Avocados have long been a SoCal favorite, and the secret is finally out. Over the past ten years or so, the rest of the country has embraced the healthy, versatile, fitness-friendly fruit. 

Whether sliced on toast, mashed up as a dip, cubed into a salad, or eaten straight from the tree, these fatty fruits are all they’re smashed up to be.

“They’re packed with good fats and fiber, which means they help you stay full longer,” says Charlotte Roberts, a registered dietitian and certified diabetes educator with Cedars-Sinai. “They’re also a great source of vitamins.”

Ingredients:

• 1 cup of butter lettuce*
• 1/2 Florida avocado
• 1 cup cooked black beans**
• 1 tbsp parsley
• 3 tbsp parmesan shredded cheese
• Two strawberries, try to cut them into four slices each
• 1 tbsp dried cranberries
• 1 tbsp dried ginger
•  Dressing:
• 1 tbsp Olive oil
• 1 tbsp Balsamic Glaze

Preparation:

As this salad is very colorful, I picked a white plate and salad bowl.

1. Place the butter lettuce to make a bed in the plate
2. Cut the lettuce small
3. Place the half avocado on top of the lettuce
4. Add the cup of black beans on top of the half avocado
5. Sparkle the parsley on top of the black beans
6. Sparkle the parmesan cheese around the avocado and on top of the lettuce
7. Place the strawberry slices around the avocado
8. Sparkle the dried ginger on top of the parsley
9. Add the olive oil around the lettuce
10. Decorate the salad with the balsamic glaze
11. Salad ready to enjoy!

 Let me know your comments after tasting this delicious dish.