Kick-start your celebration with this ridiculously delicious avocado design. Believe us when we tell you that there is nothing like a crunchy coating to make you appreciate an avocado’s signature creaminess in a whole new way.

We like to finish these crispy hunks with a generous squeeze of fresh lime juice and some sour cream kissed with lime zest. Fresh radishes chopped into fine matchsticks bring additional color to your fiesta spread too.

Yield: appetizers for 6-8 , Prep time: 25 minutes , Cook time: 5 minutes

Ingredients

• 2 Avocados , **
• 3 cups flour
• 3 cups buttermilk
• 3 cups cornmeal
• 2 tbsp. dry mustard
• 2 tbsp. paprika
• hot sauce
• salt + pepper
• oil

Instructions

1. Create 3 dredging stations: In the first bowl, stir together the flour and a generous amount of salt and pepper (enough that if you actually tasted just the flour, you would be able to taste the salt and pepper). In the second bowl, whisk together the buttermilk and hot sauce. And in the third bowl, combine the cornmeal, mustard and paprika.
2. Next, prep the avocados: Halve each and remove the pits. Cut the avocados, while still in the skin, into 4-5 thick slices per half. Using a spoon, scoop the slices from the skins and place in the flour bowl.
3. Toss each individual slice in the flour, then the buttermilk, and finally in the cornmeal. When each slice is coated, set aside.
4. Fill a pot halfway with oil and bring to high heat. When the oil is hot enough, gently lower in a handful of the avocados. Cook until golden brown and crispy. Let rest on paper towels to drain any extra grease. Repeat in small batches until all of the slices are fried.
5. Serve hot and enjoy!

Tips + Tricks

**Look for avocados that are a little firm. Too soft of an avocado will be difficult to coat.

Breathe life — and fire!, depending on how spicy you go — into breakfast with this simple twist on avocado toast. Kimchi (also “kimchee” and “gimchi”) is spicy pickled cabbage that, more and more, is readily available in the international aisles of most grocery stores. It brings the perfect amount of texture and heat to the creamy-crunchy combo of avocado and warm toast.

Make it all even heartier with a fried egg right on top.

Yield: 2-4 , Prep time: 10 minutes , Cook time: 2 minutes

Ingredients

• 4 slices whole grain bread
• 1-2 avocados
• ¼ cup kimchi
• 2 tbsp. rice wine vinegar
• 2 small cucumbers
• salt + pepper
• fresh mint

Instructions

1. In your food processor, lightly pulse together the kimchi and vinegar to your preferred texture; transfer to a small bowl.
2. Now, prep the rest of your ingredients: Slice the cucumber into thin rounds and toss in the kimchee vinaigrette. Toast your bread. Halve the avocado, remove the pit, thinly slice, and remove from its skin.
3. Lay slices of avocado on the toast and smash with the back of a fork. Season with salt and pepper. Shingle the marinated cucumbers on the avocado toast.
4. Finish with freshly chopped mint and serve right away.

Tips + Tricks

**The longer the cucumbers marinate, the more tender they become. If you want a bit more of crunch, don’t let the cucumbers marinate for too long.

**If you cannot find kimchi, you can substitute a simple sriracha vinaigrette, or, whisk together a splash of vinegar, salt, a little sugar, and some hot sauce.

Salad:

• 4 cups of salad mix (mixed greens are preferable but other mixes will do)
• Sliced radishes cut thin as possible (about one per person)
• Handful of grape tomatoes washed
• Half of an Avocado diced up
• Half of a cucumber sliced as thin as possible
• 1 shallot cut into thin strips and rinsed lightly to cut the astringency

Dressing:

• 1/2 cup buttermilk
• 1 cup Greek yogurt
• Half of an Avocado
• 1/4 cup fresh basil
• 4 tablespoons fresh cut chives
• 2 cloves garlic
• 1 teaspoon onion powder
• 1 bunch parsley chopped fine
• Salt and pepper to taste
• 2 tablespoons of lemon juice

Instructions:

Mix all of the salad ingredients. Once mixed, proceed to making the dressing in a blender

Mix all dressing ingredients in a blender or food processer until smooth and homogenous

Season to taste. Set aside.

Gently mix lettuce with the sliced veggies and drizzle with desired amount of Avocado dressing

Ingredients

• 8 slices of good bread (baguette or ciabatta are a fine choice)
• 1 Avocado
• 12 oz cooked crab meat
• 2 radishes, thinly sliced
• 1 sweet pepper, julienned (with seeds and pith removed)
• 2oz extra-virgin olive oil
• Salt to taste
• 1 lemon
• Fresh pepper
• 1 cup watercress or arugula

Instructions:

Drizzle half the oil onto the sliced bread sprinkle with salt and either grill or broil until crispy, set aside.

In a bowl, mix gently the cooked crab, diced avocado, and sliced peppers with left over olive oil and the juice and zest of one lemon, season and spoon onto lightly grilled bread garnish and with radish and greens.

Ingredients:

• 4 Ripe Peruvian Avocadoes
• 1 Red Onion (Diced)
• 2 Ripe Roma Tomatoes (Diced)
• 1 Jalapeno or Serrano Pepper (Diced Finely)
• 2 Limes (Juiced)
• 1 Bunch Cilantro (Chopped)
• 1 Tablespoon Kosher Salt
• ½ Teaspoon Ground Black Pepper
• 1 Pound Smoked Maine Shrimp

Instructions:

Cut the Avocadoes in half to remove the seeds. Scoop out the Avocado flesh and gently cut into small cubes. Combine all ingredients into a bowl and gently mix. Taste for seasoning and adjust if necessary. More or less chili peppers can added for personal taste. This recipe can be served with tortilla chips or as a topping for your favorite grilled fish or chicken.

Ingredients:

• 4 Ripe Peruvian Avocadoes
• 1 Pound Assorted Heirloom Tomatoes
• 1 Loaf of Brioche Bread (Sliced)
• 2 ounces of Fresh Basil (Chiffonade)
• ½ Cup Mayonnaise
• ¼ Cup Extra Virgin Olive Oil
• Kosher Salt
• Cracked Black Pepper

Instructions:

Cut the Avocadoes in half to remove the seeds. Scoop out the Avocado flesh. Place one Avocado in a food processor with the mayonnaise and puree until smooth. Cut the Brioche slices into your favorite shape. Slice the Avocadoes and Tomatoes to desired thickness. Toast the bread shapes in a 350 degree oven for 5 minutes. Cool the toast and the spread a small amount of the Avocado Mayonnaise on each slice. Arrange the Tomato slices on each toast. Drizzle a small amount of the Olive Oil on the Tomatoes and season with the salt and Pepper and sprinkle each one with the fresh Basil (reserve some for final assembly). Arrange the Avocado slices on top and repeat seasoning and garnish with remaining Basil. Serve as an appetizer or as an accompaniment with a salad or egg dish.