MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette

Reposado tequila, housemade avocado cordial, Cointreau, fresh lime juice, agave syrup and a salt rim

Green Chorizo Quesadilla with smoked pecans, roasted mushrooms, avocado and black bean salsas

Avocado toast with beet-cured Alaska salmon and kale salsa verde

Plant-based ground meat, black beans, romaine, roasted corn, salsa fresca, tortilla strips, avocado and pickled jalapeño-ranch dressing

Trend-forward inspirations for the to-go landscape

Commodity boards offer on-trend ideas built for portability

Justin Cucci is the executive chef/owner of Edible Beats restaurant group, based in Denver

Exploring the versatility of the avocado, this Sweet Avocado Surrender Sundae stars avocado-mango ice cream, Mexican hot chocolate sauce and chocolate-chipotle avocado doughnut holes.

The Venetian and The Palazzo offers an Asparagus and Avocado Soup with roasted pumpkin seeds and lemon whipped cream

Wendy’s offers a Southwest Chicken Avocado Salad: Greens, avocados, grilled chicken, tomatoes, bacon, pepper Jack, Southwest ranch dressing

Avocados From Mexico offers an Avo Reuben with corned beef, Swiss cheese, Thousand Island dressing, pumpernickel bread and avocado sauerkraut

Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes

Avocados From Mexico opens new state-of-the-art Culinary Center which will serve to further education and culinary innovation.

Having tasted 1,197 dishes for the On Trends 2017 research, these were the three dishes that really stood out

Kevin Atkinson's go-to flavor trifecta: harissa, mustard and avocado

Five flavors that inspire culinary creativity, suggested by Eric Lucas Clarke of MAD Greens.