Awhile back I shared one of my favorite lunches, this Couscous Salad. It’s pretty easy to make, pretty healthy, and pretty delicious. In that post, I talked about how I find lunch very uninspiring. I still do. I love going out to lunch though… why is it that a sandwich, soup, or salad at a restaurant is so much better than the exact same dish you made at home? Is that just me??
Maybe it’s because I don’t eat a wide variety of lunches. There’s only so many things that are portable and easily eaten on a brief lunch break. This salad is one of my go-tos. It takes about 5 minutes to make, so you can throw it together the night before. It’s healthy, with very simple ingredients. And since the whole avocado is in there, it’s filling enough to last you through the afternoon.
I like to use the small pickling cucumbers in this salad because I don’t think they leech as much water and stay more crisp in the fridge. You obviously can use a regular cucumber if you’d like. I usually make a double or triple batch at eat it all week. I kept this recipe small, because when it sits in the fridge for a day or two, the avocado gets brown and less pretty. I don’t mind this because it still tastes good despite its appearance, but I don’t want you people to make a big batch and be sad a few days later.
Fresh Avocado & Cucumber Salad
- 1 avocado
- 2 pickling cucumbers
- Juice from ~2/3s of a lime
- 1/2 tsp garlic powder
- 4 turns of fresh ground black pepper
- A pinch or two of Kosher salt, to taste
- Slice the cucumbers and cut the avocado into chunks.
- Combine all ingredients in a bowl. Stir to combine.
- Refrigerate until serving.
In mental preparation for a dinner of Baked Jerk Chicken Wings, I knew I needed a cooling contrast to those fiery-hot wings. I mentally tossed around a few ideas while perusing Pinterest. When I came across this blog and recipe while Pinteresting, I knew I found the perfect accompaniment! It was, and since we’ve been using the crema for all sorts of different dishes. It is incredibly versatile. Not only have we topped the chicken wings with it, but also a nice spice-rubbed steak. It works well as a sauce spread inside of a wrap with just about any protein and vegetable (our easy, go-to weeknight dinner). Try it as a dip for crudites, spread on a cracker, or as an alternative to your boring ketchup next time you have potatoes wedges. The possibilities are endless 😉
Simple Green Crema
(Adapted from this recipe at Turning Clock Back)
- 1 ripe avocado
- 1/4 cup Mexican table cream*
- 1/2 cup fresh cilantro, roughly chopped
- Juice of 1/2 lime
- Pinch of salt & pepper
*Many standard grocery store chains carry crema or Mexican table cream these days – usually in the cheese section or by the sour cream. If not, it can be found in a Mexican grocery, or substituted with sour cream.
- Wait for it, this is super complex.
- Combine all the ingredients in a food processor. Blend.
- Chill before serving.
In our relationship, Selim is definitely the one with the imagination. When you tell me we’re having guacamole, I think – avocados, lime, cilantro, onion, salt… Why would you do anything else, when the original is so delicious? Luckily, I have him to push me outside of my box every now and then. Just because the original is amazing doesn’t mean that a variation isn’t delicious in its own right. [Just wait until we share Selim’s Bacon & Blue Cheese Guacamole – people rave about it!]
This unique guacamole has great herbaceous flavor from the fresh basil. The basics are essentially the same as traditional guacamole, but the substitution of that one herb is fairly dramatic in my opinion. The Pecorino adds a depth of flavor, but it does not taste overtly cheesy. We enjoyed this just as we would your standard guac – with tortilla chips and bell pepper slices.
- 4 small, ripe avocados
- 1/8 of a small onion, finely diced
- 2-4 garlic cloves, minced (depending on how much you like garlic)
- Juice of 1/4 of a lime
- 6 large fresh basil leaves, coarsely chopped
- 2 oz finely grated Pecorino cheese
- Salt to taste
- Chop the avocados into chunks. Using the back of a large spoon, smush the avocado – we like the consistency to remain a little bit chunky.
- Combine the avocados with the rest of the ingredients. Stir to combine well.
- Refrigerate if not eating immediately.