Packed with nearly 20 vitamins, minerals, and nutrients, the avocado is a super tasty and versatile superfood that is part of both a heart healthy and diabetes-friendly diet.
How to Select
Look for avocados that feel heavy. The skin should be dark, with a hint of green, and taut, with no dents.
How to Store
If avocados at the market are green and unripe, you can ripen them at hoe. Put them in a brown paper bag out of direct sunlight. Within three days they’ll be perfect. Press the skin gently. It will be tender but not too soft.
Vegetable & Avocado Saute
Servings: 4 Preparation Time: 25 Min Calories/serving: 332
- 1 1/2 tbsp. avocado oil or olive oil
- 2 tsp. finely chopped garlic
- 1/2 large shallot, finely chopped
- 1/2 tbsp. finely chopped fresh thyme leaves
- 3 zucchini, cut in half lengthwise and sliced into 1/4-inch chunks
- 1/2 red bell pepper, cut into 1-inch squares
- 1 tbsp. grated lemon peel
- 1 1/2 tbsp fresh lemon juice
- 2 ripe Mini Avocado, halved, pitted, peeled and cut into chunks.
- In a large skillet, heat oil over medium-high heat.
- Add garlic, shallot and thyme. Saute for 3 minutes.
- Mix in zucchini, bell pepper and lemon peel. Stir and cook for 2 minutes.
- Lower heat and cover. Cook for 3 minutes.
- In a small bowl, combine lemon juice with avocado.
- Add to skillet and gently mix.
- Cook for 2 minutes to allow flavors to blend.