Avocados become your best friend when you do your Whole 30. Avocados are the best way to get your plated fat at every meal. The only problem is avocados get brown so fact. Once they turn brown, I just can’t choke them down. I know oxidation isn’t harmful. It just really grosses me out. I end up wasting a lot of avocado so I don’t use them very often.
I know there are a lot of different ways to keep your avocado from oxidizing but they work in a very limited way or not at all. So when one more way to prevent your avocado turned up, I was skeptical. The difference between those methods and this one is this method works.
Zenbelly's Never Brown Avocado Secret
Adapted From Zenbelly.com
1/2 cup kosher salt
2 cups water
3 avocados, halved, pitted and peeled
In a medium bowl, add the water and salt. Stir to dissolve the salt. Soak the avocados in the water for 15 minutes or so. When the avocados are finished soaking, drain, rinse and drain, very well, again. Use your favorite guacamole recipe and chow.
If you hang around the Whole30 community for a while, you are bound to hear the phrase “put an egg on it.” This refers to the idea that any leftover can be made in to a breakfast if you put an egg on top. In my Whole30 I adapted the saying to be “put it on a salad, referring to the idea that any leftover can be made into a meal if you put it on top of a salad.
I learned many things about myself during my Whole30. One of the most surprising things I learned about myself is I actually like salads. I just don’t like salads with big chunks of lettuce or boring salads. To keep the salads from getting boring, I have experimented with a lot of different types of salad, dressings and toppings. My favorite salad so far has been a simple taco salad with homemade salsa and guacamole. Don’t punk out and buy compliant salsa and guacamole. The meat takes longer to cook than it does to make the salsa and guacamole combined.
Fire Roasted Salsa
1 small onion, peeled and quartered
1 jalapeno, halved, and membranes removed
1 clove garlic, peeled
1 14.5 oz can fire roasted diced tomatoes
1 TBS lime juice
1/4 tsp cumin
1/8 tsp salt
1/8 tsp pepper
1/4 cup cilantro leaves
In a blender, add the onion, jalapeno and garlic. Process until finely chopped. Add the tomatoes, lime juice, cumin,salt, pepper and cilantro. Process until throughly combined. Taste and adjust seasoning to taste.
3 ripe avocados
1 firm tomato. chopped
1/2 onion, chopped
1/2 cup chopped cilantro
2 TBS lemon or lime juice
salt and pepper, to taste
Halve the avocados and remove the pits. In a medium sized bowl, scoop out the avocados and mash with a fork until smooth . Add the tomato, onion, lime juice and cilantro. Mix well. Store in an airtight container in the refrigerator.