Did you see the story about three workers from a California-based produce company who were recently caught stealing $300,000 worth of avocados? “They are in demand,” Sgt. John Franchi of the Ventura County Sheriff’s Office told the LA Times. “Everybody loves avocados.”
And who can blame them? Avocados offer nearly 20 vitamins and minerals per serving. They’re low in sugar, and contain tummy-filling fiber. (One study showed people who included a fresh avocado half in their lunch were less interested in eating for the next three hours.) While avocadoes are high in fat, it’s the good kind that helps lower bad cholesterol.
So what should you look for? Ripe avocados should yield to a gentle squeeze but not feel mushy, and be consumed within a day or two. Toss some in a bowl and crush with salt and a little lime juice for a simply delicious guacamole, or dig into the fridge for a few more ingredients. It’s hard to go wrong!
Ingredients (experimenting encouraged):
- 2 ripe avocados
- 1 lime, juiced
- 2 diced plum tomatoes
- 4 tbsp chopped cilantro
- 2/3 cup red onion, finely chopped
- 2 small garlic cloves, minced
- ½ tspn sea salt, plus more to taste
Recipe
- Halve and pit avocados. Scoop into medium bowl.
- Mash avocados with fork; fold in lime juice, tomatoes, cilantro, red onion, garlic and sea salt.
- And you’re done!