Why did the tomato turn red?
Because it saw the salad dressing
My name is Khushboo and I have a corny sense of humour! What? You don’t?
So another thing about me: I like vegetables a lot, so much that I worry for my fellow dinners. Kidding!…kinda ! I can eat raw carrot sticks till they come out of my ears but for some reason, the thought of eating salad ‘naked’ is pretty boring to me. While that would probably leave you to think that my fridge is fully stocked with various dressings, here’s my take on them:
With the rare exceptions, bottled salad dressings to me are on the same platform as white bread: I try to avoid them as much I can.
Despite the ‘low-fat, low-cal, all natural’ claims on the bottle, it’s like dousing my once-healthy salad with chemicals. It’s bad enough not knowing what half of the ingredients are but when you can’t pronounce them, you know that’s not a good sign. Sorry Kraft, you are the weakest link. Toppers that regularly do ’step up to my plate’ include hummus, balsamic vinegar/EVOO, salsa or truffle oil. And after today’s lunch, homemade guacamole definitely takes the
cake salad. Before I dish out this recipe, I’ll admit that I used to avoid making guacamole because
a) the mere smell of cilantro makes me gag
b) the idea of eating raw onions made me worry about post-consumption breath!
Fortunately neither is the case with this recipe. It’s a good thing avocado is healthy because this stuff is like crack…no joke
Holy Guacamole- 1 serving
- 1/4 ripe avocado
- Chopped tomato (about 1 teaspoon)
- Chopped onion (again about 1 teaspoon…more if you dare )
- Low-fat natural yogurt (1 teaspoon)
- Chili flakes (optional)
- Sea salt to taste
- Splash of lemon juice (the acidity will prevent the guac from browning)