Have you had avocado this week?
There was a time when we used them just in guacamole, that wonderful Mexican dip, to accompany tortilla chips. But avocado’s popularity has soared in recent years. From trendy avocado “toasts,” followed by their inclusion in healthy rice or grain bowls, their range of uses has not waned.
Now pureed avocado is the new favourite spread, and with the addition of a bit of olive oil or coconut oil, it can be a substitute for butter.
I continue to include sliced and diced avocado in salads and to garnish fish that has just come off the grill.
This week, I’m providing a breakfast option by including avocado with frozen banana and pineapple juice to create a rich and thick smoothie.
I’m also providing a favourite recipe for guacamole.
Avocados are regularly sold in mesh bags. If you need to speed up the ripening process, pop them in a bag with an apple or banana.
On the nutrition side of things, remember they are a source of healthy monounsaturated fat, they are cholesterol free, and a good source of vitamins, minerals and fibre.
AVOCADO BANANA SMOOTHIE
1 small ripe avocado, halved, pitted and skin removed
1/2 cup of frozen banana, cut into chunks
1 1/2 cups (375 ml) pineapple juice
1/2 cup (125 ml) ice
Place avocado, banana, pineapple juice and ice in blender. Blend until very smooth (if smoothie is too thick, add bit more juice or water). Pour into glasses and serve.
2 large ripe avocadoes
3 tbsp. (45 ml) fresh lime juice
1 plum tomato, seeded and diced
1 green onion finely chopped
1 clove garlic, minced
1/4 cup (50 ml) cilantro
1 tbsp. (15 ml) toasted sliced almonds
Salt to taste
Hot sauce to taste
Remove pit and skin of avocado. Place flesh in bowl and mash with fork.
Add lime juice, tomato, green onion, garlic, cilantro, and almonds. Stir to combine.
Season with salt and a few drops of hot sauce to taste.
Editor’s note: Back by popular demand, the Londoner is reprinting a selection of Jill Wilcox’s recipes. This one was originally published Feb. 17, 2018. Enjoy!