Avocados, with their creamy texture, are a versatile, healthy and nutrient-packed addition to many recipes. They are high in potassium, fiber and monounsaturated fats, as well as other vitamins and minerals. I found this recipe in one issue of Food & Nutrition Magazine and thought I would share it with you. I initially thought of it as a fish taco topping, but have been using it to top chicken, turkey and tofu dishes as well. All you need is a corn or whole wheat tortilla, a choice of protein and this topping to make an easy and nutritious meal.
Prep Time: 10 minutes
2 ripe, fresh avocados, halved, pitted, diced and divided
1/4 cup white vinegar
2 tablespoons water
1 tablespoon sugar
1/2 teaspoon ground cumin
4 cups sliced green cabbage
2 cups grated carrots
1/2 sliced red onion
1/4 cup chopped cilantro leaves
Salt and pepper to taste
1. Place one avocado, vinegar, water, sugar and cumin in a blender.
2. With the blender on purée setting, blend until smooth.
3. In a large bowl, combine the cabbage, carrots, onion, cilantro and remaining avocado.
4. Pour dressing over cabbage mixture, toss gently and season to taste with salt and pepper.
Nutrition Information (per serving)
Total calories: 73
Protein: 2 g
Carbohydrate: 11 g
Fiber: 5 g
Total fat: 7 g (66% monounsaturated, 12% polyunsaturated, 15% saturated)