From Vegetarian Times – this recipe uses avocados which are revered for their buttery taste and texture, a quality that stems from the “good” monounsaturated fats they contain. It is also these fats that make avocados champions for heart health. Studies have shown that oleic acid, one of the monounsaturated fats in the smooth green flesh of the fruit, helps to lowertotal cholesterol and LDL cholesterol levels significantly. Also rich in potassium, fiber, folate, and vitamin K, the luscious fruit of guacamole fame is surprisingly versatile: Brazilians use it to make ice cream, and in the Philippines it’s blended into a creamy avocado shake.
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- 2 Tbs. lemon juice
- 2 Tbs. red wine vinegar
- 3 cloves garlic, minced (1 Tbs.)
- ¾ tsp. salt
- ½ tsp. red pepper flakes
- ½ tsp. dried oregano
- ¼ tsp. ground black pepper
- ¼ cup olive oil
- ¼ cup chopped cilantro
- ¼ cup chopped fresh parsley
- 2 avocados, peeled, pitted, and cubed
- 6 ½-inch-thick slices whole-grain or ciabatta bread, toasted
Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve.