The once-humble avocado has infiltrated almost every meal of the day: we’re spreading it on toast, using it to make chocolate mousse, and chucking it into our smoothies to make it extra thick and creamy. If you’re like most people, you’re probably eating more avocado than ever before. But as your scooping out (or ordering) that buttery, green goodness you may have stopped to ask yourself, how much avocado is too much?
You might think all that healthy fat means it’s always a healthy choice. But is it? Therein lies the conundrum. We're told that avocados are super good for us, with a balanced amount of monounsaturated, saturated, and polyunsaturated fats that help you absorb fat-soluble vitamins (like vitamin K, A, D, and E) from your food and leave you feeling full and satiated. They contain B vitamins (super important for methylation) and vitamin E, which helps with collagen production and retaining moisture in your skin. They help keep your brain healthy and your immune system strong. Gosh, hand me guac!
I often buy those nets of not-yet-ripe, organic avocados to have them ripen later in the week. What ends up happening more often than not is that they all get ripe at the same time, and I can’t use them up fast enough. My solution is to mash up the avocados with some lime juice, then freeze the mash in ice cube trays to use in smoothies, quick avocado pudding and this soft serve, which we are completely obsessed with.