The California Avocado Commission sponsored FitBloggin' this year and now I'm completely smitten with avocados. Did you know an ounce of avocado has only 50 calories and contributes nearly 20 vitamins and minerals?
Many people, especially dieters, stay away from avocado because of its higher fat percentage, but the fat in avocados is mostly mono and polyunsaturated, which may help reduce blood cholesterol levels, unlike saturated and trans fats.
I'm making an effort to increase my avocado intake and I started this week with this amazing salsa inspired by a dish the CAC served at FitBloggin'.They combined blueberries and avocado to make a yummy salsa. I didn't have blueberries but I did have a mango in my fruit bowl so I pulled out what I thought would make a good combination.
The day before I stocked up on fresh ingredients to help inspire me all week and I've been cooking up a storm! I especially love having cilantro in my herb garden. I've been plucking at my plant so much it's almost gone!
Anyway, I didn't want to make too much because I had a feeling I'd be the only one enjoying this and I was right. Both kids turned their noses up at it. BUT I get avocado in them other ways.
The 3-Year-Old likes to eat it straight up and the 9-year-Old, after much grumbling, has finally accepted thin slices of it on his tacos.
YAY! Score another one for mommy! 🙂
Here's what I did. This idea is flexible -- it's really just the combo of avocado, tomato, lime and onion mixed with whatever fruit you have on hand. Most berries or melons should work just as well.
- ½ small sweet onion, minced (~70g)
- 1 plum tomato, finely chopped (~90g)
- ½ avocado, cubed (~75g)
- ½ mango, cubed (~60g)
- Handful of fresh cilantro, finely chopped (~6g)
- Juice of 1 lime plus some of its peel (1 oz juice)
- ⅛ teaspoon salt
Place all ingredients in a bowl.
Toss together and chill until ready to use!
I chilled mine while making Kale, Turkey and Black Bean Taco Filling for the kids and we enjoyed our new tradition of Taco Tuesday inspired by the Lego Movie.
Here's the best part: the salsa was so flavorful I needed ZERO cheese. That may not sound like a big deal but I don't think I've ever NOT gotten cheese on a taco and I'm a cheese fanatic!
I'm thinking the avocado is better for me anyway.
I forgot to measure serving sizes out so I'm going to post the dreaded "percentage of recipe" thing but seriously, the whole batch based on the grams I have listed is only 213 calories. I would have never guessed that because I've been trained to think avocados are so calorie dense.
Oh! and other ways to use it... today I'm topping some leftover chicken breast with it for lunch. It's a supper easy way to dress up boring leftovers!
Happy 4th of July tomorrow! Hope you have a great weekend!
Avocado Mango Salsa
- Place all ingredients in a bowl.½ small sweet onion, 1 plum tomato, ½ avocado, ½ mango, Handful of fresh cilantro, Juice of 1 lime plus some of its peel, ⅛ teaspoon salt
- Toss together and chill until ready to use!