Even if you don’t recycle, you can still go green with avocado! It’s time to bring the focus back to food for a minute. Spring hasn’t quite arrived, but I’m already craving salads made from fresh, tender spring greens. The farmers market in my neighborhood will open in April. In the meantime, I’m creating salads using red cabbage, baby arugula, and kale.
I’m not a big fan of most bottled dressing so I usually toss something together at home. I use a variety of vinegars-balsamic, apple cider, rice wine, and white wine-and pair them with extra virgin olive oil. Sometimes I’ll buy oil or vinegar infused with herbs, peppers, or fruit for some extra flavor dimension. For creamy dressings, I used to start with yogurt. Now I prefer avocado.
Avocados have a creamy texture and plenty of fat to serve as a base for dressing. They’re a great dairy alternative. And they provide lots of yummy nutrients.
One-third of a medium avocado has 1 gram of protein, .3mg of iron, 250mg of potassium, 11mcg of vitamin K, 45mcg folate, .7mg pantothenic acid, and .1mg copper plus iron, vitamins C,E,& B, thiamin, riboflavin, niacin, phosphorus, magnesium, zinc, and manganese.
That same serving of avocado has 3g dietary fiber and no sodium, sugar, or cholesterol. The fiber content combined with unsaturated fat makes avocados filling, heart-healthy, and diabetes-friendly.
Here’s an avocado dressing recipe I’ve been using:
Spicy Avocado Dressing
One ripe avocado
1 tbsp COYO natural flavor coconut yogurt alternative
1/2 tsp Sriracha
1/4 tsp salt
4 grinds black pepper
1/2 tbsp fresh squeezed orange juice
Squeeze of lemon or lime juice (optional)
Place avocado, coconut yogurt, and Sriracha in food chopper and pulse until smooth and creamy. Place avocado mixture in medium bowl. Stir in salt, pepper, and orange juice. Refrigerate until ready to use.
Keep the avocado turning from turning brown by adding a squeeze of lemon or lime juice before refrigerating.
If you’re not in the mood for salad, you can always use avocados to make guacamole. In addition to the traditional dip or salad, I sometimes use guacamole instead of mayonnaise or mustard on a sandwich to give it a boost in flavor and moisture. It’s especially good with roasted or fajita chicken.
Don’t forget to add avocado to your poké bowl. It’s delicious with rice, tofu, cucumber, carrots, edamame, and salmon, tuna, shrimp, or chicken.
Of course I would be remiss if I didn’t mention avocado toast. If you don’t want to make it at home, it’s most likely served at a coffee shop near you although it may not be gluten-free.
I’ve seen recipes that call for adding avocado to salsa, margaritas, and even pudding. I can see using them in muffins or fruit breads in the place of butter although I have not tried this.
But that’s what going green with avocados is all about…using them more often and in more variety. Have fun going green and bon appétit!
Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”