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Something new the first week of each month. Guaranteed...Hopefully.
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Something new the first week of each month. Guaranteed...Hopefully.
For May 2004....
AVOCADO SALAD
Cool early summer salad; nice to fix when the price of avocados comes down. Makes an excellent side to any BBQ, but can also be an elegant part of a gourmet meal.
3 lg. ripe avocados, peeled, pitted, and cubed 1 lg. tomato, chopped 1/2 orange, yellow, or red bell pepper, seeded and chopped 1/4 c. balsamic vinegar* 2 T. olive oil* 1/4 tsp. sea salt* 1/8 tsp. pepper*
Toss avocado, tomato and bell pepper in a bowl. Combine vinegar, olive oil, salt, and pepper, then pour over salad. Serve or chill for later.
* May substitute a bottled balsamic vinaigrette for these ingredients. Also, try other vegetables and add-ins to enhance your salad, if desired.
STEP-BY-STEP TO NATURAL FOOD [Cancer Prevention through the Wholistic Way of Eating] by Diane Campbell FEEDING THE WHOLE FAMILY: Whole Foods Recipes for Babies, Young Children & Their Parents by Cynthia Lair THE 15-MINUTE SINGLE GOURMET: 100 Deliciously Simple Recipes for One
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VEGETARIAN TIMES LOW-FAT & FAST: 150 Meatless Recipes, by Vegetarian TimesTHE LIVING COOKBOOK, by Yvonne Turnbull, ISBN 0-87123-318-5 (whole natural foods)THE LOW-FAT WAY TO COOK, by Oxmoor House, ISBN 0-8487-1125-4THE WONDERFUL WORLD OF HONEY, by Joe Parkhill, ISBN 0-936744-01-4
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