All this and over 25% more potassium than that yellowest of tropical herbs, the banana. And, as if that wasn't enough, the blessed avocado is high in fiber and multiple B vitamins like Folate and Pyridoxine. If you are normally a "meat and potatoes" kind of person, then Pyridoxine is your friend for it is used by your body to break down proteins, not to mention boosting your immune system and fostering proper nerve function.
But enough about the nutritional wonder that is the avocado. It all boils down the the fact that you should eat them because they are tasty. Not just as the main ingredient to guacamole or "California Cuisine". Try it on your morning bagel instead of butter or cream cheese schmear. Trust me, Lox with Avocado is a revelation.
You can even bake them... I know it sounds little strange at first, as most avocado applications are of the raw variety, but it's shockingly scrumptious. Of course anything that contains Béchamel, Chipotle and Crab, can't possibly be ALL bad... Right?
1 TB (16g) Unsalted Butter
2 TB (16g) AP Flour
Pinch of Cayenne
3/4 cup (200ml) Whole Milk
1 tsp Parmigiano-Reggiano, grated
1 tsp Tomato Paste
1/2 tsp Chipotle Tobasco
7 oz (198 g) Canned or Frozen Crab Meat
2 large Haas Avocados
Melt Butter in a small sauce pan and preheat the oven to 325 degrees.