Avocado Sauce

Avocado is a fruit I buy often and make sure it doesn't go missing from our diet. Why? Because it's a powerful antioxidant, contains lots of potassium, and vitamins B, E, and K. It has a high content of unsaturated fats, meaning "healthy" fats, so to speak. They reduce blood cholesterol and protect the arteries. The only caution is for people with weight concerns - they can eat it, but should keep in mind that one fruit can replace a meal, it's that calorie-rich.

The avocado flesh is very creamy, which is why it can be the base for many sauces. The taste is nutty. However, I've noticed that one variety of avocado has this flavor much more intensely, and that's my favorite: it's the avocado with dark green or green-violet skin, thick and rough, with a rounder shape (including a perfectly round pit). You can see what it looks like here or here. The other variety has a more elongated shape, like a pear, is light green, glossy, with thinner skin than the first. The pit is also pointed at one end. You can see a photo of this variety here or here. This second variety seems less flavorful to me - the nutty taste isn't as intense. But of course, it all depends on personal preference; if you taste both varieties, you can decide which you like better.

Choosing an avocado is just as important as the variety, otherwise the taste won't be pleasant. I wrote about how to choose an avocado in the guacamole recipe.

This sauce can be used in sandwiches instead of mayonnaise, as a side sauce for various dishes, as a dip since it's very creamy, or as a salad dressing.