Ingredients:​
6 Tbsp. white wine vinegar
1 tsp. fish sauce
1 tsp. finely grated peeled ginger (from one 1" piece)
1 tsp. light brown sugar
1 serrano chile, thinly sliced
1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
3 small Persian cucumbers, sliced on a diagonal 1/4" thick or 1 large English cucumber
1 avocado, peeled, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, coarsely chopped
Flaky sea salt

Directions:
Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.
​
​https://www.epicurious.com/recipes/food/views/honeydew-salad-with-ginger-dressing-and-peanuts

Ingredients:
½ medium, ripe, avocado, peeled and mashed                   
¼ c hummus
2 Tbsp finely chopped shallot                                                            
1 medium tomato, sliced
4 slices whole wheat bread, toasted
 
Directions:
1) Spread avocado over 2 slices of toast.
2) Top with tomato and shallot.
3) Spread hummus over remaining 2 toast slices.
4) Place toast with hummus on top of tomato avocado layered toast.
 
Source: https://www.tasteofhome.com/recipes/tomato-avocado-sandwiches/
 

Ingredients:
2 medium navel oranges                                               1 clove garlic, minced
2 Tbsp red wine vinegar                                                 1 tsp Dijon mustard
Pinch of salt                                                                          ¼ olive oil
½ medium red onion, sliced thin                                   2 medium avocados, sliced
1 head romaine lettuce, washed and chopped

Directions:
1) Segment the oranges over a small bowl. Squeeze any remaining juice from the peels and membranes into the bowl.
2) Strain the orange segments, reserving the juice.  In a small bowl, combine 1 Tbsp of the orange juice with the garlic, vinegar, mustard and salt.  While whisking, pour the oil into the bowl in a thin stream, and continue whisking until all the oil has been added and the dressing is smooth and emulsified. 
3) Combine the lettuce, strained orange segments, onion, and avocado in a large salad bowl. Drizzle the dressing over the salad and toss to combine. Serve immediately

​Source: https://www.thekitchn.com/recipe-green-salad-with-orange-avocado-and-red-onion-recipes-from-the-kitchn-214483

INGREDIENTS
8 ounces asparagus spears, trimmed
Boiling water
1 avocado, halved, seeded, peeled, and chopped
1 tsp. lime juice
4 eggs
1/4 cup water
1/4 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. butter

DIRECTIONS
Place asparagus spears in a single layer in a shallow baking pan.  Pour enough boiling water over asparagus to cover.  Let stand for 10 to 12 minutes  or until bright colored and crisp-tender.  Drain.  Finely chop three of the asparagus spears; set aside.

In a small bowl use a fork to mash avocado; stir in lime juice.  Stir in chopped asparagus; set aside.
​
For omelet, in a small bowl whisk together eggs, the water, salt, and pepper until combined but not frothy.  Heat an 8-inch nonstick skillet with flared sides over medium-high heat until skillet is hot.  Melt 1 tablespoon of the butter in skillet.  Add half of the egg mixture; reduce heat to medium.  Immediately begin stirring eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg.  Stop stirring.  Cook for 30-60 seconds or until egg is set.  Remove from heat.  Using a spatula, lift and fold an edge of omelet to opposite edge.
 
Do the same with the other half of egg mixture.  

This could be made into a sandwich if desired.