Sequestration Meal #125

As a means of handling some leftover things--but in a way that was made them really appealing--I spread some of my leftover tofu-cashew ricotta on some crackers and put some sliced grape tomato on top, put some of my vegan prosciutto into a pasta salad I roughly based on this omnivore recipe at Jo Cooks, and made one of the most amazing salads I've ever had--this simple Avocado-Butter Lettuce Salad at My Recipes.

I think what was best about this salad was letting the onions effectively quick-pickle in the dressing before adding the butter lettuce and avocado. (Yes, I did make more of a composed salad and didn't toss my avocado throughout. We're doing presentation here and there's a reason their photo is of veggies seemingly flying through the air--avocado doesn't look as beautiful when mixed up in a salad.) I would make this again, unquestionably. But of course, I adore butter lettuce, so take that into consideration.


  1. Yay for simple salads! I don't care for raw onions, but quick-pickled ones might be worth a try!

    1. It made such a difference! I have no idea why this never occurred to me before.


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