It may not look like much on the outside … an odd dark green color with a thick, bumpy shell. Sometimes hard as a brick, sometimes soft and mushy. But slice open a ripe avocado and not only will the beautiful bright green color dazzle the eye, the buttery texture and mild taste delight your palate. And avocados are a super food! They can help control blood pressure, support eye health, aid in cell repair, and fight off disease and infection. Avocados are low in sugar and contain fiber. And while they are high in fat, it is good fat that helps lower cholesterol (webmd.com). So why would you not be eating avocados all the time! Each benefit listed for this awesome fruit was followed by the caution “when consumed in moderation.”
Just a little goes a long way.
Summer Cookout is continuing at FCC-JC and Jacob Luallen, an FCC-JC pastor, recently shared just how far a little bit can go. Remember the 5 loaves and 2 small fish? Jesus was preaching to a crowd of 5,000. Lunchtime came. And Jesus casually told the disciples to feed everyone. What?! All they could find was 5 loaves and 2 fish! But then the really important part happened. Jesus said “Bring them to me.” And not only did the 5,000 eat, there were leftovers.
And while feeding 5,000 with only 5 loaves and 2 fish is most definitely a miracle, perhaps the bigger miracle is in trusting Jesus to do what He says He will do. Bring them to Me. A little goes a long way.
My absolute favorite way to eat avocados is guacamole! Loaded on pita chips, slathered on a cheese quesadilla, or used as an awesome sandwich spread (try it on a turkey and bacon sandwich made on sourdough bread – heaven!), I love guacamole! And I have a super simple guac recipe courtesy of Southern Living. Just avocados, onion, tomato, a little salt, and a bit of lemon juice. I don’t even add jalapeños, but do serve them on the side for my husband.
Nothing fancy. Truly plain Jane. But when these basic ingredients are combined, the flavors meld perfectly.
Here’s a couple of tips before you start. If you are buying your avocados and using them within a day or two, choose ones that yield to gentle pressure. Soft but not mushy. This ensures the pulp of the avocado will be ripe and not hard. Avocados can be ripened by letting them set out on your counter for several days and ripe avocados can be stored in the fridge until you’re ready to use them. But let them come to room temp before peeling as the skin comes off much easier. A potato masher is perfect for mashing the pulp, giving you a creamy texture laced with some large chunks. If you prefer a smoother texture, a food processor works great. And those large seeds in the middle? Perfect for keeping your guac bright and fresh. After you get it mixed up, tuck the seeds down in the mixture and refrigerate. But remember to remove before serving! I also encourage you to seed the tomato before dicing and adding as the seeds of the tomato can make the finished dish too thin. While I love tomatoes, not so much the seedy part!
FROM THE ULTIMATE SOUTHERN LIVING COOKBOOK (1999)
3 ripe avocados
½ c chopped tomato
¼ c finely chopped onion
1 jalapeno pepper, chopped (optional)
1 T lemon juice
1 t salt (to taste)
Freshly ground pepper (optional)
Cut each avocado in half and remove seed. Scoop out avocado pulp into a bowl. Mash until desired consistency. Add chopped tomato and remaining ingredients. Stir until blended. Serve with tortilla or pita chips. If not serving immediately, tuck avocado seeds down in mixture and refrigerate. Will hold about a day.
Simple, to the point, yet an awesome addition to any summer cookout! Enjoy!
Up next – Georgia Caviar.
What have you been cooking this summer? I would love to hear from you!