Add a little avocado to your next salad. Better yet, slice up the whole thing and pile on every slab.
Avocados like to be eaten all at once and quickly. Sleek army avocado green turns into mud puddle mush fast.
Avocados Instead of Pomegranates
Back in December, I shared a recipe for Pomegranate, Grapefruit and Marcona Almond Salad. Substitute the avocados for the pomegranates for a whole dish. Avocados add a fruity-vegetative meaty quality to salads. These fatty fruits have true staying power.
Healthy Happy Power Food
Avocados have power food qualities that can strengthen the winter worn. If eating can do healing, avocados are the salad salvation. Cabin fever has a sure cure in the form of an alligator pear avocado fruit.
With more potassium than bananas along with folic acid, vitamin K, vitamin B6, vitamin C, vitamin E, pantothenic acid and monounsaturated fat, avocados deliver a multivitamin of nutrients. Besides the power food pedigree, avocados add richness to salads with a pleasant, almost buttery flavor.
Avocado grapefruit almond salad tastes as good as it is healthy. Discover the joy of eating right.
Perfect Winter Produce
Winter produce has its limitations. Many fruits and vegetables winter badly. Quality goes down and the cost goes up. Avocados are a welcome exception to the compromised winter produce rule. Maybe winter isn’t so bad after all?
Avocado Grapefruit Almond Salad
Ingredients:1 cup butter lettuce 1 fresh grapefruit 1 fresh avocado Olive oil, good quality
¼ cup Marcona almonds, roasted and salted Sea salt
Place clean, dry butter lettuce on serving plate. Tear into bite-sized pieces if necessary. Set aside.
Wash, peel and section grapefruit. Arrange grapefruit sections on reserved lettuce plate. Set aside.
Wash, peel and slice avocado. Arrange avocado slices on top of the lettuce and grapefruit. Drizzle a teaspoon or two of olive oil over the salad. Sprinkle the Marcona almonds on top. Dust with a light spray of sea salt.