Unlike most fruits, avocado is low in carbohydrates and high in a healthy fat called oleic acid. Like olive oil, oleic acid has been linked to health benefits such as reducing inflammation, protecting cells against cancer, and reducing cholesterol. This amazing fruit also improves digestive health and helps your body absorb other nutrients.
There are limitless ways to add avocado to snacks or meals: Use avocado as a healthy spread on toast; blend it into scrambled eggs; add it to dips, salsa, or soup; slice for a salad topping.
Avocado is optimally ripe when the fruit is mildly soft to touch. Its flesh should be creamy and green-gold in color. If you don't use the whole fruit at one time, keep leftover avocado fresh by leaving the pit in the unused portion and allow it to sit, uncovered, on a counter for a few hours before placing it in the fridge (still uncovered) for up to two days. When you want to use the other half, simply peel off the brown crust to reveal a soft and deliciously ripe avocado beneath.
Check out this recipe for Chocolate Avocado Mousse.
Dreher, Mark L., and Adrienne J. Davenport. "Hass Avocado Composition and Potential Health Effects." Critical Reviews in Food Science and Nutrition 53.7 (2013): 738-750. PMC. Web. 28 Mar. 2016.
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AuthorityNutrition.com "Avocado 101" https://authoritynutrition.com/foods/avocado/ Accessed on March 29, 2016
"12 Proven Benefits of Avocado" https://authoritynutrition.com/12-proven-benefits-of-avocado/
Ding H, Chin YW, Kinghorn AD, et al. "Chemopreventive characteristics of avocado fruit. Semin Cancer Biol." (2007 May 17). Accessed on March 29, 2016. https://www.ncbi.nlm.nih.gov/pubmed/17582784