I needed to use an avocado. I’m not a huge avocado fan, but they’re growing on me, and I’m still looking for ingredients that are high in calories, a quality that avocados have, relative to other fruits. (Although fortunately, I’ve finally started to gain back weight.) We had put the avocado we bought in a brown paper bag to ripen, and yesterday, the bag was opened and I saw that I needed to use the semi-squishy avocado as soon as possible if I wanted to use it for a salad and not guacamole. The salad is quite guac-inspired, though. In fact, if the avocado was mashed and everything was cut smaller, I would call it guacamole.
In this salad are: an avocado, a tomato, half a cucumber, half a red onion, half a red pepper, some black olives, 2 bunches of cilantro, and two scallions. More or less. I also used olive oil and balsamic vinegar.
First I cut the red onion and red pepper and sauteed them in olive oil, and once they were softened, I added balsamic vinegar and let them marinate while I chopped the rest of the veggies. Once the rest of the veggies were chopped, I mixed them with the marinated veggies and voila! A salad. For a sandwich, put on some toasted gluten-free bread with hummus and turkey cold cuts. yumyumyum.