Even with meal planning, sometimes you end up with odd bits of ingredients and just aren't sure what to do. This situation is an opportunity for a clean out the pantry challenge. This salad started with a craving for a nicely textured salad with a lime vinaigrette and the need to use a perfectly ripe avocado. Without greens, it's still possible to make a nice salad. The avocado become the base. Carrot ribbons and thinly sliced red onions are next. Then the crunchy nut, seed, grain mixtures is sprinkled all over. The cilantro, sumac and dressing bring it all together. Dig in.
Serves 2 as a main dish
1 ripe avocado, peeled, sliced, and pit removed
2 carrots, peeled and made into ribbons with peeler
1/4 c. thinly sliced red onion
3 tbsp cilantro sprigs
1/4 c. quinoa
1/4 c. peanuts
1 tbsp. black sesame seeds
1 tbsp. coconut oil
juice of 1 lime
1. Mix the lime juice with carrot ribbons and red onion and allow to sit and marinate to absorb the flavors and soften the onion.
2. Toast the quinoa, peanuts, and sesame seeds in a medium cast iron pan until quinoa becomes fragrant and crunchy.
3. Arrange avocado on plate and mound onions and carrots.
4. Sprinkle crunchy topping over the vegetables.
5. Finish with a light touch of Sumac and the cilantro.
Using ingredients fully yields the best results. I learned to cook this way out of economic necessity and found it to be the most rewarding and nourishing way to approach food. It happenst to be the best for the planet too. These recipes are a tribute to my Italian grandfather who inspired the zero-waste philosophy by teaching me how to turn leftover polenta into lasagna.