35 Ways to Use Avocados—Besides on Toast

We thought we had explored every way to enjoy the buttery-rich yumminess of avocados. But then we swooned over a photo of the breaded avocado fries in chef Hans Röckenwagner‘s latest cookbook, Das Cookbook. Inspired by the photo, we created our own lighter version, and the results were even more delicious than we’d imagined: When you coat creamy avocado wedges with a crisp breadcrumb crust, that contrast of textures makes the avocado seem doubly silky-rich.

Every summer, fresh ears of corn pile on roadside stands along the Delmarva Peninsula in Delaware. Riki Senn uses this abundance of local produce to bring bright sweetness to this recipe. The cool creaminess of a Hass avocado is the perfect addition to temper the spicy bite from the radishes and add extra flavor and texture.

With layers of caramelized onions and peppers, toasted avocados, and seared chicken, this one-skillet meal packs a punch of flavor without covering your kitchen in dishes. The tiniest bit of sugar helps the avocado halves char in the pan, adding robust toasty flavor.

Egg salad is a lunch-time favorite, a go-to because it's quick, easy to prepare, and rich in filling protein. A typical homemade version can load on more than 23g of fat and almost 900mg sodium—suddenly making your so-called light lunch feel anything but. Our avocado trick cuts fat in half, keeping all the creamy goodness of classic egg salad. The crunch of pickled celery add texture and flavor for a well-layered sandwich.

Surprisingly creamy and rich, despite being dairy-free, it seems like avocados were made for freezing on a stick. Perfect for both getting a serving of fruit and cooling down, the hint of lime will leave you dreaming of the tropics. 

By foregoing the mayonnaise for an equally creamy avocado, you're saving on sodium and sat fat while adding healthy unsaturated fats to your diet. Use a sturdy type of greens for the salad, like lacinato kale, and it can easily stay fresh and non-soggy in your lunchbox. 

Use avocado instead of butter to make banana bread with a dose of healthy fats and a low measure of guilt. Avocados are cholesterol free, and about 50% of the fat in the gorgeous green fruit comes from monounsaturated fats (one of the good ones)—which makes this quick bread that much more alluring.

Go beyond basics with your next BLT by adding salmon and avocado for an out-of-this-world richness. There's no shame in eating this with a fork, though the messiness can be part of the fun. Have leftovers? Coarsely chop the salmon and combine with any remaining mayo mixture. Top toasted bread and garnish with arugula for a quick lunch.

If you love eggs and avocado, then you’ll love combining the two into this simple breakfast. Skip the bread and go for a heart-healthy egg-in-a-hole. It’s easy to prepare and gives you the boost of energy you need to start your day.

This colorful, flavor-forward dish makes the most of peak-season produce with a sweet and tangy fruit salsa that would be equally delicious served over pork chops or with whole-grain tortilla chips. The heat from the seeded jalapeño is mild, but it can be omitted. To round out your plate, try serving the chicken and salsa over a bed of rice or with a simple side salad.

Here’s a unique spin on the classic pickle recipe. Use avocados instead of cucumbers. These go great on burgers and sandwiches, and stand on their own as well. Also, you can use unripened avocados as the vinegar will soften them. 

Simple doesn't have to mean sad when it comes to salads. Avocado, lime juice, and red onion come together for a side dish that's reminiscent of deconstructed guacamole. Pre-chopped red onion is great to keep on hand and makes for even faster (tear-free) prep on these salads.

This Southern California special blends the region's produce-forward approach with Latin flair on a lean sirloin patty. Buttery avocado is the base for a guacamole that's flecked with jalapeño. For crunch, I chose alfalfa sprouts, which continue to proliferate in California stores and are prized for their bright taste and springy, crisp texture. Some locals might have gone bunless, but grains are so of-the-moment. I used a whole-grain bun, natch.

You can make a tostada out of basically any ingredients as long as you start with a crisped tortilla. Creamy avocado sits atop pan-seared tilapia for a fresh and flavorful meal that will leave you wanting two. Go with 6-inch whole-grain corn tortillas instead of flour, and you'll save about 30 calories and 200mg sodium.

Creamy, tart, and just sweet enough, this light green pops packs a good serving of vitamin C and unsaturated fat. For a flavor twist, feel free to sprinkle in different herbs (like lavender or mint) or citrus zest for a tangy result. 

Move over, pesto: You're not the only sauce worth going green for. Pureed avocado makes this dish positively irresistible. Garnish with extra basil leaves, if desired.

The food processor makes quick work of this basic dip that's rich in heart-healthy monounsaturated fats. We like the heat from leaving the seeds in the jalapeño, but you can seed the pepper for a milder guac. Serve with tortilla chips or crudités.

Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch. If you’re packing it up to go, store the chickpeas separately so they’ll keep their crunch. Save the other avocado half; you’ll use it in the next day’s lunch. Keep the pit in the avocado half, and wrap it tightly with plastic wrap.

Soft, buttery avocado amps up the irresistible gooeyness of this grilled cheese. Tomato brings a bright, acidic contrast to the richness of cheese and avocado. Firm, ripe tomatoes will perform best—giving off some, but not too much, juice as the sandwich grills.

The sweet pineapple pairs expertly with cool avocado. Whether served with tacos, alongside grilled fish, or scooped on to a tortilla chip you won't want to miss this one.

Avocado cream provides a cooling counterpoint to the spicy ancho chicken in this recipe. We love what the cilantro slaw does to the texture of the dish.

Pork and pineapple go together like peas and carrots but, pair cooling avocado and spicy chiles and you have achieved yet another dynamic duo.

Simple orange-infused crab meat floats atop a rich, creamy soup. If the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.

"These are outstanding! My husband is a big meat eater and when I make these there is no complaining where is the beef! They reheat well for a great lunch the next day!" —SAMJ142

The beauty of this Latin twist on the classic Middle Eastern sandwich is its simplicity, and of course, flavor. Garnish with microgreens and sliced red onion.

Tart tomatillos keep this dip a bright green and prevent the avocado from discoloring, even after a day or two in the refrigerator. Look for tomatillos in the produce section of most large supermarkets.

Make the chips in advance, cool completely, and store in an airtight container until ready to serve.

Chipotle chile and fire-roasted tomatoes lend smokiness to the soup.

The southwestern ingredients in this recipe scream to be garnished with avocado. Skip the sour cream for an equally cooling condiment.

A delicious combination of tastes and textures, this first course soup combines smoky chile heat, crisp sweet corn, and silky-rich avocado.

Sunny-side up eggs, fresh sprouts, and salsa amp up avocado toast for a fast, no-fuss meal. It's a sure winner at breakfast, lunch, or dinner.

This sweet, creamy, crunchy salad is a must-try dish—fast enough for weeknights, but fancy enough for guests. The honey-lime dressing will have everyone heading back for a second helping. 

Plant lovers rejoice—this vegan pudding delivers ultra-creamy lusciousness with absolutely zero dairy.

Buttery avocado provides silky texture, while maple and molasses deliver balanced sweetness. Look for coconut cream near the coconut milk; it whips up into a fluffy whipped cream substitute that gets even better with the addition of protein-packed peanut butter powder.

One of the most nutritionally dense recipes we have on our site, these savory pea fritters pair well with any side dish you might have in mind. You'll reap the rewards with 13g of fiber and a whopping 14g of protein as well.

Here we combine two of the our favorite early-summer ingredients—cherry tomatoes and fresh basil—into a fresh take salsa. For the crispiest skin (that doesn’t stick to the grill), be sure your grill grates are very clean and the grill is preheated for at least 15 minutes. Avocado adds creaminess and a punch of gut-healthy prebiotics.

Salmon is a pretty potent anti-inflammatory food; its omega-3 fatty acids are great for your heart and brain. Plus, this avocado-studded salsa gives you an extra boost of heart-healthy fats!

Avocado fries? Oh yes! This irresistible combination of crunchy and creamy is the ultimate air fryer indulgence. They’re a little heavier in calories than most of our snacks, but they’re so darned good, they’re worth the occasional splurge!

The secret to the perfect air fryer avocado fries is picking out avocados that are just ripe, but with enough firmness to hold their shape during cooking. Paired with this kicky, spicy sauce, these fries are next-level good.

If your blender doesn’t get the soup silky-smooth, add up to 1/4 cup more water and blend some more. Press a piece of plastic wrap on the surface of the soup as it chills to help prevent browning.