Avocado Oil Review and Our Daily Kale Salad Recipe

Avocado Oil - Label_Fotor_Collage

This bottle of avocado oil gifted by Chosen Foods makes for a nice addition to my oil collection. I have never seen avocado oil before and was recently introduced to the company Chosen Foods. I am pleasantly surprised by both.

 

About Chosen Foods

Chosen Foods Ancient Nutrition combines sustainable farming operations with select products, such as their avocado oil, to improve and restore the health of our bodies and support our farmers.

 

About Avocado Oil

Chosen Food’s avocado oil is cold pressed and naturally refined with a chemical-free and low temperature vaporization process. Each bottle has about 15 Mexican Hass avocados and is incredibly useful for cooking with its smoke point of 500F! Compare this to Canola Oil, a popular high-heat oil, with a smoke point of 435F. This oil has also  also bears the Non-GMO Project Verified seal. If you’re interested, Chosen Foods has 3rd party independent lab testing that they can share regarding smoke point, product purity and more.

Avocado oil has a wonderful fatty acid profile. It is mostly mono-unsaturated fatty acids with 75% or 10g per 1 Tablespoon serving coming from MUFA and 12% (2g) of both polyunsaturated and saturated fat. This is quite comparable to olive oil which has a similar amount of MUFA but slightly higher SFA (15%) and a slight decrease in PUFA (9%).

This oil does not taste much like avocado, but the more mild flavor and nice mouthfeel are great when you want more of a background oil when you want the nuances of the food to stand out more.

 

 

Though this oil is promoted for use in high-heat cooking, I used it on my favorite kale salad that I’ve been making almost every week this summer:

Avocado Oil - Our Daily Kale

Our Daily Kale

Salad:

1 large bunch dino/black kale, shredded

1 lemon cucumber (or other variety), cubed

1 cup diced tomatoes

1 alphonso mango, cubed

1 avocado, cubed

1/2 cup fresh basil, sliced into ribbons (chiffonade)

1/2 cup cashews (I buy them raw and then “roast” them in my toaster oven for ~8 minutes)

1 15oz. can kidney beans, rinsed and drained

 

Dressing:

Juice of 1/2 lemon or orange, freshly squeezed

1-2 Tbsp avocado oil

Drizzle of maple syrup

Salt and pepper to taste

 

Directions:

Prep veggies and combine. Mix dressing together and massage into salad until kale leaves shrink down. Enjoy daily!

 

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Disclosure: Financial compensation was not received for this post. A sample product was gifted from Chosen Foods. Opinions expressed here are my own.

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