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Avocado, Bare and Perfect

Avocado, Bare and Perfect
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Nutrition Facts

Per 150g serving

% Daily Value based on a 2000 kcal diet

Calories 240 kcal
12% DV
Total Fat 22.0g
34% DV
Monounsaturated Fat14.7g
Polyunsaturated Fat2.7g
Saturated Fat3.2g
Total Carbohydrate 13.0g
4% DV
Fiber10.0g
Starch2.0g
Sugars1.0g
Protein 3.0g
6% DV
Plant Protein3.0g

About

Fresh avocado visible as one halved and sliced fruit portion. It is energy-dense, high in monounsaturated fat, and provides substantial fiber with relatively low sugar.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)5.3mcg18%
Choline21.0mg4%
Folate (B9)122.0mcg31%
Niacin (B3)2.6mg16%
Pantothenic Acid (B5)2.1mg42%
Riboflavin (B2)0.2mg15%
Thiamin (B1)0.1mg8%
Vitamin A11.0mcg1%
Vitamin B60.4mg24%
Vitamin C15.0mg17%
Vitamin E3.1mg21%
Vitamin K31.0mcg26%

Minerals

NutrientAmountDV%Half-life
Calcium18.0mg2%
Copper285.0mcg32%
Iron0.8mg4%
Magnesium44.0mg10%
Phosphorus78.0mg11%
Potassium728.0mg15%
Selenium0.6mcg1%
Sodium11.0mg0%
Zinc1.0mg9%

Avocado, Bare and Perfect

Headnote


This is not a garnish but a study in purity: ripe avocado handled with precision, seasoned only by its own character. The dish depends on impeccable fruit, clean cutting, and the discipline to leave the flesh intact and luminous. Served at its peak, it is creamy, cool, and quietly complete.

Recipe essentials


  • Dish category: Fresh fruit preparation

  • Cuisine or origin: Contemporary

  • Course type: Starter or light accompaniment

  • Yield: 1 serving

  • Serving size: 150 g

  • Prep time: 5 minutes

  • Cook time: 0 minutes

  • Total time: 5 minutes

  • Difficulty: Easy


  • Equipment


  • Chef’s knife

  • Small cutting board

  • Spoon

  • Serving plate


  • Ingredients


    Main ingredient


  • Avocado, ripe but still firm enough to hold its shape: 150 g


  • Method


  • 1. Place the avocado on the cutting board and inspect it for even ripeness. It should yield gently to pressure without collapsing.

  • 2. Split the avocado lengthwise around the pit with a single clean cut. Twist to separate the halves.

  • 3. Remove the pit carefully. Use a spoon to lift the flesh from the skin in one piece if possible.

  • 4. Trim and shape the avocado as desired for service, keeping the cut surfaces clean and the flesh intact. The texture should remain supple, glossy, and unbruised.


  • Plating and serving


    Arrange the avocado neatly on a chilled plate, with the cut surfaces facing upward to show the natural sheen of the flesh. Serve immediately while the texture is firm-creamy and the flavor is clean and fresh.

    Professional notes


    Ripeness is the entire dish; underripe avocado will read flat, while overripe fruit will lose structure. Handle the flesh minimally to preserve its natural gloss and precise texture.
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