Try these avocado recipes for guacamole or salad

Avocados have a creamy and unique flavour and are chock full of healthy fat. We'll give you recipes to make incredible guacamole or grilled shrimp salad at home.

Mashed avocado is traditionally used as the basis of the Mexican dip guacamole, now enjoyed around the world as an easy-to-make and nutritious starter. Here's what you'll need:

• 2 ripe avocados (preferably Hass), halved and pitted
• 1 large tomato, peeled, cored, seeded, and coarsely chopped
• 125 ml (1⁄2 cup) finely chopped red onion
• 75 ml (1⁄3 cup) chopped cilantro leaves
• 45 ml (3 tbsp) lime juice
• 3 ml (3⁄4 tsp) ground cumin
• 3 ml (3⁄4 tsp) salt
• 3 ml (3⁄4 tsp) Tabasco

1. Scoop the avocado flesh into a bowl and mash it with a fork until the texture is almost smooth. Add all of the remaining ingredients and stir gently to combine. Cover with a double layer of plastic wrap and place in the refrigerator until ready to use.
2. Guacamole is usually served with tortilla chips for scooping, but a healthier option is to serve it with sliced raw vegetables like carrot, celery, or peppers.

This recipe is packed with vitamin E. It takes 15 minutes to prepare, 6 to cook, and serves 4. Here's what you'll need:

• 500 g (1 lb) medium raw shrimp, peeled and deveined
• 1 g (1⁄4 tsp) salt
• 1 g (1⁄4 tsp) black pepper
• Non-stick olive-oil cooking spray
• 150 ml (2⁄3 cup) cooked corn kernels (either fresh, drained canned, or thawed frozen)
• 1 avocado, stoned, peeled and sliced
• 12 grape tomatoes, each halved
• 50 ml (1⁄4 cup) finely chopped red onion
• 30 g (2 tbsp) coarsely chopped, bottled pickled jalapeño peppers
• 30 ml (2 tbsp) pickled jalapeño liquid
• 3 ml (3⁄4 tsp) ground cumin
• 15 ml (1 tbsp) olive oil
• 16 bite-sized tortilla chips
• 30 ml (2 tbsp) chopped cilantro
• 50 ml (1⁄4 cup) light sour cream

1. Preheat the broiler. Season shrimp with salt and pepper and coat with cooking spray.
2. Grill shrimp 10 centimetres (4 inches) from heat until curled and bright pink (two to three minutes each side). Let cool slightly.
3. Combine corn, avocado, tomato, onion, pickled jalapeños and liquid, cumin, and oil in a large bowl. Let stand for five minutes. Fold in shrimp, tortilla chips, and cilantro.
4. Divide salad between four serving plates. Top each one with sour cream and serve immediately.

Each serving contains the following:

• 238 Calories
• 17 g Protein
• 13 g Fat (including 3 g saturated fat)
• 17 g Carbohydrates (including 6 g fibre)
• 130 mg Cholesterol
• 437 mg Sodium

With recipes as delicious as this, you won't regret picking up extra avocado on your next trip to the grocery store. Enjoy them for their distinct and delicious flavour and for their host of health benefits. You really can't go wrong.