Avocado Salad
This is a very hearty salad that we eat as a meal by itself. We eat it regularly for dinner (every other week or so). Because it's such a rich source of minerals, Danny eats it the day after a race too. It also makes a very good breakfast if you can get used to the idea of vegetables for breakfast! We eat vegetables for breakfast at least twice a week. In many cultures it is common to eat vegetables for breakfast. It’s a nutrient rich, low calorie way to start your day, and much better than slam dunking a bagel and cup of coffee.
Yields: 1-2 Servings
| Ingredients | Amount |
|---|---|
| Avocado | 4/5 Cup |
| Tomato | 2/5 Cup |
| Cucumber | 1/3 Cup |
| Red or green pepper | 1/3 Cup |
| Scallions | 1/8 Cup |
| Carrots | 1/3 Cup, grated |
| Monterey Jack Cheese | 1/3 Cup, grated |
| Dulse | 1/8 Cup, shredded into small pieces |
| Balsalmic vinegar | 2 Tbs, or to taste |
| Olive oil | 1 Tbs, or to taste |
Directions
For this meal you cut everything in small square-ish shapes (unless noted) and then layer the ingredients in the order presented. So, the bottom layer will be avocado, with grated cheese and dulse at the top. (Dulse is a seaweed, delicious and full of minerals.)
It’s easiest to dice the total amount of ingredients, then make each person’s salad individually.
