As the Avocado obsession continues, try these great recipes

Guacamole 3 avocados 1 lime, juiced 1 teaspoon salt ½ cup diced onion

3 tablespoons chopped fresh cilantro

2 roma (plum) tomatoes, diced 1 teaspoon minced garlic

1 pinch ground cayenne pepper

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. -Bob Cody Bacon Avocado Salad 1 lb bacon, chopped 1 cucumber, diced

1 cup quartered cherry tomatoes

¼ cup seasoned rice vinegar

salt and ground black pepper to taste

5 avocados – peeled, pitted, and diced

½ cup chopped fresh cilantro 4 green onions, chopped

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels.

Stir cucumber, tomatoes, rice vinegar, salt, and pepper together in a bowl. Gently stir bacon, avocado, cilantro, and green onions into cucumber mixture. 1 egg -Kristen Chicken Avocado Salad 3 avocados – peeled, pitted and diced

1 lb grilled skinless, boneless chicken breast, diced

½ cup finely chopped red onion ½ cup chopped fresh cilantro

¼ cup balsamic vinaigrette salad dressing

In a medium bowl, combine the avocados, chicken, onion and cilantro. Pour the balsamic vinaigrette over everything, and toss lightly to coat. -Ward2 Refried Bean Avocado Toast 1 slice whole-wheat break

¼ cup canned fat-free refried beans

½ avocado ½ teaspoon lime juice 1 pinch garlic powder 1 dash of salt 1 dash chili powder 1 dash ground cumin 1 teaspoon pico de gallo

1 teaspoon crumbled queso fresco

1 dash hot sauce

Toast whole wheat bread until golden brown. Spread refried beans on top.

Mash avocado in a small bowl; stir in lime juice, garlic powder, salt, chili powder, and cumin. Spread avocado over refried beans.

Heat a small nonstick skillet over medium heat. Crack egg into the skillet; cook until white is set, about 2 minutes. Cover skillet and cook until yolk is set, about 2 minutes more. Place egg over mashed avocado. Garnish with pico de gallo, queso fresco, and hot sauce. -Bites of Flavor Avocado Tzatziki 1 large avocado, peeled and pitted

2 cloves garlic, minced 1 lemon, juiced ¼ cup sour cream (option)

½ cup chopped seeded cucumber

½ teaspoon red pepper flakes, or to taste

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

salt and pepper to taste Recipes courtesy of

In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving. -ambolucious Avocado and Tuna Tapas 1 (12 ounce) can solid white tuna packed in water, drained

1 tablespoon mayonnaise

3 green onions, thinly sliced, plus additional for garnish

½ red bell pepper, chopped 1 dash balsamic vinegar black pepper to taste 1 pinch garlic salt

2 ripe avocados, halved and pitted

Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving. -La Cocina de Redondita