is a fluffy-when-just-made, fudgelike-when-refrigerated treat that’s almost difficult to share with loved ones.
Haven’t had avocado fried yet? Let today be the day you remedy that. Simple tacos topped with a flurry of cilantro, plush cherry tomatoes, and jalapeño chiles are just what you need on Meatless Monday, Taco Tuesday, or really any other day of the week. Fry the panko-dipped slices in just a tablespoon of olive oil; that’s all it needs for a crispy outside that’s the ideal foil for that supple inside. Serve with plenty of black beans, tortilla chips, and guacamole, of course.
“Green gold” shows up in yet another guise in this chilled soup. Those who love to make them know that cold soups are fantastically easy: There’s zero to little simmering, everything goes into the blender, and you can pour from the gadget straight into soup bowls. The key to this recipe is the Mexican crema that adds heft and a sultry texture. Make extra of the salsa fresca and serve with chips or fresh, toasted tortillas for dipping.