Gallery: Staff Picks: Our Favorite Non-Guac Ways to Eat Avocados

Fried
Fried
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
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
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 Another Kind of Salad (with Blood Oranges)
In Another Kind of Salad (with Blood Oranges)
Guacamole is so 2011. I live in California now, and that means I don't have to wait to splurge on those green beauties solely when I want to have some guacamole at my Cinco de Mayo party. Yes I am on an avocado binge, using their overwhelming availability as an excuse to put it on everything from veggie burgers to toast. On particular favorite is to take this spinach and orange salad, then slice up half an avocado and lay it over the top. I might eat the other half with a spoon. No big deal. Carrie Vasios
In a Breakfast Taco
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
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 a Sandwich
Is it too boring if I say sandwiches? Well, it's the truth. After I saw Erin's blurb about smashed avocado on bread in a previous Staff Picks, I became obsessed with it. I think I ate this for dinner three nights in a row. Christine Tsai
With Small, Oily Fishes
With Small, Oily Fishes
Whether sardines or anchovies, the pungently fishy and lusciously oily guys smear into creamy, ripened avocado so perfectly. It's a rich, filling, easy to assemble snack—or breakfast or lunch or dinner. But that 'cado needs to be so ripe, it smashes and spreads like butter. (Waiting for rock-hard avocados to ripen is one of my least favorite exercises in patience.) Whole-wheat toast makes for a nice nutty, grainy platform for the fish-avocado mashup. Erin Zimmer
In Ajiaco Soup
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.