Avo-lanche: Ten of the best ways to use avocado

Kelly Gibney's recipe uses non-traditional taco flavours but it all works together brilliantly.

For a bit of inspiration of what to do with a glut of green gems, chef and restaurateur Nic Watt shares his recipe for guacamole Inca style.

Avocados, limes and prawns with a spicy bite. This salsa is also great on toast - simply toast sliced ciabatta, squish on some avocado and top with salsa.

Fried eggs go perfectly here, but if you're making this for more than two people, scrambled eggs are best as they are much quicker and easier to do for a group, says Melissa Hemsley.

Here's Gretchen Lowe's take on avo on toast - a cheesy cornbread, loaded with herbs, cumin and red onion, toasted then topped with creamy avo and rocket sauce.

Jess Daniell's salad is fresh and bright and zingy. If you take the time to slice each component, you'll be rewarded with a colourful showstopper of a salad.

Gretchen Lowe's fish tacos with a distinctly Jamaican twist.

Avos bring creaminess to Annabel Langbein’s quick-to-make decadent mousse.

Many New Zealanders are familiar with Pacific-style marinated fish - oka i'a in Samoa, kokoda in Fiji or ika mata in the Cook Islands. Mexican ceviche is very similar. It's fresh, light and lovely, says Lucas Putnam.

Fancy something sweeter? Nadia Lim has you covered with this avo ice cream.