Words by Natasha Were.
But they’re so much more than simply photogenic. Avocados are rich and decadent in texture and taste, a breeze to prepare and, best of all, genuinely good for us.
Whilst most creamy foods come with a health warning obliging us to consume them in moderation, avocados give us buttery textures and nutty flavours with no downside. In fact, an avocado a day could just keep the doctor away.
Boasting nearly twenty vitamins, minerals and phytonutrients and plenty of fibre, they’re full of goodness. They’re also almost devoid of the bad: no cholesterol, no sodium, only small amounts of saturated fat, and plenty of healthy unsaturated fat.
Spread them on your breakfast toast, mash them into a zesty guacamole or blend them into a cold summer soup... this is one versatile tropical fruit that will enhance just about any dish you add it to.
AVOCADO & LOBSTER SALAD
• 1 lb cooked lobster meat
• 1 cup mayonnaise
• 2 tbs fresh lemon juice
• 3 tbs Dijon-style mustard
• 1 medium minced red onion
• 1/2 tsp salt
• 2 cups ripe mango, peeled and cut in 1/2” dice
• 1 medium minced red bell pepper
• 1 medium minced green bell pepper
• 1 tbs minced jalapeño stem & seeds removed
• 2 avocados cut in 1/2” dice
• 2 tbs lime juice
• Salt & pepper to taste
1. Dice half of the lobster into 1/2” pieces.
2. In a small bowl, mix the mayonnaise, lemon juice, mustard, 1 tbs red onion, Tabasco and salt together. Toss in the diced lobster pieces. Set aside.
3. In a medium bowl, toss the mango, bell pepper and jalapeno together. Set aside.
4. In a small bowl, toss the avocado, red onion and lime juice together. Season with salt and pepper. Set aside.
5. Divide the mango mixture between 4-3” round ring molds and gently press together. Top with lobster mixture and gently press into the ring. Spoon the diced avocado mixture onto the lobster and gently press to hold its shape.
6. Unmold onto a serving plate.
7. Garnish with fresh cilantro and lemon.
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