Yesterday I felt the need to wax poetic about all of my pre-race fears, so today I’ll save you a lot of reading and just share a few simple, delicious and easy recipes.
After eating all of K’s lovely breakfast pastries for dinner a few days ago (ooops!), I felt the need to find some much needed balance and made myself this salad for lunch the next day. With the fresh lemon and any fresh herbs that you have on hand, it tastes really crisp and bright – just what I needed yesterday. The arugula has a sharp, peppery taste that I love and the avocado is bursting with healthy fats, vitamins and minerals (you can read more about how great avocados are here: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5). Below you’ll find the basics to create your own, one-of-a-kind salad to your personal taste.
Arugula and Avocado Salad with Lemon Dressing
2 – 3 cups of arugula
1/2 of an avocado
Any of the following that you like: cucumber, shredded carrots, shallots, grape tomatoes, plain quinoa, etc…the addition options are endless.
1/2 of a lemon, juiced
1/2 – 1 Tbsp olive oil
2 tsp Dijon mustard
1 tsp minced garlic
salt and pepper to taste
Any of the following fresh herbs that you like: dill, oregano, thyme, basil, chives, etc…
- Chop the avocado (and any additional vegetables) into small, bite-sized pieces
- Mix the lemon juice, mustard and garlic (and any fresh herbs) together. Slowly add the olive oil to lemon juice mixture while stirring with a fork or small whisk rapidly to create an emulsion. Season with salt and pepper to taste.
- Pour the dressing over the greens, give them a quick toss and voila! You have a delicious, fresh salad to eat.
- Enjoy 😛