FOOD: The 5 best ways to eat avocado that aren’t guacamole

First it was murmurs of a national avocado shortage that prompted people to wring their hands. Now it’s a possible border tax on Mexican avocados that has people crying about a cruel Guacapocalypse. And no wonder. Despite the inelegant nickname — alligator pear, thanks to those blemished complexions — the superfruits rock quite the all-star resume. They’re packed with vitamins and minerals, fight cancer, stabilize blood sugar and are rich in cholesterol-friendly, good fat. Beyond that, they taste amazing — as buttery and velvety as they are versatile.

Yes, versatile. Of course we love them for guacamole. Whatever you do — or don’t — add to your mashed-up avocado, guac is the platonic ideal of dip: easy, tasty, healthy. But there’s so much more to avocados. Ask Ron Simpson, one of the owners of The Avocado Show, opening in Amsterdam in February. Everything in the place will star avos, which, he tells the Daily News “are “adaptable to almost anything.” They’ll even be used as burger “buns.” Okay — sounds messy, but we’re game.

According to NYC nutritionist Lisa R. Young, avocados are also wonderful smashed into guacamole (obvs), tossed into a salad (double obvs) and slathered on rice crackers (if anything can make rice crackers edible, it’s avocado). But because she’s a dietician, she notes to pay attention to portion size: “You can have too much of a good thing,” she says, “including good fat.” Young suggests a third of an avocado, which, though tricky to cut, really isn’t that stingy. 

— On any sandwich. Avocados, like a crisp white shirt, go with everything and makes it better. Turkey with avo? Yes. BLT? Yes. Cheese? Yes. Peanut butter? Sounds weird, but yes. 

— Whirled into a dressing. Clever, right? You can use a little less oil and get a salad topper that’s a bit creamy. Win-win.

— With eggs. Chopped and plopped atop an omelet — yum. Or use an avocado to hold an egg and cook it under the broiler. Brill!

— As a spud stand-in. Deep-fried avocados will become your new BFF.

— In and on cupcakes. Baked inside, they add moisture. And that buttercream frosting gets a sprinkling of a health lift.