The name of the game for tonight’s menu was leftovers and with an eclectic mix of items, I decided to make a fresh side salad to go with my pretzel crusted chicken breast from the night before. One of my biggest flaws is that I can never seem to use all of my groceries before they go bad, so my mission tonight was to find a recipe for my remaining arugula. After searching pinterest and google, I finally settled on a variation of a Avocado & Tomato Salad Recipe.
1/2 ripe avocado, quartered
1 vine on tomato, cut into quarters
handful arugula leaves
swiss grueyer cheese, grated for topping
juice of half a lemon
1 tbsp olive oil
salt and pepper, to season
Arrange arugula leaves in the center of a plate, add sliced tomatoes.
Cut the avocado in half – run a knife through it, twist it open, then carefully whack the avocado pit with the knife blade and remove it. Then, run your knife around the perimeter of the avocado halves, and carefully squeeze out each avocado half, then top salad with two quarters.
Combine the lemon juice and olive oil, stir to combine. Add seasoning if desired, then drizzle over the salad.
Top with freshly grated swiss gruyere and try not to devour the entire thing in less than 60 seconds.
Caloric Info: 371 calories per salad.
Recipe adapted from And What I Ate.