EditorialShrimp and avocado salad with citrus vinaigrette (camarones a la vinagreta) in Berkley, Calif., in March 2019. Food styled by Vivian Lui. (Romulo Yanes/The New York Times)
EditorialShrimp and avocado salad with citrus vinaigrette (camarones a la vinagreta) in Berkley, Calif., in March 2019. Food styled by Vivian Lui. (Romulo Yanes/The New York Times)
EditorialShrimp and avocado salad with citrus vinaigrette (camarones a la vinagreta) in Berkley, Calif., in March 2019. Food styled by Vivian Lui. (Romulo Yanes/The New York Times)
EditorialShrimp and avocado salad with citrus vinaigrette (camarones a la vinagreta) in Berkley, Calif., in March 2019. Food styled by Vivian Lui. (Romulo Yanes/The New York Times)
EditorialA roasted squash salad, aided by a quick soak of the radicchio in ice water, with avocado green goddess dressing, in New York, Jan. 11, 2023. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialA grilled avocado appetizer, which features 15 grams of caviar, at the Dining Room at RH Guesthouse in New York, on Oct. 20, 2022. (Karsten Moran/The New York Times)
EditorialAn avocado street vendor passes by a poster with the face of Colombian presidential candidate Rodolfo Hernández in Bucaramanga, Colombia, June 12, 2022. (Federico Rios/The New York Times)
EditorialA statue pays tribute to the region's status as the center of the avocado world in Tancitaro, Michoacan, Mexico on Feb. 23, 2022. (Daniel Berehulak/The New York Times)
EditorialA mango avocado salsa from Maria Bido, who uses the WoodSpoon app to sell her classic Puerto Rican dishes, in New York, Feb. 2, 2022. (An Rong Xu/The New York Times)