Avocado Salsa

 Avocados are super for our heart and overall health.

You’ll Need

  • 1 ripe avocado, coarsely chopped
  • 1 tablespoon finely diced red onion
  • 1 tablespoon minced jalapeno
  • 2 tablespoon fresh lime juice

It’s the easiest salad
Just mix them all together, salt and pepper to taste.

Note:
Another wonderful addition to this is coarsely chopped tomatoes and basil!

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Guacamole

When scooping out the avocado, make sure to include the outer dark green layer that is located close to the skin. This is where all of the fiber is found. We want to get all of the nutrition we can out of the foods we eat to help us in preventing cancers and other chronic diseases.

You’ll Need

  • 2 avocados
  • ½ cup chopped onion
  • ¼ teaspoon sea salt
  • 1 tablespoon lemon juice or lime juice
  • Chili powder to taste – optional

Directions

  • Slice the avocados in half, remove and save the seed.
  • Scoop out the inside of the avocados and place in a bowl and mash it with a fork.
  • Add all of the other ingredients and mix well.
Tip
It has been shown that adding the seed of the avocado to the completed guacamole helps decrease the browning or oxidation of the guacamole.

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Broccoli and Avocado Salad

Avocado is a great food for heart health and cholesterol control. Become an artist in the kitchen and enjoy your veggies in a variety of ways.

You’ll Need
  • 1 small bunch of broccoli
  • Salt to taste
  • 1 large avocado
  • ½ lemon
  • 1 teaspoon Dijon style mustard
  • ½ teaspoon finely chopped garlic
  • 1 tablespoon red wine vinegar
  • Freshly ground black pepper to taste
  • 3 Tablespoons olive oil
 
Directions
  • Cut the broccoli into florets.
  • If the pieces are large, cut the stems in half.
  • Rinse and drain them.
  • Reserve the stems for another use.
  • Drop broccoli into boiling salted water to cover.
  • Bring to a boil and cook 2 minutes.
  • Drain and run the broccoli briefly under cold water to cool.
  • Drain again and chill.
  • Cut the avocado in half.
  • Peel each half and remove the pit.
  • Cut each half into 8 lengthwise strips.
  • Squeeze the lemon half over the strips to prevent discoloration.
  • Arrange the broccoli and the avocado alternately on a serving platter
  • Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk.
  • Pour over the broccoli and avocado.
  • Serve immediately.

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Solutions For Browning Avocados

Hi Will,

I have a salad issue … it’s a beautiful salad with great stuff in it, but it just gets too big. For example, using only half an avocado, makes me mental because I can’t find a way to keep the other half from turning brown. 

Suggestions? 

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Dear Mental,

Avocados contain an enzyme called polyphenol oxidase. When this enzyme contacts oxygen in the air, the avocados turn brown. You can’t get rid of the enzyme, and you can’t really block it either. So the solution for avocado sanity here is to either limit oxygen exposure or slow the activity of the enzyme.

First of all, there are some “common sense” notions that are uncommonly unhelpful. For example, I’ve heard that citrus from something like a lemon helps retard browning. The acid in the lemon juice actually does nothing to stop the marriage between oxidase and oxygen. That’s why you still have to deal with their offspring (a brown avocado).


Another idea is to leave the pit in. This is a partial solution that is as effective as the pit is large. In other words, the pit holds no magic preventative powers to preserve pristine avocado-ness. The reason it works partially is only because it partially covers the flesh of the fruit (that which lies directly underneath the pit. All the other exposed portions are still going to go brown. 


If you can’t prevent the chemical reaction grossing out your guacamole, you can at least slow it down. You would simply do this with cold. Immediately after cutting, place into the refrigerator. This will, at the very least buy you another day before it starts to turn.

I have read one solution that is very interesting: cutting the avocado, slicing some onion, and putting both of them into an airtight container. For me, I would then put this into the refrigerator as well. I’m actually heading home for lunch today and will give this a shot, take pics, and let you know how it comes out!!

In the interim, just know that the flavor of the avocado is unimpaired by the oxidase reaction. So, even though it may look like 3 miles of bad road, it still tastes wonderful!

Hope this helps!

Will

For more information: Click here to visit Will Clower’s website.

Amazing Avocado Gazpacho

 

This soup is perfect for summer, and it’s absolutely stunning.

 
For all you who cringe at making your own food, too, this is perfect for you because it takes no time at all to throw this together!! 

 

Ingredients

  •  
  • 1 large cucumber, peeled, seeded, and diced
  • The juice of 2 limes
  • 1 clove garlic, minced
  • 1 small jalapeno, stemmed, seeded, and chopped
  • 1 green onion, sliced (including green tops)
  • 3 ripe avocadoes
  • 1/2 to 1 cup chicken broth (depending on the texture of the soup you desire)
  • Salt to taste

Directions

  1. Throw everything into a blender. 
  2. Puree. 
  3. Thin the puree, to your desire, with chicken stock.
  4. Salt to taste. 

How To Eat

Enjoy this with a dollop of sour cream on the top. And if it’s organic sour cream … all the better!!  Another great addition is a drizzle of extra virgin olive oil. 
Have some crunchy bread on hand, because you’re going to want to sop up every drop. 
 

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