AVOCADOS 101 There are many different varieties of avocado available in the market. The most common and one of the creamiest is the Hass variety, with its pebbly skin, which darkens slightly as it ripens. That’s the variety I’d recommend for this and most mashed avocado dishes because its texture is silky and its nutty taste very subtle and delicious. Avocados are rich and fattening, but most of their fat is the good kind! They’re a great source, in other words, of monounsaturated fat and are also packed with other nutrients such as Vitamins K, E, and C.
- 2 slices of whole wheat bread or bread of choice
- 1 medium ripe avocado
- 2 tsp minced fresh mint or 1 scant teaspoon dried mint
- 1 Tbsp extra virgin Greek olive oil
- 2 tsp fresh strained lemon juice
- 6-8 strawberries stems removed and sliced thin
- Coarse sea salt and ground black pepper
Halve the avocado, remove its pulp and place the pulp in a bowl. Using a fork, mash the avocado pulp together with mint, olive oil, and lemon juice.
Toast the bread to the desired doneness. Spread the avocado mash over each toasted bread slice.
Place the sliced strawberries on top of the avocado and sprinkle with sea salt and black pepper to taste. Serve.