As part of my attempts to mix up the lunches that I bring to work, I’ve learned to like avocados. I previously never understood why people would get so excited about them, but I’ve become a convert. I like their creamy texture. I saw this recipe in a friend’s cookbook, so decided to try and improvise with the ripe avocado I had in the fridge. I put the salad over spinach and I think it’ll make enough for about 4 lunches this week. I also kept the dressing in a separate container and added it to my lunch container the day before I bring it to work. Hope you enjoy!
- 1 pepper, diced
- A container of grape tomatoes, cut in half
- 1 avocado, diced
I think you can also also add whatever other veggies you had on hand or thought would taste good. I didn’t have red onion, but that also might be tasty. The original recipe also called for black beans, but I didn’t happen to have any.
2. For the dressing, whisk together:
- Zest of one lime
- Juice from one lime
- 1 teaspoon of minced garlic
- A few tablespoons of olive oil (I added a little bit at a time to taste)
- Salt and pepper to taste
Adapted from Barefoot Contessa at Home