Here’s a great side dish for get-togethers because it’s gluten free, meatless, dairy free and raw, so it appeals to a wide variety of diets. The avocados are filling enough to be a light main course, but this also makes a colorful side dish at a potluck, party or family dinner and it’s absolutely refreshing. I call it Avocado Filled With Confetti because of the all the bright colors flecked throughout. It has an asian inspired sweet and tangy flavor packed in the salad filling. Ingredients for the salad include cabbage, carrots, onions and scallions all tossed together with the sauce made from lime, ginger, sesame oil, apple cider vinegar and nama shoyu.
I’ve given up bread to live a raw vegan life, so it has been fun to challenge myself to find alternate ways to scoop and hold gourmet fillings together. Best when eaten with a spoon directly out of the avocados’ natural thick bowl-like skin, this dish can satisfy all your guests’ stomach, taste buds and eyes. Another obstacle I’ve faced from skipping bread is simply feeling full, so I want to thank mother nature for awesome avocados because their protein and healthy mono-unsaturated fats that help our bodies absorb more nutrients from other foods, whereas bread can be nutrient block.
To offer a brief history of avocados: consumption dates back to nearly 10,000 years in central Mexico when humans were simply gathering and eating wild plants. It could be the sensuous shape or the rich flavor of the fruit that gave avocado its aphrodisiac reputation as far back as the Aztecs. The Aztecs named the avocado tree Ahuacuatl, or testicle tree. If you’ve ever checked out avocados growing, you see that the fruits dangle low and often in pairs similar to testicles. There’s a fun fact to share with guests at the party.