Here's my new-ish favorite salad recipe that was inspired by my friend Lisa. We made it when I was at her house one day for lunch. It's really simple yet oh-so good. Of course it starred two of my favorite things in the world (tomatoes and avocados) so it was an instant hit. Scott would call it one of my "crazy Armenian salads without lettuce" -- but there isn't much Armenian about it so I beg to differ. I added a few things to kick it up a notch, and no, one of those things wasn't mint. . . though that's not a bad idea.
Mix the following together in a bowl and enjoy! You might want to chill it a little first, but it IS best eaten the same day that you make it:
-1 package of cherry or grape tomatoes (because I'm a little OCD I definitely cut these guys in half)
-2 ripe avocados, cubed/chopped
-finely diced red onion (scallions would be good too, not too much though, maybe 2-3 tablespoons)
-14.5 oz can black beans or chickpeas or kidney beans, whatever you like
-juice of 1/2 a lemon
-drizzle of EVOO
-a few healthy dashes of garlic salt
-freshly ground black pepper
-several dashes of dried dill weed
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