Talking About Unusual Exotic Food – Part 1: Avocado

avocado tree

Avocado is very interesting and funny looking food. It’s one of those that when you mention it to a passionate meat eater you’ll probably get a face like this:

angry meat eater face

David, the avocado and the wolf(e)

Hope he will not get mad on me, but I think that David has the credits for popularizing this exotic food.

I consider it exotic because 10 – 15 years ago in my country the most exotic food was pineapple. In Mexico or South America is as usual as watermelons are in my country. However, as the health campaign was growing avocado came along in the stores. Very quickly it became popular, I guess because you can combine it with veggies as well as fruits. And of course because it’s really healthy (it’s not only PR) because it contains almost 20 vitamins and minerals.

Health benefits

It may sound strange but it seems that avocado has wide specter of positive effects. Nowadays when healthy lifestyles are promoted intensively we are bombed with much fake healthy news. And I thought that the avocado story would be the same. But I wrong. Avocado as part of diets based on plants can significantly improve one’s health.

It’s nutritious and contains some important stuff such as monounsaturated fatty acid, potassium, fiber, vitamins C, E, K, B5, B6 etc. If we believe science that means that avocado is good for prevention from various hearth diseases, osteoporosis, and cancer. Helps people with constipation, diabetes, people who suffer obesity. It’s good for detoxification, pregnant women should take it; some relate it with decreasing depression risk, and so on.

avocado

Consummation

For now I haven’t found any health risks from eating avocado. Personally I stick to the principle that everything that is used too much is not good for your body. As I said avocado has this neutral taste can easily feat any meal. I use it when I’m on a detoxification diet and it helps a lot. Mixed with flax seeds and whatever else helps fight my bloating belly.

I would use it even more frequently but it’s too expensive here. Some people are growing there own avocado, but again I guess you need a suitable conditions for that.

The first time a tried avocado was three years ago. A friend of mine knowing that I’m a sweets (or better said sugar) addict made some mixture from avocado and honey and cacao. I was very pleased.

Recipes

In addition I want to share with you some great avocado recipes that I found on various sites

Its springtime so I think these 4 avocado salads will do us some good. Bon appetite!

Avocado Salad Healthy Curry Orange Chickpeas
Avocado Salad Healthy Curry Orange Chickpeas

Tomato Avocado Cucumber Chick Peas Salad with Feta and Greek Lemon Dressing

Ingredients

2 (10.5 oz) containers red cherry tomatoes

1 (10.5 oz) container yellow cherry tomatoes

1 (14.5 oz) can chick peas, drained and rinsed

1 1/2 cucumbers, peeled and sliced into quarters

2 Hass avocados, peeled, cored and diced (ripe but semi-firm)

1/4 cup chopped fresh parsley

3 oz feta cheese, crumbled

Dressing

1/2 cup olive oil

1/4 cup fresh lemon juice

1 tsp dijon mustard

2 cloves garlic, minced

1/4 tsp salt

1 Tbsp chopped fresh basil

3/4 tsp dried oregano

Directions

In a salad bowl toss together tomatoes, chick peas and cucumbers. Add avocado and parsley and gently toss. Add desire amount of dressing and the feta and gently toss to evenly coat. Serve within an hour for best results.

For the dressing:

In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.

Grilled Corn and Avocado Salad

6 ear corn

2 tbsp. olive oil

2 tbsp. cider vinegar

1 tsp. kosher salt

½ tsp. freshly ground pepper

1 can black-eyed peas

1 pt. cherry tomatoes

2 firm-ripe avocados

3 oz. feta cheese

Directions:

Brush corn with olive oil and grill (outdoors or in a grill pan) over medium heat for about 10 minutes, until lightly browned on all sides. Remove kernels from cobs with a sharp knife (you’ll end up with 3 to 3 1/2 cups).

Meanwhile, in a large bowl, whisk olive oil, vinegar, kosher salt, and freshly ground pepper. Add corn, black-eyed peas, tomatoes, avocado, cheese, and toss gently. Serve with a few baby greens, if desired.

Avocado salad
avocado, green salad, kalamata olives cheese, tomatoes

Avocado Salad With Lime And Cumin Vinaigrette

1 tbsp. cumin seeds

¼ c. lime juice

¼ c. chopped fresh cilantro leaves

½ c. whole cilantro leaves

2 tbsp. rice vinegar

1 tbsp. honey

Kosher salt

Pepper

¼ c. olive oil

¼ c. vegetable oil

4 c. arugula leaves

2 lb. ripe tomatoes

4 large ripe Hass avocados

1 large red onion

1 tsp. ground cumin

Directions

In 10-inch skillet, toast cumin seeds on medium-low for 3 to 5 minutes or until fragrant. Remove from heat; let cool completely.

In medium bowl, whisk together lime juice, chopped cilantro leaves, vinegar, honey, toasted cumin seeds, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add oils in slow, steady stream, whisking to combine. Dressing can be transferred to airtight container and refrigerated for up to 3 hours.

Arrange arugula on serving platter. Top with tomatoes, avocados, and red onion. Drizzle with half of vinaigrette. Sprinkle with ground cumin and cilantro leaves. Serve with additional vinaigrette on the side, if desired.

Avocado pate with parsley and pistachios

You’ll need:

500 gcream cheese, at room temperature, chopped

2 tbspfinely chopped green onions

1 tbsplemon juice

2 clovesgarlic, finely chopped

1/2 tbspchilli powder

1/4 cupchopped parsley

2 tbspchopped pistachios

Kalamata (greek) olives, cherry tomatoes and tortilla chips, to serve

How to do it:

Line a 10 x 20cm loaf pan or terrine mould with 3 layers of baking paper, extending 5cm above the long sides. Brush top sheet with oil.

Process avocados and cream cheese in a food processor until smooth.

Add green onions, lemon juice, garlic and chili. Process again until well combined. Season to taste.

Transfer mixture to prepared pan and level-off top. Press a piece of plastic wrap onto the surface and chill for at least 6 hours, or overnight.

Remove plastic wrap and unmould onto a platter, removing all paper.

Combine parsley and pistachios in a small bowl and sprinkle over the plate. Serve with olives, tomatoes and tortilla chips.

 

23 Replies to “Talking About Unusual Exotic Food – Part 1: Avocado”

  1. 664752 921832Excellent read, I just passed this onto a colleague who was performing slightly research on that. And he truly bought me lunch because I found it for him smile So let me rephrase that. 732539

  2. I’ve never actually tried avocado before but lots of people seem to rave about it

  3. good post, healthy and organic to me, i love avocado but i had to reduce my intake when i had a level of cholesterol which was higher than normal for me and my doctor asked that i reduce it, apart from that i love it so much and still take it till now, has that magical taste and its so good for the system.

  4. As much as I know avocados are good for you, I just can’t bring myself to eat them at all! I hate the texture and the taste, but my husband loves them!

  5. Love You Wedding says: Reply

    My grandmother served avocado as dessert. She’d spoon out the flesh, place them in a bowl, pour cold milk and sugar over it. It was delicious. I still make it this way and I still get the same raised eyebrows when I serve it to my friends. 🙂

  6. I agree! Sometimes we are bombarded with all this talk of superfoods that end up not being as good for you as society portrays but avocado is different, it is actually healthy!

  7. avocados are really yummy. I use them in loads of different salads and even in baked dishes as they work very well. They are super healthy and I’m trying to teach my children to eat them too.

  8. Wow! Anything about avocado I love it. Since Im a healthy-foods advocate, what can I ask for a blend of tomato, avocado, cucumber, chick peas, feta and greek lemon for dressing.

  9. The salad looks great. fresh and nutritious. very healthy..

  10. Yeah… I’m still not convinced about avocado. Mostly because it starts rotting as soon as you cut it, and the texture is weird. I will give it this though. In a hair mask, avocado is pretty good.

  11. That salad looks amazing!! We recently planted an avocado tree and I can’t wait till it produces, this is one our favorite foods!

  12. Lol David Wolffe is responsible for making avocados popular? I don’t know about that but I LOVE avocados! I seriously could eat them every meal! I don’t understand how people don’t like avocado. There are some great recipes on here to try out!

  13. I love the avocado! It is one of my favorite foods and I have eaten a couple this week already.

  14. I love avocados! Omega 3 fat is so good for our health! I should try out this recipe ♥

  15. I’m absolutely obsessed with avocado – I love it in almost anything, but I love a good guacamole, so I’m constantly eating avocado. It’s so creamy! x
    Lots of love,
    Marina Rosie x
    http://marinawriteslife.blogspot.fr/

  16. These recipes look delicious, I must try it later!
    Thanks for sharing.

  17. It is a great fruit, gift of The God.

  18. I’m such a fan of avocados! I eat them nearly every day .. either on avocado toast or blended into my afternoon smoothies. Salads .. there are always salads too. Great post about some of their many benefits!

  19. It took me a while to enjoy avocados but now I have a half at breakfast every day! Just give me a spoon and I’m set! These recipes look delicious, I must try!

  20. I love the recipes you included in the post! I must give this a try!

  21. YUM I’m absolutely obsessed with avocado! It’s funny that you’ve gotten funny faces from meat eaters, cause I think it goes great with chicken! Thanks so much for also sharing these recipes, I can’t wait to try 🙂

  22. I simply adore avocados and you are so right, they were not readily available 10-15 years ago and now are everywhere which is great for us avocado lovers. Also thanks for the recipe I love the chicpea salad choice and think i’ll have that for my lunch tomorrow at work. xx

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