AVOCADO
Season: spring–summer
Flavor: buttery in flavor and texture, with fruity and nutty notes
Volume: quiet
What it is: technically a fruit
Nutritional profile: 77% fat / 19% carbs / 4% protein
Calories: 325 per avocado (raw)
Protein: 4 grams
Techniques: Always serve raw, as cooking makes avocados taste bitter. Mash into guacamole, hummus, or sandwich spreads, or slice for salads.
Tips: Haas avocados are the smaller, dark green, firm variety (more flavorful, and better for guacamole), while Florida avocados are larger and brighter green (and they can sometimes be watery). Use avocados to add richness to a dish, whether a dip or spread or even a dessert.
Botanical relatives: bay leaf, cinnamon
artichoke, Jerusalem
arugula
asparagus
basil
beans, e.g., black, fava
beets
bell peppers, red
breads, e.g., sprouted grain, whole wheat
bulgur
burritos
buttermilk
cabbage
California cuisine
carrots
cashews
cayenne
celery
Central American cuisine
cheese, e.g., feta, Monterey Jack, queso añejo
chickpeas
CHILES, e.g., chipotle, jalapeño, poblano, serrano; chili pepper flakes, and chili powder
chili, vegetarian
chives
CILANTRO
citrus
coffee
coriander
corn
couscous
CUCUMBERS
cumin
desserts, e.g., chocolate mousses
dips
eggs, e.g., huevos rancheros, omelets
endive
fajitas
fennel
galangal
garlic
ginger
GRAPEFRUIT
GREENS, e.g., bitter, collard, dandelion, mesclun, salad
*GUACAMOLE
ice cream
jícama
kumquats
leeks
LEMON, e.g., juice, zest
lemongrass
lemon verbena
lettuces, e.g., romaine
LIME, e.g., juice, zest
mangoes
mayonnaise
melon
milk
mint
miso
mushrooms, e.g., shiitake
mustard, Dijon
nachos
nori
OIL, e.g., avocado, canola, olive, sunflower
olives and olive paste
onions, e.g., green, red, spring, white
oranges, esp. blood oranges, e.g., juice
oregano
papaya
paprika
parsley
pears
pecans
pepper, black
persimmons
pineapple
pistachios
pomegranates
pomelo
pumpkin seeds
quesadillas
quinoa
radishes
relishes
rice, e.g., brown, red
rum
SALAD DRESSINGS, e.g., Green Goddess
SALADS
SALSAS
salt, e.g., kosher, sea
sandwiches, e.g., cheese
sauces
scallions
sesame, e.g., seeds
shallots
shiso
smoothies
sorbets
sorrel
SOUPS, e.g., avocado, cold, tortilla
sour cream
spinach
spreads
sprouts, e.g., alfalfa, mung bean
stock, vegetable
stuffed avocados
sushi, vegetarian, e.g., hand rolls, nori rolls
tacos
tempeh
tofu
tomatillos
TOMATOES
veggie burgers, e.g., as a topping
vinegar, esp. balsamic, fruit, rice, wine
walnuts
wasabi
YOGURT
zucchini
Flavor Affinities
avocado + almond butter + banana + cocoa powder + mousse
avocado + asparagus + lime + mint + olive oil
avocado + basil + lime
avocado + basil + onions + tomatoes
avocado + black beans + tomatoes
avocado + celery + chiles + CILANTRO + cumin + garlic + LIME + spinach
AVOCADO + chiles + CILANTRO + LIME + onions
avocado + chiles + citrus + ginger + shiso
avocado + chili powder + cilantro + jícama + onions + orange juice
AVOCADO + CILANTRO + CUCUMBER + jalapeño + LIME + mint + yogurt
AVOCADO + CILANTRO + garlic + LIME + red onions + tomatoes
avocado + citrus (e.g., lime, orange) + jícama
AVOCADO + CUCUMBER + green onions + LIME + yogurt
avocado + cucumber + mint + yogurt
avocado + cucumber + nori + rice
avocado + endive + grapefruit
avocado + fennel + citrus (e.g., grapefruit, orange)
avocado + grapefruit + papaya
avocado + grapefruit + pistachios + pomegranates
avocado + honey + yogurt
avocado + lemon + shallots
avocado + lime + wasabi
avocado + olives + tomatoes
avocado + oranges + red onions
“Avocados are key vegetables for raw foodists. They’re meaty and creamy at the same time, and versatile enough to be used in salad dressings, soups, and wraps.”
“I love avocados and eat one every day. In one of my favorite salads, the richness of avocado is balanced by the acidity of tomato and the sweetness of watermelon. And avocados are versatile; as a pastry chef, I even use them in my chocolate mousse.”
“Mashed avocado on bread is like the PB&J of Jamaica. After my friends and I played soccer, we’d raid the cupboard for bread and climb the tree in my backyard for ‘pears,’ as we call them there, to eat on the bread, maybe with just a little salt. Their flavor is so fresh and bright.”
—SHAWAIN WHYTE, CAFÉ BLOSSOM (NEW YORK CITY)