Creamy Contrast

By Claire Ciel Zimmerman

Avocados are high in monounsaturated fat, which research shows can contribute to cardiovascular health. These fatty fruits are also a good source of:

Avocados strike a magical balance between creamy and light, their high fat levels paired with substantial water content. They grow around the world, from Australia and Indonesia to Peru and the US, but Mexico—where avocados are thought to originate from— is by far the top producer. In the world of fruit, avocados are uniquely buttery; in fact, before they became a luxury food item, some people referred to them as “poor man’s butter.” Their mild flesh pairs well with many flavors, making them an ideal creamy counterbalance to crunchy salads and crusty sandwiches. Some recipes even use avocado as a rich base for vegan desserts.

ENJOY AVOCADO MINDFULLY

With a fork, mash an avocado until you get it to a fairly smooth consistency. Take a taste on its own, then throw in a pinch of salt and notice how it affects the flavor. Next, add a squeeze of lemon juice and take another taste. What does the acidity add or alter? Does it affect how the avocado feels on your tongue? Savor this marriage of buttery and tangy on its own or follow the popular trend and spread it on a piece of toast. ●

ABOUT THE AUTHOR

• Vitamins E, C, K, and several B-complex vitamins

• Potassium, folate, and copper

• Dietary fiber source: whfoods.com