If you are limiting or restricting processed oil, avocado can give you the creaminess and healthy fat you crave in a salad dressing. Or maybe you just love avocado anytime anywhere any way!
PREP: 15 min COOK: 0 BLENDER OR FOOD PROCESSOR SERVES: 4
INGREDIENTS
AVOCADO, 1, peeled and roughly chopped LIME JUICE, 2 Tbsp ALMOND MILK, 1/2 c WATER, 2 Tbsp SALT and PEPPER, to taste
INSTRUCTIONS
Place all ingredients in blender or food processor and blend until smooth. Adjust the amount of water to get the desired consistency.
PREP: 20 min. COOK: 0 SALAD BOWL or MOLCAJETE SERVES: 4
INGREDIENTS
AVOCADOS, 2 ripe, peeled and pitted TOMATOES, 1/2 cup chopped ONION, 1/4 cup chopped CILANTRO, 1/4 cup chopped GARLIC, 1/2 clove crushed LEMON JUICE, 2 Tbsps SERRANO CHILE, 1 small, seeded and chopped (optional) SALT and PEPPER to taste
INSTRUCTIONS
Mash avocados with a fork until creamy. Add other ingredients and stir lightly until well mixed
The avocado is a member of the flowering plant family Lauraceae. The fruit of the plant is botanically a large berry containing a single seed. Avocados are cultivated in tropical and Mediterranean climates throughout the world. In 2017, Mexico produced 34% of the world supply of avocados. Avocados are delicious as they are–just peel and slice or scoop with a spoon. A quarter of an avocado in a smoothie gives it a delicious creamy texture that blends well with other flavors. Avocados can be used in salsas, dips, and salad dressings, and, of course, they are the key ingredient in the Mexican dish that is appreciated worldwide–Guacamole! Among the claims for avocados are that they improve heart health; support eye, skin, and hair health; fight cancer cell growth; promote weight loss; enhance digestive health; protect against diabetes; and decrease arthritis symptoms. Recipes for Authentic Mexican Guacamole and Avocado Salad Dressing.
Nutrition: 1/3 medium avocado (50 g)
calories 80 carbohydrates 4 g calcium 10 mg copper 10% DV fat 8 g fiber 1.7 g folate 10% DV magnesium 4% DV manganese 4% DV niacin 6% DV pantothenic acid 14% DV phosphorous 2% DV potassium 6% DV protein 1 g riboflavin 8% DV thiamine 4% DV zinc 2% DV vitamin B6 6 6% DV vitamin C 4% DV vitamin E 6% DV vitamin K 10% DV
When I switched to plant-based living after a lifetime of meals planned around a main course of meat, I immediately felt positive effects and found it surprisingly easy, even fun, to change my habits and explore new ways of enjoying food. Fruit and Stuff is a collection of some of the many things I have learned since I started the journey.
