Holy guacamole, there’s so much more to avocados

First it was murmurs of a national avocado shortage. Then it was that possible border tax on Mexican avocados that had people crying about a cruel Guacapocalypse. And no wonder. The superfruit rocks quite the all-star resume. Studies show that avocados are packed with vitamins and minerals, fight cancer, stabilize blood sugar and are rich in cholesterol-friendly, good fats.

Beyond that, they taste amazing — as buttery and velvety as they are versatile.

Of course we love them for guacamole (r.). Whatever you do — or don’t — add to your mashedup avocado, guac is the ideal dip: easy, tasty, healthy.

But there’s so much more to avocados. Ask Ron Simpson, one of the owners of The Avocado Show, set to open in Amsterdam in March. Everything in the European eatery will star avos, which, he tells the Daily News, are “adaptable to almost anything.” They’ll even be used as burger “buns.” Okay — sounds messy, but we’re game.

New York City nutritionist Lisa R. Young says avocados are also wonderful tossed into a salad and slathered on rice crackers (if anything can make rice crackers edible, it’s avocado).

But because she’s a dietician, she stresses to pay attention to portion size. “You can have too much of a good thing,” she says, “including good fat.” Young suggests keeping portions to a third of an avocado, which, though tricky to cut, really isn’t that stingy.

Chopped and plopped atop an omelet — yum. Or use a halved avocado to hold an egg and cook it under the broiler. Brilliant! Skip the French fries. Deep-fried avocados (l.) will become your burger’s new best friends. Baked inside, they add moisture. Or,...