Summer Soiree: Why You Should Eat Avocados All Day Long
We think avocados are pretty great. They’re the basis for guacamole, which might be the world’s most perfect food, and the ideal companion to a margarita. They’re pretty versatile, too. They’re versatile enough, in fact, that we’d eat them all day long if we could. If you feel the same way, here is our suggestion of how to eat avocados from breakfast through dessert.
Breakfast: Move over, pancakes. Avocado toast is the new cool breakfast (pictured above). Load it up with eggs and tomatoes (or perhaps shaved cucumber or sliced radishes and cilantro), then give it a good spritz of citrus. Huevos rancheros are the other indisputable morning path to avocado glory. This gorgeous recipe turns the classic into semi-healthy breakfast tostadas with slices of avocados on top; Kelsey's breakfast tacos include avocado salsa over the chorizo-egg filling. Alternatively, ditch the tortillas for bread to make Rachael's hearty chorizo strata.
Lunch: Creamy sliced avocado instantly neutralizes tangy vinaigrette dressing, which is why it’s a salad chef’s best friend. Try it in Bobby’s guacamole-inspired cumin-tomato salad (pictured above) or this elegant, impressive crab-avocado duet (or the even more retro crab-avocado mimosa).
Dinner: Go classic for dinner, with some semi-authentic Mexican food. In lieu of serving a batch of guacamole, whip up avocado cream to use with Sunny's flautas (pictured up top), five-star fish tacos, Bobby Deen's lightened-up mini tostadas (pictured above) or vegetarian tostaditas. Or if you're serving a crowd, spoon it into bacon-stuffed potato skins.
Dessert: You might consider avocado to be strictly savory, but if you did, you'd be missing this 5-star vegan chocolate-avocado pudding, which uses cacao powder, coconut oil and agave nectar, or turn it into ice pops or Alton's ice cream.
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