How lucky are we in the Cayman Islands that we have the mighty avocado in our backyards?
Our local avocados are larger than the California variety that we usually find in the grocery store and they can be hit-and-miss on flavour depending on their moisture content. However, the word on the street is that this season’s crop is much “dryer” inside, which yields a tastier product.
From the ever-popular avocado toast trends to making the perfect guacamole, avocados are delicious and an amazingly nutritious food that checks all the boxes:
They are rich in monounsaturated fats.
They contain lots of fibre.
They are abundant in vitamins and minerals, such as B vitamins, vitamin K, potassium, copper, vitamin E and vitamin C.
Their neutral taste and creaminess can be added easily to a variety of recipes.
They are considered a “good fat”; however be mindful of how much you consume as it could add some unwanted extra weight if enjoyed in excess. The average daily fat consumption is about 30 grams and one full avocado provides almost 30 grams of fat.
One of my favourite summer recipes can be used as a dip or salad dressing or as sauce with your favourite protein. Walnuts will add a nice nutty flavour along with an extra dose of omega 3s.
1/2 ripe avocado
1/2 cup fresh flat-leaf
1/2 cup fresh local culantro or cilantro leaves
1/4 cup water
2 tablespoons olive oil
2 tablespoons coarsely chopped walnuts (optional)
2 tablespoons fresh lemon juice
1 teaspoon ground coriander
1/2 teaspoon red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a food processor; process until smooth. Chill until ready to use.
Maureen Cubbon is the wellness director of Bestlife Wellness Solutions and chef with Bon Vivant in Camana Bay.