If avocados aren’t a staple in your kitchen, they should be. Their versatile, rich flesh can play myriad roles in daily cooking, not to mention provide health benefits and nutrients to support a healthy lifestyle. I love a good bowl of guacamole, but if that’s the extent of your avocado consumption, you’re missing out. 

Of course, there’s the avocado toast… an easy favorite that can stand in for any meal of the day. But they can also liven up an apricot-studded quinoa salad, and add creaminess to a blended pea soup. Using them in quick salsas to dress simply grilled fish is an easy way to enjoy restaurant quality dinners, and I have two recipes below you’re sure to love.

The best way to cut them is lengthwise around the pit. Twist to open, then remove the pit. From here, you can score the flesh into long, thin strips or cut it into cubes. A quick sweep with a spoon separates the avocado flesh from the skin and you are ready to go.

Quick tip: aim to cut the avocado as close to serving time as possible. They will discolor when exposed to air, and while perfectly safe to eat, takes on a less desirable appearance. 

Minted Spring Pea Soup

Sweet green peas, fresh mint and scallions, blended until silky smooth makes for a bright and welcome bowl of chilled soup. But, the secret ingredient that pulls it all together is the avocado. It adds a creamy richness to the soup that would be otherwise lacking. Top with crumbled feta for a briny counterpoint, and sprinkle with a few chili flakes if you like a little kick.

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Arugula, Cherry & Jicama Salad with Honey Lime Vinaigrette

Salads are never going to elicit the same "oohs and aahs" of a gooey mac 'n cheese, or plate of warm brownies, but if ever there were one to get excited about, this is it. Zestiness comes with the addition of tortilla chips. Certainly not your standard salad. And with the crisp jicama, sweet-tart cherries and zippy honey lime vinaigrette, it's got winner written all over it. Just don't add the chips until right before you serve, or they will loose their crunch and thus their appeal.

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Pineapple Avocado Salsa

This versatile salsa can be enjoyed as an appetizer with chips, spooned atop grilled fish, or tucked into a shrimp taco. It's best served soon after it's made, as the pineapple will begin to leach much of it's juice if it sits for more than a few hours.

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Grouper with Citrus Tequila Salsa

The flavors of Florida inspired me to create this dish. Fresh grapefruit and orange, creamy avocado and the crunch of sweet white onion make for a light and refreshing accompaniment to grouper. A splash of tequila is a fun and feisty addition, but if you'd rather not use alcohol, you can leave it out and the salsa will still be delicious. If your market doesn't have good-looking grouper, sub any firm, white fish.

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Hearts of Palm, Avocado & Pomegranate Salad

This simple salad is by no means short on flavor. Hearts of palm, avocado and pomegranate seeds combine to give you a taste of the tropics and make for a healthy side dish any day of the week. To make a more substantial meal of it, add grilled shrimp.

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Roasted Salmon with Gingery Mango & Avocado Salsa

This is an easy dinner party dish, as the salsa can be prepped a few hours ahead and the fish roasted just before serving. The salsa has a slight Asian flare to it with the ginger and fish sauce, but not so much that an accompanying side needs to stay on that theme. A simple green salad and crusty bread works just as well with the salmon as a bowl of creamy coconut rice, so take it in whatever direction you prefer.

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Everybody Loves… Avocado Toast

Making avocado toast isn't difficult, and hardly necessitates a recipe. The most important element is a perfectly ripe avocado. Not too firm, not overly ripe, but perfectly mashable. We like ours topped minimally, with a few sunflower seeds for crunch and herbs for flavor and interest.

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All Green Salad with Cranberries & Honey Sherry Vinaigrette

This symphony of green – cucumber, snap peas, avocado, cilantro and pumpkin seeds nestled in green leaf lettuce – gets a pop of color and sweet tartness from dried cranberries. The vinaigrette, made with sherry vinegar and honey, is seasoned with coriander seeds and a pinch of cumin. It flavors all of the fresh green vegetables spectacularly.

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Yogurt Marinated Chicken Skewers with Avocado & Apricot Quinoa

As apricots have such a short season, if you cannot find them, substitute with peaches, blackberries, or even dried cranberries or dried cherries. The quinoa salad can be assembled ahead of time, but don't add the nuts until serving or they will lose their crunch. Marinating the chicken in yogurt keeps it tender and provides a zippy tang that goes so well with the herb-flecked quinoa.

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