Have you fallen in love with avocado yet? It took me a while to warm up to this funny-looking fruit. The taste is bland, and the texture a bit pasty. That was my thought the first time I tried it, sliced and slimy on a not-so-sensational salad at a restaurant somewhere.
I knew it was good for me. I knew that I “should” eat it, but “should” is never a good place to start. I needed to want it, to crave it, to fall in love.
I worked on this relationship and endured many avocado misadventures in my kitchen, but the answer, when it arrived, was surprisingly simple. If you are not in love with avocado, try this simple sandwich and see if it works for you.
Avocado dill sandwich
- 1 Hass avocado, organic
- 1 tbsp. sweet Dijon dressing (Use your favorite dressing.)
- 1 tsp. lime juice (I use Santa Cruz organic.)
- Pinch of fine Himalayan pink salt
- Fresh dill sprigs, as many as you like (I use 6 or 7, home-grown when possible.)
- 2 slices of Great Harvest Bakery rye bread (Use your favorite bread.)
First, prepare the avocado. Remove the hard stem if it is still there, because you don’t want this in your sandwich. (Yes, I’ve done that.) Slice the avocado in half lengthwise, going around the pit. Twist the two sides in opposite directions to separate them. Squeeze the pit out of the one half, or use a knife to pry it out. Finally, squeeze each half to press the pulp out of the shell and into a bowl. Remove any brown spots.
Next, add the dressing, lime juice, and salt. Mash and mix with a fork until it’s completely smooth or slightly lumpy (your choice). Spread this mixture on one slice of bread, lay the dill sprigs on top, and add the second slice of bread. Ta-da, lunchtime!
Why should you eat this? Avocado has a complete protein, about 2.7 grams per one fruit. It is high in monounsaturated (healthy) fat, potassium, vitamins C, E, K, B6 and folate, and high in iron, magnesium, copper, and manganese. It has high fiber, and a low glycemic load. It is alkalizing and anti-inflammatory. Avocado’s high potassium level has benefits for high blood pressure. When eaten frequently, avocado lowers LDL (bad) cholesterol and triglycerides, while raising HDL (good) cholesterol. It is soothing to the digestive tract, and it helps with bad breath.
This fruit is also good for the outside of you. Rub some of the mashed pulp into your hands, around your cuticles, on your face, your scalp, and your hair. (Rinse it off again.)
The avocado is native to Mexico, Central and South America, and the Caribbean. The Aztecs called it the “fertility fruit,” and evidence suggests that it was used as far back as 10,000 BC in Mexico. One avocado tree can grow to 69 feet tall and produces an average of 1200 avocados in a year.
Today, every single avocado of the popular Hass variety is descended from one “mother tree” raised by Rudolph Hass, a mail carrier in California who was smart enough to patent his tree in 1935. Mexico now exports hundreds of thousands of tons of Hass avocados each year, and the number has grown exponentially in recent years. Large quantities are also grown in California.
So, that’s billions, trillions, quadrillions of avocados? I wonder. More than a few people have learned to love this fabulous fruit.
What about you?
© Copyright 2011, Laura J. Rongé, Ciel Bleu Media, healthiveg.com. All rights reserved for all content on this site, including text and photos.
Disclaimer—The articles here are not intended as medical, nutritional, or other professional advice. The ideas presented are my own, unless otherwise noted, and are for informational purposes only. Please use this information with discretion.