Isn't this the prettiest breakfast? Avocado, fresh oranges, a few sprinkles of dill and scallions - and a few sugar snap peas for the delightful crunch.
I was sorting through the newspapers for recycle, and it caught my eye, even though the picture was black and white. I've been thinking much more about what I eat, and it should include far more fruits and vegetables. I also think I crave chicken, bacon, and ham when I'm feeling any stress or when I'm worried, so back to my normal eating pattern I go. The original recipe credited to Deborah Madison had a lime-cumin sauce, quite a bit of shredded radicchio, or napa cabbage, garlic, a chile, cilantro (you know how I feel about cilantro!) paprika, mustard. I went with a very simple lemon-olive oil, sea salt flake and pepper dressing, a little sprinkle of fresh dill and sliced scallions.
Orange Avocado Breakfast salad
For two servings:
2 navel oranges, peeled and sliced into rounds
1 ripe avocado, cut in half lengthwise and peeled, sliced thickly and cut in two
1 or 2 sliced scallions
a few springs of fresh dill
a small handful of sugar snap peas, raw
2 tablespoons fresh lemon juice (next time I'm trying orange juice)
3 tablespoons olive oil
a few pinches of sea salt
freshly ground pepper
a pinch of dried dill
I'm digging a little garden for my soon to be bought herbs ! I use a lot of herbs, and they often seem to wilt in the fridge, even in packaging, so it's been frustrating. Much better to have them close by (and I hope the wild rabbits leave them alone!).