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I love avocados. Plain, in salads, in guacamole. Avocados are high in vitamin C (25% of your daily needs in 1 cup), high in dietary fiber (10g in a cup) and very low in sugar and sodium. Also there is no cholesterol, making it a great substitute on a sandwich for mayo. Though they have a lot of fat, the fat they contain is called monounsaturated fat or MUFA. Studies have shown that a diet rich in MUFAs can reduce blood cholesterol levels, which can reduce your risk of heart disease. Basically- avocados are good for you!

One of my favorite ways to eat avocados is in guacamole. I can eat it in disgusting quantities. But there is nothing worse than poor quality guac. All ingredients need to be fresh and the recipe needs to made just prior to serving. As it sits, it turns brown, like cut apples. If you are antsy about the calories in guacamole, just remember they are from healthy fats.


  • 3 avocados – peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1/2 jalapeno, membranes and seeds removed then diced
Mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in jalapeno. Refrigerate 1 hour for best flavor, or serve immediately.