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Nothing tastes better than a fresh properly ripened avocado. I’m not sure everyone agrees to that, including myself, but I do like the nutty flavor and buttery texture of this nutrition-packed fruit. Research tells us that ounce for ounce, avocados rank highest in nutrients among the 20 most frequently eaten fruits.

And, just what are some of these nutrients?

There is vitamin E, a powerful-packed antioxidant that is known to slow the aging process and protect against heart disease and some forms of cancer.

Monounsaturated fats, heart-healthy fats proven to lower LDL (bad) cholesterol and boost HDL (good) cholesterol.

Potassium, which helps balance the body’s electrolytes (avocados contain 60 percent more potassium than bananas).

Magnesium helps produce energy and is important for muscle relaxation.

And the all important––fiber, which helps to lower cholesterol and reduces risk of heart attack.

Avocados found in grocery stores actually come from as far away as Chile, as well as across the southern coast from California to Florida. The avocados peak growing season is from December to April and have been readily available in the produce department. I enjoy them in a tossed lettuce salad as well as in a sandwich.

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Bud’s mom made this open-face sandwich often when the avocados were at their best. It is delicious.

AVOCADO BACON

SANDWICH

4 slices bacon, fried almost crisp, drained on paper toweling

1 small avocado, peeled, sliced in 1/4-inch slices

salt and pepper to taste

2 slices whole wheat toast

Cut bacon slices in half. Sprinkle salt and pepper over avocados. Butter toast and top with bacon and avocado.

Makes two open-face sandwiches. Serve with fresh fruit and you have a delicious, nutritious lunch.

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This is a peppy dip to serve with cauliflower florets, carrot sticks, cheese, crackers or corn chips.

AVOCADO DIP

1 large avocado, peeled, seed removed

1/4 t. onion juice or 1 t. minced onion

dash of pepper

dash of Worcestershire sauce

dash of cayenne pepper

1 t. white wine vinegar

1/8-1/4 t. salt

Scoop avocado from shell and mash to smooth pulp. Combine with rest of ingredients, mixing well. Refrigerate one to two hours covered, to blend flavors. Makes 1 cup.

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This salad would be nice for a luncheon, served with muffins or a quick bread.

AVOCADO HAM SALAD

1 c. diced ham

4 radishes, thinly sliced

1/3 c. sliced water chestnuts, cut in half

6 or 7 small mushrooms, sliced

1/3 c. mayonnaise, lite or regular

2 medium avocados, peeled, cut in chunks

lemon juice

salad greens (combination of spinach leaves, torn Romaine, iceberg lettuce)

Combine first five ingredients. Lightly sprinkle lemon juice over avocado chunks; toss gently.

Combine ham mixture with avocado.

Serve individually on a bed of salad greens. Makes 4-6 servings.

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Fresh fruit and avocados go so well together in this salad.

FRUITED AVOCADO SALAD

3 medium avocados, peeled, cubed

1 c. pineapple tidbits (8 oz. can)

1 c. seedless red grapes, halved if large

2 oranges, peeled and sectioned

1/2 c. grapefruit sections, halved (optional)

French dressing

lettuce leaves

In a large bowl, combine all fruit; moisten with dressing (don’t drown the fruit).

Serve on lettuce leaves on individual salad plates. Makes 6 servings.

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I found a couple avocado dessert recipes but they didn’t sound very good to me, so it’s another salad, served on salad greens.

AVOCADO AND TOMATO SALAD

3 T. canola or canola oil

1 T. vinegar

1/4 t. salt

scant 1/8 t. white pepper

3 drops hot pepper sauce (Tabasco)

2 medium avocados, peeled and cubed

6 slices bacon, cooked crisp, drained and coarsely crumbled

2 medium tomatoes, cut into 1/2-inch cubes (Roma tomatoes work well because they’re so meaty.)

1/4 c. sliced green onion, using some of tops

salad greens

Combine first five ingredients in a bowl; whisk to combine. Combine next four ingredients in large bowl; pour dressing over. Stir gently. Cover and refrigerate at least two hours.

Just before serving, drain and serve over salad greens or in a bowl lined with salad greens. Makes 6 servings.

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Thought for the day: Happiness is like a salad––when you share it with others, it’s a picnic.

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