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Have you had avocado this week?
There was a time when we used them just in guacamole, that wonderful Mexican dip, to accompany tortilla chips. But avocado’s popularity has soared in recent years. From trendy avocado “toasts,” followed by their inclusion in healthy rice or grain bowls, their range of uses has not waned.
Now pureed avocado is the new favourite spread, and with the addition of a bit of olive oil or coconut oil, it can be a substitute for butter.
I continue to include sliced and diced avocado in salads and to garnish fish that has just come off the grill.
This week, I’m providing a breakfast option by including avocado with frozen banana and pineapple juice to create a rich and thick smoothie.
I’m also providing a favourite recipe for guacamole.
Avocados are regularly sold in mesh bags. If you need to speed up the ripening process, pop them in a bag with an apple or banana.
On the nutrition side of things, remember they are a source of healthy monounsaturated fat, they are cholesterol free, and a good source of vitamins, minerals and fibre.