I came to the appreciation of avocados late in life. They were like mangoes - a Southern food that seldom appeared in our Northern states back when I was younger. Even after we moved to the best place in the world, Florida, the old northern tastes prevailed, but once I was introduced to this wonderful fruit it began a love affair that has lasted to this day.
I love all kinds of avocados; the Haas with their rich, buttery taste and the lower calorie but much larger Florida avocados that require a little boost to kick up their blander taste. Although far from low-cal, this luscious fruit is chock full of that monosaturated fat that is so good for you. In a vegan or vegetarian diet, the avocado (also known as alligator pear for obvious reasons) is a sinfully creamy delight.
Herewith, a few recipes for those of all tastes, purely vegetarian or omnivorous:
QUICKY GUACAMOLE
One ripe Florida green avocado or 2 ripe Haas avocados
Juice of 1/2 lime
2-3 T. mango salsa (I like the Paul Newman's)
fresh ground black pepper
Mash the avocados and mix with the rest of the ingredients. Use as a dip or as a sandwich spread instead of mayonnaise (or just to eat with a spoon, it's that good).
AVOCADO SALAD
One ripe Florida avocado
2 T. fresh lime juice
1 jarred roasted red pepper
1 T. extra virgin olive oil
2-3 c. mixed salad greens
1/4 t. dried dill
1/4 t. dried dill
Toasted walnuts
Slice avocado in half lengthwise and remove pit. Scoop out flesh, just leaving a thin layer on the rind. Cut up the flesh into about 1/2" chunks. Slice the red pepper into strips. Sprinkle 1 t. of lime juice over the avocado shells. Whisk the rest of the lime juice and the olive oil with a fork and toss with the greens. add the red pepper, dill and the avocado chunks and toss gently. Pile into the empty shells and top with the walnuts.
2 Servings.
CHOCOLATE AVOCADO PUDDING
Slice avocado in half lengthwise and remove pit. Scoop out flesh, just leaving a thin layer on the rind. Cut up the flesh into about 1/2" chunks. Slice the red pepper into strips. Sprinkle 1 t. of lime juice over the avocado shells. Whisk the rest of the lime juice and the olive oil with a fork and toss with the greens. add the red pepper, dill and the avocado chunks and toss gently. Pile into the empty shells and top with the walnuts.
2 Servings.
CHOCOLATE AVOCADO PUDDING
1 t. vanilla
4 T. unsweetened cocoa
4 T. real maple syrup
6 T. almond milk
Pop it all in the blender and blend until smooth. Refrigerate until cold.
Top it with a spoonful of plain Greek yogurt sweetened with a little stevia and serve with some fresh raspberries, if desired.
Two servings.
These are just a few ideas. This versatile fruit can be used for a lot of
delicious dishes. Simply adding avocado slices to a sandwich or a
salad can make these ordinary meals really special.
ENJOY
