Friday, May 25, 2007
This Was Yummy...
I guess it's true that you shouldn't judge a book by it's cover because when you cut open an avocado it's like you struck gold. The flesh is a beautiful gradiation of green that goes from dark to light. The texture is soft and velvety and the flavor is subtle but rich at the same time.
You could even say it's sort of like butter. But unlike butter it is not high in saturated fat, but high in monounsaturated fat which is really good for you. As a matter of fact, avocados are really good for you. For great facts and nutrition info check out the World's Healthiest Foods website. So now that you know how good they are for you - eat up (in moderation, of course!)
Avocado Pasta Salad
1 cup orzo
3 tablespoon olive oil
1 teaspoon white wine vinegar
salt & pepper
1 ripe avocado, peeled, seeded and cut in chunks
1/2 cup cherry tomatoes, halved or roasted red peppers, cut in strips
1 can artichoke hearts, drained, rinsed and quartered
1/4 cup black & green olives, halved lengthwise
1 sprig fresh thyme, leaves picked and chopped
1 tablespoon fresh basil
1 tablespoon fresh parsley, chopped
fresh lemon juice from half a lemon
Cook orzo according to package directions, drain and add a little olive oil to prevent sticking. Once pasta is cool, mix all ingredients together. Serve at room temperature with crostini or chill and serve cold if desired.