Sunday, October 27, 2013
I love to serve sliced Avacado when we have fajita night or if I am serving a dinner salad as a meal. Also, when ripe, it is slightly firm so it holds up well. I normally slice out exactly the wedges I plan to eat, leaving the seed in place to keep the fruit from oxidizing. If you are serving it on a buffet, you can squeeze and lightly toss with either lemon or lime juice, to keep the color bright. For storage, when I have only used a few wedges, I wrap it with plastic wrap, making sure the wrap touches the flesh to reduce or slow oxidation. I try to eat it within a the first few days of opening it.
I find that eating Avacado (in moderation) when serving lighter fare, keeps me from returning to the kitchen a few hours later. The fat is considered a healthy variety because it is monosaturated, similar to why Olive Oil is considered a good choice over vegetable oil.
Pictured, I ate these 4 slices on a Oven Roasted Turkey sandwich on Wheat Bread. I used about 1 tsp of Mayonnaise and a small sprinkle of Kosher Salt directly on the Avacado. It was delicious!!