Because they are much less dense than nuts, avocados are always the better choice to round out meals. Forget about fat content. Avocados are a highly quick exit food and may be enjoyed fairly liberally. Use them to add creaminess to raw foods, or “beef” up a sandwich or salad for nutrition. Avocados combine beautifully with all veggies, grains, cooked starches or root veggies. Even with a baked sweet potato!
Bistro Avocado Salad
Bathed in lime and olive oil dressing that’s spiked with mustard seeds and ground coriander. Cubes of red pepper and tomatoes to brighten salad!
- 1 Ripe Haas Avocado cut in 1/4 ” cubes.
- 2 tbl of lime juice (from one lime)
- 1 yellow or red tomato cut in 1/4 ” cubes.
- 1/2 cup minced red onion
- 1 red bell pepper cut in cut in 1/4 ” cubes without the seeds.
- 1 teaspoon of ground coriander seeds
- 2 tbl spoon of olive oil
- 1/2 tsp of mustard seeds
- 1/2 tsp of sea salt
- fresh ground pepper to taste
Put avocado in bowl and stir in lime juice. Add tomatoes, red onion, red pepper, mustard seeds, coriander and olive oil. Add salt and pepper and toss well. If you like, refrigerate mixture for several hours. Voila!
optional- Create bed with lettuce and spoon salad on top to serve.