Chef Gaby Dalkin's Avocado Recipes


Avocado Toast
If I had to pick one breakfast to have for the rest of my life, well, this avocado toast would win hands down. Once upon a time when avocados were on sale for mere pennies, I bought about twenty (mind you, I lived by myself) and then was faced with the fact that I needed to eat them basically for breakfast, lunch, and dinner. So, mashing up avocado and spreading it onto a piece of toast seemed like a perfectly reasonable thing to do. Best breakfast ever! Especially when you're on the go!
Prep time: 3 minutes Cook time: 2 minutes Total time: 5 minutes Serves 2 Ingredients:

  • 1 Hass avocado
  • 2 pieces sliced French bread (or any other toast-like bread that you prefer)
  • ½ teaspoon coarse salt
  • 1 lemon


  1. Cut the avocado in half lengthwise.
  2. Remove the pit from the avocado and discard.
  3. Remove the avocado from the skin and transfer the avocado flesh to medium bowl.
  4. Using a fork, mash the avocado until it's half chunky and half smooth.
  5. Put the 2 pieces of toast in a toaster or toaster oven and toast for 2 to 3 minutes until just lightly golden brown and crisp.
  6. Remove the pieces of bread from the toaster and transfer each to a plate.
  7. Spread ½ of the avocado mixture on each piece of toast.
  8. Sprinkle the salt on top of each layer of avocado and finish with a small squeeze of lemon juice.
  9. Enjoy immediately.

Tropical Avocado Salad
There are a few reasons I'm a self-proclaimed salad freak. One, they are healthy. Two, they are fairly quick to make. And three, they are gorgeous! This one in particular. The bright color for the mango makes this salad a total looker. Don't worry, though, it tastes just as good as it looks, and you'll be left licking your lips for more.
Prep Time: 15 minutes Total Time: 15 minutes Serves: 4 to 6 Ingredients:

  • 2 Hass avocados
  • 1 ripe mango
  • 3 cups arugula
  • ½ English cucumber, cut into half-moons
  • ¼ red onion, thinly sliced
  • 1 jalapeño chili pepper, seeded, and sliced
  • 2 tablespoons fresh orange juice
  • 2 tablespoons champagne vinegar
  • ⅓ cup avocado oil (extra-virgin olive oil may be substituted)
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper


  1. Cut each avocado in half lengthwise.
  2. Remove the pit from the avocado and discard.
  3. Remove the avocado from the skin and cut it into medium dice. Set aside.
  4. Using a vegetable peeler, remove the skin of the mango.
  5. Using a sharp knife, slice the wide flat part of the fruit off the pit.
  6. Repeat this process for the other side of the mango.
  7. Transfer the 2 mango slices to a cutting board and cut into ½-inch pieces.
  8. In a large bowl, combine the arugula, mango, cucumber, red onion, and jalapeño and toss gently to combine. Add the diced avocado. Set aside.
  9. In a small bowl, combine the orange juice and vinegar. Slowly stream in the avocado oil while whisking together to form the dressing.
  10. Season with the salt and pepper.
  11. Drizzle half of the dressing over the salad and toss.
  12. Taste and add more dressing if needed, being careful not to overdress it.
  13. Serve immediately.

Grilled Shrimp & Avocado Pasta Back when I lived in Tucson, we would go up to our country club every Wednesday night for Italian night. Being the predictable eater I was as a child, I would order the same things every time. Linguine with a light olive oil and garlic sauce and extra Parmesan cheese, please. This pasta dish is a sassy version of my childhood favorite. The avocado-Parmesan sauce gives the pasta a light coating of flavor and the garlicky shrimp are just downright addictive.

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Serves: 6 Ingredients:

  • 1 ripe Hass avocado
  • 2 tablespoons grated Parmesan cheese, plus more for serving (optional)
  • 1 tablespoon fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper to taste
  • 1 pound linguine
  • 2 tablespoons butter
  • 2 tablespoons champagne vinegar
  • 2 tablespoons minced garlic
  • 1 pound medium shrimp, peeled, and deveined
  • ¼ cup chopped scallions
  • 1 teaspoon red pepper flakes


  1. Cut each avocado in half lengthwise.
  2. Remove the pit from the avocado and discard.
  3. Remove the avocado from the skin and place the avocado in the bowl of a food processor.
  4. Add the Parmesan and lemon juice to the food processor bowl.
  5. Pulse the mixture for 1 to 2 minutes while streaming in 2 tablespoons of the olive oil until smooth and creamy.
  6. Scrape down the sides of the food processor bowl with a spatula as needed.
  7. Season the sauce with salt and pepper.
  8. Set the avocado mixture aside.
  9. Bring a large pot of water to a boil.
  10. Add the linguine and cook according to the package directions. Once the pasta is al dente, drain the pasta.
  11. Add the butter and remaining 2 tablespoons olive oil to a large skillet over medium heat.
  12. Add the garlic and cook for 30 seconds.
  13. Add the shrimp and cook until they are pink and cooked through, about 2 minutes per side.
  14. Add the scallions and red pepper flakes and stir to combine.
  15. Add the cooked pasta and the avocado-Parmesan sauce to the shrimp mixture and toss to combine using a pair of kitchen tongs.
  16. The pasta should be evenly coated with the avocado-Parmesan mixture.
  17. Taste and adjust seasoning as needed.
  18. Serve immediately with more Parmesan, if desired.

To learn more about "Absolutely Avocados" author Chef Gaby Dalkin, visit

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