Avocado: Fruit or Vegetable?

Written by Chronicle Staff. Posted in Health & Wellness

Published on July 28, 2021 with No Comments

You may be surprised to learn that avocados are actually a fruit! Indeed, according to the California Avocado website, avocado is botanically considered a berry because of its fleshy pulp and large single seed, and because this fruit is the product of a tree.

For more avocado facts, visit www.avocadocalifornia.com

Avocado Stuffed Chicken Breasts

This Avocado Stuffed Chicken Breast is filled with plump avocado, juicy sun dried tomatoes and cooked to perfection. A definite family favorite.


 4 large chicken breasts

All Purpose Seasoning Blend, see notes

1 large avocado, diced

1/4 cup sun dried tomato strips in oil, drained and diced

2 tbsp chopped cilantro

1/4 tsp salt

1 to 2 tbsp extra virgin olive oil


Preheat oven to 425 degrees F.

Use a sharp knife to slice a pocket into the side of each chicken breast. Use the seasoning blend to season both sides of the chicken breasts.

In a small bowl combine the diced avocado, sun dried tomatoes, cilantro and salt. Divide the mixture between the chicken breasts and secure the pockets closed with toothpicks if desired.

Heat a large cast iron (or oven safe) skillet over medium heat. Add the olive oil to the pan and when hot, sear the chicken on both sides for about 3 minutes, until golden brown. Cover pan with aluminum foil and place in preheated oven for 15 to 17 minutes, until chicken reaches internal temperature of 155 degrees. Remove from oven and keep covered for 5 minutes before removing toothpicks and enjoying.


For the seasoning blend combine: 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried parsley, 1 tsp lemon zest. 


Calories: 246kcal

Carbohydrates: 8g

Protein: 12g

Fat: 19g

Saturated Fat: 4g

Cholesterol: 41mg

Sodium: 59mg

Potassium: 582mg

Fiber: 4g

Sugar: 3g

Vitamin A: 223IU

Vitamin C: 9mg

Calcium: 20mg

Iron: 1mg

Source: Wash You Dry

How to Make Guacamole

     If this is your first time learning how to make guacamole, you won’t believe how easy it is! Ingredients:

•  Avocados. Try to buy them a day or two in advance to make sure they’re fully ripe. If they’re soft, store them in the fridge until you’re ready to make your guac. If they’re firm (or rock hard), let them ripen at room temperature for a day or two. To check to see if they’re ripe, squeeze them. They should have a slight give.

•  Red onion. It adds crunch and sharp, savory flavor.

•  Cilantro. For freshness.

•  Lime juice and zest. They make this homemade guacamole tangy and bright.

•  Jalapeño. For heat!

•  And salt. To make all the flavors pop. I typically use fine sea salt in my cooking, but I think that coarser salt makes the best guacamole. 


 Dice the red onion, cilantro, and jalapeño, and zest and juice the limes. Slice each avocado in half lengthwise, and carefully remove the pit. Score the avocado flesh in a grid pattern and use a spoon to scoop it into a large bowl.

Add the remaining ingredients, and gently mash with a fork or a potato masher to reach your desired consistency. (I like my guac chunky, but you do you.)

     Season to taste and enjoy!

Source: www.loveandlemons.com

Smoky Avocado Drinkable Soup

  • 3 avocados, peeled, pitted and coarsely chopped 
  • 1 seedless cucumber, peeled and coarsely chopped 
  • 1 can (13.66 ounces) Gluten Free Lite Coconut Milk
  • 2 teaspoons lime juice 
  • 1 1/4 teaspoons Sicilian Sea Salt 
  • 1/2 teaspoon Organic Mint
  • 1/2 teaspoon Chipotle Pepper Crushed

Mushroom-Pistachio Topping

  • 1 teaspoon olive oil 
  • 1 cup fresh oyster mushrooms, chopped 
  • 1/2 cup pistachios, chopped 
  • 1/4 teaspoon Sicilian Sea Salt 
  • 1/4 teaspoon Thyme Leaves


  • For the Soup, place all ingredients in blender container; cover. Blend on high speed until smooth. Remove insert from blender cover. With blender on, gradually add enough water (1 to 1 1/2 cups) until soup is a drinkable consistency. 
  • For the Topping, heat oil in medium nonstick skillet on medium heat. Add remaining ingredients; cook 5 to 7 minutes or until mushrooms begin to brown and pistachios are toasted, stirring occasionally.
  • Pour soup into beverage glasses. Top each with 1 tablespoon of the Topping. Add additional Topping, if desired.

Source: Culinary

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