Recipe: Avocado and Watermelon Salad

Peel back the stem of the avocado. If the stem does not peel away easily, it isn't yet ripe. If the area around the stem is green, the avocado is likely creamy and ready to eat. If the stem area is brown, the avocado is likely overripe with browning on the inside. If you plan to use the avocado in a few days, buy it unripe and ripen it at home. Just place it in a brown paper bag and check daily until it begins to yield to slight pressure. Do not refrigerate.

Substitute pureed avocado with a squeeze of lime or lemon, for mayonnaise in tuna or chicken salad. For a new take on deviled eggs, combine mashed avocado with half of the egg yolks. Add some smoked trout and scallions to get more protein. Mix equal parts Greek yogurt and mashed avocado with chopped basil or mint for a delicious burger topping. Puree half an avocado, 1/2 cup vegetable stock, 1 Tbsp. Parmesan cheese and juice from half a lemon for a quick and easy pasta sauce. Add spring peas and julienned prosciutto. Make a great bagel spread by blending equal parts mashed avocado and low-fat cream cheese with a touch of cayenne pepper. Top with toasted, chopped almonds.