Wednesday, February 7, 2007
Avocado is Better than None
Snce Barman broke the high-calorie taboo here, I'm going to share one of my favorite ways to eat an avocado.
Make sure you choose ripe but not overripe avocados. They should feel like a well-filled beanbag when lightly squeezed.
The following recipe serves two, and it's easily doubled and tripled.
1) Slice the avocado in half lengthwise, as in the picture above. Use your big chopping knife (you'll see why in step two).
2) Remove the stone. My preferred way to do this quickly and easily is by firmly sinking the blade of the chopping knife into the stone, just deep enough that it will come out when you twist the knife. I've found using the part of the blade closest to the handle works best.
3) mix together 3 tablespoons of plain nonfat yogurt and 1 tablespoon of dijon mustard, and fill the hole left by the stone with the mixture (half of the mixture goes into each half of the avocado).
That's it. Give each person half an avocado and a spoon. The shell makes a natural bowl. If you're feeling hoity-toity, sprinkle a little parsely on top.
Serve immediately, or as close to it as possible. Avocados turn brown relatively quickly. If you need to prepare this ahead of time, make enough of the mixture as you'll need and refrigerate it, then add it right after you slice the avocado
195 calories per serving/31 grams of fat.
If you use regular mayo instead of nonfat yogurt, add 300 calories and 90 grams of fat to the mixture.
Avocado Fun Fact: The name 'avocado' comes from the Aztec 'ahuacuatl,' which means 'testicle tree.' remember that the next time you squeeze one. In fact, I guarantee you'll never forget it.