In case you didn’t know, I just recently found a semi love for avocados. I say semi because sometimes they just aren’t that appetizing. This partial love started over the summer after numerous failed attempts to accept guacamole into my life. Yep I was one of those people who got stared at awkwardly once I confessed my distaste for guac.
Avocados remind me of boiled eggs in flavor, and I have a semi love for boiled eggs so hopefully you can see my dilemma. While browsing some vegetarian friendly blogs I came across this interesting salad starring the elusive avocado. I’ve put avocados on salads before but I was usually buried under a lot of other ingredients that I fully liked.
For this recipe I made some adjustments to both the salad and the dressing. It was simple, quick and surprisingly satisfying. I would definitely make this again. Check out the easy recipe below!
Ingredients:
Servings- 2
Salad:
Lettuce (I used chopped hearts of romaine)
1 avocado, chopped in small cubes
1/2 cup brown rice
1/4-1/2 cup feta
1 1/2 cup garbanzo beans
Dressing:
1/8 olive oil
5 tbsp honey
1 lime
1 large lemon
Salt & pepper
For the salad combine everything together, drizzle with dressing at toss. For the dressing the measurements are estimates. This depends on your personal taste so it could be a little more or less of something. Be careful not to use too much olive oil or that will be all you’ll taste.
Let me know what other salads you’ve used avocados in below!
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