Antje’s Avocado Salad

I’ve always loved avocado, but the first time I had this “salad” was at my former advisor’s house, and for me it was love at first bite. Very simple ingredients working to balance each other, but enhancing the taste of each – perfection! {insert exaggerated Italian chef kiss here}

Ingredients (scale as desired):

• 1 ripe avocado
• Several fresh basil leaves
• To taste: Balsalmic vinegar, salt
• Optional: Pine nuts, walnuts

Method:

Halve and pit avocado, slicing into 1/2 or 3/4″ segments. Scoop these out onto a plate, intersperse with basil leaves. Drizzle with a small amount of vinegar and salt. Garnish with crushed walnut or pine nuts. Enjoy.

Medicinal actions:

Avocado is cooling and tonifies the blood. Additionally it is a good source of omega-3 fatty acids (“healthy fats”), which beyond benefitting brain function and mood have also been shown to have other anti-inflammatory benefits. Fats of all kinds help with satiety (a feeling of fullness and satisfaction after eating), which can be good in helping with dieting/dietary transitions.

Balsalmic vinegar, like all vinegars, is somewhat sour and bitter, which helps balance the blood-building nature of the avocado. Basil further uplifts/circulates, balancing the recipe in taste and action. Walnut is another great source of omega-3s, and in Chinese medicine is thought to be especially good for improving brain function.