Roast Veg Salad

Roast Veg Salad

No effort required!

Roast some veggies with olive oil and season. I cooked the beets for a few minutes, then added pumpkin, then onions and asparagus. Then I let the veg cool for a few minutes and plated up with some salad. Drizzle a bit of balsamic vinegar (oil and seasoning from the veg comes through). Simple and delicious!


Avocados Eeeyyuuukkk!

imageI probably upset vegetarians everywhere for my blatant hatred of spinach. Well guess what? I don’t like avocados either!


Unfortunately, my CSA delivered THREE MORE AVOCADOS this week! Oh sad day! I used to eat oodles of guacamole in my university days because it was so simple to make – mash the avocado, mash some garlic and add a crapload of lime. Done.

One person can only eat so much guacamole. Ok, I can do this. Avocados are good for me!

Some would say that I am an educated, understanding person. So I took to google and found this.

Did you know that the Aztec word for our beloved little fruits is ‘testicle tree?’ Hmmm…. still not convinced.

My friend Mel tells me that I have to eat more protein. I think she’s concerned. According to that website, avocados have the highest protein content of any fruit. DAMN.

Let’s go back to my Spinach post…. my most creative options are garlic and salt.

Get your salad sorted out. I used whatever green things were in the fridge. Cut up that huge avocado and hid it under the lettuce leaves. Gently sauteed some asparagus. Seasoned all of it with some salt and pepper. I threw feta on top to make it look interesting.

Salad dressing:

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • garlic (I’m talking like 3 huge cloves to get that spicy garlic going)
  • 1/2 an onion
  • 1tsp rosemary
  • pepper

I threw it in my little food processor and voila!