Pack Your Diet With More Fruits and Vegetables (NAPSA)—Fruits and vegetables play an important role in your diet—providing vitamins and minerals, phytonutrients and fiber. They also have preventative health benefits. Diets rich in fruits and vegetables are associated with a reduced risk for developing certain chronic diseases. Unfortunately, only about 10 percent of Americans meet the recommended minimum of two fruit and three vegetable servings per day. During March’s National Nutrition Month challenge yourself to include more produce in your diet. Hass avocados, which are actually a fruit, can add delicious flavor to your meals and help you fit in your recommended daily fruit servings. A 1-ounce serving of avocado has 50 calories and contributes nearly 20 beneficial vitamins, minerals and phytonutrients. Additionally, avocados contribute good fats to one’s diet—including both polyand monounsaturatedfats. Try adding a few slices of avocado to a salad or sandwich at lunch or add them to eggs at breakfast to help boost your fruit consumption. Looking for inspiration? Here is a simple and delectable salad recipe that features a number of fruits and vegetables, including Hass avocados: to high heat. Grill shrimp until cooked through, 2-3 minutes per side. Remove from heat. Using a fork or tongs, slide shrimpoff of skewers and place shrimp in a bowl covered with foil to keep the shrimp warm. 4, In a medium bowl, toss Hass avocados add delicious fla- vor to meals, contribute good fats and help you fit in your recommendeddaily fruit servings. Ingredients: 1 Ib. medium or large shrimp, peeled and deveined Ginger Dressing (see make-aheadrecipe below) % pineapple, peeled, cored and diced 2 mangoes, peeled, seeded and diced 1 papaya, peeled, seeded and diced 1 head butter lettuce, core removed, washed and chopped 1 ripe, fresh Hass avocado, seeded, peeled and cut into %-inch slices Tropical Salad with Hass Avocado and Grilled Shrimp Serves: 4 Instructions: 1. Place shrimp in a medium bowl. Mix with half of the Ginger Dressing. Cover and refrigerate for 20 minutes. Cook Time: 5 minutes Total Time: 35 minutes soaked wooden skewers. 3. Pre-heat a grill or grill pan Prep Time: 30 minutes 2. Thread shrimponto pre- together pineapple, mango and papaya. 5. Divide lettuce equally amongsalad plates and top each plate with even amounts of pineapple mixture, avocado slices and shrimp. Drizzle with reserved dressing. Ginger Dressing Ingredients: 2 cloves garlic 3 Tbsp. finely chopped ginger % cup coarsely chopped cilantro 2 lemons, zested and juiced 3 Tbsp. canola oil Instructions: 1. Place garlic, ginger, cilantro, lemon zest and juice, and oil in a food processor. Blend until smooth. Nutrition Information Per Serv- ing: Calories 440; Total Fat 19 g (Sat 2 g, Trans 0 g, Poly 4.5 g, Mono11 g); Cholesterol 220 mg; Dietary Fiber 9 g; Protein 27 g Note: Large avocados are rec- ommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. For other delicious recipes featuring Hass avocados, www.avocadocentral.com. visit
