I’m a chronically early person. If I’m meeting you for lunch at noon, I’m there at 11:45 looking at the menu. Invite me to your shindig and I’ll arrive unfashionably early (on the upside, I’ll also help with last minute prep!). But when it comes to food, I’m often late to the party.
Like avocado toast. It was all the rage for a while before I gave it a whirl, and now it is a lunchtime obsession. If you haven’t tried it, here’s the “no-recipe recipe”: Mash avocado, add a squeeze of lemon or lime juice and a dash of salt, then spread on a toasted piece of sturdy, grainy bread. (For more creative and adventurous ideas, check out Avocado Toast Extravaganza from Abby Langer.)
Avocados crop up on “superfood” lists and with good reason: Though they sometimes get a bad rap for being high in fat, it’s a kind of fat (monounsaturated) that’s especially good for your health. Half an avocado–the amount I use on my toast–has about a quarter of the fiber you need every day, more potassium than a banana, and even a couple grams of protein. That combo of protein, fat, and fiber also means avocados are filling and satisfying. That’s a quality I like in my meals–and why I make fresh guacamole about once a week to serve with dinner, whether we’re having burritos or not! (Here’s my No-Fuss Guacamole recipe.)
March happens to be National Nutrition Month, when registered dietitians like myself are encouraging people to choose nutrient-rich foods and incorporate more fruits and vegetables into meals and snacks. So in honor of the occasion, I asked some of my favorite dietitian bloggers to share one of their best avocado recipes with you: