Oh dear sweet avocado. I love this little fruit. The Hubs and I have an avocado plant at home (Avi). Avi is 3 years old and grown from seed by his grandmother. We’re hoping by this summer Avi will start producing delicious fruit for us to enjoy! So, allow me to go on a little about this beautiful fruit.
Besides its subtle, sweet flavor and silky texture, one virtue of the avocado is that only one-sixth of it’s fat is saturated, which is a much smaller portion than in meats, butter, cheese or even sour cream. The texture of a ripe avocado is actually a lot like butter. If you have a ripe avocado hanging around and you’re guacamole’d out, try using it instead of butter on your morning toast or bagel with a slice of tomato! You can also try avocado instead of cheese on your lunch sandwich. Try sprouted grains bread with tomato, watercress and avocado (add some turkey if you roll with the animal protein).
Avocado is also fabulous in salads!! My friend Missy (who is raw and fabulous) gave me this kale and avocado salad recipe during my first Vegan challenge, 3 years ago. It blew my taste buds away. Try it!!
a head kale (any variety), shredded
1 cup tomato, diced
1 cup avocado, chopped
2 1/2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 teaspoon sea salt
1/2 teaspoon cayenneIn a mixing bowl toss all ingredients together, squeezing as you mix to wilt the kale and cream the avocado. Dig in and squeeze it with your hands…I think food tastes so much better when you play with it first. 😉
Who doesn’t love avocado! I recently discovered a recipe to cut an avocado in half, scoop some out, crack a small-medium sized egg on it, season and then bake for 10 minutes (depending on how long you want the egg to be cooked). So delish!