Here is a quickie, but a goodie. My friend Jacqueline Babcock sent this to me. She sent it to me on Wednesday of this past week and I made it that same night. All I needed to pick up were the avocados and the tomatoes and I was good to go. Jesse and I were having Jesse’s mom and sister over, Melanie and Alysha for dinner in the evening so I thought this would be a perfect addition to the leftover brown rice pasta lasagna we had in the fridge.
This salad ended up being the highlight of the night. Even with Jesse. For those of you have read previous blog entries about Jesse “rating” the healthy meals I make, well, he gave me an 8 out of 10 on this one. This means a LOT if you know him.
Jacqueline noted that it is best served on the same day that it is made. It’s not the best salad to keep in the fridge for a couple days, it loses its appeal. After making it, I would have to agree. You’ll notice that the avocado is not visible in the picture above. This picture was taken before everything was complete. I’m sure you can use your imagination OR, make the salad yourself to see the final dish. 😉