Avocadoes: Creamy, Green, and Full of Surprises
I never liked them. 😝 Avocados that is. No one in my family ate them either so it wasn’t really a big deal. It wasn’t until I did keto that I paid any attention to them at all. The keto diet is a high fat, ultra low carb diet that most people associate with eating a lot of bacon. (That’s not really true about the bacon though.) Besides eating a lot of butter, I learned to like avocados. They are a go-to on a high fat diet because 77% of the calories in an avocado come from fat, which is why they have a creamy texture. It’s one of the highest fat plants on the planet! You might think this would make them fattening but it doesn’t because they contain healthy fats that can actually help with weight management.
Now, even though my keto lifestyle has gone by the wayside, I always have at least one avocado ripening on the counter or in the fridge. Truth be told though, I don’t usually eat them straight up, but I love how they pair with other foods. One of my favorite breakfasts is sourdough toast topped with garlic and herb Boursin cheese, mashed avocado, and an over-easy fried egg. 😋 I’m not the only one loving avocado toast either. At the height of avocado toast’s popularity during the summer of 2017, more than 3,000,000 photos of it were uploaded to Instagram every day. That year, Americans spent about $900,000 a month on the delectable dish.
We’ve come a long way, the avocado and I. Now I’m one of the avocado lovers found around the world mashing them into guacamole, slicing them atop sandwiches, and blending them into desserts.
In this week’s blog, we uncover the journey of avocados—from their ancient origins to their starring role in today’s kitchens. We’ll explore their rich history, surprising fun facts, and the many varieties found around the world. You’ll learn how to choose, store, and safely cut avocados in the kitchen and of course how they contribute to your good health.
This is your all-in-one guide to everything avocado—let’s dive in.
A Brief History of Avocados
Avocadoes (Persea Americana) have been around for millions of years. They are members of the Lauraceae family, or the laurels, which is a plant family that includes the true laurel, avocado, cinnamon, and bay. It is considered one of the oldest families of flowering plants in the world with paleobotanical evidence from as far back as 174 million years ago. Fossil evidence shows that wild avocado species were thriving in Central America as far back as 65 million years ago.
Botanically speaking, avocados are fruits that can technically be considered berries with a single seed. One of the lingering mysteries from their prehistoric past is their unusually large seed. Scientists believe this oversized pit evolved to appeal to now-extinct megafauna like giant ground sloths and mammoths, which could swallow the fruit whole and disperse the seed far and wide after it passed through their digestive systems. Now you may be wondering if avocado seeds are safe to eat.
Like other seeds, avocado seeds contain many compounds that have potential health benefits with phenolics being the largest group. Research published in the journal Molecules states that, “From a human physiological standpoint, phenolic compounds are vital in defense responses, such as anti-aging, anti-inflammatory, antioxidant and anti-proliferative activities.” While some research has explored the potential health benefits of avocado seeds, none has involved human subjects—unlike the extensive studies focused on the fruit’s flesh.
So technically, while the seeds are edible, there is not enough research around the topic. Bottom line, while they aren’t poisonous, eating them is not recommended. If you’re still looking for something to do with your avocado seeds, consider growing your own avocado tree or houseplant!
Archaeological evidence shows that avocados were cultivated as far back as 5,000 BCE, and perhaps even earlier. The fruit was prized by Mesoamerican civilizations including the Aztecs and the Maya, who called it ahuacatl, meaning "testicle"—a reference to the fruit's shape and perhaps also to its reputation as an aphrodisiac. Spanish conquistadors encountered the avocado in the 16th century and introduced it to Europe, where it was initially considered an exotic curiosity. Its spread continued slowly to the Caribbean, South America, and eventually to Asia and Africa.
In the United States, avocados began to gain traction in the early 20th century, particularly in California (produces 90% of U.S. production) and Florida, where commercial cultivation took off. Today, Mexico is the world’s leading producer, accounting for about 45% of the world’s supply. It is also the largest supplier of avocados to the U.S., supplying approximately 88% of imports.
Varieties of Avocado
Avocados come in a remarkable diversity of varieties, shaped by their botanical heritage, growing regions, and unique characteristics. They are generally grouped into three main races: Guatemalan, Mexican, and West Indian, each with distinct qualities such as cold tolerance, oil content, and fruit texture.
Commercially, avocados are often referenced by their flower type—Type A and Type B—based on the timing of when their flowers’ male and female parts become active. This distinction is critical for pollination and directly impacts avocado yield.
Type A flowers (e.g., Hass, Gwen, Pinkerton) open in the morning as functional females, receptive to pollen, then close and reopen the next afternoon as males, releasing pollen. Type B flowers (e.g., Bacon, Fuerte, Reed) open in the afternoon as females, then close and reopen the next morning as males.This staggered timing means that pollen from a Type A tree is available when Type B flowers are in their female phase, and vice versa, promoting cross-pollination if both types are planted nearby.
Cross-pollination between Type A and Type B trees significantly increases fruit set and yield. Studies show that when these types are planted close together—especially with overlapping branches or within a few rows—fruit set can increase by 40% to 150% compared to single-type orchards. Even though avocados are technically self-fertile, the natural flowering system strongly favors cross-pollination, which is why commercial growers often interplant A and B types or use beehives to maximize pollination.
Some of the Most Notable Varieties
Choquette: also called the Florida avocado, it’s known for its large size and delicious creamy, nutty flavor. It has a smooth, glossy green skin (as seen in the photo) and pale yellow flesh.
Hass: The dominant commercial variety, especially in California, known for its pebbly skin that turns from green to purplish-black when ripe, and its rich, creamy texture.
Bacon: A green-skinned, cold-hardy variety with smooth, thin skin and mild, creamy flesh, popular in cooler climates.
Fuerte: An early high-quality California variety with a pear shape and smooth skin, prized for its nutty flavor.
Pinkerton: Recognized for its long pear shape, small seed, and high yield; it peels easily and has a rich, creamy texture.
Reed: A large, round fruit with thick, smooth skin and buttery flesh, available in summer and early fall.
Zutano: Known for its shiny, yellow-green skin and mild, slightly tangy flavor; often used as a pollinator for other varieties.
Gwen: Similar to Hass but slightly larger, with a plump oval shape and small to medium seed.
Wurtz (Little Cado): A compact, dwarf variety ideal for small gardens or containers, with dark, pebbly skin and creamy flesh.
Stewart: A small to medium-sized, smooth-skinned variety with high oil content and a rich, nutty flavor.
Other noteworthy varieties include Monroe, Lula, Hall, and Brogdon, each with unique flavors, sizes, and adaptability to different climates. Florida, for example, grows mostly West Indian types, while California is dominated by Mexican and Guatemalan varieties.
Buying Avocados: Fresh, Frozen, or Prepared?
Avocados are available in several forms. When considering the different forms of avocados, it’s essential to weigh their availability, selection tips, uses, and pros and cons.
Fresh avocados are the most commonly sold variety, available year-round but experiencing seasonal peaks in supply and fluctuating prices.
When selecting fresh avocados, look for the right color, firmness, and skin condition to ensure optimal ripeness and quality. They are ideal for raw applications such as guacamole, salads, sandwiches, and toast, where their creamy texture and fresh taste truly shine. However, fresh avocados can ripen quickly or become overripe, leading to waste, and their price and availability can vary.
Frozen avocados are typically found in the freezer section, available as halves, chunks, or purees.
When selecting frozen options, choose brands that use ripe avocados and treat them to prevent browning. Frozen avocados are excellent for smoothies, sauces, baked goods, or as a base for dips and spreads, where slight texture changes are less noticeable. They are convenient, always ripe, consistent in quality, and have an extended shelf life, reducing waste. However, thawed frozen avocados may have a softer texture and slightly muted flavor compared to fresh ones, although this difference is minimal in blended or cooked dishes. Most nutrients are retained in frozen avocados, though some water-soluble vitamins, like vitamin C, may decrease over time.
Prepared avocados include ready-to-eat options such as guacamole, vacuum-sealed avocado halves, or pre-sliced avocado.
When selecting these products, check for freshness, color, and expiration dates, avoiding any with discoloration or off smells. Prepared avocados are great for quick snacks, sandwiches, or as a time-saving ingredient, offering the advantage of being ready to use and minimizing prep time. However, they are often more expensive per serving, may contain preservatives or additives, and can have a shorter shelf life than fresh or frozen options.
Cooking With Avocados
Avocados are incredibly versatile, allowing you to enjoy their creamy texture and mild flavor in many dishes. They can be used fresh, baked, grilled, blended into smoothies, or incorporated into baked goods. For breakfast, avocado toast remains a classic, but avocados also enhance smoothies, breakfast tacos, and even shakshuka. Baking avocados is simple: halve and pit them, season with salt and pepper, fill the center with toppings like pico de gallo and cheese, then bake until warm and melty. Grilling avocado halves adds a smoky flavor while preserving their texture.
Avocados can also be blended into sauces to add creaminess, such as in mac and cheese or Alfredo, but it’s best to add them just before serving to avoid browning. In baking, avocado can replace fats like butter or oil in cakes, muffins, and brownies, boosting moisture and nutrition. When cooking with avocados, handle them gently to avoid mushiness, and use citrus juice to prevent browning.
Beyond savory dishes, avocados can be used in creative recipes like avocado fries, stuffed grilled cheese, or even avocado ice cream. Try avocado popsicles! Their rich texture and healthy fats make them a nutritious and delicious ingredient that enhances a wide range of meals from breakfast to dessert.
Interesting Facts About Avocados
Here are some intriguing tidbits that make avocados even more interesting:
Long Lived Avocado trees can live for hundreds of years and produce fruit continuously, but only about 1 in 10,000 avocado buds mature into fruit
Prolific A single tree can produce 150 - 500 avocados each year, though some can yield more
Pick to Ripen Avocados only ripen after they are picked from the tree
American Sushi Legend has it that a Japanese chef working in California in the 1960s once resorted to using avocado when he couldn’t source tuna - thus creating the extremely popular California Roll
Angeleno’s Love ‘Em More avocados are eating in Los Angeles than any other U.S. city
Beautiful Benefits Avocado works great as a facial mask
Leave the Pit Out Contrary to popular belief, storing an avocado pit in a bowl of guacamole will not prevent browning
Half Time Favorite More avocadoes are eaten on Super Bowl Sunday than any other day of the year
Let’s Celebrate You’ve got two days each year to honor the amazing avocado: National Avocado Day is July 31. National Guacamole Day is September 16, coinciding with Mexican Independence Day.
The California Avocado Festival
The California Avocado Festival is a lively annual event held in Carpinteria, California, celebrating the avocado’s cultural and economic importance to the region. Scheduled for October 3–5, 2025, the festival transforms downtown Carpinteria into a bustling hub of music, food, and community activities.
It features over 60 bands across multiple stages, making it one of the largest free music festivals in California. Attendees can sample a wide variety of avocado-themed foods, from classic guacamole to creative treats like avocado ice cream and avocado egg rolls, offered by numerous local food vendors.
The festival also boasts more than 50 arts and crafts booths, contests such as the Guacamole Contest and Strong Arm Contest, and interactive activities for all ages. The event is deeply rooted in community spirit, with proceeds supporting local organizations like the Carpinteria Education Foundation and Future Farmers of America. Drawing tens of thousands of visitors each year, the California Avocado Festival is not only a showcase of the region’s agricultural pride but also a major social gathering that highlights the versatility and popularity of avocados in California cuisine and culture.
Choosing the Perfect Avocado
Picking the perfect avocado at the store involves a few key checks for color, firmness, texture, and overall condition. Here’s a step-by-step guide:
Check the Color: Look for avocados with dark green to nearly black skin if you want one ready to eat. Brighter green avocados are not yet ripe and will need a few days at room temperature to soften and develop flavor.
Assess Firmness: Gently press the avocado with your palm (not your fingertips, to avoid bruising). It should yield slightly to pressure but not feel mushy. If it’s hard, it needs more time to ripen; if it’s very soft or dented, it may be overripe or bruised inside.
Examine the Skin: The skin should be bumpy, but not overly so. Avoid any avocados with large dents, dark patches, or obvious bruising, as these indicate damage or spoilage.
Look at the Stem Area: If you want to check ripeness more closely, you can gently remove the stem at the top. If it comes off easily and you see green underneath, the avocado is ripe. If it’s brown, the avocado may be overripe; if it’s hard to remove, it’s not yet ripe.
Avoid Bruised or Damaged Fruit: Inspect the avocado all over for any spots that are softer than others or have visible blemishes, as these can indicate bruising or internal rot.
For best results, many experts recommend buying avocados that are still firm and letting them ripen at home at room temperature, then refrigerating once ripe. This method gives you more control over when your avocado is perfectly ready for eating.
Storing Your Avocado
To store avocados for optimal freshness, follow these guidelines based on their ripeness and whether they are whole or cut:
Unripe Avocados:
Store at room temperature until they ripen. Avoid placing them near bananas or apples, as these fruits emit ethylene gas that speeds up ripening if you want to slow it down51.
To slow ripening further, you can move unripe avocados to the refrigerator. They will last much longer but may take several days to ripen once returned to room temperature51.
Ripe Avocados:
Store whole ripe avocados in the refrigerator to slow down the ripening process and keep them fresh for up to a week45.
Wrap each avocado tightly with plastic wrap to reduce air exposure, or store in an airtight container48.
Cut or Halved Avocados:
Rub the exposed flesh with lemon or lime juice to slow oxidation (browning)15.
Place the cut avocado in an airtight container with the pit still in if possible, or press plastic wrap directly onto the surface before sealing18.
Store in the refrigerator and use within a day for best quality8.
Note: Storing cut avocados submerged in water is not recommended by food safety experts, as it can promote bacterial growth5.
Mashed Avocado or Guacamole:
Freezing: You can freeze avocado halves or mashed avocado for longer storage. Coat with lemon juice, place in a freezer bag or airtight container, and use within a few months.
How to Cut an Avocado Safely
Emergency rooms in the U.S. and U.K. have reported a significant number of avocado-related hand injuries in recent years. Some hospitals refer to this specific injury as “avocado hand” because it’s so common. It typically involves deep cuts to the palm or fingers - often from using too much force or poor technique when removing the pit with a knife. Watch this video to learn how to cut safely.
Key Health Benefits
Avocados offer a wide range of health benefits due to their rich nutrient profile, which includes healthy fats, fiber, and essential vitamins and minerals. Here are the key benefits:
Heart Health: Avocados are high in monounsaturated fats, particularly oleic acid, which help lower LDL (“bad”) cholesterol and raise HDL (“good”) cholesterol, reducing the risk of cardiovascular disease. Their high potassium content (more than a banana!) also helps regulate blood pressure.
Weight Management and Satiety: The high fiber content in avocados promotes fullness, helps control appetite, and supports healthy digestion.
Blood Sugar Control: Avocados have a low glycemic index and can help stabilize blood sugar levels, making them beneficial for people with type 2 diabetes or insulin resistance.
Eye and Brain Health: Avocados contain lutein and zeaxanthin, antioxidants that protect the eyes from age-related macular degeneration and support cognitive function. Vitamin E in avocados may also help prevent Alzheimer’s disease and support memory.
Bone Health: Rich in vitamin K, avocados aid calcium absorption and reduce urinary calcium excretion, supporting bone strength and reducing the risk of osteoporosis.
Pregnancy and Fetal Development: Avocados are a good source of folate (20% of RDI), which is crucial for preventing birth defects and supporting healthy fetal development.
Digestive Health: The 7 grams of fiber (25% of RDI) in avocados promote regular bowel movements and support a healthy gut microbiome.
Mental Health: Folate in avocados is linked to improved mood and reduced risk of depression by supporting neurotransmitter function.
Antioxidant and Anti-Inflammatory Effects: Avocados provide antioxidants that help protect cells from damage and may reduce the risk of certain cancers.
Spotlight
Lime
Limes are citrus fruits with a long history of cultivation and global spread. Most species and hybrids of limes originate from tropical and subtropical regions of Southeast Asia and South Asia, likely in the Malay Archipelago. They were introduced to other parts of the world through migration, trade, and colonial expansion. The makrut lime was one of the earliest citrus fruits to be spread widely, traveling as far as Micronesia and Polynesia during the Austronesian expansion (c. 3000–1500 BCE), and later to the Middle East and Mediterranean via the spice and incense trade routes from around 1200 BCE. They were highly valued for their acidity, flavor, and medicinal properties.
By the time of the Roman era, limes (and other citrus) were regarded as status symbols due to their rarity, expense, and exotic origins. Only the wealthy could afford to import and cultivate them in their elite gardens, making their possession a clear indicator of wealth and privilege. The Portuguese introduced limes to Europe in the 16th century and then carried them to the New World during the Age of Exploration. They were planted in the Caribbean, Mexico, Central America, and Florida where they thrived in the warm climate. It wasn’t until the 19th century though that the ubiquitous Key lime was introduced to the Florida keys.
Limes belong to the Rutaceae family, commonly known as the citrus or rue family. The most familiar species is Citrus aurantifolia (Key lime), but there are many hybrids and related species. Lime trees are small, thorny shrubs or trees, reaching up to 5 meters in height, with glossy, aromatic leaves and small, white or purplish flowers. They thrive in warm, humid climates and are widely cultivated in tropical and subtropical regions worldwide.
Beyond the kitchen, limes have many practical uses:
Deodorizing: Lime juice or peels can be used to freshen the air or eliminate smoky odors. Try this method with whole lime, salt, and cloves.
Preservation: Squeezing lime juice on cut fruit prevents browning.
Cleaning: Lime juice can help remove stains from clothes and clean coffee pots. It also removes rust stains.
Separating rice: Adding lime juice to boiling water helps prevent rice from sticking together.
Types and Varieties of Limes
Limes are a diverse group of citrus fruits, with numerous species, hybrids, and cultivars grown worldwide. Most cultivated limes are hybrids, resulting from crosses between citron, mandarin, pomelo, and micrantha. This hybridization leads to a wide variety of flavors, sizes, and uses
There are several notable types of limes, including:
Persian (Tahitian) lime (Citrus × latifolia): The most widely produced lime globally, especially in Mexico and Florida. They are larger, oval, seedless, less acidic, and thick-skinned. They are mainly used for lime juice and grocery sales.
Key lime (Citrus aurantifolia): Small, round, and very tart, famous for key lime pie. My favorite recipe.
Makrut lime (Citrus hystrix): A small bumpy fruit, used widely in Thai and Indonesian cuisine for its aromatic leaves and zest.
Australian finger lime (Citrus australasica): Long, finger-shaped fruit known for its caviar-like pulp. Often used as a garnish and in gourmet cuisine.
Blood lime: A hybrid of finger lime and other citrus it has reddish skin and flesh with a tart flavor.
Rangpur lime (Citrus limonia): Actually a mandarin-citron hybrid it has orange skin and flesh, is very tart, and is used in marmalades and drinks.
Limequat: A cross between key lime and kumquat they are eaten whole or used in preserves.
There are also non-citrus fruits called "limes," such as Spanish lime (Melicoccus bijugatus), but these are unrelated to true citrus limes.
Buying and Storing Limes
Choose limes that are soft to the touch and heavy for their size—these are the juiciest. Color is less important, as limes can range from dark green to yellow depending on sun exposure. Limes can be stored at room temperature away from direct sunlight and heat for up to a week and in the refrigerator in a sealed plastic bag up to two weeks. For longer storage, slice or juice the limes and store in the freezer for up to six months. Fresh lime juice can be stored in an airtight container in the fridge for about a week.
Tip: Store limes separately from other fruits to prevent accelerated ripening.
Culinarily Speaking
Limes are a versatile ingredient in cooking:
Seafood: Commonly used as a garnish or marinade for ceviche and fish tacos.
Meat: Lime juice is used in marinades for chicken or pork, often with olive oil, garlic, and spices.
Salads and dressings: Adds a bright, citrusy flavor to salads and sauces.
Drinks and desserts: Essential in cocktails like margaritas, sodas, and desserts like key lime pie (That’s one for you Dad!).
Key Health Benefits
Limes offer a wide range of health benefits, making them a valuable addition to a balanced diet. Incorporating limes into your diet—whether as juice, zest, or whole fruit—can provide these health benefits, especially when combined with a varied and nutrient-rich eating pattern.
Boost Immune System and Promote Healthy Skin
The high vitamin C content in limes enhances the production and function of white blood cells, helping the body ward off infections and recover faster from illnesses like the common cold. Limes contain compounds with anti-inflammatory, antibacterial, and antifungal effects, which can help reduce inflammation and combat certain infections. It also aids wound healing by stimulating collagen production which also reduces signs of aging such as wrinkles and dryness.Aid Iron Absorption and Prevent Kidney Stones
Limes can enhance the body's ability to absorb iron from plant-based foods, helping to prevent iron deficiency and anemia, especially when consumed with iron-rich meals. The citric acid in limes helps prevent the formation of kidney stones by increasing urinary citrate levels and making it more difficult for stones to form.Potential Cancer-Fighting Effects
Certain compounds in limes, such as flavonoids and limonoids, have shown anticancer activity in lab studies, inhibiting the growth of various cancer cells.
Other Benefits
Limes may help maintain healthy bones and teeth, protect the gut lining, and even reduce the risk of asthma due to their nutrient profile
Fascinating Lime Facts
Global production: In 2022, the world produced over 21 million tons of lemons and limes combined, with India, Mexico, and China as the top producers.
Cultural impact: In the 19th century, British sailors were given lime juice to prevent scurvy earning them the nickname “Limey”.
Botanical complexity: Most commercial limes are hybrids, resulting from crosses between citron, mandarin, pomelo, and micrantha.
Let’s get cooking!
More Avocado Tidbits
Guacamole origin: The word comes from the Nahuatl ahuacamolli, meaning “avocado sauce.”
Avocados and pets: Avocados contain persin, which can be harmful to some animals, especially birds.
Avocado oil: Extracted from the flesh, it has a high smoke point and a neutral flavor—great for cooking.
The avocado emoji 🥑: Became an internet sensation and symbol of millennial culture.
Guacamole Hummus
Can’t decide between guacamole and hummus? Why not have both! This Guacamole Hummus recipe brings together the creamy richness of avocado with the smooth, satisfying texture of classic hummus. It’s the best of two beloved dips — and the result is a vibrant, zesty spread that’s endlessly versatile. The chickpeas and tahini provide body and depth, while avocado adds silkiness and a fresh green hue. Lime juice, garlic, cilantro, and a touch of jalapeño (if you like it spicy) brighten things up and bring that unmistakable guacamole vibe.
Perfect for dipping veggies, spreading on toast, or adding to sandwiches, wraps, and tacos, this dip earns its place in your everyday rotation. It’s quick to make, endlessly adaptable, and always a crowd-pleaser — whether you're prepping snacks for the week or serving guests at a backyard get-together. Once you try it, you’ll wonder how you ever chose between guac and hummus in the first place.
Guacamole Hummus
Ingredients
- 1 1/2 cups chick peas (1 can drained and rinsed)
- 1 large avocado (about 10 oz whole)
- 2 tbsp tahini
- juice of 1 lime
- 1 clove garlic, chopped
- 1 small jalapeño pepper, seeded and chopped
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 2 - 3 tbsp chopped fresh cilantro
- salt and pepper to taste
- water
- toasted sesame seeds (optional for garnish)
- nigella seeds (optional for garnish)
Instructions
- In a food processor, combine chickpeas, avocado, tahini, lime juice, garlic, jalapeño, olive oil, cumin, and chili powder. Blend until smooth.
- Adjust the texture adding cold water one tablespoon at a time until you reach your desired consistency — creamy but scoopable.
- Add salt and pepper to taste and pulse in the fresh cilantro. Taste and adjust lime, garlic, or salt if needed.
- Spoon into a bowl and drizzle with olive oil. Top with the optional sesame and nigella seeds and more chopped cilantro if desired.
Notes
- Top with diced red onion, tomato, or extra cilantro for a guacamole-inspired look.
- Serve with tortilla chips, pita, or fresh veggies.
- Spread it on toast or sandwiches.
- Use as a creamy topping for tacos or grain bowls.
Avocado, Melon, Cucumber Salad
When the summer heat settles in and the farmers market is bursting with ripe melons and garden-fresh greens, it’s the perfect time to turn to simple, refreshing salads that celebrate the season’s best. This Avocado, Melon, Cucumber Salad is just that — a vibrant mix of sweet, creamy, crisp, and peppery flavors all on one plate. Juicy cantaloupe brings a touch of natural sweetness, creamy avocado offers richness, cucumber adds a cool crunch, and peppery arugula keeps it grounded and fresh. Toss in tender pieces of fresh mozzarella, and you’ve got a dish that feels elegant but takes only minutes to assemble.
This salad is as much about contrast as it is about harmony. The soft, ripe textures meet a citrusy vinaigrette that brightens every bite. Whether you’re serving it as a starter, a light lunch, or alongside grilled fish or chicken, it’s the kind of dish that turns heads and invites second helpings. And if you’re entertaining, it doubles as a beautiful centerpiece — colorful, seasonal, and undeniably delicious.
Avocado, Melon, and Cucumber Salad
Ingredients
- ½ tbsp olive oil
- juice and zest of 1 lime
- ½ tbsp balsamic vinegar
- 2 tbsp chopped fresh mint (or basil)
- Salt and pepper to taste
- ¼ cantaloupe, cut into bite size pieces
- ½ cucumber, diced
- ½ avocado, diced
- 4 ounces fresh mozzarella, diced
- 1 tbsp finely chopped red onion
- 2 cups arugula or other salad greens
- 1 tbsp sunflower seeds
Instructions
- Whisk together the olive oil, lime juice, balsamic vinegar, mint, salt, and pepper in a medium bowl.
- Add the cantaloupe, cucumber, avocado, fresh mozzarella, red onion, and arugula, tossing gently to combine.
- Sprinkle with the sunflower seeds.
There you have it!
Whether you’re smashing, slicing, or blending, I hope this humble fruit brings a little extra joy to your time in the kitchen.