Ah, the avocado.
So humble yet so delicious.
Many people may shy away from this humble fruit (yes, fruit) because of its high fat content but do not be afraid. Our little friend is full of nutrients, including those heart-healthy monounsaturated fats that we like.
I remember the first time I tasted an avocado, I was in middle school at a friend’s house and was given a few slices on a plate to accompany my dinner. I remember thinking it was disgusting and finding it nearly impossible to get down. My taste buds have definitely changed.
Which is a good thing because avocados are not only delicious but they are incredibly nutrient dense. They are good sources of vitamins E and K, folate, potassium and fiber.
These days I could eat an avocado with a spoon, scooping the flesh out of the skin. But, I prefer to either mash it up in a salad, on a sandwich or just simply on some toast. The latter has been my breakfast of choice lately, an homage to one of my favorite little cafes in NYC – Local, on Sullivan Street – they make the BEST avocado toast. Mine is just ok.
I used 1 slice of Ezekiel Sprouted Whole Grain bread.
Then I mashed up 1/2 of a medium avocado, sprinkled it with some sea salt.
updated to add this picture that was taken recently sitting on the bench outside of local: