You might love your guacamole on Taco Tuesdays, but do you know much about avocados? Avocados are actually fruits originally found in Central Mexico. There are more than 500 varieties of avocados.
Avocados do have a high caloric count (generally one whole avocado is 320 calories), but they are very healthy. They contain a lot of healthy fats and vitamins A, C, E, K, B6 and potassium. When adding avocados with other foods, they can actually help your absorption of nutrients from other foods! How cool is that?
Avocados have been shown to reduce signs of aging, help regulate blood sugar and help improve your eye health. They have also been shown to protect against heart diseases and improve cardiovascular health. Avocadoes contain omega-3 fatty acids which help your brain and heart health.
Avocadoes also contain all 18 essential amino acids to create a complete protein and is easier to digest because it also contains fiber. So it is great way to get protein without eating meat.
If you’ve ever bought an avocado, you know how temperamental they can be in the ripening process. Once it is picked, it takes 7 to 10 days to ripen for optimal eating. If you want to slow down the ripening process, stick it in the refrigerator. If you want to speed up the ripening process, put it in a paper bag with a ripe apple.
How about some recipes?
Avocado Soup with Chicken and Lime (from AllRecipes.com)
4 (6 inch) corn tortillas, julienned
1 1/2 tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves – cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado – peeled, pitted and diced
1/4 cup chopped fresh cilantro
Preheat oven to 400 degrees F (200 degrees C).
Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
Ladle soup into bowls and sprinkle with tortilla strips to serve.
Avocado and Tuna Tapas (from AllRecipes.com)
1 (12 ounce) can solid white tuna packed in water, drained
1 tablespoon mayonnaise
3 green onions, thinly sliced, plus additional for garnish
1/2 red bell pepper, chopped
1 dash balsamic vinegar
black pepper to taste
1 pinch garlic salt, or to taste
2 ripe avocados, halved and pitted
Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.
Best Guacamole (from AllRecipes.com)
1 h 5 m
“The real trick to great guacamole is to use good avocados. Make sure your avocados are ripe and of the Haas variety! Serve this dip with corn chips, or an array of fresh vegetables.”
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.