Remember when avocado was inextricably linked to guacamole? Well now it’s in sandwiches, in smoothies, in breakfast, lunch and dinner meals, and in snacks in between. Avocado has become a national obsession.
I’ll smear it on grainy toast for the kids’ breakfast. And I might even top it off with a few pistachio nuts. I just used last night’s leftover chicken to make a chicken salad – without mayonnaise – by mashing in creamy avocado instead. (pictured below) A squeeze of lemon or lime juice, a touch of oil perhaps, and a pinch of salt, you’re good to go. At dinner, consider adding thinly sliced red onion, maybe a few radish slices and some grapefruit sections to avocado chunks for a super tasty and healthy salad.
Three things to know.
1) Eat ’em when they’re just ripe. That is, still somewhat firm, but definitely yielding. Hard as a rock is no good – you want to easily be able to make an indent with pressure from your thumb.
2) You can expedite the ripening process by placing avocados in a closed brown paper bag. It’s science.
3) Yes, they are caloric and supposedly “high fat.” It’s the good fat and you want it. Avocados are considered one of the “super foods.”