Try these 53 avocado recipes before the shortage ruins everything


Avocados on tree

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Anyone who was paying attention back in March already knew that avocado prices might climb thanks to stupid climate change and the drought in California — the state that fuels our guacamole fix by producing 95% of the avocados grown in the U.S. According to Takepart.com, 74 gallons of water are required to produce just one pound of avocados. No water, no avocados. No avocados? Shut. Down. Everything.

There may not be much time left. Here are 53 ways to enjoy avocado before the shortages ruins everything forever.


Grilled Salmon with Avocado Salsa

Grilled salmon with avocado salsa

That grilled salmon looks great and all, but what caught our eye was the avocado salsa. We bet that Cookie Rookie’s concoction can work well on anything from a bag of tortilla chips to the burritoist burrito you’ve ever made yourself.


Vegan Guacamole Potato Skins

Vegan guacamole potato skins

These guacamole potato skins may well be a candidate for perfect football food — so much so that omnivores may not even notice that they are vegan. Add them to your Super Bowl party menu, and save some for us!


BLT stuffed avocado

BLT stuffed avocado

Avocado spends so much of its time moonlighting as a delicious sauce or topping that it’s easy to forget it makes a perfect bowl. It’s so simple, it’s beautiful — not to mention, mouth-watering. Those who consider the BLT the perfect sandwich better get ready to lose the bread.


Buffalo chickpea-bella baked avocado

Buffalo chickpea-bella baked avocado

The chickpeas and Portobello mushrooms absorb the buffalo sauce, which in turn is complemented by the shallots and goat cheese. And you know what? Since it’s all contained in the creamiest of avocados, you don’t even need the goat cheese. Controversial.


Want more?

Stuff it.

You know you do.


Chili-dusted fish tacos with pickled red cabbage, mango & avocado

Blue Apron

Why do we love Blue Apron? Let us count the ways. Whether it’s these fish tacos or any of the dishes we’ve featured here, Blue Apron has a knack for choosing textures and flavors that complement one another. Seriously, hand us a bowl of pickled red cabbage, mango and avocado. We don’t even need the fish tacos. But … you know, pass those over here, too.