Who knew an alligator pear, also known as avocado, packed so much goodness in that ugly exterior?
Growing up in Indiana this fruit was a rarity and decidedly exotic in our little town resting in the middle of corn fields. Flash forward to now and I can’t imagine my life without avocados.
Dramatic? Well, maybe, but the love for avocados is real here!
Check out the statistics on this nutritional powerhouse:
Vitamin K: 26% of the RDA. Folate: 20% of the RDA. Vitamin C: 17% of the RDA. Potassium: 14% of the RDA. Vitamin B5: 14% of the RDA. Vitamin B6: 13% of the RDA. Vitamin E: 10% of the RDA.
Avocados are also a magnificent source of healthy fats, have a low glycemic index, and with only 2 net carbs it’s a low-carb fruit. Score! Here’s an easy recipe using these little gems. It’s full of flavor and a healthy treat. Let me know what you think!
1 15-ounce (BPA free) can black beans, rinsed and drained
1 8-ounce (BPA free) can non-GMO corn
1 organic red bell pepper, chopped
1 small organic jalapeno pepper, chopped
2 cloves organic garlic, chopped
Juice of half an organic lime (or more to taste)
2 avocado*, chopped
*You can save some $$ and buy conventionally grown avocados. Just be sure to wash thoroughly before cutting!
Combine all ingredients, in order of list, in a large bowl. Stir avocado in gently. Cover and refrigerate to store. Serve at room temperature with sliced vegetables or crackers of your choice.