The avocado is a tree-grown food loved by people the world over. Even the ancient Egyptians loved avocado, applying it daily to their hair to keep their locks healthy and shiny. The avocado is also called the Alligator Pear because of its bumpy green skin. Did you also know that this creamy food is actually a fruit, high in nutrients and incredibly versatile? These recipes will give you a taste for just some of the ways that the avocado is enjoyed in different parts of the world.

—Caitlin Metzger


Chimichurri Avocado Toasts


Chimichurri is a fresh and delicious Argentine sauce made from herbs, garlic, and tangy juices traditionally served with grilled meat. This recipe for Chimichurri Avocado Toasts incorporates the usual citrusy and flavorful ingredients with creamy avocado, grown for centuries on Argentine soil. Serve over warm, crusty bread for a truly unique and exquisite combination.


2 ripe avocados, cubed

¼ cup olive oil

¼ cup red wine vinegar

2 tbsp fresh lemon juice

2 cloves garlic, minced

1 tsp dried oregano

¼ cup cilantro, chopped

¼ cup parsley, chopped

pinch of salt, red pepper flakes, and freshly ground black pepper

4–5 slices ciabatta bread, toasted

In a medium bowl, combine the lemon juice, vinegar, olive oil, garlic, oregano, salt, red pepper flakes, and ground pepper. Whisk to incorporate well. Add the avocado cubes and mix carefully. Add the chopped cilantro and parsley. Spoon onto toasted ciabatta bread and get ready to love your life.

Serves: 2–4

Time: 10 minutes


Avocado Vichyssoise


The French love using avocado in a variety of ways: on a baguette, in a salad, or even as an ingredient in medicine. Vichyssoise, a thick, velvety soup of French origin, becomes even more creamy and luscious with the integration of the avocado. This soup is often served cold. But when it is served hot, it will warm you up head to toe and leave you feeling like royalty.


3 leeks, the white part, thinly sliced

2 medium potatoes, peeled and thinly sliced

3 cups vegetable or chicken stock

1 cup heavy cream

salt and pepper to taste

2 avocados, mashed

chives or cilantro, chopped, as garnish

In a medium saucepan, heat stock with leeks and potatoes. Bring to a boil, reduce heat, and then simmer about 20 minutes, or until tender. Puree this mix in a blender and then return to the saucepan. Stir in the heavy cream. Puree the avocado in the blender and, if serving hot, stir into the soup just before serving. If serving cold, allow the soup to cool before stirring in avocado puree, and then refrigerate. Garnish with chopped chives or cilantro.

Serves: 4–6

Time: 30 minutes


Avocado and Arugula Pesto Linguine


Italians have long known the benefits and uses of the avocado, extracting the oil and importing it all over the world. Pesto is also a long-time Italian favorite because of its fresh, crisp flavor. This recipe gets a creamy new look with the incorporation of the rich, buttery avocado. One taste of this delectable twist of a classic will have you saying delizioso!


1 pound linguine pasta

2 medium avocados, halved

3 cups baby arugula leaves

1 cup fresh basil

3 tbsp fresh lime juice

2 cloves garlic, crushed

1 tsp kosher salt

½ teaspoon freshly ground black pepper

1 cup grated Parmesan

½ cup sliced almonds, toasted

Bring to boil a large pot of water. Add the pasta and cook, stirring occasionally for about 8 to 10 minutes, or until the pasta is tender but still slightly firm. Drain pasta, reserving about 1 cup of the pasta water. Place pasta in a serving bowl. Scoop out the meat of the avocado and place in a food processor or blender. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth to make the pesto sauce. Pour the pesto over the pasta and toss together. Add the toasted almonds and Parmesan cheese and toss gently until coated. Add small amounts of the pasta water, as needed, to moisten the sauce to your desired thickness.

Serves: 4–6

Time: 15–20 minutes


Avocado Chocolate Mousse

United States

Chocolate mousse is an indulgent dessert that is enjoyed in many different parts of the world because of its velvety and luscious texture. This chocolate mousse is made even more decadent—and perhaps even a bit healthy—with the addition of the ripe California avocado.


1 ripe avocado, halved

½ cup cocoa powder

1 tbsp vanilla

½ cup agave nectar

¼ cup coconut milk

¼ cup sliced strawberries

Scoop out the meat of the ripe avocado, slice it into several medium-sized pieces, and put it into a food processor. Add the cocoa powder, vanilla, agave nectar, and coconut milk and blend on high for about thirty seconds. The mousse should be thick and creamy. Serve chilled with sliced fresh strawberries on top.

Serves: 2

Time: 5 minutes (plus 1 hour to chill the mousse)