<p>Avocado (<i>Persea americana</i> Mill.) leaves that were seen as an insignificant complementary product to the fruit are currently being investigated for their untapped potential. Traditionally, such leaves were used for flavour enhancement and treatment of a range of diseases. This review paper presents the multi-faceted characterization of avocado leaves highlighting their morphology, nutritional and phytochemical profiles, functional attributes and health benefits, as well as toxicity in order to draw more attention from researchers on this underutilized part of the avocado tree. Some of the leaf morphological traits (shape, size, and veins) were found to vary.&#xa0;The plant can grow and survive in different environments through leaf shiny surfaces, complex veins, and fur covers. The information on the ecological adaptation and resilience of the leaves provides opportunities for sustainable agriculture. The leaves were found rich in a wide range of phytochemical constituents including polyphenols, flavonoids, saponins, tannins, alkaloids, phytate, oxalate, terpenoids and essential oils. These phtochemicals have antioxidant, antimicrobial and insecticidal properties that warrant their applications in various domains including food, pharmaceutical and agricultural industries.</p>