Today I was thinking left-overs for lunch. In the past week we’ve made special tomato and egg tapas for a high school spanish class, spaghetti (requested by all of the kids in the family) and a wonderful Cucumber, Avocado salad with Tomato & Cilantro (recipe to post soon). I had a variety of food left over – or so I thought. When I opened the fridge to find out what I was going to have for lunch, I found that it had mostly been devoured and there was nothing left!! What a great problem to have!!
What I found was a couple of hard boiled eggs, tomatoes & an avocado.
Given the ingredients, I had a few choices. I could open a can of garbanzo beans and make an avocado hummus or cook some bacon and have a BLTA sandwich (both which just seemed like too much work). I opted for an avocado, egg and tomato sandwich. It’s as easy as it sounds… just chop up some hard-boiled eggs & mash in some avocado with a little salt and pepper! I added some sliced tomato and called it lunch!
Now… for some reason, I thought this mixture needed a spoonful of mayo, but next time I will leave it out. It did nothing for the flavor and who needs the extra added fat??? The avocado added all the ‘good’ fat that was needed.
Now let me share with you a little tip about your Avocado!! In the past, I’ve had hit and miss luck with picking ‘good’ avocados. Last year, I read somewhere that to determine if an avocado is turning brown on the inside you need to remove the little stem at the narrow end of it. See in the photo how the color under the stem is nice and bright green? If it it brown or any color but green, it’s not good. I’ve found plenty of brown under those little stems I’ve removed but just passed them by and looked for the green. I’ve not had a bad avocado since learning this trick!! Try it!!
Have a great Day!! Tee
Don’t worry, I’ve got you covered!!