Avocado jazzes up any dish and I’ve never once regretted putting a few slices on my food.
When in doubt, add the avocado!
With that being said, we all have our favorite ways to eat avocado:
All delicious options but I am constantly trying to think outside of the box for how I can make foods different. I like trying new dishes so I’m excited when I can find a use for an ingredient, like avocado, that wows my taste buds.
I’ve whisked up an avocado with lemon juice and water to make a salad dressing before, and that’s pretty good, but the addition of miso is next level unami. I could eat miso on its own (I totally scoop a bit out of the tub with my finger each time I open the container. Anyone else?). I could also eat avocado on its own (perhaps with a dash of salt). Put these two powerhouse ingredients together and you’ve got something amazing!
Also, the instructions on Sarah’s recipe left me a little unsure about serving size but my recipe, as written, makes a good-sized dinner for one. The plant-based dish is light but satiating thanks to beans and the delicious avocado miso sauce. Speaking of which, the sauce is generous enough to coat the noodles as well as any add-ins you may choose. I felt like the dish was filling on its own but feel free to add extra protein or veggies, if desired.
In elementary school, this day was a big deal for the kids because they would get to participate in the May Pole Dance. Also, by kids, I mean me. I got to participate in the May Pole Dance along with my entire third grade class.
I think it was a whole month in advance that we started practicing. My teacher would take a break from lesson plans a few times a week and take us outside to the field to dance with ribbons. I can’t exactly describe how the dance went but it looked something like this. Our parents and the community got notified of the event (because 8 year olds dancing around a pole to create a ribbon braid is considered an event for a small town like mine, mmkay?). It was also a rite of passage for children. As a youngling in school, I saw the older kids participate and looked forward to the day that I would be so privileged to participate in the acclaimed event.
Oh, and you might be wondering what May Day is and the meaning behind the May Pole Dance. Honestly, I only ever participated in May Day at that elementary school of mine so I don’t know the exact history. I believe the dance is ceremonial and dates back to really old times in England. These days, especially in the U.S., we tend not to follow such traditionalist practices so it I think it is less common. The dance and celebration that occur are in honor of the start of summer and the new life that it brings. Thus, I felt it appropriate to share the story as I mention that I am so very into fresh recipes for summer!
The warm weather has me craving chilled salads, sweet and juicy produce, and ingredients that won’t weigh me down. I called this dish a Fresh Salad with Pasta and Fruit because that’s what it is. It also has all of my favorite ingredients from chicken salad but without chicken 🙂 I know apples aren’t technically considered summer fruit but they’re around all year long! Some light and crisp lettuce, plus, crunchy celery, adds to the hydrating factor of this salad. A very important factor if you’re dealing with hot temperatures like me. #SoCal
As always, I made this recipe based on ingredients I had in my fridge but change it up to fit your needs. Some darker leafy greens would work nicely instead of the iceberg. Even try dried cherries instead of fresh grapes.
The warm weather has me craving chilled salads, sweet and juicy produce, and ingredients that won’t weigh me down. It's kind of like a chicken salad but made vegetarian and I utilized what I had in my fridge. Feel free to change it up and sub in whatever greens you like.
2 cups of lettuce of choice (I only had iceberg but some kale, arugula, or romaine would be lovely!)
3 oz of Banza penne pasta (or other short cut pasta)
1 small-medium sized apple, chopped
1 small stalk of celery (or half a large stalk), chopped
¼ cup of red grapes, chopped in halves
Extras: black olives, sliced in half, and chopped pecans
Dressing is: 2 tsp olive oil, 2 tsp apple cider vinegar, 1 tsp maple syrup, and ¼ tsp dried tarragon.
Set a pot of water on the stovetop to boil and cook the pasta for about 10 minutes or until desired doneness.
In the meantime, chop up the veggies and fruit. Add all ingredients to a serving bowl.
Drain the pasta water and let pasta cool for a minute before adding to the salad.
Drizzle the dressing over all ingredients and enjoy!