Monday, June 6, 2016

Temari Rabbit 2-Tier Bento #74

Do you ever think to yourself, I could go to the store this weekend...but I could also very much not?

And then not, and have to figure out what to eat?

I knew it wasn't just me. The good part is that you're about to see a lot of new things from me as a result. I really didn't need to go to the store. There was plenty of food around. It was just a matter of putting it together.

And so here we have corn, avocado, and tomato salad (recipe below); slices from banana bread mini loaf, some Brummel & Brown, raspberries stuffed with dark chocolate chips, and blueberries.

(Still not getting a kickback from Brummel & Brown. Still don't care because it is awesome on banana bread.)

This is a case of diffused protein sources, but the corn and walnuts (in the bread) both have a lot, and avocado and the Brummel & Brown (because of the yogurt) both have some, so it was fine. It's also beautiful--a great color combination--and tastes kind of awesome. Plus, it is vegan if you need vegan recipes. It would probably taste good with some cilantro, too, but my cilantro plant is not cooperating at the moment.

Corn, Avocado, and Tomato Salad
Serves 1

1/4 cup frozen corn
1/4 ripe avocado, cubed
5-7 cherry or grape tomatoes, quartered
1 scallion, sliced
2 teaspoons lime juice
1 teaspoon vegetable oil
Salt and pepper to taste

Thaw the corn in the microwave. (Don't let it get hot. If it does, let it cool before proceeding.) Add avocado, tomatoes, and scallion. In a small bowl, mix lime juice and vegetable oil, then use to dress the vegetables. (You may not need all of the dressing.) Season with salt and pepper.

This post was shared on:

Miz Helen’s Country Cottage

1 comment:

  1. Your salad looks awesome, I love that combination. Thanks so much for sharing with Full Plate Thursday and come back to see us real soon!
    Miz Helen

    ReplyDelete