Long time no write!
My longest blog hiatus is definitely worthy of a wedding and honeymoon. I know a few were interested in photos and here are a few teasers from our fabulous photographer, Gabe McClintock.
After a partial whirlwind through Honduras and Guatemala following our wedding, we returned to Toronto earlier this week. I was hoping to bring a bit of spring and summer back with me, but Toronto is still fairly cold with (freezing) rain this week. Channeling my continuance of all things avocado (albeit of the Mexican variety), I could not resist them at the grocer. I still managed to stock up with lots of vegetables and then threw together this quick and easy salad.
Consider it a chunky avocado dressing, or an avocado scramble salad, the flavours are bright and flexible. The different veggies conferred different textures while enveloped by the creamy lime avocado mash with a hint of cheeziness from the nooch. The black beans help to make this a filling complete meal salad. It was excellent and I recommend eating it at once as the leftovers were not as vibrant. Alternatively, sprinkle with a touch more lime juice when reserving. While not necessary, I added the salad on top of leafy greens. I have a bad habit of buying leafy greens and then not eating them. Here’s to eating more greens. And warmer weather.
What are you wishing for lately?
1 large avocado (~5-6 oz), peeled and, pitted, and coarsely diced
1 tbsp freshly squeezed lime juice
1/2-1 tsp southwestern seasoning (I used the one from Penzey’s but feel free to make one yourself)
1/8 tsp sea salt (or to taste)
1.5 tbsp nutritional yeast
1 small red bell pepper, seeded and chopped
1 small carrot, grated (~1/3 cup)
3/4 cup cooked black beans
leafy greens, to serve (optional)
1. In a medium bowl, combine avocado, lime juice, southwestern seasoning, salt and nutritional yeast. Mash with a fork to evenly combine. Taste and adjust seasonings.
2. Stir in the red bell pepper, carrot, and black beans. Place overtop leafy greens, if desired.
3. Best if eaten fresh but consider reviving it with a fresh squeeze of lime juice if eating as leftovers.