Avocados offer unique texture and flavor

I love the creamy richness of ripe avocados and enjoy them sliced and sprinkled with lemon juice.
They don’t taste like anything else and add lots of flavor and texture to everyday salads. But if you want to stretch your repertoire a little, branch out and try avocados several different ways.
We’re so fortunate to have the access we do to so many kinds of fruits and vegetables whether or not they’re in season, and avocados are just one example of our great good fortune.
And if you’re one of those people who’ve never tasted avocado, please don’t tell me you don’t like it. First you have to eat it. Then feel free to critique it.

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Avocado Lobster Cocktails

2 teaspoons honey
2 tablespoons prepared horseradish, drained
1 tablespoon Worcestershire
1 teaspoon hot sauce
1 tablespoon finely chopped fresh tarragon leaves
Salt and freshly ground black pepper
1 ripe Hass avocado, peeled, pitted and finely diced
1/2 small red onion, thinly sliced
1/4 cup chopped fresh cilantro leaves
2 (8-ounce) lobster tails, parboiled and flesh coarsely chopped

In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste. Gently stir in the avocado, onion, cilantro and lobster. Cover and chill for at least 30 minutes. Serve in martini glasses.

Avocado Corn Salsa
2 small to medium ripe avocados, peeled, seeded, and finely diced
1 cup fresh or frozen corn kernels
2 medium tomatoes, seeded and finely diced*
2 to 3 tablespoons fresh-squeezed lime juice
1 tablespoon finely-chopped fresh cilantro
1/2 to 1 teaspoon minced hot green chile peppers
Sliced olives (optional)
1/2 teaspoon salt

In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chile peppers, and salt.
Cover and refrigerate until ready to be served.
Yields 1 1/2 cups.

Avocado and Apple Salad

2 cups seashell pasta
1/4 cup bottled, fat-free Italian dressing
1/4 cup fresh basil, chopped
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, crushed
3/4 cup diced tomatoes
1 (6 ounce) can water-packed tuna, drained and flaked
1/2 ripe avocado, diced
1/4 cup red onion, thinly sliced
2 tablespoons black olives, chopped
4 green leaf lettuce leaves

In a large saucepan, cook the pasta according to the package directions. Drain, rinse briefly under cold water and drain again.
In a small bowl, combine the Italian dressing, basil, garlic and crushed red pepper.
In a large bowl, combine the pasta, tuna, tomato, avocado, red onion and olives.
Add the dressing mix and toss until evenly coated.
Line plates with the lettuce leaves and spoon salad on top.