Color Your Plate: Green

Did you know that March is National Nutrition Month?  The American Dietetic Association (ADA) holds this yearly campaign with the idea of prompting the public to make smart food choices and promote good nutrition.  This year’s theme for the month is to Eat Right With Color, and for me, that means it’s time to play with food!  Beautiful colors can be found in many foods, especially fruits and vegetables, so what better time to experiment than during this month?

To start, I’ll share with you a delicious recipe for guacamole which has a beautiful green color.  Guacamole is a dip of Mexican heritage that you probably see at your favorite Mexican restaurants.  It’s a delicious snack or salad topper that is packed with many vitamins and minerals due to the main ingredient:  avocado.



Avocados are a fruit that are high in B vitamins (help cells process energy), vitamin K (helps protect your bones and ensure proper blood clotting), and vitamin E (protects against free-radicals).  They also provide good sources of folate and potassium, which are necessary for proper cell growth and function, and are high in monounsaturated fat, which may help reduce LDL cholesterol levels.


Easy Guacamole
Makes 1 batch, or about 12 servings


3 ripe Haas avocados, split, seeded, and peeled (here’s a great how-to video)
2 to 3 jalapeno peppers, finely minced (remove the seeds before mincing for less spice and heat)
½ cup finely chopped onion
1 garlic clove, minced
juice of 1 lemon
½ tsp. kosher salt
¼ tsp. black pepper

1.  Split, seed, and peel the avocados reserving at least 1 pit. 
2.  Mash the peeled avocado in a medium bowl using the back of spoon. 
3.  Add all remaining ingredients and mix well to combine.  Adjust seasonings if needed.
4.  Place the reserved avocado pit in the middle of the guacamole.  Cover bowl with plastic wrap, pressing it down so that the wrap sits right on top of the dip.  Refrigerate for at least 1 hour. 

Store for up to 3 days (make sure to re-cover tightly with plastic wrap).  Enjoy with baked tortilla chips, on top of a salad, or just on it’s own!


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