If Avocados are Fruit, is Guacamole a Smoothie?
Once shunned due to its high fat content, the avocado is now an *it* food and for good reason. Packed with nearly 20 vitamins, minerals and phytonutrients, avocados are a nutrient-rich food.
One-third of an average size avocado has about 80 calories and is sodium and cholesterol free. Over 80 percent of the fats in avocados are monounsaturated and polyunsaturated fats giving a boost to the heart.
Avocados are a great substitute for foods higher in saturated fat like sour cream, butter, and cheese. They have other superhero-like characteristics and act as a nutrient booster helping your body absorb fat-soluble nutrients like vitamins A, D, E, and K.
How to Buy
When choosing an avocado, gently squeeze the fruit in the palm of your hand. Ripe avocados are a wee soft yet slightly firm. Since avocados ripen after harvest, Hass Avocado recommends, “To speed up the avocado ripening process we recommend placing unripe avocados in a brown paper bag with an apple or banana for two to three days until they are ripe.”
You can also leave on your counter and avocados will ripen on their own.
Did you know you can plant avocado pits to grow?
I remember trying to grow an avocado plant as a kid. I never managed to grow an avo tree but it didn’t stop me from trying!
- Remove pit, rinse well and dry.
- Push three or four toothpicks into the seed at its widest part and suspend the pit over a glass of water with the pointy end sticking up.
- Using warm water, cover about an inch of the seed.
- Place on windowsill with sunlight and check water level keeping seed moist.
- In 2 to 6 weeks, roots and a stem will sprout from seed. Once the sprout is about 6 inches long, trim it in half.
Visit here for more information on transplanting the seedling to encourage growth!
Different ways to add avocados to your diet (including vegan diets!)
- Use as a spread on toast.
- Mash then mix in corn and tomatoes and serve with tortilla chips or veggies.
- Slice them to top your eggs in the morning.
- Top a baked potato and skip the butter and sour cream.
Below is a recipe for a simple on-the-go lunch and/or dinner idea and how to make guacamole.
White Bean Avocado Wrap (4 wraps makes 2 servings)
- 1 15-ounce can white beans, drained and rinsed
- 1/2 tablespoon olive oil
- 1/2 tablespoon lemon juice
- 1/8 teaspoon kosher salt
- 1-2 cloves garlic, minced
- 4 whole wheat 6-inch wraps (optional: use 2 burrito-size wraps)
- 1/2 avocado, sliced
- 1/2 cup cucumber, sliced
- 4 teaspoons red onion, diced
Mix beans, olive oil, lemon juice, salt, and garlic together. Mash the mixture and divide between wraps. Lay the red onion, avocado, and cucumber slices on top, then roll the wrap to serve.
NUTRITION INFO (1 serving – 2 wraps): 550 calories, 25 g protein, 17 g fat (1.5 g saturated fat) 81 g carbs, 20 g fiber, 460 mg sodium
Note: Please don’t freak at the carbs (I don’t). Look at the fiber—nearly a day’s worth! If you prefer a lower carb version, feel free to use lettuce leaves as wraps.
Make ahead tip: Keep the bean mixture prepped and ready-to-go in the fridge.
So easy to make! Mash an avocado or two or three 😊, add diced tomato, red onion, a garlic clove or two, salt and pepper. If you like cilantro, add a bit and if you like a kick, add a jalapeno (diced fine of course!). Yes, that simple! Serve with your favorite chip or veggie.
Finally, don’t eat the pit (the seed). Information on the internet claims the pit as a (yawn) superfood due to some preliminary research. According to California Avocado Commission, eating the pit is not recommended. Stick with the proven nutrient-rich meat of an avocado.
Thank you to my past intern Rachael Wright for assisting me with this post!
P.S. I have no affiliation with the avocado industry. My goal is to provide relevant and unbiased health and nutrition information so you make educated decisions.
Jennifer Neily, MS, RDN, LD, FAND
Neily on Nutrition
Registered Dietitian Nutritionist
Wellcoach® Certified Health Coach
Fellow of the Academy of Nutrition and Dietetics
Photo credits: Neily on Nutrition
Website & blog: NeilyonNutrition.com
Twitter: twitter.com/JenniferNeily (@JenniferNeily)