Mashed on toast or sliced on sandwiches.

Well, I just mash them up and spread them on a piece of toast, top with an over easy egg, maybe a slice of good tomato if that can be had any more this year. I've also been known to add slices to a burger, or a salmon pattie sandwich.

Amanda puts them in smoothies, but I hate smoothies.

My stepson likes to cut an avocado into 8 wedges, wrap each wedge in bacon and bake it at 425 until the bacon is crisp, then use ranch dressing as dip. He's doing the "keto" diet, so he also made avocado popsicles with almond milk, but it just looked horrible, LOL.

I've seen recipes for brownies and such, with avocado, but haven't tried it. I've also seen a half avocado filled with chicken salad, but there's that salad thing, but I've also seen them stuffed with taco meat, so that might be good. I've seen chicken breasts with a pocket cut into them, stuffed with guacamole and baked, again, something I haven't tried.

Good luck, there are lots of things to try with an avocado!

Annie

Cut in half, add oil/vinegar-style salad dressing to the hole, eat with a spoon.

Avocado is tricky. It doesn't want to be cooked. I've had breaded and fried avocado. It's not horrid, but fresh off the pit is SO much better.

Given that, the big discussion is what to put it on/in? It's fatty and slightly sweet, and squishes easily. I know other parts of the country use "California" as code for with avocado, the way "Florentine" is used for with spinach. So, as Andie said, it's good sliced on any kind of sandwich from burgers to BLT to burritos. Sliced or mashed on toast instead of butter. Or, to be decadent, mashed on buttered toast. You can add cubes to the top of pizza after it comes out of the oven. Some like it room temp or slightly warmed, others prefer it cold on piping hot pizza. You can toss cubes on top of a bowl of granola or muesli, or a bowl of chili. Really good in chili.

I've never understood the avocado with mayo thing, but if you like it go for it. More common around here is a little freshly squeezed lemon juice and some seasoning (just pepper, S&P, epazote, garlic or lemon pepper blend, chili powder--whatever floats your boat).

Since avocados grow here (SoCal) and in Northern Mexico, we're picky about the quality of them. If it's perfectly ripe--neither hard nor squishy--I just eat it out of the rind with a spoon.

There are also a number of frozen concoctions that use avocado as a base instead of milk/cream. I think they're weird, but you could customize something like that to suit your taste. I think it might be a lot better with chili pepper rather than chocolate, for instance.

Baked potato with avo mashed into but not twice baked. Avo supplies the richness instead of butter or sour cream. Some Chohula for seasoning.

I just had a bacon, avocado and tomato sandwich for lunch. Delish!

^^^ This! I had one last week (BLT+A, toasted bread) and oh, it was good. I also like sliced avocados on chicken or turkey (or veggie) sandwiches.

I don’t eat hummus, but my daughter loves hummus with mashed avocado mixed in.

For a snack/appetizer, it’s good on deviled eggs ... mashed or sliced.

Last night, we had sushi (crab and cucumber filling) that had sliced avocado wrapped around the top. Some had it (sliced) in the filling. Very good.

We're fortunate to have an avocado tree (Hass). For me, the less you do to it, the better, though I use it many ways. I'm often happy just eating it with a little salt and pepper. A splash of lime juice or red wine vinegar can be nice, too.

I realize you said no salads, but this is one I make fairly often...heavy on the avocado. You can certainly make this without heating on the stove, but I find it ups the flavor. If you ever feel inclined, this is both tasty and pretty.

Avocado and Black Bean Salad

Dressing:
1 small clove garlic
Juice 1 1/2 limes (about 3 tablespoons)
1/2 tsp. salt
1/4 tsp. chili powder
1/4 cup olive oil

Salad:
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Make the dressing: Smash the garlic clove, add a pinch of salt and smash with the side of a knife to coarse paste. Whisk the garlic, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil.

For the salad: Cook the corn, bell pepper, and onions in the olive oil for 3-5 minutes in a skillet. Add the black beans and stir to just warm them. Remove from heat and add the dressing. Toss well to coat. Adjust seasoning with salt and pepper. Gently fold in the tomatoes, avocado, and cilantro.

One of my favs is a chicken avocado club sandwich..... basically your favourite club sandwich with avocado.... no mayo thanks.

Sliced avocado sprinkled with sea salt and lime juice.

My fave is the Fuerte avocados. They were grown so much around here that one of the main streets was named after them when the city was just getting started and populated. The local grocery stores get Haas avocados. I have not tasted anything other than Fuerte and Hass. My fave way to eat one is with a little salt, a little lemon juice, and a spoon, scooping out the deliciousness that way! Second favorite way is avocado toast -- toast some yummy bread, smash or smoosh the ripe avocado onto the toast.

Thank you so very much for everyone's responses. I found out exactly what I wanted plus. I definitely will try your salad in the near future, Cloebud. I love avacadoes and have four waiting to be eaten right from the rind.

Madonna

For some reason, this past season, April-july, we had exceptional avocados and at decent prices. (they can be bland and ripen still firm/hard with black flesh around the core pit)... but not this year. Buttery rich gorgeous.

I've not purchased recently but during that time we had at least one ripening daily with a few just behind.

I like to stuff them with a grain/bean, nuts/seeds, wild rice salad. Sometimes add a bit of pico/tarragon cherry tomatoes or some diced cucumber.

A one point I started to scoop out about a third towards the stem end and freezing those bits in 1/2 pint containers with lots of lime for Fall taco nights. (no need for hoping I have a ripe one ready those days) thaws quickly.

One bbq I served a fresh chunky pico/gazpacho as a first course on the deck. In 1/3rd scooped out shells. Nice handheld bowls.

Those last bites fresh unseasoned straight from the shell are so good.

(not convinced heat does an avocado any good)

If I could eat a computer image, that ^^^ would be a mere memory right now.

That looks scrumptious!

You can add the flesh to a fruit smoothie or "acai" bowl before blenderizing.

Cut in half, salt, eat! Spread on buttered toast, salt, eat. Fill with tuna salad, chicken salad, or shrimp salad. Diced to top tacos, burritos, fajitas, or taco pizza.

No to any kind of cooked avocado! Deep fried, baked with an egg inside ... *shudders*

My favorite is to eat with some lemon or lime juice and salt - sliced or scooped out of the skin.

& I shared this awhile back. It's a recipe from my sister in CA who has an avocado tree in her backyard. She always has more avos than she knows what to do with.

I did not have spinach leaves, so I made it using all fresh basil leaves.

It's originally from https://www.thekitchn.com/

Creamy Avocado Pasta

Serves 4

What You Need
Ingredients

12 ounces dry spaghetti or pasta
2 ripe medium avocados (about 6 ounces each), halved and pitted
1/2 cup lightly packed fresh basil leaves
1/2 cup lightly packed baby spinach leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 cup olive oil
Optional for serving: Parmesan cheese shavings, cherry tomatoes, or chopped fresh basil leaves

Equipment

Measuring cups and spoons
Chef's knife
Cutting board
Large pot

Colander
Blender
Tongs
Large bowl
Blender

Instructions

1.
Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or
according to package directions. Meanwhile, make the sauce.

2.
Make the sauce. Scoop the avocado flesh into a blender. Add the basil, spinach, garlic, lemon juice, and salt. Blend until
smooth, about 1 minute. With the blender running, drizzle in the olive oil and blend until incorporated; set aside.

3.
Drain the pasta. Drain the pasta in a colander, then transfer to a large bowl.

4.
Toss the pasta with the sauce. Pour the sauce from the blender onto the pasta and toss to coat. Serve immediately.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the color may darken.

"She always has more avos than she knows what to do with."

Carol, I can relate to that with our tree. One thing that's nice is you can "store" the avocados on the tree since they don't ripen there. Much easier than picking a bunch of them and have them ripen at the same time. Hass avocados in particular seem to hold well on the tree. You just don't want to wait so long that they fall off the tree...not good by then.

How do you keep the squirrels from eating them? It seems like they take a bite out of each avocado and each pomegranate looking for a ripe one like that funny lady at the grocery store...

plllog, our neighborhood is full of old CA Live Oaks, so we have tons of squirrels running around. We've lived in this house for 6 years now and...so far...the squirrels haven't been a big problem with the tree. They do get to a few avocados, but there are enough left to make up for it. Also, this time each year I have pumpkins outside our front entry. The squirrels have never touched them. I've watched and they get fairly close then take off. LOL...maybe we just have well behaved squirrels!

My favorite: Butter a slice of your favorite bread, cover generously with avocado slices, then a fresh grind of black pepper and top off with lots of freshly shredded sharp cheddar cheese.

Sleevedog: That picture looks luscious!

Chloebud: Thanks for printing that recipe; I love black bean, avocado salads.

Carolb: That pasta sounds really good, too!