AVOCADO AND EGG SALAD

2 Florida avocados, peeled, pitted and cubed
1 lemon, juiced
10 hard-cooked eggs, peeled
½ red onion, minced
½ cup low-fat mayonnaise
½ teaspoon paprika
Kosher salt and fresh ground pepper, to taste

Lightly toss avocado cubes with lemon juice in a serving bowl. Chop 6 of the hard-boiled eggs and add to avocado with onion. Add mayonnaise to avocado mixture and gently mix. Slice the remaining eggs and use as garnish atop the salad. Sprinkle salad with paprika. Serve chilled with salad greens or as a sandwich filling.

CUCUMBER AND AVOCADO SOUP

3 Florida cucumbers, peeled, seeded and sliced
2 ripe Florida avocados
2 cloves garlic, minced
1 small onion, diced
1 lemon, juiced
½ bunch parsley, chopped (plus more for garnish)
½ cup low-fat plain yogurt
1 Tablespoon virgin olive oil
1 ½ cups low-sodium vegetable broth
Pinch of cayenne pepper
Kosher salt and fresh ground pepper, to taste

Heat oil in a large saucepan over medium-high heat. Add garlic and onion. Cook, stirring occasionally, until tender. Add lemon juice and cook for 1 minute. Add cucumber slices, broth, salt, pepper and cayenne. Bring to a simmer. Reduce heat and cook on low until the cucumbers are soft. Carefully transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. Pour into a serving bowl and stir in yogurt. Serve warm or chilled. Just before serving, garnish with extra cucumber and chopped parsley.