Avocados are a terrific source of healthy plant fat, fiber, potassium and magnesium. Even though they contain fiber, they’re generally well tolerated by people on a low fiber/roughage diet thanks to their soft consistency.
This is a very basic recipe without too many bells and whistles. I opt for the green part of scallions because they tend to be easier on the GI tract compared to onions. Feel free to use onions if you prefer.
Choose avocados with bumpy, dark green skin. Buy firm ones and allow them to ripen at room temperature. Avocados are ripe when they yield to gentle pressure.
This recipe makes 2-2 1/2 cups.
3 ripe avocados, peeled and pitted
3 Roma tomatoes, seeded and chopped (use roasted and peeled tomatoes if avoiding the skins)
3 tbsp scallions, green part only, sliced thinly
1 tsp jalapeño pepper, seeded (optional)
Sea salt to taste
1 tbsp lime juice to help prevent avocados from turning brown (optional)
Mash avocados in a medium size bowl. Add tomatoes, scallions and jalapeño (if using) and mix well. Season with salt. Add lime juice if you’re not eating right away.