Reading and Recipes

Monday, April 25, 2005


This formed the basis of tea this evening. Mainly because I had things to use up, and a buttery soft avocado that would have gone too far if it hadn't been eaten today :-)

Green salad

1/2 cup Alfalfa and Brocolli Sprouts
1 large Avocado
1/4 Cucumber

Basil leaves, as many as you like.

Finely shread the cucumber (do this by cutting rounds and then fine slice them so that each piece has a double end of skin and holds its shape), and peel and slice the avocado. Put into a bowl with the sprouts. Use hands to smoosh all three ingredients together until some of the avocado is pulped but there are still some lumps.

Put a layer of whole basil leaves into the bottom of serving bowl, put serving of salad on top. Add a tiny drizzle of hemp oil and/or Balsamic vinegar if you wish :-)

This salad serves one as a main, or two to four as an accompaniment.


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