Avocado goes with almost anything. The salad above is one of avocados, mangoes, lettuce, cucumber ribbons, carrots and beet root, served with a morsel of jerked shrimp and sprinkled with feta cheese. - photo by Denise Reid

Avocado with marinated shrimp

1/2 tsp lemon juice

2 tbsps white cane vinegar

1 tsp salt

1/2 tsp dry (powdered) mustard

1 tsp Grace hot pepper sauce

2 tsps capers (optional)

1 lb (450 g) shrimp

3 medium avocados, cut in halves and peeled

6 medium, crisp lettuce leaves for base.

Method

1. In a large bowl, combine lemon or lime juice, vinegar, salt, mustard, Grace hot pepper sauce and capers.

2. Toss with the prepared shrimp and chill covered for two hours or longer, stirring occasionally.

3. Brush avocado halves with some of the marinade, include the outside to avoid darkening and to enhance flavour.

4. Arrange on crisp lettuce leaves. Fill avocado halves with shrimp and serve with remaining marinade in bowl.

Serving Suggestions:

Iced Tea is an appropriate light beverage, or, if you wish to be more elegant, chilled rose or white wine.

Green banana, avocado and saltfish salad

2 tsps cane vinegar or distilled malt vinegar

8 small green bananas, topped and tailed and slit down one side

41/2oz prepared saltfish

1 onion, sliced into rings

1 sprig onion, chopped

1/4 cup stuffed green olives, sliced or capers

1/2 medium avocado chopped into cubes

Dressing

1 garlic clove, crushed

1/2 scotch bonnet pepper, deseeded and finely chopped

1 tsp Dijon mustard

1 tsp Sugar

Juice of one lime

1/4 cup olive oil

1 ripe avocado, peeled, stoned and chopped

A pinch of freshly ground black pepper

A pinch of salt (optional)

Avocado-banana salad comprising boiled green banana pieces with assorted herbs saltfish and the season's fresh, ripe avocado and garnished with onion rings. - Ricardo Makyn/Staff Photographer

Method

1. Drop one teaspoon of vinegar into a large pot of salted water (this prevents the blackening of bananas and the pot. Add bananas to boiling water and cook for 20 minutes or until tender.

2. Prepare the saltfish, rinse under cold tap water or soak overnight then boil. Throw that water away then fill pot with water and bring to boil once more. Drain and cool, remove skin then use fork or finger and flake into small pieces

3. Drain the bananas and leave until cool enough to handle. Peel away the skin and cut into small pieces. Place in a large bowl.

4. Add the fish, onion, and olives. Whisk together all the dressing ingredients and then toss everything together. Sprinkle with black pepper and salt to taste, chill for at least an hour before serving so that flavours can blend and develop. Toss in the avocado just before serving; a bit of lime or lemon juice will prevent it from darkening.

Source: Jamaica A-Z by Olive Senior, www.avocado.org and www.GraceFoods.com

Guacamole

2 very ripe, fresh avocados, about 1 pound

1/2 tbs fresh lime juice

1/2 cup finely diced fresh mango

1/2 finely diced fresh pineapple, well drained

2 tbs dried shredded coconut (preferably unsweetened)

1/2 tsp crushed red pepper flakes

1/2 tsp salt

Method

1. Coarsely mash (do not purée) avocados and stir in lime juice. Fold in remaining ingredients.

2. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container.