Wednesday, September 2, 2015

Easy & Nutritious Lunchbox Ideas with Avocado

With summer coming to an end and the return to routine for kids and adults alike, it's time to revisit the lunchbox and options for midday healthy meals to fuel the day. Avocados from Mexico have fantastic easy, delicious and nutritious recipes on their Canadian website that fit into the lunch box grind. The best part? These meals will always be accessible since Avocados from Mexico are always in season. Check out a few options below.

Turkey Avocado Wrap

  • 170 g turkey, thinly sliced
  • 1 tablespoon mayo
  • 1 cup Avocado from Mexico, thinly sliced
  • 2 pita wraps
  1. Slice avocados and place on turkey.
  2. Slather on mayo and place on pita wrap.
  3. Add lettuce and tomato. Wrap and enjoy

Lauren Godbout's
Yogurt with Avocado, Pomegrante and Granola

  • 500 ml (2 cups) Greek style plain yogurt
  • The flesh of two small ripe Avocados from Mexico, cut into pieces
  • 180 ml of your favourite granola mix
  • 1/4 cup maple syrup
  • 1/4 cup pomegranate seeds (optional)
  1. Mix the yogurt and Avocados from Mexico in a blender.
  2. Pour into bowls and garnish with granola, maple syrup and pomegranate seeds.

AvocaTour 2015
Avocado, Kale and Quinoa Salad

  • 2 large Avocados from Mexico, seeded, peeled and chopped
  • 1 cup uncooked quinoa or rice
  • 2 cups water
  • Pinch of sea salt
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon balsamic vinegar
  • Zest of one medium lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon of sea salt
  • Fresh cracked black pepper to taste
  • 3 cups chopped kale
  • 1 can of black beans, rinsed
  • 2 cobs of corn, husked, boiled and grilled
  • Cilantro leaves for garnish
  • 1 lime, cut into wedges for garnish
  1. Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
  2. Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.
  3. Keeping the pan covered, let stand for 5 minutes or until the remaining water is absorbed.
  4. Remove the lid and gently fluff the quinoa with a fork. Set aside to cool.
  5. In a bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper. Set aside.
  6. With a sharp knife, cut the corn kernels away from the husk.
  7. In a large bowl, toss together the cooked quinoa, kale, black beans, corn and avocado. Toss with the dressing, and serve at room temperature or chilled. Garnish with cilantro and a lime wedge.

How to store cut avocados:

Add an acidic agent to the flesh:
* Lemon Juice
* Lime Juice
* Orange Juice
* Vinegar
* Tomatoes

And limit the surface area exposed by:

* Covering tightly with clear plastic wrap
* Placing in an air-tight container

About Avocados from Mexico

Of all avocados consumed in Canada, 80% of avocados come from Mexico. Mexico is the world's top avocado producer (over 1, 200 growers in the Michoacán region), far outranking the United States and Chile. Currently, Canada is the second biggest importer of Mexican avocados, ranking under the United States and just above Japan.

For more recipe ideas, nutritional information and tips, visit www.avocadosfrommexico.ca.

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