Would you ever think to combine the flavors of balsamic vinegar and avocado? When I first saw the recipe, I was intrigued in the way that I always get when faced with a surprising new marriage of ingredients. I love weird food, or at least different food. I knew that I had to try it for that very reason – and really, of all the bizarre food combinations I’ve made and eaten in the past, this is really tame. So if you’re not as curious as I am with food, I think you’ll still enjoy this.
The salad is cool, creamy, and even a little sweet. It has a little bite to it without being overtly spicy, which is nice. The balsamic flavor was a little subdued, although I admittedly didn’t do too much measuring and may have been a little heavy handed with the lime. I would suggest doing what I always forget to do: once you make the marinade, taste it and actually adjust the flavors. For some reason, I never bother with this last step when cooking. I still really liked it, paired with my all-time favorite, go-to protein source: an egg (poached this time, which added to the creaminess of the dish).
One Year Ago: Whole Wheat Sugar Cookies
Balsamic Avocado Salad, adapted from Eat Yourself Skinny
Yield: 4 servings
The Ingredients
1-2 tablespoons lime juice
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
2 ripe avocados
8 cherry tomatoes, quartered
½ red onion, chopped
1 jalapeno, diced with seeds
2 tablespoons chopped cilantro
freshly ground black pepper, to taste
The Method
Whisk the lime juice, vinegar, and oil into an emulsion in a medium bowl. Add the avocados, tomatoes, onion, jalapeno, and cilantro, and toss to combine. Season with freshly ground pepper, and serve!
Seriously, does healthy & delicious get any easier than that?!
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