If you asked us what two foods we couldn’t live without then you know the first would be peanut butter (nothing compares to our one true love) but the second, we could happily eat avocado every. Single. Day.
It may sound like a theme here (both spreadable, both delicious, both full of delicious healthy fats) but avo makes the top two because of its lengthy list of uses (smoothies, spreads, dips, salsa or soup anyone?), benefits (healthy, tasty, loads of antioxidants) and the fact it can moonlight as chocolate mousse.
I’m sorry – chocolate? Mousse? That’s right my friend. That creaminess can be a lactose intolerant’s absolute best friend when it comes to a sweet treat. It’s not weird. We promise. You should try it.
Why we love avocado…
They’re full of fat:
Yep. Good fats. Full of em’. Monounsaturated to be exact. It’s the same fatty acid profile as olive oil, which when at room temperature, has been proven to be super beneficial, especially in the Mediterranean diet. We lurrrve eating healthy fats. They help us absorb fat-soluble vitamins (A, D, E, K), create a protective layer around our organs and keep our hormones happy.
It makes the best form of spread:
Avocado is basically natures butter. There’s nothing better than waking up on a Saturday morning and hoeing into avo spread on toast with fresh lemon, pepper or even fetta. Plus, when you’re putting it on your bread you’re getting over 20 different vitamins and minerals, which is more than you can say about jam or mayonnaise.
Need we say more? Spanish onion, good. Lime, good. Cilantro, good. Cumin, good. Luckily we have the greatest guacamole dip recipe for you to make here.
Not just for eating:
Avocado has been hailed better than Botox. With a high amount of antioxidants and good fats, they are the secret to great skin and good health. Put it straight on your face for an instant nourishing face mask.
Good for your gut:
Avocados are loaded with both soluble and insoluble fibre. If you want to feed your tum but also your gut bacteria (yep they feed on soluble fibre in foods) then all you need is an avo, and it’s got a bucket load of both.
Boost your avocado know how:
Isn’t it disappointing to open an avocado you’ve been nurturing for days to find it a brown, slimy mess inside? Why avocados. Why.
Our MNB editor, Ashleigh, is avocontrol and has a serious knack for picking the perfect one. Since she’s got the picking flare, we asked her to explain the trick to finding the perfect one…
“When you are at the avocado section, you want to apply a slight pressure to the avocados in the palm of your hand – not too much and not with your finger tips or you will bruise the fruit” Ash says. “Overripe avocados will feel mushy from the outside and under ripe with be as hard as a rock”. “Make sure you check the colour too – one of the most common variety, ‘Hass’ will be ripe to pick when it’s green with dark blemishes and indentations on the skin. It will also be slightly soft when holding in your hand.”
So you’ve found the perfect avo, now to decide when it’s ripe…
“It’s all in the dry little button on the stem end,” Ash tells us. “If you pull it off and it’s green inside then its likely you’ll be rewarded with a perfectly ripe avocado”.
How to open an avocado:
- Hold the avocado securely with one hand.
- Starting at the narrow end, slice slowly down the centre, lengthways around the seed, all the way around.
- Holding the avocado in one hand, use your other hand to slowly twist the two halves until they come apart.
- Remove the seed (or leave in if you only plan to use one half!) by using a spoon to gently work the seed until it comes loose.