Avocado, a fruit, is a single-seeded berry. Although green in color and a creamy texture, this fruit is high in potassium and protein. So here is to the vegetarians, this green berry is a perfect source of protein. It is commonly used in food south of the American border, and now with the health benefits it is gaining popularity on the table around the world, says our Managing Editor, Anumita, in the weekly column, exclusively in Different Truths.
Foursquare meals are the requirement of a single day. I like to make some of my meals into less four-cornered. What I meant to say is that I love salads. I throw in the food of different flavor, texture, and colour and mix them up with a common ingredient and enjoy the carnival in my mouth.
Avocado is a very healthy fruit. Yes, you read it right, Avocado is a fruit and specifically a single-seeded berry. Although green in color and a creamy texture, this fruit is high in potassium and protein. So here is to the vegetarians, this green berry is a perfect source of protein.
I like to consume them as salads. Often, I chop them and let them play along with other veggies, nut, and pieces of chicken drizzled with some homemade salad dressing. Sometimes I like to mash them up and add few more protein ingredients to make it into a meal by itself.
Those who are trying to cut on a carb, and are non-vegetarians, could follow this recipe and make a batch for two days to be had as a brunch. It is filling and contains enough source of protein to sustain the morning lows.
Avocado, Egg and Tuna Salad
1 ripe avocado
1 red onion chopped
2 hardboiled eggs
1 small can tuna (in water)
½ lemon juice
1 tsp black pepper crushed/ 4 green chilies chopped
½ tsp red pepper crushed
1 cucumber chopped
½ cup of chopped cilantro
Cut the avocado into half, pit out the seed.
Scoop out the pulp and place it in a bowl.
With a fork mash it and add salt, pepper and lemon juice.
Shell the eggs and chop it into the mixture.
Add the tuna and mix well.
Add the chopped cucumber and onions.
Sprinkle chopped cilantro and your choice of crushed red pepper or green chilies.
Enjoy with baked tortillas, between toasted bread, or on a rusk.
If you like a more creamy texture, you can incorporate a teaspoon of olive oil based mayonnaise.
©Anumita Chatterjee Roy
Photos by the author
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Anumita Chatterjee Roy is an artist at heart. She has an eye for the unusual. Her naturescapes make her the quintessential Romantic. She paints, is passionate about photography, creates word images in her verses and loves to write. She cooks delicacies and is a foodie. Born in India, she was brought up in several countries. These strengthened the global citizen in her. She now lives in the Columbus, Ohio, with her husband and two sons.