A Tangy, Colorful Avocado Salad

The avocado doesn’t deserve its reputation as a health food altogether. True, it contains B vitamins in abundance, but it also abounds with fat, which (although it’s of the less pernicious monounsaturated variety) increases the calorie content to more than 400 per fruit.

Consequently, the best way to use avocados is sparingly. Instead of piling whole hunks on a sandwich, try spreading a slice evenly over the bread. Instead of tossing them with fat-laden dressings, serve them as follows, mixed with fruits, vegetables and herbs that set off their texture and taste.

Avocados discolor almost as soon as they’re peeled, so put off preparing these salads until serving time.

AVOCADO SALAD WITH LIME

Juice of 1 lime

1 tablespoon freshly grated ginger

2 teaspoons honey

1 ripe avocado

1 ripe mango

1 large banana

1 large orange

2 tablespoons toasted sesame seeds

In small glass bowl, combine lime juice, grated ginger and honey. Peel avocado and slice lengthwise into 16 slices. Slice mango into 8 slices, removing peel.

Peel banana and slice into 12 rounds.

Peel orange and slice into 12 sections.

Arrange fruit by alternating slices on 4 plates, allowing 4 avocado slices, 2 mango slices, 3 banana slices and 3 orange slices for each serving. Drizzle with lime dressing and sprinkle with toasted sesame seeds. Makes 4 servings.

AVOCADO AND TOMATO SALAD

2 ripe avocados, cubed

4 ripe, firm tomatoes, chopped

2 large oranges, cubed

2 tablespoons lemon juice

1/4 cup fresh cilantro, minced

Cayenne or freshly ground pepper

Combine avocados, tomatoes, oranges, lemon juice and cilantro in salad bowl. Season to taste with cayenne pepper. Toss and serve immediately. Makes 5 to 6 servings.