Published: Wednesday, February 8, 2012
Avocado versatile and good for you
Ahhh-vocados -- they're not just for guacamole. Although the yummy dip is probably one of their most popular uses, there are other reasons to love avocados.
You can use them to make dipping sauces for chicken, pork and beef.
You can mash, season and spread them on bread for sandwiches.
You can slice them for salads and sandwiches, puree them for smoothies or cook with them.
A personal favorite is avocado slices drizzled with a little olive oil and sprinkled with fine sea salt and chopped cilantro.
And although one medium avocado contains a lot of fat -- 30 grams -- it's mostly the monounsaturated kind thought to lower bad (LDL) cholesterol and boost good (HDL) cholesterol.
Avocados are available year-round, thanks to growing regions in California, Florida, Mexico and Chile.
In stores now is the black-skinned Hass variety from Mexico. The California Hass comes in March.
Varieties from California and Mexico often are said to have the best flavor.
You can use them to make dipping sauces for chicken, pork and beef.
You can mash, season and spread them on bread for sandwiches.
You can slice them for salads and sandwiches, puree them for smoothies or cook with them.
A personal favorite is avocado slices drizzled with a little olive oil and sprinkled with fine sea salt and chopped cilantro.
And although one medium avocado contains a lot of fat -- 30 grams -- it's mostly the monounsaturated kind thought to lower bad (LDL) cholesterol and boost good (HDL) cholesterol.
Avocados are available year-round, thanks to growing regions in California, Florida, Mexico and Chile.
In stores now is the black-skinned Hass variety from Mexico. The California Hass comes in March.
Varieties from California and Mexico often are said to have the best flavor.
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