Adventure Begins in the Kitchen
I’m frequently driven by fierce avocado cravings. I bet ya couldn’t tell it was one of those days… And I’m not sure what I intended to happen with crab and avocado and little to no other crab complimenting ingredients on hand. I had no other choice but to turn to my good friend, Google.
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Salads are a sole exception to my food scarfing tendencies. It’s not because I don’t love them, I do. But when you combine a dressing fork dipper with the need for a little of each ingredient in every bite, you get an uber slow foliage feaster.
This little salad chopping gadget is shear genius (no pun intended). It turned my ordinary salad into dense decadence. I threw baby spinach, romaine, avocado, green onion, cucumber, and blue cheese in a bowl and chop, chop, chopped. I drizzled with the tiniest bit of balsamic vinaigrette and satisfyingly ate every last bit. I can promise you that drawer time will be scarce to non-existent with this thing!
Mangos and avocados frequent being the center of health hype attention. And deservingly so, both can be considered vitamin powerhouses, cancer preventers, skin improvers, digestion enhancers, and the list goes on. And just when you think the list is coming to a close, it probably goes on some more.
Many suggest consuming these tropical treats daily. If you’re looking for a realistic way to do just that, check out the recipe below. Mix the following ingredients and refrigerate in a sealed dish. Eat a scoopful as a snack or jazz up salads and sandwiches that may be lacking anything “super”.
2 Avocados, cubed
1 Mango, cubed
1-2 Tbsps cilantro, chopped
1 Lime, juiced
Salt to taste
I am fortunate to be able to come home daily for lunch. Most of the time, I re-heat my leftovers from the previous night. But with spring creeping in, I was in the mood for something fresh.
I’ve had this sandwich in the back on my mind since hitting up the airport Starbucks a couple weeks back. Don’t get me wrong, theirs was good, but I knew I could bedazzle it and make it mine. I subbed sprouted wheat toast, nitrate-free turkey, baby spinach, honey mustard vinaigrette, and goat cheese. So… I modified pretty much everything but the cuke. It’s a safe bet that I’ll be eating this exact sandwich for lunch this week until I’m forced to make the vegetarian version because I’ve run out of turkey.
To satisfy my dessert tummy, which on a rare occasion is full, I ate the leftover “Avocado Chocolate Mousse” from last night’s feast.