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September 8, 2017

I have a bad habit of picking up avocadoes from the grocery store and then forgetting I have them. Sometimes I will toss them in the fridge to keep the fruit from ripening too fast and then find them just in time, before they spoil. When it gets to that point, I slice/dice, and sprinkle them with lemon/lime juice and a dash of Himalayan or sea salt. This becomes a spread or a quick dip. Most times I use avocados as an add-on for salads. Here is another dish I call my “good-for-you-treat”. This may not be true, according to some people, but I think it is much better than some of those canned and jarred things you find in the market place. And, you know exactly what is in this snack/treat.

Cherry tomatoes
Black olives
Minced garlic
Himalayan salt
Sriracha sauce (optional)

An easy way to remove the avocado is to cut the avocado in half. Remove the pit by whacking it with the sharp side of the knife and giving it a gentle twist. Using a knife, cut into the flesh forming squares. With a spoon, remove the flesh from the skin and empty into a bowl. Dice the tomatoes and olives into small pieces and add the first 4 ingredients together in a large enough bowl for easy mixing. Remember to stir gently if you want to keep this chunky. Season to taste with salt and drizzle with EVOO. Refrigerate for at least an hour before serving. This will go well with crackers, English muffins and toast. You can also use this as a brunch or breakfast side, serving with eggs and toast.

And yes, the avocado is a fruit (a berry). A fruit (alligator pear or butter fruit), with an abundant amount of nutritional value, including a healthy monounsaturated fatty acid (MUFA). It can be swapped out for butter in most recipes and is rather good for restoring the skin and healthy hair without eating.

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