I shared a picture of what I made for lunch today on my Instagram (@the3llls, those are L’s) and my personal Facebook page, mostly because it was too tasty and pretty not too and I’m obsessed with food. But for those that aren’t a part of either of those communities, I wanted to share here as well. I happen to have an abundance of fresh garden tomatoes from The Tomato Lady (aka, my mom), so I’m using them in all sorts of ways. Here’s a super simple lunch that’s quick, tasty, and filled with nutrients. Plus, the options are endless with avocado smash toast (I don’t eat bread often, but more in the summer for things like this or with radish sandwiches, etc.). Appreciating the last of what summer has to offer!
Avocado Smash Toast
- 2 slices gluten-free bread, toasted/broiled (I use Canyon Bakehouse)
- Grass-fed butter
- 1 avocado, smashed
- Garlic salt
- Sliced tomato
- Sea salt/black pepper
- Olive oil
Pretty simple, really. Toast bread, slather with grass-fed butter while bread is warm so it’s melty. Top with the smashed avocado and sprinkle with garlic salt. Top with sliced tomato and fresh ground sea salt and black pepper. Drizzle lightly with a really good quality olive oil. Holy hell! Enjoy 🙂
All the summer fruits are ripe for the picking! That means summer salads that are refreshing in the heat, especially if you’re in, you know, Phoenix! Wowza.
Avocado Nectarine Salad
- 1 avocado
- 1 nectarine
- Olive oil
- Sea salt
- Black pepper
Dice the avocado and nectarine, drizzle with olive oil (I want to emphasize and HIGHLY recommend a really good quality olive oil. Like from Greece, no fake US olive oil. Thanks to hubs for bringing me real olive oil on his way home from deployment – holy shizz), sprinkle with sea salt and enjoy! Refreshing, filling and full of nutrients.
Pomegranate guacamole…not something I would typically think to put together (not sure why…because um hi, sweet and salty stuff) but happened to see an ad fly by in one of the apps on my phone last week, so I decided to investigate. I scanned a few recipes online and decided to make it how I would normally make my guac and add pomegranate arils (which I happened to have on hand, which is rare). I also had about 6-7 avocados that were especially ripe and ready to be mashed. It was surprisingly tasty with a hint of fresh sweetness from the arils – make for Super Bowl Sunday! Or just to eat.
- 7 ripe avocados (probably total about 6 as some were too ripe)
- 1 cup pomegranate arils
- 1 large jalapeno, only 1/2 deseeded, finely diced
- 1/2 cup diced white onion
- 1 bunch cilantro, loosely cut (I hold directly over bowl and just cut into recipe with kitchen shears, so much easier)
- 3 TBSP minced garlic
- Juice/pulp of 1 large lime
Seems like a lot of raw garlic…trust me! Mash the avocados with the juice of the lime and spices, seasoning to taste. Then mix in the garlic, onion, jalapeno and arils and toss to mix everything together. We had it with chips the night I made it, and this morning I had a side of it for breakfast with eggs! Tonight, I’ll be putting it in some lettuce wraps.
It’s 93 in Minnesota right now with a lot more humidity than my San Diego bones are used to, therefore, cool light salads it is! Kind of a random concoction of things we had on hand and needed to be used (you know how all your mangoes and avocados ripen at the exact same time), crossing fingers it’d be tasty. Seth and I both LOVED it. Very easy. This version served 2, but could easily be doubled, etc.
Mango Summer Salad
- 1 ripe mango, cut
- 2 ripe avocados, diced
- 1/4 cup white onion, chopped
- 1 cup halved cherry tomatoes
- Himalayan pink salt
- Black pepper
- Light drizzle of olive oil
- Decent shake of balsamic vinegar
Mix everything in a bowl, and serve!
Worst name for a salad, ever, but whatever. Here’s what I had for dinner last night:
- Butter lettuce
- 1 1/2 avocados, diced
- 1/4 cup diced white onion
- Fistful of cilantro (like, a big chunk)
- 1 tsp Louisiana hot sauce
- 1 tsp garlic olive oil
- Fresh ground salt/pepper
Toss everything in a bowl, and enjoy.