Pre-pregnancy I didn’t care about avocado. Sure, an avocado or guacamole tastes fine, but I never craved it. I happily passed up guacamole for salsa. I never even batted an eye at paying extra to add avocado my burger or salad at a restaurant
Post pregnancy is a WHOLE different story. I can not get enough avocado. If there was such thing as a goat cheese, peanut butter, avocado frozen yogurt, all served from the same spout, I’d LIVE on it. As if you thought I wasn’t strange enough before, now I’m saying I want to combine all 4 things, into 1.
Yes, that is exactly what I’m saying.
My little Wave loves avocado too!
Well, she loves to get it all over her face.
And yes, those are guitars on her jammies. This is the one piece of clothing I bought her before she was born. And interestingly enough, her FAVORITE thing to do it watch her dad play guitar.
This might be one of the best salads I’ve made in a long time. I had NO IDEA how satisfying and delicious tahini would be in a salad dressing. I don’t know what the KEY ingredient is in the salad or dressing that makes it SOOOO yummy, but the combination of everything is just mouth watering! I made this for some friends who came over for dinner, and they couldn’t stop raving about the salad either. So I’d say, it’s a keeper, FO SHO!
Lemony Quinoa and Avocado Salad
1/2 cup uncooked quinoa
1 cup water
pinch of salt
1 red bell pepper, diced
1/2 cup cilantro, chopped
1/2 red onion, diced
1 avocado, diced
In a medium saucepan heat the quinoa and water until boiling. Reduce heat to low/medium and simmer until the quinoa has absorbed the water fluffs up, about 15 minutes. Drain any extra water and set aside to cool.
Make the dressing while the quinoa is cooking.
Toss the cooked quinoa, cilantro, red onion, bell pepper, and half of the dressing. Add more dressing to taste. Toss the avocado in last.
Recipe adapted from 101 Cookbooks
2 tbsp tahini
1 tbsp minced garlic (about 1 clove)
1 tbsp olive oil
1/4 cup fresh squeezed lemon juice
pinch of salt
Whisk together the garlic, tahini, lemon juice, and olive oil. Add the hot water to thin it out a bit and then the salt.
Set aside until the salad is ready to be tossed.