When it comes to salad and avocados, most people I encounter
think of sliced avocado on a bed of greens and various veggies.
Not exact matches
For mine, I just added some arugula and some thinly
sliced red onion but you can also add
avocado, and any other veggie you can
think of.
Think salmon topped with a sautéed tomato, tuna topped with a creamy tofu sauce, hamachi sitting beneath thin
slices of jalapeno pepper, fluke under a pine nut studded green salad, chopped eel with sesame and
avocado and lightly seared tuna with an onion mixture and garlic chips.
For the first brine I tried rice vinegar, which I
thought would be a natural fit, since I love sprinkling rice vinegar on
slices of fresh, ripe
avocado.
While you're putting your
thinking caps on and
slicing open those
avocados (check out How to: Prepare an
Avocado), I have a chilled avocado soup to share with you, one that highlights the natural creaminess of this sunny
Avocado), I have a chilled
avocado soup to share with you, one that highlights the natural creaminess of this sunny
avocado soup to share with you, one that highlights the natural creaminess
of this sunny fruit.
«Do you
think I could get a
slice of tomato, a piece
of avocado and a banana for my baby?»
Think 200 g yoghurt with berries and a handful
of almonds (44 g carbs / 20 g fat / 38 g protein) OR 2
slices of wholegrain or sourdough toast with
avocado and 2 poached eggs (26 g carbs / 83 g healthy fat / 22 g protein).
Didn't feel very breakfasty, though, so I
think next time I would try it would a few banana
slices instead
of the
avocado.
Use on
avocado slices, for potato salad, on bean salads, as a mayonnaise, any any other way you can
think of.