An ancient Swahili legend says that before the arrival of the Portuguese, the natives of the Kenyan coast did not eat avocado but only used oil, because they did not consider it as fruit or vegetables.
When the Portuguese decided that it could be considered either one or the other and they made sweet juices but also added it to tomato salads, avocado had good diffusion and today it is particularly appreciated for its beneficial properties. 
Its common use is however that of dressing or sauce with the aim of making the food tastier.
Apart from the "guacamole" of South American invention, in Kenya the so-called "Portuguese salad" with tomatoes, lemon, onions and salad is a pleasant side dish, fresh and tropical but at the same time energetic and nourishing.
It is also eaten naturally to combat aging and some degenerative diseases and is used in many recipes because of its high content of Omega 3. Avocado is considered a very special fruit.
It is not only rich in water and fiber.
In fact, it contains a lot of unsaturated fats, ranging from 10% to 30%. very caloric fruit (100 grams of avocado develop about 160 calories).
One of its best known functions is to combat bad cholesterol (LDL) and the formation of atherosclerotic plaques.
The fact that the amount of bad cholesterol in the blood is decreased, also leads to prevent obstruction of the arteries and heart, problems that lead to a series of very serious diseases. If on the one hand, therefore, we can say that the avocado is one of the fruits that best safeguards the health of the heart, on the other hand it would be reductive to delegate this one (very important) task.
Rich in vitamin A and D-it has a powerful anti-inflammatory action, for example, in irritations of the gastric mucous membranes.