Good news for the avocado lover! New research published in the Journal of American Heart Association (http://jaha.ahajournals.org/content/4/1/e001355) has found that eating an avocado a day as part of overall healthy diet in omega 3 fats, may help lower LDL, the bad cholesterol. Research also suggests that pairing the fruit with a juicy tomato helps reduce inflammation faster. It is believed that the healthy fats in avocados help the body absorb more lycopene, the antioxidant responsible for giving vegetables and fruits their bright red colors of red, orange or yellow. Increased consumption of lycopene plays a significant role in cancer prevention.
To get a delicious fill of avocados and tomatoes, try the recipe below. It's one of my favorites!
This Avocado and Tomato Salad recipe was inspired by a recipe in the China Study Cookbook by Leanne Campbell.
Avocado and Tomato Salad
Ingredients ( serves 5-6)
3 whole avocados chopped into small cubes
1 cup of yellow and red cherry tomatoes combined
3 tomatoes, sliced in slivers
1/4 cup of chopped red onion
Olive oil and lemon juice, to taste
Basil, to taste
Combine all ingredients in a salad bowl and lightly toss. Sprinkle with olive oil and lemon juice and lightly toss one more time. Add a touch of finely chopped basil.
Remember, Bee Fitters, food determines how we feel and heal!