My friend dropped off 10 avocados from her father-in-laws avocado farm-lucky! I love avocado but I simply had too much and was gaucamoled out. I made a really “light” dressing of lime and a teaspoon of honey on top of a bed of sliced tomatoes and avocados and some chopped cilantro. This is a refreshing and filling side dish or perfect for lunch. I now am the proud owner of an avocado tree, but it will take years to yield many avocados.
For two servings:
2 Haas avocados sliced or cubed, depending on your preference
2 tomatoes sliced.
handful of cilantro chopped or cut with scissors
1 lime squeezed into small bowl. Add 1 teaspoon or more of honey and 2 tablespoons oil of your preference. Mix and drizzle over avocado and tomatoes!
Add salt ( sel de cali- citrus blend, cilantro red pepper, or chardonnay) Voila, ready to eat.
I received my farm fresh to you box at my door. It was filled with yummy vegetables including organic celery, Nantes carrots, fennel and some radishes of all sorts of different colors. I decided to do a quick saute and it ended up delicious. I used a bit of olive oil and chopped up garlic and shallots to start. I then added my finely chopped carrots, celery, fennel and then some radishes. In the end I seasoned with some of my Sel De Cali, the chardonnay infused salt and a few sprigs of rosemary. I can’t remember what the main protein was for this meal, but I’m sure it was either steak, chicken or pork chops! It was the first time I added radishes to a saute and it turned out delicious!
With just a title, fruit salad, I would over look it. I am not a fan of fruit salad and don’t find it so exciting. I’m more of a sinful desert eater. Anything with lots of butter, cream or chocolate is perfect for me. But after going to the fish market and seeing there was no tuna, the mango I would have used to make my cilantro mango salsa would go to waste if I didn’t use it up. So I decided to turn my mango into desert. I could have just sprinkled some coarse sugar on it and grilled it, that would have been tasty, but instead I decided to make a salad.
I cut up the deliciously ripe mango, tossed in a few strawberries that were left over from making chocolate covered strawberries for a friend. I also found a piece of watermelon that I was sure had gone bad in the fridge. It has just been there over a week and it was time to do my weekly fridge cleaning. Anyway, the melon was still nice, firm and sweet. I added some fresh squeezed lime juice of one lime and sliced some fresh ginger as thin as possible. I let it sit for two hours not really on purpose, just for the meer fact that my husband worked super late that night and came home later than expected.
I think the time it marinated was the key to my snazzy tasting fruit salad. The tartness of the lime and the spiciness of the ginger really soaked into the fruit. It was great and far from boring. I think it could be even more snazzy with a bit of liquor , white wine or champagne. Put it in a martini glass and garnish with a mint piece. YUM a type of grown-up desert soup.