This. Was. The. Bomb.
I love avocado. As written in previous posts, it’s health benefits are amazing. Almost like its the most perfect food.
I’m yet to try it with maple syrup as recommended by a friend.
Avo’s are versitile too- add to smoothies, cakes, sweet or savoury dishes & even to your skin & hair. They’re good for helping to lower cholesterol & high in the ‘good fats’ and omega 3 & potassium.
Tonight I made my version of curried egg- well with just the egg part-
Egg & Avocado Salad
Start with a dollop of low fat mayonnaise, teaspoon of garlic & some pepper.
To this add a squirt of lemon juice & mix together.
Add two nearly hard boiled eggs & half an avocado.
Combine until all the egg is broken up & then top on a bed of your favourite salad greens. I went with a spinach & lettuce mix. I had some left over mung bean sprouts that I threw on top.
This was a creamy, semi warm (from the egg) salad & I devoured it pretty quick!
I was unsure how this idea would pan out. I assumed the avocado (sometimes called the alligator pear) would turn to mush & end up brown. It actually turned out delicious & the crumb was crunchy. It worked perfect as a snack but would be an ideal side dish or entree.
For the crumb I used:
1/2 a cup of gluten free breadcrumbs
Salt & pepper
I sliced up a fairly ripe avocado into sticks and dipped each one into the juice of one lemon that was mixed with an egg white. I then coated them in the crumb mix.
These there then baked on a lined try for about 15 minutes (or until browned) at 180 degrees celsius.
They were great dipped in some sweet chilli sauce.
Avocados are high in fibre, they are sodium & cholesterol free food.
They contain 20 essential nutrients, including healthy monounsaturated and polyunsaturated fats (good fats such as Omega 3), vitamins A, C, D, E, K and the B vitamins, including biotin & folate, along with potassium.