Avocado

The Cobb is a protein-packed salad that will stick with your kids through the school day. This version relies on smoked turkey for the signature flavor that typically comes from bacon. Blue cheese is an optional add-in since its flavor is too strong for a lot of little ones. The assembly is more composed than chopped, which makes it as pretty as it is tasty.

Chilled Rice Salad with Avocado, Tomatoes and Black Beans Who says white rice isn't healthy? Just look at the nutrient profile of this dish, and you'll surely change your mind. This chilled rice salad is chockfull of veggies, loaded with flavor, and a nice source of fiber and contributes valuable heart-healthy fats to the diet. Plus, it looks beautiful on the table! In particular, this dish is a favorite among the teenage girls in my household because, I am told, "It makes us feel healthy!" Who can argue with that? When you purchase the sun-dried tomatoes, choose those packed in olive oil, because you'll use the oil in the recipe. The rice salad will last 3 days in the refrigerator and makes a delicious lunch or summery dinner.

The addition of avocado makes this cold soup creamier than your average gazpacho, and the greens make it, well, greener, and with jalapeño included, too, it's got a serious kick that makes it anything but traditional. It probably goes without saying, but if you serve this to Spaniards, either don't call it gazpacho or be prepared for some arguments at the table.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

Low-cal 'shrooms up the heartiness factor of these patties, for burgers that are backyard barbecue-worthy.

Ideas for serving: When I've got my grill going, I like to make my almost-Oaxacan tlayudas: I spread out commercially made tortillas (I buy them from a local tortillería and let them cool off completely) into a single layer, brush both sides of each one lightly but thoroughly with oil, then grill them until they're crisp. Once they cool, I break them into big rustic pieces for dipping into this guacamole. Wedges of grilled pita make a delicious and unexpected vehicle for dipping. For a pass-around appetizer, slices of crispy grilled baguette topped with a dollop of bacony guacamole are always a hit.

We subbed baked chips for fried. Same flavor, less fat.

Packing these puppies full of veggies gives them a wallop of low-cal flavor, leaving plenty of room for queso.

Crisp, tender asparagus spears get friendly with hearts of palm, cherry tomatoes, scallions, and avocado in this lovely starter salad from Epicurious member Theonike. A simple mustard-and-garlic-infused vinaigrette serves as dressing, while a sprinkle of toasted pine nuts gives this dish some crunch. Use soft, ripe avocados but wait to peel and dice them until just before serving so they retain their beautiful pale green hue.

For your next Tex-Mex dinner, opt for this colorful summer salsa that features seasonal ingredients such as avocado, green onions, and mango. Serve it with black beans and rice, or heap it on jerk chicken or grilled fish for a fresh and healthy lunch or dinner any night of the week.

I love using baby carrots in assorted colors. Thumbelina carrots, which are little and stubby, are great for roasting. I use red, orange, yellow, and white carrots for the ribbons, which make this salad so vibrant. Even just the orange variety next to the green of the avocado and mizuna makes a beautiful and colorful salad. Toasting whole cumin seeds and then grinding them in a mortar and pestle or an electric spice grinder is essential for the great taste of this vinaigrette. If you don't have either way of grinding spices, you can substitute cumin powder. This salad rocks from the contrast between the soft texture and caramelized sweetness of the roasted carrots and their raw and crunchy counterparts.

You can use any type of fish for this recipe, so always choose the freshest and most local. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Mild mahi Mahi takes on the flavors of our zesty marinade.

This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey Parmesan cheese, it's less expensive to make than traditional pesto.
It happens to be vegan, but don't let that deter you (if you're the sort of person usually deterred by vegan recipes)—it's fabulous, particularly with fresh heirloom tomatoes. I also like it as a dip for vegetables or slathered over grilled fish or chicken. Use soon after making it though, as the fresh avocado will go brown if it sits for too long.

This is my Six Degrees of Kevin Bacon salad. The two main ingredients—carrot and avocado—might not seem compatible or connected, but your first bite will convince you otherwise. The carrots are roasted with cumin and paired with orange, both classic pairings for the vegetable. The citrus goes great with cilantro, and both are a fine match for avocado. Before you know it, you have this fresh, vibrant salad. I love the carrots roasted to the same creamy softness of avocado. The contrast comes not from the texture but from the fact that one's warm from the oven and the other's cool from the fridge.
Sorry if I got your hopes up, but despite the salad's nickname, there's no bacon.

There are two secrets to outstanding guacamole: chop the avocados instead of mashing them, and include a smoke-flavored chile. The richest and most flavorful avocados are the rough-skinned Hass variety. Because avocados turn dark when exposed to air, store guacamole in a bowl with plastic wrap pressed directly onto the surface. Make it within hours of serving.

My dad is the only person allowed to handle avocados in my family. Avocados are a very precious commodity, and in the hands of my father, reach their true potential: fresh homemade guacamole. Leave it to me to completely diverge from family rules. I developed this recipe out of my obsession with sweet avocado recipes. After a failed avocado milkshake and a disastrous avocado pancake, this pound cake totally satisfied my obsession. It's sweet, green, and has a slight bite from cornmeal. Yes, this cake is green, and tastes like avocado, but it's surprisingly delicious. Try it! You'll be pleasantly surprised.

The beauty of this salad is that it is vibrant proof that some terrific ingredients simply deserve each other, even if the partnership doesn't come to mind immediately. A cookbook-writing friend came to the restaurant one day, ordered this asparagus and avocado combo, tasted it, and kept muttering, "Genius, genius!" Not me. Nature did it.

The eye-popping combination of hues in this salad is sure to perk up the appetite, which in turn stimulates digestive enzymes. Pairing grapefruit and avocado also delivers nutritionally: Red grapefruit contains lycopene—which may help lower risk of heart disease and pancreatic, lung, and prostate cancers—and the antioxidant is best absorbed when eaten with healthy fat, such as that contained in avocado.

Good guacamole relies on soft, ripe avocados. The Hass variety has a buttery flesh with delicate herbal flavor. If you don’t have a mortar and pestle, crush the first four ingredients in a bowl with a wooden spoon, then use a fork to mash the guacamole.

Serve this no-cook soup straight from the blender when it is still frothy, or well chilled during warmer months. Bright, lemony sorrel makes a nice garnish. If you are unable to find pencil-thin asparagus, trim thicker stalks with a vegetable peeler or paring knife.

A papaya salsa with fiery Scotch bonnet chiles makes a colorful—and spicy—condiment for grilled steak. The salsa also goes well with grilled fish, particularly snapper. For less heat, seed the chiles before slicing them.