Friday, August 4, 2017

Insulated Jar & Sides #30

Baked beans, a salad I made up based on some internet inspiration and what happened to be left around the kitchen at the end of the week, and potato salad. We will call the salad I made up "Avocado, Basil, and Veggie Salad." It's colorful and unusual and makes a pretty good lunch, too!

The inspiration came from the Idiot's Kitchen. I just made it smaller, used stuff from the freezer I didn't have fresh, and added some red pepper. Here you go:

Avocado, Basil, and Veggie Salad
Serves: 2

1 teaspoon-sized cube of frozen basil (or use dried, or chop up a few tablespoons fresh if you're lucky enough to have it around)
1/2 teaspoon lime juice
1 tablespoon vegan mayo
1/2 cup frozen corn kernels, defrosted (microwave about 30 seconds, stir well, and repeat only if needed)
1/4 cup chopped red bell pepper
1 Persian cucumber (sometimes called mini cucumbers), chopped
1 scallion, sliced
1 tiny avocado, cubed (or use half a normal sized one)
Salt and pepper

Mix basil, lime juice, and mayo in a bowl. Add corn, bell pepper, cucumber, and scallion. If you're making this ahead of time, season now with salt and pepper and save cutting the avocado for the same day you'll be eating the salad. If you're doing it all at once, just mix well now. Taste and adjust seasonings.

No comments:

Post a Comment