Wondering if you should eat avocados as part of a detoxifying diet? Many people try to lose weight by cutting out fat from processed foods, meat and dairy. But fat that comes from fruit, well, that’s a tricky one.
Avocados are a unique fruit because they are so creamy and have fat. There are 22.5 grams of fat packed in one avocado! Often you hear about avocados having healthy fat and indeed they do. They have 17.5 grams of mono and poly unsaturated fat, which means 78% of the total fat in an avocado is healthy fat. As a comparison, a 1/4 lb hamburger patty has 20 grams of fat and only 10 grams are your healthy fats. So by eating that hamburger, you would’ve packed on 10 grams of saturated fat, insert puking sound!
1 win for avocados!
Avocados also contain many micronutrients that are often found in fruits and veggies and no where else! Avocados contain nearly 20 vitamins, minerals and phytonutrients per 1-oz. serving (1/5 of an avocado). And those vitamins, minerals and phytonutrients will support your eyes (lutein), protect you against toxins (vitamin E), reduce immune system deficiencies and cardiovascular disease (vitamin C), keep your brain young (folate), support a healthy digestive system (fiber), keep your blood oxygenated (iron), provide electrolytes (potassium) and fight disease (beta-carotene).
2nd win for avocados!
Avocados also replace many of the foods you want to avoid. It’s perfect replacement for dairy as it can be added to smoothies instead of using yogurt, used in dips instead of sour cream and even topped on eggs instead of bacon. Also try avocado on toast rather than butter and on top of chili instead of cheese.
3rd win for avocados!
So YES! Avocados are great for a detoxifying diet. And now that you agree, let’s get you some recipes that are heavy on this healthy fruit!
* Top on a bean burrito or mexican salad. Avoid going crazy with the tortillas chips.
Adapted from the Barefoot Contessa
- 4 slightly soft avocados
- 3 tablespoons freshly squeezed lemon juice (1 lemon)
- 1/2 cup small-diced red onion
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium tomato, seeded, and small-diced
- salt and pepper to taste
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells (I like to use a grapefruit spoon) into a large bowl. Add the lemon juice, onion, salt, and pepper and smash using a fork or potato masher (I prefer to keep my guac chunky). Add the tomatoes and toss. Taste for salt and pepper.
Mango and Avocado Salad
- 1 avocado, halved, pitted, scooped, and diced medium
- 1 ripe mango, peeled, pitted, and diced medium
- 1 small red onion, diced small
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 to 1 habanero chile (stem and seeds removed), minced
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon coarse salt
- In a bowl, combine all ingredients.
Avocado on Toast with Eggs, Spinach and Zucchini
- 1 avocado, halved, pitted and scooped (I like to use a grapefruit spoon)
- 2 humanely raised chicken eggs, cracked and beaten
- 1/2 cup of unsweetened almond milk
- 2 handfuls of spinach
- 1/2 of a zucchini, diced
- 1/2 of a yellow squash, diced
- 2 slices of gluten free bread
- salt and pepper to taste
Add milk to eggs and mix. Pour into a large saucepan over medium-low heat. Let eggs settle and then lift sides to let liquid move toward the bottom. Continue this until all of the eggs have become solid. Mix in spinach zucchini and squash. Stir every minute until veggies are soft.
In the meantime, toast your bread and spread 1/2 of an avocado on each side.
Top with eggs and veggies and add salt and pepper to taste.