Before I got pregnant with Andrew salads were a daily thing. I’d make a hearty salad for dinner almost every other night and fill it with tons of delicious items. As soon as I got pregnant (and throughout my pregnancy and after) I tried making the same salad and couldn’t stand it anymore! I tried adding different items to see if that would entice my taste buds but sadly, it didn’t. I finally figured it out- the lettuce was the ingredient that made me dislike everything about it! Salads became a rare occurrence during those times.
A couple months after Andrew’s arrival I went to spend a few weeks in California to visit my family and my step mother always made a simple salad for dinner: cucumber, tomato, avocado, olive oil and balsamic vinegar. Who could ever imagine that those simple ingredients could make such a deliciously, amazing taste in your mouth? So, when I got home from the vacation, I started making the salad for dinner and it quickly became something we always ate. My husband sometimes complained about the missing lettuce so I would chop up the lettuce real small so it could blend in with all the other ingredients.
There is nothing better than making a salad with little effort and having it taste really good. Plus, all the ingredients make a nutrient packed salad with the most healthiest of dressings- olive oil. If you have the extra item on hand you could always add some fresh feta cheese to the salad to give it a Mediterranean twist (yum!).
For the particular salad in the picture I used 3 different small sized varieties of heirloom tomatoes and 2 avocados. I didn’t have any cucumbers so I omitted them and the salad was still just as tasty.
Ingredients (serves 2-3 people):
- 2 large avocados
- 3-4 small tomatoes
- half a cucumber
- pinch of unrefined sea salt
- sprinkle of some pepper
- extra virgin unfiltered olive oil
- balsamic vinegar
- Open the avocado in half, take out the seed, then cut with a knife lengthwise into the avocado. Then cut width wise on the avocado so it looks like you have a checkerboard cuts in your avocado. Use a spoon to scoop them out. Dice the tomatoes and cucumber
- Add all ingredients in a bowl, sprinkle some sea salt and pepper
- Pour olive oil and balsamic over the ingredients (you may have to experiment with how much olive oil and balsamic to put depending on your taste) and mix well.
My aunt stayed the night a few days ago and I made this salad for her and she was “mmmm-ing” and “yummy-ing” the salad the whole night (she’s also a huge fan of my homemade caesar dressing). The tomatoes are in season this time of year which means there are numerous heirloom varieties to choose from. And when any food item is in season they taste exceptionally good.
So go enjoy yourself a salad without putting any hard work into it!
Until next time,
Loriel – Healthy Roots, Happy Soul
This post is part of: Fight back Friday