Guacamole salad
This must be my lazy-gal salad of all time — I don’t even have a dressing for this.
As I travel along this raw path, convenience (after nutrition — always number one) trumps everything else. Okay, flavour is important, too, but seriously, doesn’t making food several times a day get you down sometimes?
Other than hiring someone else to make food for me, I don’t really know how to get around eating raw, delicious food without stepping into the kitchen.
So the less time I am chopping and blending, the better.
On a bed of baby leaves, baby corn, baby tomatoes, put a dollop of guacamole. It’ll act as a dressing plus give you much needed bulk and omega-fatty acids.
Simple guacamole recipe:
1 ripe avocado
¼ chopped white onion
1 chopped tomato
Juice of half a lemon
Salt and black pepper to taste
Prep time: 5 minutes
I know coriander/cilantro adds a nice touch but it’s not necessary to make a gorgeous bowl of guac. I think the onion and tomato are more essential.
On a totally unrelated note, I feel so blissed out in the warm weather. It seems spring wasn’t really here in Tokyo. It was snowing in late April even but when I returned from the US, there were blue skies and 30 degrees Celsius weather almost daily. And that also meant that my taste buds are craving fresh fruit and salads more. In the winter, I blended almost everything I ate so it’s such a joy to relish cool, juicy fruit again. I devoured a whole pink grapefruit this morning over the sink and it was simply divine…
