1. Avocado on wholegrain toast is one of the best breakfasts around. Thickly spread, with some cracked black pepper, a squeeze of lemon juice and a handful of rocket or mixed leaves, it makes a delicious and healthy low GI breakfast which keeps me going until lunch.
    
2. When making a potato salad I like to replace the mayonnaise with chopped avocado. Tossed through hot cooked potatoes, the avocado melts slightly and starts to coat the potatoes. I then add in some chopped green shallots, handfuls of fresh herbs or watercress, a spoonful of capers and a squeeze of lemon juice.
    
3. I often making variations on the salsa idea, using avocado and tomato as the base. One of my favourite combinations is adding finely diced chilli, half a bunch of fresh coriander and a diced green shallot to the avocado and tomato mixture. I then make a quick dressing of lime juice, sesame oil and a grating of fresh ginger. Delicious on vegetable fritters, this would also work with steamed fish or barbecued chicken pieces.

How do you use avocado?