Avocado Recipes

Persimmon-and-Endive Salad with Honey Vinegar and Avocado Oil Vinaigrette

The combination of buttery avocado oil and bracing honey vinegar (made from mead) makes for a fantastic vinaigrette in this crunchy, colorful and delicious salad.

Spicy Avocado and Pea Tea Sandwiches

These vegetarian sandwiches from F&W’s Ben Mims feature avocado two ways—mashed and in a chunky salad. Both are tossed with a tangy chile-herb dressing.

• More Sandwich Recipes

Hearts of Palm and Avocado Salad

This Brazilian-style salad might taste a bit rich—with creamy avocado and a mayonnaise dressing—but it’s really quite healthy.

• Salad Recipes

Avocado Chimichurri

Inspired by chimichurri, a classic Argentinean herb sauce for grilled meats, this chunky avocado salsa is seasoned with lots of parsley and oregano.

• More Condiment Recipes

Avocado Hollandaise

Luscious, rich and lemony hollandaise gets completely re-imagined here in a light, supremely creamy puree of avocado, lemon juice and olive oil.

• Terrific Breakfast Recipes

Avocado Toasts with Oaxacan Sesame Sauce

Food writer and stylist Karen Gillingham makes this spicy, fragrant sauce inspired by a version she discovered at a hole-in-the-wall café in Mexico. She likes spooning it over toasts topped with mashed avocado, but it’s also great with eggs and grilled fish.

• Bruschetta and Crostini Recipes

Avocado-Hummus Dip

For a new twist on the usual hummus or guacamole, try this delicious mash-up of the two. It's great with crudités, crackers and corn chips, or as a sandwich spread.

• More Party Dips

Avocado Pissaladière

This pizza-like tart, pissaladière, is a specialty of Nice, France. The traditional toppings include caramelized onions, anchovies and olives but here, creamy slices of avocado are added as well. Using store-bought pizza dough makes quick work of the crust.

• More Savory Pies and Tarts

Avocado-and-Shrimp Salad with Red Goddess Dressing

Chef Jonathan Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for color and flavor.

• More Summer Salads

Avocado-Green Pea Salsa

This unusual, colorful salsa from chef Jose Enrique combines green peas and creamy diced avocado with a hit of lime. It’s outstanding with baked rice dishes like arroz con pollo.

• More Salsa Recipes

Avocado, Feta and Cherry Tomato Salsa Flatbreads

Chef Charlie Hallowell—a Chez Panisse alum—makes the dough for his colorful flatbreads, topping them with a fresh tomato salsa instead of sauce. Store-bought pizza dough works perfectly well, too.

• More Flatbread Recipes

Avocado Tartare

This clever recipe treats avocados much like steak tartare, dicing them very fine and tossing them with capers, onion, mustard and Worcestershire sauce.

• Quick Appetizer Recipes

Avocado-Tarragon Dressing

This multipurpose dressing makes a perfect dip for crudités and a great go-with for grilled steak, or swap it for the mayonnaise in chicken salad.

• More Salad Dressing Recipes

Pink-Grapefruit-and-Avocado Salad

This pretty salad from the iconic Alice Waters is best in the winter, when grapefruit is at its prime.

• F&W's Winter Produce Guide

Chunky Guacamole

Mexico City native Richard Sandoval makes his guacamole in a volcanic-rock molcajete (mortar and pestle) and serves it with hot, superthin corn tortilla chips and two kinds of salsa: avocado-and-tomatillo and fresh tomato.

Chilled Avocado Soup Topped with Crab

Here is one ingenious way to use Grace Parisi's smoky guacamole: in a cool, summery soup.

• F&W’s Ultimate Guide To Soup Recipes

Fresh Tuna Salad with Avocado

Nan McEvoy created this salad after falling in love with the incredible olive oil-poached tuna prepared by her friend, chef Paul Bertolli. McEvoy uses albacore tuna here, but any fresh tuna will do. In addition to spooning the salad into avocado halves, she also uses it as a sandwich filling and a topping for crostini.

• F&W's Guide to Healthy Cooking and Wellness

Crab-and-Avocado Toasts

Gerard Craft grew up in Washington, DC, eating lots of Maryland blue crab. Here, he creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.

• José Andrés on Crimes Against Blue Crabs

Chicken-and-Avocado Soup with Fried Tortillas

Here's a silky soup that doesn';t rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either—the soup's in the pot for less than ten minutes.

• More Delicious Fast Recipes

Roasted-Beet-and-Avocado Salad

A surprise ingredient—a puree of the squat Italian cipollini onion—thickens and sweetens the mustard dressing on this wintry salad of earthy roasted red beets and chunks of silky avocado.

Cumin-Glazed Ribs with Avocado-Pineapple Salsa

• Bobby Flay on How to Make the Perfect Ribs

Cheese-Topped Guacamole

In this play on nachos, chef Gonzalo Martinez of Casa de Sierra Nevada tops a chunky guacamole with gooey melted cheese. Tip: Mild queso oaxaca is the best cheese for melting.

• Mexican-Inspired Recipes

Avocado-and-Onion Salad

Since people in Cuba don't usually have ready access to salad greens, Lourdes Castro says, many will start a meal with this simple avocado salad instead. Cubans tend to use Florida avocados, which are widely available in the Caribbean.

Guacamole with Charred Jalapeño and Scallions

F&W's Grace Parisi invented this smoky guacamole.

• More Delicious Mexican Recipes

King Crab and Avocado Shooters

Zapallar, the small Chilean beach town where the Huneeus's family villa is located, has a wonderful fish market where Valeria Huneeus buys excellent fresh crab. She loves tossing it with sweet and soft avocados, a little coconut milk and fresh ginger, then serving it in a glass, shooter-style, with a thick slice of avocado on top.

• Appetizer Recipes for Every Occasion

Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

To create this tasty dip, Lee Anne Wong blends soft or silken tofu (which has an especially custardy texture) with high-potassium avocado and a little bit of low-fat sour cream and yogurt. For extra fiber, she serves the dip with raw vegetables and rosemary whole wheat pita chips.

Fried Chicken Tacos

“Right in Tijuana’s red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas. I can’t stop eating them,” says Andrew Zimmern. “At home, I fry skin-on chicken thighs until they’re supercrisp, then eat them with avocado-tomatillo salsa, my family’s favorite.”

• Andrew Zimmern's Kitchen Adventures

Chilled Cucumber-Avocado Soup with Spicy Glazed Shrimp

Douglas Keane is such a fan of chilled soups that he puts at least one on his menu every season including winter. The combination of cucumber and red wine vinegar in this recipe reminds him of the wonderful Greek salads he had growing up outside of Detroit, Michigan, home to a huge Greek community.

• Delicious Hot and Chilled Soups

Mexican Shrimp-and-Avocado Salad with Tortilla Chips

This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredients, like tomatoes and cucumbers. Here, tortilla chips soak up the delicious salad juices.

Chunky Guacamole with Cumin

Marcia Kiesel's take on everyone's favorite dip has subtle tartness, balanced heat and a creamy-chunky texture.

• The Best Guacamole Recipes

Bacon-Wrapped Hot Dogs with Avocado

The late-night hot dog spot Crif Dogs is locally famous for its franks. This one, which goes by the name The Chihuahua, is wrapped in bacon and topped with sour cream and avocado. It's also available at the adjoining cocktail lounge, PDT.

• All-American Classics

Avocado, Orange and Jicama Salad

Feta is a fun, briny addition to this salad's Mexican mix of jicama, avocado and cilantro.

• F&W’s Guide to Healthy Cooking

Spicy Avocado-Cucumber Soup

This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. For a milder version, scale back on the serrano.

Potatoes, Corn and Avocado with Horseradish Dressing

At Noma restaurant in Copenhagen, Garrett Weber-Gale tried a horseradish “snow,” and the flavor stuck with him. Here, he blends fresh horseradish with rice milk and lemon juice to make a creamy, dairy-free dressing for very simply cooked vegetables.

Avocado Crostini Two Ways

Cookbook author Katie Workman adds salty, briny anchovies to her parsley pesto for adult guests. For kids, she leaves the avocado crostini plain.

• Kid-Friendly Recipes: The Family-Food Whisperer

Avocado Halves with Flaxseed Furikake

For the most satisfying healthy snack, Food & Wine’s Justin Chapple keeps homemade furikake on hand. The simple combo of nori, bonito, flax, sesame, salt and sugar is like a big smack of umami, and it’s perfect on avocados, eggs, and steamed rice and grains.