The holidays are in the rearview. Resolutions have been made (and broken – oops!). But there’s one goal on our list that will always get top priority, and that’s keeping up our self-care routines, especially throughout the low-light days of winter. Our version of self-care this year includes getting plenty of shut-eye, moving in some way every day, and paying attention to what we fuel our bodies with. After all of that holiday indulging, we’re kicking off 2021 with a renewed energy when it comes to meal prep. Enter the avocado – everyone’s favorite heart-healthy superfood that you probably already have in your fridge (and that just happens to tick every nutrition box).
Credit: Avocados from Mexico/Rue La La
We teamed up with the Avocados From Mexico brand to bring you the breakdown:
- Avocados are a source of good fats – monounsaturated and polyunsaturated – and very low in saturated fat, which means they can help to lower high cholesterol levels in your blood, reducing your risk for heart disease and stroke. These good fats aid your body in absorbing more vitamin A, D, K, and E.
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They’re nutrient-dense, containing over 20 vitamins and minerals, and are a good source of dietary fiber and folate. One third of an avocado has 80 calories and 5 grams of unsaturated fat.
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Certified by the American Heart Association, avocados are also a wonderful source of good fats and nutrients and can be used as a substitute for foods that are higher in saturated fat. There’s a reason avos are called nature’s butter!
Credit: Rue La La
Okay, so now that you have the knowledge, let’s get to know-how. We’ve partnered with Avocados From Mexico to round up some kick-butt salads to add to your daily rotation.
PSA: If you’re loving this, don’t forget to sign up for the Rue Now newsletter to get the download on even more avocado recipes, tips, and tricks from Avocados From Mexico!
For Breakfast
AVOCADO & TURKEY BACON BREAKFAST SALAD
Serves 2
Ingredients:
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4 ea. turkey bacon strips, cooked and crumbled
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2 cups salad greens
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2 ea. eggs, poached
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2 ea. small tomatoes, sliced
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1 ea. Avocados From Mexico, sliced
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1 ea. carrot, sliced
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1 ea. mini cucumber, sliced
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1/2 ea. red onion, sliced
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1/2 cup broccoli, chopped
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1/2 cup baby corn, chopped in half
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1/2 ea. small lemon, juiced
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2 tbsp extra virgin olive oil
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Salt and pepper to taste
Instructions:
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In a bowl, combine salad greens with lemon juice, olive oil, and salt and pepper to taste. Toss well.
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Add all vegetables and crumbled turkey bacon in with salad mix and toss.
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Place salad in a bowl, add slices of avocado and poached eggs on top and serve.
For Lunch
AVOCADO & CITRUS WITH DIJON AVOCADO VINAIGRETTE
Serves 4
Ingredients:
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1/2 cup extra virgin olive oil
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1/4 cup white balsamic vinegar
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2 tbsp orange juice
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1 and 1/2 tsp dijon mustard
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1/8 tsp sugar
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1/4 ea. Avocados From Mexico, pitted, peeled, and 1/2″-diced
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1 tbsp chives, chopped
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Salt to taste
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Pepper to taste
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3 cups baby arugula
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2 ea. Avocados From Mexico, pitted, peeled, and sliced
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1 ea. large navel orange
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2 tbsp cilantro, chopped (optional)
Instructions:
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In a small bowl, whisk together olive oil, vinegar, orange juice, mustard, and sugar until well combined. Mix in avocados and chives. Season with salt and pepper as desired.
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Peel and remove pith from orange. Cut orange crosswise into 12 thin slices.
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Arrange a bed of arugula on a serving dish. Place avocado and orange slices on top of arugula. Drizzle with vinaigrette and garnish with cilantro if desired.
For Dinner
SOUTHWESTERN AVOCADO SALMON SALAD
Serves 4
Ingredients:
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8 cups mixed greens
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2 ea. Avocados From Mexico, diced
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2 cups yellow corn, cooked
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2 cups black beans, cooked
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1 cup tomato, diced
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1 cup Mexican blend cheese, shredded
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1/2 cup picante sauce
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1/2 cup red onion, diced
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Cilantro, to garnish
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1 lb salmon, uncooked
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2 tsp parsley, dried
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1 tsp avocado oil
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1/2 tsp crushed red pepper
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1/2 tsp paprika
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1/2 tsp garlic powder
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1/2 tsp cumin
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Salt, to taste
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Cooking spray, as needed
Instructions:
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Preheat oven to 425ºF degrees.
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On a baking sheet, prepared with cooking spray, place the salmon skin down and evenly distribute with avocado oil, parsley, crushed red pepper, paprika, garlic powder and cumin. Bake for approximately 12 – 15 minutes.
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In large bowls, evenly distribute mixed greens, corn, beans, tomato, cheese, picante sauce, onion, and avocado. Top with salmon and garnish with cilantro.
WANT MORE? SHOP AVO-INSPIRED STYLE
By Emma Lifvergren, Staff Writer
