Avocado: Fresh Talk
Smooth, luscious, green avocado is what’s in season now. Guacamole might be the first thing you think of (and it’s a great idea, anytime), but don’t forget the soups and salads that welcome avocado with open arms. And it’s a natural with pastas (such as this Avocado-Basil Pasta with bacon and Pecorino) or grains such as quinoa (Greek Quinoa and Avocados).
How do you select the best avocado at the market? Choose one that’s free from knots or twists in the peel. Since avocado varieties can differ in color when ripe, test to see if it’s ready by gently pressing your thumb into the side of the fruit. If the avocado gives a little, it’s good to go.
If you’re looking for a healthy way to impress dinner guests, avocado can help. Start the meal with a sophisticated, savory-sweet appetizer like Warm Avocado Halves with Pink Grapefruit and Endive.
Roasted avocado halves filled with tender sautéed endive and shallots and topped with juicy pink grapefruit slices sounds over the top, but here’s a little secret—this low-fuss recipe not only utilizes fresh, in-season ingredients, it takes only 10 minutes to prepare, leaving you plenty of time to spend with your friends instead of in the kitchen.
The other two ingredients of this salad are equally impressive: Endive is a member of the chicory family, it’s full of beneficial fiber, and has a wonderful mild taste. Look for smooth, tight endive heads that are pale in color.
Pink grapefruit is sweeter than other varieties, packed with Vitamin C, and ultra-delicious in the late wintertime. Pick one that is round, plump, and heavy, which means it’s extra juicy and delicious. For more on grapefruit, see my Fresh Talk: Citrus post.