I never seem to plan in advance when I'm shopping for ingredients, and this can be a real issue with avocados. They're everywhere right now, but they're not always ripe when you need them on demand. Per usual, I waited until the last minute again and was left with only rock-solid Hass avocados at the market. But next to the Hass variety were larger, lighter avocados from Florida that were just the ripeness I needed. They are a bit less creamy than a Hass avocado, but they taste just as delicious and have less fat. With two giant Florida avocados in hand, I decided to make a quick, no-cook dinner.

With Sunny's Mango and Avocado Salsa in mind (but in need of a full meal), I paired avocado with mango, cooked shrimp, cilantro and lime juice.

Chop up all the ingredients, add a little salt and pepper, and you've got dinner ready to eat right out of the bowl, over salad or served with tortilla chips.

Feed Me Phoebe: Kale Salad with Avocado, Cranberries and Peptias

Jeanette's Healthy Living: Smoked Avocado Tomato Salsa Guacamole

Napa Farmhouse 1885: Avocado Green Goddess Dressing

Red or Green: Avocado and Cilantro Pesto with Whole Wheat Penne

Blue Apron Blog: Avocado Tartines with Goat Cheese

Domesticate Me: Summer Salad with Avocado, Corn and Grilled Herb Shrimp

Dishin & Dishes: Creamy Avocado Citrus Dressing, No Cream, No Oil

The Heritage Cook: Summertime Vegetable Stuffed Avocados

Taste With The Eyes: Zucchini "Pappardelle" with Avocado "Cream"