California or Hass avocado
Several years ago, Alton Brown lost a significant amount of weight, and one of the items on his diet was sardine-avocado sandwiches. I like sardines. I like avocados. But I never ever would have considered eating them mixed together.
A while back, I read Franziska Spritzler’s The Low Carb Dietitian’s Guide to Health and Beauty (great book; my review). One of her recipes involves the sardine-avocado combo, so I’m resolved to give it a try. Her recipe was simply 4 oz (120 g) canned sardines mixed with 1/2 medium avocado and sea salt, stuffed in a large red bell pepper. I bet the sardine-avocado mix would be good on a bed of lettuce if I don’t have a bell pepper. A little black pepper and a squeeze of lemon, too?
If memory serves, I paid $1.29 (USD) for this tin of sardines. “Best used by” date is five years from now.
I may even try Franziska’s Chocolate Avocado Pudding, another combo I never would have imagined.
Click for Alton Brown’s sardicado sandwich.
Steve Parker, M.D.
PS: If you don’t like the smell of sardines, my books won’t offend your olfactory sense.
Front cover of book
Diabetic Mediterranean Diet 