As promised I have a tip and an avocado recipe for you. If you recall in a recent post, I visited Rancho Rodoro and picked farm fresh avocados. #sponsoredtrip #CAavocados They are finally ripe, and quite delish. I can eat avocados straight out of the peel. But I also enjoy incorporating them into various heart-healthy recipes.
Avocado adds a delightful appeal to this fiber-rich salad
- ½ cup cooked quinoa
- ¼ cup chickpeas
- ¼ cup strawberries
- ½ cup diced avocado
- 1 Tbsp tahini
- 1 tsp low sodium soy sauce or tamari
- ½ lemon, juice
- 1 Tbsp chopped cilantro
- Blend tahini, soy sauce and lemon juice well, set aside
- In a bowl toss together quinoa, chickpeas, strawberries and avocado.
- Drizzle on tahini dressing and fold into mixture to lightly coat.
- Garnish with cilantro.
Tip via Katie Ferraro, RD: For better appeal and access to more nutrients, use a criss-cross cut to open and peel avocado. Simply slice length-wise and then around the width. It will easier break off into 4 sections – seed comes right out! It also provides easier access to the most nutrient-dense portion, the dark green area near the peel.
Visit California Avocado Commission‘s site for some other great tips and recipes.