Avocado | RecipeTin Eats

My favourite Avocado Salad

Nagi — Wed, 08 Nov 2023 04:52:27 +0000

This is my favourite avocado salad. Cooling cucumber with creamy avocado, tangy lime juice, fresh herbs and my secret ingredient – a pinch of red pepper flakes which keeps things interesting!

Avocado Salad – most requested recipe 2023

This is just a great simple recipe for a salad that stars avocados. Actually, it’s the single most requested within my circle of friends in recent times because Australia’s been enjoying a terrific avocado season this year. Cheap, ripe, abundant, big!

So here’s my current favourite avocado salad. A combination of ingredients that just works together so well. I love how the avocado becomes sort of smeary when you toss it, essentially becoming a creamy dressing.

Ingredients in avocado salad

I call this an avocado salad though there’s actually more cucumber in it than avocado. It’s designed to hero avocados but we can’t really just make a salad using only avocados. Lacks texture, and too rich! It would be like having guacamole and calling it a salad. (Not that I’m suggesting I have an issue with that!).

Avocados – big and ripe!
Cucumbers – I’m using regular cucumbers here (we call them Lebanese cucumbers), that are around 17cm/7″ long. If using the long telegraph / English cucumbers ~30cm/12″ long, use 1 1/2.
Red pepper flakes (chilli flakes) – Adds the tiniest hum of warmth which goes so well with the cooling cucumber. It’s my “secret ingredient”! But feel free to leave it out.
Red onion – Just a quarter, finely sliced, for freshness.
Fresh herbs – Dill and coriander/cilantro works so well here. One of my favourite herb combinations. Makes this salad even better, but I happily make it without. Put it this way – I wouldn’t make a special trip to the shops to get them unless I was making this for company!
Lime juice and extra virgin olive oil – For the dressing. No need to shake it up today, just pour it over and toss! Lemon can be used instead of lime.

How to make avocado salad

The instructions for this recipe as written in our working files says “chuck everything in and toss”. That’s completely accurate!!!

Chuck everything into a bowl – avocado, cucumber and red onion first, top with herbs, then drizzle/sprinkle all the dressing ingredients over. No need to make the dressing separately for this recipe!
Toss well using your hands, gently separating the avocado and cucumber slices. Tumble into a bowl and serve!

This is first and foremost intended to be a side salad. But don’t restrict yourself! Pile and smush onto toast, or stuff into flatbread to make wraps (you’ll see me add tuna and a squirt of sriracha in the recipe video).

Actually, if you dice the cucumber and avocado up a little smaller, it makes a different salsa for stuffing into tacos or scooping with corn chips. The possibilities! How else can we eat this? Share your suggestions below! – Nagi x

Watch how to make it

Avocado salad

Recipe video above. This is my favourite avocado salad. Cooling cucumber with creamy avocado, tangy lime juice, optional fresh herbs and my secret ingredient – a pinch of red pepper flakes which keeps things interesting! Doesn't make it spicy, more of a slight cooling hum of earthy warmth.

Course Side Salad

Cuisine Western

Keyword avocado cucumber salad, avocado salad

Prep Time 10

Total Time 10

Servings – 6

Calories 229cal

Author Nagi

Ingredients

Salad:

2 big ripe avocados , cut into quarters then 1 cm / 0.4″ slices
3 cucumbers ~17cm/7" long, sliced into 4mm / 1/6" rounds (Note 1)
1/4 red onion , finely sliced
2 tbsp dill , finely chopped, optional recommended (Note 2)
2 tbsp coriander/cilantro leaves ,roughly chopped, optional recommended (Note 2)

Dressing:

3 tbsp extra virgin olive oil
3 tbsp lime juice , or lemon juice (or more, adjust to taste!)
1/4 tsp chilli flakes / red pepper flakes
1/4 tsp black pepper
3/4 tsp cooking / kosher salt

Instructions

Put all the salad ingredients in large bowl. Drizzle over lime juice and oil, sprinkle with salt, pepper and red chilli flakes.
Toss gently using your hands, gently separating the avocado slices as you go. Taste and add more lime if you want.
Tumble into a bowl and serve!

Notes

1. Cucumbers – If using the long telegraph / English cucumbers ~30cm/12″ long, use 1 1/2.

2. Fresh herbs – Fresh dill and coriander adds lovely fresh herbiness but I wouldn’t make a special trip to the shops just to get them! Do it for company

If you’re one of those coriander haters, use an extra 1 tbsp of dill or substitute with parsley.

3. Leftovers will keep until the next day (and the avocado stays green!) but as with most salads, it’s best made fresh.

Nutrition per serving assuming 5 servings.

Nutrition

Life of Dozer

Today’s recipe is so simple there’s more Dozer than avocado salad in the recipe video. The right ratio, as far as I’m concerned!

The post My favourite Avocado Salad appeared first on RecipeTin Eats.

Chargrill Charlie’s Green Bean Avocado Salad (copycat!)

Nagi — Wed, 26 Aug 2020 04:47:29 +0000

This Green Bean Avocado Salad is a copycat of a popular salad at a charcoal chicken chain in Sydney called Chargrill Charlie’s. Their chicken is ok. But they do really good salads!

This salad is made with soft cooked green beans, tomato and avocado with a sprinkling of chopped capsicum/bell peppers and red onion, then tossed with a creamy avocado dressing. Love the avocado on avocado in this.

Green Bean Avocado Salad – copycat recipe

Chargrill Charlie’s is a charcoal chicken chain here in Sydney. I don’t really go for their chicken. But they are known for their salads!

This Green Bean Avocado Salad is a copycat of one of their more popular ones which I’m sharing pursuant to a reader request. Green beans, tomato, little bits of capsicum/bell peppers and red onion, and the clincher: double avocado. Avocado in the salad AND the creamy avocado dressing.

It costs a mighty $7 for a small tub. It didn’t cost much more than $7 to make a giant bowl of it at home!! (Mind you, green beans were on sale for $2.50/kg – that’s 2 pounds! If you’re long on green beans too, head over to my Green Bean Recipes.)

Avocado on avocado – in the dressing AND in the salad. Because nobody ever said “there’s too much avocado in this!”

What goes in Green Bean Avocado Salad

Here’s what goes in the salad:

The green beans seem raw (or borderline raw) at Chargrill Charlie’s. For this salad, I think it’s nicer cooked (steamed). And not just “tender-crisp” cooked, but fully cooked to soft. Just melds together better with all the other stuff in the salad.

Alternatives to green beans

Haven’t tried, but I imagine asparagus and broccolini would be terrific alternatives to the beans (similar shape and texture).

What goes in the Creamy Avocado Dressing

And here’s what goes in the Creamy Avocado Dressing:

I actually wrote up the dressing as a separate recipe (though I’ve also included it in the recipe card below) because it’s terrific to use for any salad when you want a creamy dressing fix without the guilt! Here’s the Creamy Avocado Dressing recipe – which also includes a bunch of flavour variations (ranch, Caesar, Italian, Mexican, to name a few).

How to make it

No rocket science here. Steam the greens, chop the veg, blitz the dressing them bring it all together!

Heads up: it looks pretty and colourful right up to the point you start tossing. Then it doesn’t look so attractive – I feel like that’s the case with most creamy dressings.

So it might look like a bit of a mess, but it’s mighty tasty!

Serve it as a side or a light meal!

I know the obvious way to serve this is as a side dish but that hasn’t happened once around here! I’ve been having it for lunch, and even as a light supper because it’s got more oomph than most side salads. I’ve added protein in various forms –

cooked chicken (Foolproof Juicy Poached Chicken is my “make every week” standby)
can of tuna (other forms of canned fish would be ideal too)
chopped hardboiled egg

Some crusty bread or soft rolls on the side wouldn’t go astray. Or for a faster option, savoury muffins – either these Cheese Muffins or Mediteranean Muffins.

As a side dish, it would go with any protein but I think it would be particularly great with chicken or fish. Here are a few suggestions:

Mains to serve with this green bean salad

Roast Chicken

Baked Fish with Lemon Cream Sauce

Gravy Baked Chicken (thighs & drumsticks) – 5 min prep!

Garlic Prawns (Shrimp)

Emergency EASY Fish recipe – Parmesan Crumbed Fish!

Crispy Pan Fried Fish

Oven Baked Chicken Breast

Chicken

Seafood

Lastly, this recipe will make more creamy Avocado Dressing than you need. It’s a bit hard to make less, from a blitzing perspective. It will keep for 3 days and doesn’t go brown. Use for your next salad, or for dunking (bread, crackers, chips, veg). – Nagi x

Watch how to make it

Green Bean Avocado Salad with Creamy Avocado Dressing

Recipe video above. Copycat of a popular salad at a charcoal chicken chain in Sydney called Chargrill Charlie's. I don't go for their chicken. But they do good salads! Love the avocado on avocado in this.

Haven't tried but I imagine asparagus and broccolini would be terrific alternatives to the beans (similar shape and texture).

Serves 6 to 8 as a side, 3 - 4 as a light meal with crusty bread or soft rolls.

Course Side Salad

Cuisine Western

Keyword avocado recipe, avocado salad, Avocado salad dressing, green bean salad, healthy creamy dressing

Prep Time 20

Servings - 8

Calories 144cal

Author Nagi

Ingredients

Green Bean Salad

500g / 1 lb green beans , ends trimmed, cut into 5cm / 2" pieces
3 tomatoes , cut into thin wedges
1 avocado (large, or 2 medium) , diced into 1.5cm / 2/3" pieces
1/2 red capsicum / bell pepper , diced
1/2 red onion , finely diced

Creamy Avocado Dressing:

1/2 cup ripe avocado (smush into cup to measure, or estimate - 1/2 medium avo)
3 tbsp extra virgin olive oil
3 tbsp sour cream or yogurt (Greek or plain, unsweetened) - OPTIONAL (Note 1)
2 tbsp lemon juice
1 garlic clove, small , minced using garlic crusher (Note 2)
4 tbsp water (to thin out, it's very rich!)
1/2 tsp salt
1/4 tsp black pepper

Instructions

Dressing:

Place all ingredients into a Nutribullet or small food processor and blitz until smooth (including any Extra Flavouring Options suggested in the standalone Creamy Avocado Dressing recipe).
Use water to thin to just pourable consistency (so it's not super gloopy and thick). Taste and add the following to taste: salt, pepper, lemon, oil.

Salad:

Steam green beans using method of choice until soft (I microwave, 5 minutes on high). Drain then leave to cool and dry.
Place remaining salad ingredients in a large bowl with the beans. Drizzle with half the Dressing. Toss. Serve with remaining Dressing on the side.
Presention note: It looks a bit of a mess once tossed. If you're serving to impress, just drizzle the Avocado Dressing over and take to the table like that (see in post, it's much prettier!).

Notes

1. Sour cream or yogurt - adds bit of fresh creaminess to this dressing. Still very tasty without.

2. Garlic - best to use a garlic crusher because it makes the minced garlic "juicy" which is perfect for dressings (rather than minced using a knife - garlic pieces are dry - this is perfect for high heat cooking like stir fries).

3. Serving options - as a side dish, or as a light meal with crusty bread or savoury muffins / quick bread. Try one of these: Easy Crusty Artisan Bread, Soft Dinner Rolls, Cheese Muffins, Mediterranean Muffins, Herb & Garlic Quick Bread.

4. Storage - keeps for 3 days in the fridge, avocado dressing won't go brown. (Only reason I wouldn't keep for longer is the fresh garlic in the dressing - if you exclude or sub with 1/4 tsp dried garlic powder, it should be good for up to 5 days).

5. Nutrition per serving, assuming 8 servings.

Nutrition

Life of Dozer

I love the way he doesn’t even pretend to be interested if there’s nothing he likes in my lunch.

The post Chargrill Charlie’s Green Bean Avocado Salad (copycat!) appeared first on RecipeTin Eats.

Creamy Avocado Salad Dressing

Nagi — Wed, 26 Aug 2020 03:20:27 +0000

Creamy Avocado Dressing is what you make when you want a creamy salad dressing without the guilt of mayonnaise or tons of oil! Like a cross between pourable Guacamole and Avocado Dipping Sauce, this healthy creamy dressing works with leafy greens or sturdier vegetables like green beans (pictured).

Creamy Avocado Dressing

This is a dressing that uses avocado to make it creamy, rather than mayonnaise or loads of oil. It doesn’t taste very avocado-ey because avocados are dense so it needs to be thinned out to make it pourable as a dressing.

Rather, think of the avocado as a better-for-you means to get a creamy dressing fix!

Excellent use for avocados that are a bit overripe or with brown spotty bits that don’t look appealing enough to use in salads. Use it as dressing for all your favourite salads – it’s particularly good salads that call for Ranch, Caesar or other mayo-rich dressings.

What you need

Here’s what you need for this creamy, healthy avocado dressing:

Avocado – one that’s ripe and creamy!
Yogurt (or sour cream) – for an extra hit of creamy (without the guilt of mayo) plus tang;
Lemon juice – the tang;
Extra virgin olive oil – to add some richness to the Dressing. Without it, it’s a bit too “watery”;
Garlic – flavour!
Water – to thin the dressing. Avocado is very dense! It actually needs quite a bit of thinning to make it pourable – about 6 tablespoons of water for half an avocado.

Flavouring Options

The plain dressing is delicious as is, and also a great base to add flavour. Here are some suggestions:

Ranch – add 1/4 tsp EACH dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper, plus 1/2 tsp white sugar
Mexican / South Western – use lime instead of lemon, add 1/4 cup coriander/cilantro leaves, 1.5 tbsp chopped red onion, 1/4 tsp cumin powder
Fresh herbs – 1/4 cup chopped parsley, dill, coriander/cilantro, chives (any combo you choose)
Coriander/dill – 1.5 tbsp each coriander and cilantro (wonderful flavour combo)
Extra lemony – add the zest of 1 lemon
Greek – add 2 tsp dried oregano and a squeeze of extra lemon (use for Greek Salad!)
Italian – add 1.5 tsp mixed dried Italian herbs (or use a combo of parsley, oregano, red pepper, basil)
Dried herbs – use 1.5 tsp dried herb mix of choice

How to make Creamy Avocado Dressing

Here’s how it’s made – plonk and blitz!

I use my Nutribullet for dressings and small batch things I blitz. One of the best value kitchen investments I’ve made. (Truth be told, I got it to make cocktails…. but now I use it practically every day for smoothies, pesto, curry pastes, dressings. So much easier to clean than blenders and food processors!)

Best Salads for Creamy Avocado Dressing

Use this Avocado Dressing for anything you’d dress with a creamy dressing – like Ranch, Caesar, creamy mayo dressings like used for Coleslaw. So – fresh leafy salads, cold cooked vegetables (I can’t imagine it with hot vegetables – someone could prove me wrong?), juicy fresh vegetables like tomato and cucumber are ideal.

It’s pictured above in a Green Bean Avocado Saladwhich is a copycat of a salad sold at an Aussie charcoal chicken chain called Chargrill Charlie’s. It was a reader request – they love it, but it’s darn pricey ($7 for a small tub!), and given they have a store in my suburb, I just popped in to get a sample, then copied it.

And it didn’t cost much more than $7 to make a giant bowl of this!! MUCH cheaper than buying it! – Nagi x

Watch how to make it

Creamy Avocado Dressing

Recipe video above. This is a dressing that uses avocado to make it creamy, rather than mayonnaise or loads of oil. It doesn't taste very avocado-ey because avocados are dense so it needs to be thinned out to make it pourable as a dressing. Rather, think of the avocado as the better-for-you means to get a creamy dressing fix!

Excellent use for avocados that are a bit overripe or with brown spotty bits. Use as dressing for all your favourite salads. Particularly good salads that call for Ranch, Caesar or other mayo-rich dressings.

Makes 1 1/4 cups - enough for a side salad for 6 to 8 (depending on how much you use!)

Course Side Salad

Cuisine Western

Keyword avocado recipe, Avocado salad dressing, healthy creamy dressing

Prep Time 5

Servings

Calories 71cal

Author Nagi

Ingredients

Creamy Avocado Dressing:

1/2 cup ripe avocado (smush into cup to measure, or estimate - 1/2 medium avo)
3 tbsp extra virgin olive oil
3 tbsp sour cream or yogurt (Greek or plain, unsweetened) - OPTIONAL (Note 1)
2 tbsp lemon juice
1 garlic clove, small , minced using garlic crusher (Note 2)
4 tbsp water (to thin out, it's very rich!)
1/2 tsp salt
1/4 tsp black pepper

EXTRA FLAVOURING OPTIONS:

See Note 3

Instructions

Place all ingredients into a Nutribullet or small food processor and blitz until smooth. (Inc Extra Flavouring Options)
Use water to thin to just pourable consistency (so it's not super gloopy and thick).
Taste and add the following to taste: salt, pepper, lemon, oil. Use as salad dressing!
Keeps 3 days in the fridge without going brown. See Note 3 for how to keep even longer!

Notes

1. Sour cream or yogurt - adds bit of fresh creaminess to this dressing. Still very tasty without.

3. Flavouring options:

Mexican / South Western - use lime instead of lemon, add 1/4 cup coriander/cilantro leaves, 1.5 tbsp chopped red onion, 1/4 tsp cumin powder
Fresh herbs - 1/4 cup chopped parsley, dill, coriander/cilantro, chives (any combo you choose)
Coriander/dill - 1.5 tbsp each coriander and cilantro (wonderful flavour combo)
Ranch - add 1/4 tsp EACH dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper, plus 1/2 tsp white sugar
Extra lemony - add the zest of 1 lemon
Greek - add 2 tsp dried oregano and a squeeze of extra lemon (use for Greek Salad!)
Italian - add 1.5 tsp mixed dried Italian herbs (or use a combo of parsley, oregano, red pepper, basil)
Dried herbs - use 1.5 tsp dried herb mix of choice

4. Storage - keeps for 3 days in the fridge, won't go brown. (Only reason I wouldn't keep for longer is the fresh garlic in the dressing - if you exclude or sub with 1/4 tsp dried garlic powder, it should be good for up to 5 days).

5. Nutrition per serving.

Nutrition

Life of Dozer

Helping me choose flowers for a friend at Aqua Rosa, a local florist. 💐💐 I love how dog friendly my area is!

The post Creamy Avocado Salad Dressing appeared first on RecipeTin Eats.

Strawberry Salad with Avocado

Nagi — Wed, 08 May 2019 11:27:21 +0000

Strawberry Salad – pretty as a picture and tastes even better! With spinach, lightly candied pecans, avocado, feta and a poppyseed dressing, this is a bit of a show off salad but it’s super straightforward and worth the effort.

One of the most fabulous new salads I’ve tried in years!

Strawberry Salad

I’m finding more and more that I’m being nominated as the designated Salad Bringer. Something about people thinking I cook so much for my job, surely I don’t want to make something big to bring along.

Pfft! Side salad? I want to do the centrepiece!!! Or a show stopping dessert! 😂

So I’ve been progressively building an arsenal of what I call “Show-Off” salads – to make myself feel better, that I’m making a worthy contribution. You want a side salad?? I’ll show you a side salad!!

They’re not technically challenging or calling for fussy gourmet ingredients.

They’re just extra special salads that look as great as they taste – and this Strawberry Salad is my latest!

There’s a few components to this salad:

Poppyseed Dressing – dump and shake
Lightly candied pecans – quick and easy, 5 minute job
The salad part – chopping the strawberries is the part that takes the longest!
Assembling – dress the spinach, then layer up the salad. No point tossing, the strawberries end up at the bottom!

What you need

Baby spinach is my favourite type of green fluffage for this salad because it’s got a lovely mild flavour and a soft texture that I think goes well with strawberries. Other mild lettuces will work well – just avoid ones like rocket/arugula (peppery) and radicchio (bitter).

The avocado is optional, I’d happily scoff this salad down even without. But it’s so good WITH it – that little creaminess with all the other stuff going on here is terrific!

The pecans are just lightly candied because we don’t need tons of sweetness (nor toffee sticking in our teeth). The strawberries add enough fresh sweetness, and also the dressing is not the zingy sour type, it’s creamy and a bit sweet.

Poppyseed Dressing – So much more than just another dressing with the addition of lots of little black bits! The poppyseed add nuttiness to the dressing which adds an extra something-something to this salad.

It’s not as zingy as most dressings – it’s a bit creamy (from the mayo) with a touch of sweet. And I think it goes so well with the fresh juicy sweetness of strawberries!

I find that Strawberry Salads are best layered rather than tossed. If you toss it all together, then all the good stuff ends up on the bottom of the bowl!

(The good “stuff” being the strawberries, candied pecans, avocado and feta.😂)

So the way I put this salad together, I toss the spinach with a bit of dressing, then layer it up as shown below. Usually 3 layers for a giant salad for gatherings, or 2 if it’s just a smaller side salad for dinner.

Make this Strawberry Salad as…

Side salad for dinner – I usually skip the candied pecans and just use plain pecans. It’s pretty quick to put together if you skip this. It fresh enough to pair with mains with big flavours, such as BBQ Beef Brisket. But also flavourful and interesting enough to have on the side of quick everyday mains such as Garlic Chicken Thighs, Baked Fish, sticky country style Baked Pork Chops or some quick Garlic Prawns (Shrimp!)
A meal in itself – it’s so scoffable, this is definitely a salad worthy of a meal! I’ve been having it for lunch with nothing else on the side and its kept me satisfied all afternoon. Mind you, I had generous servings!
Try adding chicken! This Marinated Chicken Breast is ideal, or this Baked Chicken Breast. Slice it and serve on top or on the side.
IMPRESS YOUR FAMILY and FRIENDS! Take this to the next gathering where you’re asked to bring a salad and bask in the glow of praises!

Yes, the last point is the main purpose behind the creation of this salad and yes, I’m really that immature. 😇 – Nagi x

More Show Off Salads

Apple Salad with Candied Walnuts and Cranberries – that’s plumped cranberries, not just shrivelled up dried ones!
Pearl Couscous Salad and Wild Rice Salad – colourful, loaded with textures and colours, I make both of these regularly all year round
Prawn Mango Avocado Summer Salad – reserved for very special occasions!

Watch how to make it

Strawberry Avocado Salad

Recipe video above. A show off salad to impress! Skip the pecans to make it a quick 'n easy salad for anytime. This makes a BIG salad for sharing (8 - 10 as side). Scale recipe down if needed (click Servings and slide!)

Course Side Salad

Cuisine Western

Keyword Avocado Strawberry Salad, Poppyseed Dressing, Strawberry Salad

Prep Time 20

Cook Time 5

Total Time 25

Servings - 10

Calories 370cal

Author Nagi

Ingredients

Salad:

180g / 6 oz baby spinach
1 red onion (small), halved and finely sliced
375g / 12 oz ripe strawberries , sliced (Note 1)
2 avocados , quartered and sliced (Note 2)
120g / 4oz feta , crumbled

Candied Pecans (Note 3):

1 tbsp (15g) butter, unsalted
3 tbsp white sugar
1 cup pecans , roughly chopped

Poppyseed Dressing:

1 tbsp eschallots (French onion), very finely chopped
2.5 tbsp white wine vinegar
5 tbsp olive oil
1.5 tbsp mayonnaise
1 tbsp white sugar
1 tbsp poppyseeds
3/4 tsp salt
1/4 tsp black pepper

Instructions

Place Dressing ingredients in a jar and shake well. Set aside for 10 minutes+ (keeps for a week).

Candied Pecans:

Place butter and sugar in a non stick skillet over medium high. When butter is melted, add nuts.
Stir 5 minutes - sugar will go sandy, then eventually melt into a caramel.
Once sugar melts, cook for 2 minutes then spread pecans out on tray.
Cool then break to separate.

Assemble Salad:

Place spinach and onion in a bowl, drizzle with about 3 tbsp Dressing, toss.
Transfer 1/3 spinach in a bowl. Scatter over 1/3 of each strawberries, avocado, feta, pecans. Drizzle with a bit of dressing.
Top with another 1/3 spinach, strawberries, avocado, feta, pecans, then a bit more Dressing. Repeat once more.
Serve immediately!

Notes

1. Strawberries 375g / 12 oz = 1 1/2 Aussie punnets, 1 US pint. About 15 large(ish) strawberries.

2. Avocado - I often skip avo when making this as a quick side salad midweek.

3. Candied pecans - the candying makes this extra special. But for everyday purposes, I skip the candying and use plain pecans. Also feel free to use other nuts! Flaked almonds or roughly chopped almonds are especially terrific.

Nut allergy? Try candied sunflower seeds! I haven't made it but have tried it and it's delish. The recipe should work just fine!

4. Recipe source - inspired by a bunch of recipes found online, dressing recipe my own, this Poppyseed Dressing recipe.

5. Serving size - serves 8 to 12 as a side dish, 4 to 5 as a meal.

6. Storage - once dressed, it won't keep well so try to keep leftovers undressed. After dressing, the spinach gets a bit wilted after about 30 minutes or so.

To take this somewhere, keep the components separate then assemble before serving.

Avo prep tip: Cut in half and remove seed. Leave flesh in skin and cut into pieces using small knife (ie in the skin). Drizzled cut surface with lemon juice, return seed, put halves together. Place in airtight container with 1/2 freshly cut brown onion. Onion + seed + lemon juice = keeps avo green for days! To serve, use spoon to scoop flesh out - because it's already cut, pieces will fall into the salad! Leave a comment below if you want a video for this Avo prep ahead tip!

Nutrition

Life of Dozer

He couldn’t figure out how to get through the dog door with his new toy….

Ahhh Dozer. You might not be the sharpest tool in the shed but you’ve got a heart of gold and you’re damn cute, so we love you anyway! 😂

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