Avocados are one sexy food and are full of heart healthy monounsaturated fat. They are a good source of fibre, Vitamins C & K, folate, and potassium.
Pick firm unripe avocados that are a deep green and let them ripen on your counter. A perfectly ripe avocado slices well and keeps its shape, isn’t mushy and has a buttery flavour. Rinse under cold water ad dry before cutting.
How do I peel and chop an avocado?
There are more ways to do it than you’d think. Ask any chef and they’ll have their own version.
My way is to wash it first, then to cut in lengthwise and then twist off the halves. I pry off the pit by gently whacking it with a knife, then twisting it off. Once the pit is removed I use a small knife to make small cuts into the avocado, first in one direction, and then in the opposite, sometimes called cross hatching. Then I flip it inside out and the avocado is in pieces and easily removed from the peel. Alternatively just scoop out the avocado with a small spoon or a fork.
Store any leftover avocado in the fridge with the peel on and the pit intact covered; it will help keep it from turning black. OR squeeze a small amount of lime or lemon juice over it. Use within 1-2 days.
Remember fat calories tend to be high, so even though this is nutrient dense, its calorie dense as well, you only get a little.
1 ripe avocado, peeled and chopped,
2 stalks green onion, sliced thinly
About 2 tbsp (30 mL) fresh lime juice
Pinch of red pepper flakes or a dash of hot sauce, optional
1. Gently toss together all ingredients with a fork. Use immediately or store in fridge for up to 4 hours.
Makes – ¾ cup (175 mL)
Serves – 5 – 2 Tbsp. (30 mL) per serving
Each 2 Tbsp. (30 mL) serving contains: 60 Calories, 4 g Total fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Sodium, 3 g Carbs, 0 g Fibre, 1 g Protein