Avocado is a large berry with a single seed and has much more fat than other fruit. Grown mostly in Central America and Mexico avocado trees can live up to 400 years.
Avocados have yellow or green flesh, a nutty flavour and are very popular in vegetarian cuisine. They are considered “heart-friendly” as their fat is monounsaturated plus they are gluten and cholesterol free and contain vitamins B, E, K, omega three fats, and potassium.
Loaded with fibre, avocados can be added to smoothies, used as a substitute for meat in salads and sandwiches, and as a spread on tortillas or sushi.
The flesh of avocados can be prevented from browning by adding lime or lemon juice. Avocado slices can be added to hamburgers, soups or served with fresh strawberries and spinach leaves as shown in this recipe for Summer Fresh Strawberry and Avocado Salad.
Prep Time: 15 minutes
Servings: 3 to 4
Ingredients:
· 150 gm fresh spinach leaves
· 500 gm fresh strawberries cut in halves
· 2 avocados
· ½ small red onion, finely sliced
· ½ cup shredded almonds
· ½ cup olive oil
· 1 tbsp grainy Dijon mustard
· 2 tbsps. maple syrup
· 1 tbsp lemon juice
· ½ tsp salt
· ¼ tsp coarsely ground black pepper
Direction:
· Prepare dressing by combining the olive oil, Dijon mustard, maple syrup, lemon juice, salt and black pepper in a small bowl or jar, blend well and set aside.
· Place the washed spinach, strawberries, and sliced onion in a large bowl. Peel the avocados, remove the seeds, slice, and add to the salad mixture. Drizzle with the prepared dressing and gently toss until all the ingredients are combined. Garnish with shaved almonds and serve.
Bon Appétit!
