Unlocking the versatility of avocados: From tartare to Nutella, discover new ways to use this Mexican gem

This is a delicious augmentation to many dishes, also providing a way to utilize an under-ripe, firm avocado - such are optimal for marinating.

The process begins with preparing the marinade - bring rice vinegar (1 cup), water (half a cup), brown sugar (1 tablespoon), salt (half a teaspoon), peppercorns (half a teaspoon), and chili flakes (half a teaspoon) to a boil. Then, let it simmer briefly before setting aside to cool. Peel the avocado (two pieces), remove the pit, cube and place into a jar. Pour marinade over and let it sit for a few hours in the fridge. This can be stored for up to a week.

This is an appetizing and satisfying idea for breakfast.

The day beforehand, pesto should be prepared - mix basil leaves (2 cups) with oil (3 tablespoons), garlic (3 cloves), pine nuts (3 tablespoons), nutritional yeast flakes (3 tablespoons), water (1 tablespoon), and salt. Spread this paste on two slices of toasted bread, and top with sliced avocado. Add a sprinkle of chili flakes and salt to your preference.

The favorite among Polish snacks, a dish of chopped beef, has reigned for decades. But what if tartare was prepared without meat?

In this vegetarian version, the need is for a ripe avocado, whose flesh is diced into miniature cubes and placed at the bottom of a metal mould. The top layer can consist of tuna tenderloin (3.5 ounces), also cut into cubes, mixed with similarly chopped spring onion, pickled cucumber, grated ginger and chopped coriander. This dish is served with a sauce comprising grape seed oil, soy sauce and lemon juice.

This renowned Mexican sauce complements nachos, crackers or rye bread excellently. But how does one prepare guacamole?

The fundamental recipe involves mashing ripe avocado pulp with a fork (of course, after removing the pit), and subsequently stirring in lime juice and salt. The remainder of the ingredients are subject to personal taste. Guacamole can be amplified with chopped tomatoes, onions, garlic, chili peppers or coriander.

A healthier twist on the popular cream based on hazelnuts and cocoa.

Its preparation is quite straightforward. Simply blend a ripe avocado into a smooth consistency with a ripe banana, adding cocoa (2 tablespoons), ground hazelnuts (4 tablespoons), and sweetening with honey or date syrup if necessary. This cream tastes best after chilling.

Owing to the buttery consistency of the pulp, Aztecs referred to avocado as "God's butter." This can be taken advantage of to create a delicious and simple dish.

Mash the pulp from a ripe avocado with a fork, mix in sliced or grated garlic (1-2 cloves) and lime juice (1 tablespoon). Spread this paste on a plate before adding some chopped salmon. Add a cooked fried egg on top of the avocado and salmon mixture for the finishing touch.

The sauce usually made of egg yolks, oil, mustard and spices is typically not favored by dietitians, who cite its high calorie content and heavy digestion. An intriguing, and significantly healthier, alternative is avocado mayo (from ideally ripe avocados), which is blended into a smooth texture with lemon juice (1 tablespoon), olive oil (2 tablespoons), mustard (1 teaspoon), and garlic (1 crushed clove). It's finally seasoned with salt and pepper.

If you're in search of a delightful and healthy snack that will impress guests at any gathering, here's an idea.

Cut the avocado in half, gently remove the pit and some of the pulp, forming a hollowed-out "boat". Then, prepare a filling based on avocado pulp, combined with ingredients like egg yolk, smoked salmon, chopped capers, chives, and lemon juice, seasoned with salt and pepper. Fill the avocado with this mixture. Before serving, let it chill in the refrigerator for a while.