If you think that avocados are just something to mash-up and dip corn chips into, here’s some news for you, and we’re not talking that ‘millennial ‘ toast fad either.
Not to say either of those uses are bad, but maybe it is time to rethink this super food’s role in your pantry. Yes, super food.
In that dark green shell the “alligator pear” holds 20 different vitamins and minerals, a 100 gram serving has; 150 calories, 15 grams of healthy fats and only 2 ‘net’ grams of carbohydrates … no sodium or cholesterol. See… super food!
We came across a really great way to fix this fruit. Make an egg salad. You can skip the mayo and get a rich creamy egg salad that is perfect for a sandwich or scooping. Though we’d recommend that you use celery sticks, or carrot disks, rather than corn chips.
We have also started to slice it thin, layer it on a piece of toast, add some fresh ground pepper, and then put an over easy egg on top for a great breakfast treat.
Sure you can keep mashing up that dip because you are still getting superfood advantage, but maybe that jar of processed cheese stuff isn’t the best pairing.
Avocado-egg salad
Ingredients
- 1/2 medium avocado diced
- 2 hard cooked eggs diced
- ¼ cup celery chopped
- 2 teaspoons lemon juice
- 1 teaspoon fresh chives minced
- 1 pinch salt
- 3 turns fresh ground pepper
Instructions
- Dice avocado, egg and celery to about the same ⅛ inch size pieces and place in small bowl
- Add lemon juice, chives, salt and pepper, then mix to combine
- This can be spread on bread, toast or scooped up with slices of fresh veggies like carrot, celery, zucchini or cucumber.