Avocado is an amazing thing. I absolutely love avocado. Although, I used to despise it. Couldn’t stand the texture, the taste, even the brownish skin weird-ed me out. But I had been having a problem getting healthy fats into my diet, I was relying on nuts which was getting incredibly boring. So I essentially forced myself to eat avocados…and thankfully I did. Because in all the spine shuddering attempts I found out that I love you, avocado. I really really do.
So in the glory of avocados (and a really good reason to literally have dreams about growing an avocado tree) I have been going a little nuts on the avocado front. To the point where I have pinned how to plant an avocado plant. Yes, I have. Proof in the picture…well screen shot.
I’m not an avocado expert… but I know that it has tons of nutrients in it. Plus it’s a really good source of fat, which our bodies do need. I believe (don’t quote me on this…) it has Omega 3 fats in it.
The avocado got a bad rap in the weight loss world because it’s high in calories, it’s around 300 calories for the entire fruit. Most people immediately shun the poor avocado for this reason. Tons of healthy things have quite a bit of calories in it, but many people tend to equate high calories with being unhealthy. But I’d rather chow down on 300 calories of avocado than 300 calories of bacon, espeically since I have a really (read: REALLY) hard time not mowing down on the entire darn thing. Let’s face it…we don’t want that little beauty becoming brown and inedible do we? The only option? EAT ALL THE AVOCADO!
Yesterday I made a completely scrumptious avocado chicken salad.
The recipe has been floating around on Pinterest, and of course I snagged it up fairly quick. It came from Jocelyn Diebolt Blogs I ended up tweaking it just a tad because I’m weird, but I must say it’s has already become a lunch staple for me (the four times I’ve had it in the last 10 days should explain as such). So without further ado…
Avocado Chicken Salad
1.5 oz shredded chicken
3 TBS mashed avocado
1/2 TBS Hellman’s Light Mayo
2 TBS fresh cilantro finely chopped
1/5 tsp lime juice
1 stalk green onion finely chopped
Salt, pepper, garlic powder to taste
1. Toss all the ingredients in a bowl and mix, mix, mix.
Granted it’s the prep work that takes up most the time. Shredding the chicken, mashing the avocado, and chopping everything else. But it only took me about 10 minutes for everything, and that included pausing to snap pictures.
I threw mine on some toast with spinach and a few slices of tomato. Delicious!!!! Seriously I adore this.
The original recipe I found called for Greek yogurt, but I find that Greek yogurt tends to add an acidic taste to recipes. I’ll still use it once in a while, but for something like this I passed and went along with the light mayo. And the recipe also calls for chilling it for at least 30 minutes for eating it. All of my stuff has been chilling in the fridge for a while, so I skipped this step and just mowed down.
The recipe I have is enough for one sandwich… or if you are on of those people who have a 1000:1 ratio of bread to innards, then possibly two. But I was only looking to make myself on sandwich. If it’s in there… I’m gonna eat it. That’s how much I love this.
And for those of you who are curious… it comes out to about 140 calories. Of course this doesn’t include whatever you are sticking it on… whether that’s on bread, pitas, or a wrap. I went with some whole wheat toast. But whatever floats your boat.
But seriously, if you like avocado…try this recipe. I love it!