I often eat a whole avocado in one sitting. I had a friend once tell me that I had better slow down or I would put on weight, but I never did slow down or put on weight. You see, my theory is that when you eat nutrient dense, whole foods, you are giving your body what it needs and it will stay full and satisfied longer. You end up eating less. On the other hand, when we eat empty calories, we can’t stop because our bodies are still craving nutrients. I think it is very difficult if not impossible to become overweight on a plant based whole food diet, so keep eating those avocados!
I love how nature gives us healthy fats that we can use to make creamy foods without the guilt. I could practically drink this Creamy Avocado Dressing from the pitcher! Its beautiful bright green color will liven up any salad. I use grapeseed oil instead of olive oil because it is milder in flavor and lets the other ingredients shine through.
- Prep Time
Bibb Lettuce with Grapefruit and Avocado
- 1 1⁄2 pounds chopped cabbage, green beans, or vegetable of your choice
- 1 1⁄2 teaspoons caraway seeds
- 1 head Bibb lettuce
- 1 pink grapefruit, peeled and sectioned
- 1 medium avocado, peeled, pitted, and sliced
- 1⁄2 cup slivered almonds
Creamy Avocado Dressing
- 1⁄2 cup grapeseed or olive oil
- 1 tablespoon honey
- 1 garlic clove
- 1 medium avocado, peeled, pitted, and chopped
- Juice of 1 lime
- 1⁄4 cup fresh orange juice
- Sea salt and freshly ground black pepper
1. Carefully remove the core of the lettuce, keeping the head intact. Rinse well, and then remove the leaves one at a time and lay them in a serving bowl.
2. Top the lettuce with the grapefruit, avocado, and almonds, and toss gently to combine.
3. Prepare Creamy Avocado Dressing: In a blender, combine the oil, honey, garlic, avocado, and lime and orange juices, and season with salt and pepper. Puree until smooth. The dressing will keep in an airtight container in the refrigerator for up to 3 days (makes 1 cup).
Top salad with the Creamy Avocado Dressing and serve.
Recipe reprinted with permission from Pure Food: Eat Clean with Seasonal, Plant-Based Recipes, by Veronica Bosgraaf