Here’s what goes in it:
Hearts of Palm drained and roughly sliced
Fresh lime juice
McCormick garlic pepper
I like to season the avocado separately before I mix it in the salad. Cut the avocado in slices, add lime juice, salt and the McCormick garlic pepper.
This particular pepper grinder is my favorite seasoning for avocado!
I mix all of the ingredients and add the avocado at the end and give them a good toss.
If you eat cheese, this salad goes best with Gorgonzola! We were in the the Cayman Islands visiting my parents-in-law, when one day we decided to make a salad with whatever we find in the house. Jim(my father-in-law) and I came up with this salad(minus the radishes, plus the gorgonzola).
Great weather in Houston! But it’s supposed to get to 29F by tomorrow night! What the what? I guess I dragged it down here!;)
I just realized I haven’t needed caffeine as much as i used to, I have more energy and haven’t felt bloated or sluggish. I don’t crave diet cokes or any kind of sweets!
Tonight my friend Shannon and I made “Birthday quinoa salad”, a recipe she got from her trip to Napa.
I’ve been doing great being home, having time to cook, but let’s see how I do when I’m out of town working 12 hrs a day! I have faith! I cannot wait to go back to the spa and see everyone.
This morning I had my first chocolate banana smoothie. I used one banana, one square of 70% cacao chocolate, 1/2 cup almond milk and a cup of ice.
My husband came from out of town and he absolutely loved the yam cashew burger.
For dinner we decided to eat fresh salad. I could eat this salad every day! Romaine lettuce, tomato, cucumber, red bell pepper, white onion, radishes, kalamata olives, sunflower oil, white wine vinegar, salt and pepper.
My next post will come to you from Deer Park, Texas. Until then, stay healthy!
I decided to give it a try to chicken flavored tofu. I marinaded it for more than 24 hrs. The marinade was vegan and it tasted like chicken stock. The first two bites did taste like chicken, but after that…. lets put it this way: next time ill buy it!
I replied to a message yesterday that I see eggplant in my future. I love eggplant! In Romania we make and eggplant salad that’s absolutely delicious. At least all the Romanians I know, think so. Picking the right kind of eggplant is the key. I always make sure it is shiny dark purple, firm to the touch and no bruises.
I roasted my eggplant straight on the flame of my stove… its -15C outside and the grill doesn’t look very inviting right now! I roast it until the skin is charred .
I cut it lengthwise with a knife on a cutting board and scoop the flesh out with a spoon. After that, I let it drain for at least one hour. I always use a plastic colander.
After it drains and it’s cold I chop it!
Normally, I would make mayo from scratch, but this time I had to use Vegenaise, which I have to admit it”s pretty good. There is no exact ratio of mayo to eggplant. I started with a tsp and added one more, then salt and a a bit of finely chopped onion. To make it really appetizing, I stuffed a tomato with some of the eggplant salad. Voila!