Avocado

Only if you like avocado. It definitely is full of MUFA which have been linked to improved Cholesterol and reductions in LDL.

But you don't need avocado to achieve that. There are many foods that you can get MUFA and PUFA.

watty1982 wrote: »

I'm not a big fan of them to be honest, do you have any suggestions for a replacement to get those in?

Dark fish, olive oil, game meats (bison, elk, etc...) and nuts. They are all high in USFA and low in SFA.

Also, I tend to make guacamole a lot instead of just avocado.

Not a big fan of avocados either.

Always seem too expensive to me for what you get but I bought some at my local farmer's market recently that the seller said he hand picked the night before.

They were the best looking avocados I'd ever seen and they "only" cost $5 for 6. Of course, they all started to ripen at the same time and I had to eat them quick.

Just cut them in half, removed the pit, added salt, some salsa and some lime juice (a deconstructed guac) and scooped and ate it right out of the shell.

They were delicious prepared that way!

sgt1372 wrote: »

Not a big fan of avocados either.

Always seem too expensive to me for what you get but I bought some at my local farmer's market recently that the seller said he hand picked the night before.

They were the best looking avocados I'd ever seen and they "only" cost $5 for 6. Of course, they all started to ripen at the same time and I had to eat them quick.

Just cut them in half, removed the pit, added salt, some salsa and some lime juice (a deconstructed guac) and scooped and ate it right out of the shell.

They were delicious prepared that way!

Once they're ripe you can stick them in the refrigerator to extend their life, so you don't have to eat all six at once.

I say if you don't like them a lot, don't eat them. Everyone seems to have gotten on the avocado bandwagon and it has driven the prices sky high. When I was a kid, we all had so many growing in the backyard, we couldn't give the away. Now they're $1.50 per fruit. It's crazy.

Maybe the price will go down for those of us who love them when the fad finally ends.

lynn_glenmont wrote: »

Once they're ripe you can stick them in the refrigerator to extend their life, so you don't have to eat all six at once.

Do you have to do that b4 they go ripe? Or if ripe already, will that stop them from turning brown and going mushy inside?

Will try it next time.

YesyesYES! Love them in all forms and although I don't use them as mayo outright, I do like them on a sandwich for the creaminess and then either avoid or reduce mayo. Good on anything - try it cubed and put into beans and rice or Mexican chicken soup....add lime. Whoa, so good! For anyone who is interested in mayo avocado, check **this** out!!! https://sweetlaurel.wordpress.com/2016/06/17/avocado-aioli-sweet-laurel/comment-page-1/#comment-516

I seen on Food network's "The Kitchen" that you can also freeze them. Cut in half, take out pit, scoop out of shell, sprinkle lime or lemon juice on then freeze in a freezer bag. I personally have not tried this but you can freeze butter so I can see where this would work.

EmPersson wrote: »

I recently saw a recipe where people made tuna salad with avocados, instead of mayo. I thought that was a great idea! They served it in the avocado half skin, as well, which I thought was a cute touch. But, you could make either tuna or chicken salad with it, and have a pretty low cal, high protein entree!

http://nutritionexpert.com/blog/2016/03/skinny-tuna-avocado-wrap/

This recipe is very similar to what you're talking about and is absolutely delicious!