9 Avocado Recipes So You Can Eat as Much Avocado as Possible

<p>We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce—and also why we love this sandwich.</p><p><a href="http://www.bonappetit.com/recipe/california-veggie-sandwich?mbid=synd_msnfood">GET THE RECIPE</a></p>

CALIFORNIA VEGGIE SANDWICH

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce—and also why we love this sandwich.

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<p>A lighter, smoother, more grown-up guacamole.</p><p><a href="http://www.bonappetit.com/recipe/avocado-cream?mbid=synd_msnfood">GET THE RECIPE</a></p>

AVOCADO CREAM

A lighter, smoother, more grown-up guacamole.

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<p>This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.</p><p><a href="http://www.bonappetit.com/recipe/chopped-spring-salad?mbid=synd_msnfood">GET THE RECIPE</a></p>

3/32 SLIDES © Credit: Alex Lau

CHOPPED SPRING SALAD

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

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<p>Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.</p><p><a href="http://www.bonappetit.com/recipe/avocado-radish-carrot-pickled-onion?mbid=synd_msnfood">GET THE RECIPE</a></p>

AVOCADO WITH RADISH AND CARROT AND PICKLED ONION

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

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CHOCOLATE-AVOCADO PUDDING

<p>Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing dessert. That would also be completely acceptable to eat for breakfast.</p><p><a href="http://www.bonappetit.com/recipe/chocolate-avocado-pudding?mbid=synd_msnfood">GET THE RECIPE</a></p>

Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing dessert. That would also be completely acceptable to eat for breakfast.

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<p>You might as well make a double batch now—you'll definitely need it.</p><p><a href="http://www.bonappetit.com/columns/cooking-without-recipes/article/authentic-guacamole?mbid=synd_msnfood">GET THE RECIPE</a></p>

GUACAMOLE

You might as well make a double batch now—you'll definitely need it.

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<p>This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.</p><p><a href="http://www.bonappetit.com/recipe/salad-sandwiches-with-ranch-spread?mbid=synd_msnfood">GET THE RECIPE</a></p>

SALAD SANDWICHES WITH RANCH SPREAD

This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.

 

<p>A salad so easy you can actually have the kind of Summer 2016 people (okay, Drake) write songs about.</p><p><a href="http://www.bonappetit.com/columns/cooking-without-recipes/article/corn-tomato-avocado-salad?mbid=synd_msnfood">GET THE RECIPE</a></p>

CORN AND AVOCADO SALAD

A salad so easy you can actually have the kind of Summer 2016 people (okay, Drake) write songs about.

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<p>Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.</p><p><a href="http://www.bonappetit.com/recipe/avocado-tomatillo-salsa-verde?mbid=synd_msnfood">GET THE RECIPE</a></p>

 

AVOCADO-TOMATILLO SALSA VERDE

Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.

GET THE RECIPE