I grew up eating avocados in all sorts of virtuous ways: smashed with lime and salt for guacamole, slathered thickly on whole grain bread as a sandwich spread. But it wasn't until my first trip to Austin that I discovered the fried avocado. At first, the idea put me off; I think of avocado as something best uncooked. But when it's cut into wedges or chunks, battered, and fried, a crisp shell forms around each little avocado nugget, which softens just slightly so that it's even more buttery than in its ripe raw form. Here, at Izzoz Tacos in Austin, it's served with arugula and cotija cheese in a fresh flour tortilla. Yum. —Carey Jones
With Soy Sauce
I really like avocados on toast with a little salt. It's simple but so good. I also like to dip slices of ripe avocado in soy sauce. It works in sushi rolls, right? So why not? —Maggie Hoffman
In a Salad
Brace yourselves. I'm one of those rare individuals who doesn't like avocado. It's a texture thing. But I've made an exception when in California, letting a few slices slide into salads like this one from The Cottage in La Jolla: mixed greens with shrimp, crab, avocado, and hearts of palm, tossed in lemon-basil vinaigrette. —Jessica Leibowitz
In a Breakfast Taco
My good friend, food writer Robb Walsh, introduced me to his favorite breakfast taco places in Houston. When your breakfast starts with warm, flaky tortillas and fillings like fatty, spicy chorizo and potato with eggs, you know it's going to be a good day. The breakfast taco might not need avocado slices on top, but it sure doesn't hurt. —Ed Levine
Note: this shot was taken pre-avocado treatment!
In a Shake
Vietnamese avocado shakes are my favorite non-guacamole application of avocados (aside from just eating a plain avocado at peak ripeness). Combine avocados, ice, milk, and condensed milk in a blender and you end up with a creamy, thick, mildly sweet drink/dessert. —Robyn Lee
In a Sandwich
In Ajiaco Soup
I may or may not* just be saying this to make my wife happy, but my favorite non-guac way to serve avocado is definitely with a bowl of ajiaco, the potatoey, chickeny, caper-studded soup that originated in the Andes in Colombia (get the recipe here). A few slices of bright and creamy fuerte avocados is a prerequisite for dunking into the thick broth. —J. Kenji López-Alt
*No, it's definitely may.