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Avocado tree originated in southern Mexico and Colombia around 7,000 years ago. By the 16th century, the Aztecs and Incas shared the avocado with Spanish conquistadors, who then named themaguacate with a nickname “alligator pears” by English colonists for their green, scale-like skin and pear shape, avocados have assimilated into North American culture to such a degree that there are now 80 Californian varieties. Avocado oil is 71% monounsaturated fatty acids, which is a "good fat" that lowers bad cholesterols (LDL) and increases good cholesterol (HDL).
INGREDIENTS
4 cucumber, seeded and cubed (see note)
4 firm but ripe avocados, cubed
½ cup chopped fresh cilantro
3 clove garlic minced
5 tablespoons minced green onion or sliced red onion
½ teaspoon salt
½ tablespoon flaxseeds
pepper to taste
2 tablespoon lemon juice
4 tablespoons lime juice
PROCEDURE:
1. In a large bowl, combine cucumbers, avocados, and cilantro.
2. In a small bowl, whisk together flaxseeds, garlic, salt, pepper, lemon and lime juice. Pour over cucumbers and avocados.
3. Chill for 45 minutes before serving.
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