An ancient Swahili legend tells us that before the arrival of the Portuguese, the indigenous people of the Kenyan coast did not eat avocado but used only oil, because they considered it neither fruit nor vegetables.
When the Portuguese decided that it could be considered both one and the other and made sweet juices but also added it to tomato salads, the avocado had a good diffusion and today is particularly appreciated for its beneficial properties. 
Its common use is however that of seasoning or sauce with the aim of making food more tasty.
It is also consumed naturally to fight aging and some degenerative diseases and is used in many recipes for its high content of Omega 3. The avocado is considered as a very special fruit.
It is not only rich in water and fiber.
It contains a lot of unsaturated fats, ranging from 10% to 30%. very caloric fruit (100 g of avocado develop about 160 calories).
One of its best known functions is to counteract bad cholesterol (LDL) and the formation of atherosclerotic plaques.
The fact that the amount of bad cholesterol in the blood is reduced also leads to the prevention of obstruction of the arteries and heart, problems that lead to a series of very serious diseases. While on the one hand we can therefore say that avocado is one of the best fruits that safeguards the health of the heart, on the other hand it would be reductive to delegate this unique (important) task to it.
Rich in vitamin A and D - It has a potent anti-inflammatory action, it can be purchased for example in case of irritation of the gastric mucous membranes.