In order to advertise any omelet specifically as a “California Omelet” there needs to be an avocado inside. (As that fruit is synonymous with California.) Now I know some foodies out there are questioning the “fruit” label they just read. However, even though it tastes like a vegetable, the seeds dictate otherwise, very much like the tomato. I would actually prefer that we draw the line between fruit and vegetable by taste, not seeds, but that is another post. So getting back on point, Californians know their avocado. So no surprise that straight out of the Golden State , comes great news that the golden avocado can actually replace mayo in tuna and chicken salad. Anti-mayites get beat up for not partaking in these so called lettuce-free “salads” but no more, thanks to Michael Goran, Ph.D., professor of preventive medicine at the Keck School of Medicine of USC. He discovered that the smooth avocado texture produces the same effect, while avocados are higher in monounsaturated fatty acids (the good kind) and low in saturated fat. This means that chicken-salad lovers can lower their cholesterol numbers and stop skeezing out all mayo-haters in the lunch room. That is win-win in my book. I am sure our leader and savior, Rachael Ray, would approve too.
I enjoy mayo, but thought I'd share an alternative when making tuna/chicken salad sandwiches. While living in a remote Mexican village, keeping mayo was out of the question. That's when we learned that substituting mayo with avocado makes for one of the tastiest tuna sandwiches ever! Even my wife, who normally detests avocado, enjoyed this substitution.