It’s ironic how avocado has become such a regular part of my meals, when growing up I wouldn’t go near one. My mom would chase me with spoonfuls to taste because she adored them so. Now I’m a believer: a perfectly ripe avocado is creamy and delightful, and enhances everything from salads to grains to soups to sandwiches. I wish they wouldn’t ripen so darn fast, and even though I know the browning is just a chemical reaction to oxygen exposure, it’s still a turnoff. But because I won’t waste, I end up eating an equal amount of browned avocado to the preferred vibrant green of fresh slices.
Avocados have fewer calories than you might think with 240 calories in one cup sliced (or one medium avocado). It’s certainly high in fat at 24 grams, but 68% of that is in the form of heart-healthy monounsaturated fats. Also, I’ll bet you didn’t know that it’s low carb at 15 grams per medium whole avocado (or 1 carb choice if you are following a diabetic diet). Most of us don’t eat a whole avocado in one sitting anyway so the calories and carbs are even less. More surprising is the high fiber content—10 grams! So this becomes an especially perfect food if you have diabetes or are trying to reduce carb intake.
The recipe below is inspired from Damn Delicious. Quick and simple. The only change I made was to use low carb shirataki noodles. If you haven’t tried these yet, you must! They are made from the konjac plant and are gluten-free. In the supermarket you’ll find them next to the tofu. One whole package of Nasoya Pasta Zero shirataki noodles has only 30 calories and 8 grams of carb. Just rinse them well (no cooking needed) and add into any recipe.
Low Carb Creamy Avocado Pasta
1 8-ounce package shirataki noodles
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic or 2 teaspoons garlic powder
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup frozen defrosted or canned corn kernels, drained and rinsed
Thoroughly rinse the shirataki noodles in a colander. Set aside. For the avocado sauce, blend avocados, basil, garlic and lemon juice in a blender or food processor; season with salt and pepper to taste. With the motor running, add olive oil in a slow stream until emulsified. In a large bowl, combine noodles, avocado sauce, cherry tomatoes and corn. Mix well until incorporated. This is best eaten the same day, though I doubt you’ll have leftovers!
Notes: This makes a delicious savory snack or side dish. If you wish to eat as a meal, add protein such as canned rinsed beans, edamame, tofu, egg or chicken. Feel free to substitute your favorite vegetables for the tomato and corn.