There are a lot of small misconceptions about avocados. Being a vegetable is one, though botanically an avocado is considered a berry. [Stacy Zarin Goldberg/The Washington Post] Hide caption I like to think of avocados as a gift from nature. I love avocados, and their versatility makes them the perfect addition to any dish. Although I didn’t eat them too often as a child, I rarely leave any produce department or roadside stand without two or three.
As Cinco De Mayo approaches, we are going to see more and more of this often misunderstood fruit. Yes, I said fruit.
There are a lot of small misconceptions about avocados. Being a vegetable is one, though botanically, an avocado is considered a berry. Avocados are generally found near vegetables and another misplaced fruit — the tomato.
Avocados are really healthy. This is due to the fact that they contain important nutrients such as vitamin K, vitamin C, potassium, vitamins B5 and B6, along with small traces of iron, magnesium and copper.
The fact that they are low in saturated fat seals the deal of my heavy consumption of avocados. This makes them an excellent choice when it comes to replacing saturated fats in recipes like mayo and salad dressings.
If you didn’t know by now, you can make lower fat mayonnaise and salad dressings from avocados, and there is no sacrifice when it comes to flavor.
Another fun avocado recipe that I like is ice cream. If you are going keto, then you will find that it is also listed as ketogenic friendly. I could speak the praises of avocados all day and share recipe after delicious recipe, but I will digress and share this easy chocolate avocado ice cream recipe.
I found the original recipe on Thehealthymaven.com and added a few of my own touches.
ZE’S AVOCADO ICE CREAM
Ingredients: 1 banana, peeled, sliced and frozen
1 small Hass avocado or 1/2 Florida avocado, sliced and frozen
1 tablespoon cocoa powder
1 tablespoon agave nectar
1/4 cup mini chocolate chips
Combine all ingredients in a food processor or blender and process until smooth, occasionally scraping down sides.
Blend until all ingredients are combined and smooth and desired consistency is reached.
You can enjoy straight from the blender or transfer to a glass dish and freeze for another hour.
Ze Carter is a food columnist for the Daily Commercial. Email her at email@example.com .
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Click here to view original web page at Roaming Gourmet: Avacados are the perfect addition to any dish