Avocado is is one of the healthiest fruits on the planet. An average California variety has 289 calories and 24 grams of fat, but most of it is monounsaturated, which lowers "bad" LDL cholesterol and raises "good" HDL levels. The fat in avocados may also aid your body's ability to absorb cancer-fighting lycopene and beta-carotene.

Bright onions, sweet avocado, and salty capers come together in this quick tartine. To mix it up, top your toast with smoked trout or soft-cooked egg, as well. 

Chopped up in a salad, avocado adds a creamy texture without the saturated fat of cheese or dairy-based dressings. 

Drink this delicious shake right away before the avocado oxidizes and turns brown.

Avocado can give salads a creamy decadence without adding saturated fat. Slivers of scallion and a shot of lime juice brighten the flavor.

This dish benefits the eyes: The spinach, corn, and avocado all deliver on either lutein or zeaxanthin, or both. Other antioxidants present include vitamin E (almonds), selenium (chicken), and catechins (grapes).

Avocado adds an unexpected savoriness -- plus its retro shade of green -- to icy gelato, made in part with fat-free milk.

The sunflower seeds and spinach in this salad are top-notch sources of magnesium, which enables your body to create dopamine. The avocado's vitamin B6 produces serotonin, a calming neurotransmitter.

Although this simple meal comes together easily at the last minute, you could assemble the slaw in the morning, minus the avocado, which can be added just before serving.

This quick and easy no-cook meal is the perfect combination of sweet, savory, and citrus flavors.

Use green Tabasco sauce for this recipe, which is made with jalapenos. It has a kick like red Tabasco but doesn't taste quite as vinegary.

Ginger and chile add flavor to this meat- and dairy-free dish. Soba noodles, which are made from buckwheat flour, are a healthier alternative to traditional pasta.

The smooth texture of avocado gives chilled soup a thick consistency, making heavy or sour cream unnecessary.

Loaded with slow-digesting veggies and a protein-packed egg, this salad makes the perfect lunch. The avocado and olive-oil-based dressing deliver enough healthy fats to make you feel full. If you want to add more good carbs, pair the salad with a whole-grain roll or a piece of fruit.

Pear juice, honey, and vanilla add flavor to this creamy beverage, while silken tofu adds protein.

Using a combination of eggs and egg whites helps keep the saturated fat down without sacrificing a rich, satisfying flavor.

Quinoa contains amino acids not normally found in grains, and it cooks in 15 minutes. If you make this quinoa salad ahead of time, let it come to room temperature before serving; perk up its flavor with additional lemon juice if needed.

Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables.

A classic guacamole is enhanced by salty, low-fat queso fresco. Instead of chips, serve the dip with fresh summer crudites.

A piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. Cilantro's pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeno in this delectable soup.

Tomato sandwiches of all kinds are a staple in a summer kitchen. This version, packed with thickly sliced, juicy garden tomatoes, can be a bit messy to eat. To make it easier, cut each sandwich in half, without the top slice of bread, then cut the remaining bread slices in half and place them on top.

Escape the heat with a refreshing bowl of gazpacho.

Seviche is a classic seafood dish with roots in South America. Scallops are marinated in lime juice and "cooked" by the acid in the lime; the flesh becomes firm and opaque and the flavors bright and fresh tasting.

Avocado makes this soup pleasingly creamy. Serve it straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent. If you are unable to find pencil-thin asparagus, you can trim thicker stalks with a vegetable peeler or paring knife.

You'll find pomegranate molasses (a syruplike reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores.

Grilling ears of corn in the husks before cutting off the kernels gives the resulting wraps a smoky-sweet taste. Top with creamy avocado and Greek yogurt.

Feel free to tinker with this mildly spicy salsa. Substitute cilantro or fresh basil for the parsley, or any color sweet bell pepper for the red.

Cumin and salsa help spice up the typical, staid plate of scrambled eggs. To take this dish with you, wrap the eggs in a whole-wheat tortilla, and voila -- you have a breakfast burrito.

To make a Southwest-style soup, garlic, tomatillos, and a serrano chile are first roasted in the oven to bring out their smoky sweetness. Fresh cilantro and lime juice brighten the flavors. Garnish each serving with chunks of nutty avocado.