Feb 5, 2008
"Avocados are a great source of heart-healthy Monounsaturated Fatty Acids (MUFA). These delectable green orbs also contain more of the cholesterol-smashing beta-sitosterol (a beneficial plant-based fat) than any other fruit. Beta-sitosterol may reduce the amount of cholesterol absorbed from food. The Hass variety, grown principally in California, contains more MUFA than the Florida variety" -- Source: Prevention Magazine
This food is very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Vitamin K and Folate.
My favorite ways to eat avocados:
1. Diced up and served with rice and beans. You get an interesting contrast by pairing this warm savory dish with the cool mellow avocado.
2. Guacamole! So easy to make! You can use it as a dip, or as a spread for a sandwhich made of grilled chicken, steak fajitas or broiled shrimp.
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
Salt and pepper to taste
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 Vidallia onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, pepper, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. Refrigerate leftovers in a containter with a tight lid, and enjoy it for the rest of the week.