We know they make good guac; now get ready for a few dinner surprises. Avocado fries, anyone?
Crunchy bacon brings out the smokiness of a good Hass avocado, and the sharp vinaigrette helps cut its richness.
Recipe: Avocados with Warm Bacon Parsley Vinaigrette
Roasted chiles, crunchy jicama and radishes, silky avocado, crumbly cheese, and a spicy-sweet dressing make this salad an
explosion of flavor and texture. Try it with pork chops or a juicy steak.
Recipe: Spicy Avocado Poblano Salad
This is loosely based on a recipe from Hawaiian chef Alan Wong. Serve it with daikon sticks, radishes, or taro chips.
Recipe: Sake Soy Guacamole
Crunchy on the outside, creamy and nutty inside, these fries are totally over the top. Chef Trey Foshee, at George’s at the
Cove restaurant in La Jolla, California, serves them with grilled steak.
Recipe: Avocado Fries
Look no further for this season’s go-to grilled chicken dish from chefs Mary Sue Milliken and Susan Feniger of Border Grill
in Santa Monica and Las Vegas and Ciudad in Los Angeles. They marinate chicken very simply, then spoon an addictive Indian-style
pickled salsa on top.
Recipe: Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa
The spicy poblano and the creamy avocado are a natural match in this grilled corn salad.
Recipe: Grilled Corn Poblano Salad with Chipotle Vinaigrette
Baking prosciutto intensifies its flavor and gives it a crispy texture in these breakfast sandwiches. If you're eating them
on the go, just wrap them in waxed paper.
Recipe: Egg, Avocado, and Crispy Prosciutto Pitas
These elegant bites make for a healthy party appetizer.
Recipe: Smoked Salmon and Avocado Rice Triangles
In this balanced and nutritious salad, you get protein from two sources, the citrus brightens up the flavors, and the avocado
adds a touch of richness.
Recipe: Quinoa Salad with Chicken, Avocado, and Oranges
This Southwestern-inspired soup hits all the right notes: solid protein from the beans, crunchiness from the cucumber, creaminess
from the avocado, a sweet hit of acidity from the citrus, and a hint of spice.
Recipe: Black Bean Soup with Avocado, Orange, and Cucumber
You know bacon and avocado play well together from such sandwiches as the BLT. But this recipe amps up the delectable duo
by adding extra protein and more complex flavor. Marinate and grill a slab of tofu and slide it into a ciabatta roll along
with the vegetables and bacon. Sriracha and a drizzle of the ginger-soy marinade pack extra punch.
Recipe: Grilled Tofu, Bacon, and Avocado Sandwiches
This lightened version of chips and guac will impress your party guests.
Recipes: Veggie Sticks with Avocado-Lime Dip
If you like Mexican and you like kimchi, then this quesadilla is for you. We prefer the super spicy kimchi, but use any brand
that you like.
Recipe: Kimchi and Avocado Quesadillas
This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas.
Recipe: Spicy Chicken Posole with Avocado and Lime
Mustard seeds, cumin, turmeric, and coriander give this Western classic an Eastern spin.
Recipe: Indian Guacamole
The warm anise flavor of shiso, encouraged by the licoricey fennel, comes through clearly in this pretty salad. You can use
either red or green shiso (red is slightly stronger in flavor) or a combination.
Recipe: Avocado, Grapefruit, and Shiso Salad
Avocado adds a rich flavor while wasabi mayonnaise kicks up the heat in this easy-to-prepare dish. Pile on pieces of grilled
salmon and stuff into a pita pocket for a quick meal that is sure to be a family favorite.
Recipe: Grilled Salmon Avocado Pitas
You can eat the steak, salad, and tortillas separately, or wrap them up fajita-style, maybe with a side of black beans.
Recipe: Grilled Steak with Avocado and Red Onion Salad
Using both fresh and smoked jalapeños (chipotles) gives this version of chimichurri, the Argentinean steak sauce, lots of
flavor without being wildly spicy.
Recipe: Grilled Steak and Vegetable Salad with Chipotle Chimichurri Dressing
This recipe is a fresh take on bibimbap, a Korean rice dish traditionally topped with meat, vegetables, egg, and chili paste. It’s fast, easy, and doesn’t require
a trip to a specialty store.
Recipe: California-Style Bibimbap
Silky smooth, luscious, and surprisingly good with chocolate sauce.
Recipe: Coconut Avocado Ice Cream
1) Use it when it’s just ripe. How to tell? Squeeze it with your whole hand; it should have the same “give” as chilled butter.
2) Preserve the tastiest part, the dark green layer under the skin. First, remove the pit: Cut lengthwise around the middle to the center and twist halves apart. Thunk a chef’s knife into pit and twist to pull out. To get pit off, slide against inner rim of kitchen sink. If you’re mashing the avocado, scrape it out with a spoon. If you want beautiful, perfect slices and dice, score skin down center with a paring knife and carefully pull off peel.
Instead of sprouting an avocado pit like a preschool project ― the resulting harvest, if any, will take at least 5 years and
may not taste very good in the end ― buy a young tree.
You can grow a Hass in Sunset climate zones 16, 17, 19, 21, 23, and 24; for zone explanations and complete growing instructions, see the Sunset Western Garden Book or sunset.com/climatezones.
Along with an appropriate climate, give your tree enough space (canopies can spread 30 feet); excellent drainage; and enough water so that soil is moist but not wet.