Creamy rich green avocados are available throughout the year; they are the most abundant and are best during the spring and summer in California. The avocado is colloquially known as the Alligator peer, reflecting its shape, and leather like appearance of its skin. It can supplement vitamin K, vitamin B6 (pyridoxine) and vitamin C.
Avocados contain oleic acid, a monounsaturated fat that may help lower cholesterol. Avocados are a good source of potassium, a mineral that helps regulate blood pressure. Adequate intake of potassium can help to guard against circulatory diseases, like high blood pressure, heart disease or stroke. It is a concentrated dietary source of the carotenoid lutein, it also contains measurable amounts of related carotenoids (zeaxanthin, alpha-carotene and beta-carotene) plus significant quantities of tocopherols (vitamin E).
Enjoying a few slices of avocado in your salad, will not only add a rich, creamy flavour but also increase your body’s ability to absorb the health-promoting carotenoids that a vegetable provides.
Enjoy Avocado salad
Ingredients
1 big or 2 small size Genuine California avocado(s)
1 to 2 kiwi fruit (not very soft and sweet)
1/2 Pound fresh spinach (baby spinach preferred)
5 to 6 scallions
1/2 green bell pepper.
1 to 2 plum tomato or 1/2 tomato
1 Lemon juice (1 whole lemon)
Salt to taste
Preparation
1. Chop the scallions, bell pepper fine.
2. Cut the kiwis and tomatoes in fine cubes.
3. Mesh the avocados.
4. Mix ingredients.
5. Steam the spinach in a pan with a very little water, wait till water gets evaporated, almost totally, and spinaches should get softened.
6. Add the spinach on top.
7. Again mix them by adding salt and lemon juice.
