Sunday Lunch: Avocado Salad Bowls
In Jakarta, we don’t really have winter so claiming to shed that winter layer is a little futile, but nevertheless, something about the June/July holiday months still instill a small frenzy to continue shedding that layer of love we’ve been carrying around.
And despite not having a winter per se, we are coming upon the hot, dry months that just sap all our desire to leave the air conditioning. In that heat, a hot, heavy meal is the last thing we want to add to the sluggishness we will be trying to hard to battle.
Perhaps on somedays, it would be great to lay around as Eve Ensler says, “drinking milkshakes, and thigh expanding” but we’re movers, and adventurers and that is just not an option. This recipe is perfect for just that, a quick, light and tasty bite on your Sunday, or any day that will beat the heat and keep you nourished.
These avocado salad bowls are so easy to make, and guess what, afterwards, you have one less dish to wash! We chose to prepare a watermelon feta salad, baby caprese, and a quinoa, blueberry, mango salad.
Watermelon Feta Salad
-1/4 cup Watermelon
-1/4 cup Feta
-red onion, finely diced
-fresh mint leaves, finely sliced into ribbons
– 2-3 ripe avocados
Put all the ingredients in a bowl & mix, chill. When ready to serve, half the avocado, remove the seed from the, and fill the hole with the watermelon feta mixture. Serve.
-4-5 Bocconcini Balls, cubed
-1/2 cup Sweet Cherry or Grape Tomates
-1/8 cup Extra Virgin Olive Oil
-Fresh Basil, sliced into thin ribbons
– Balsamic Reduction or Balsamic
– Sea Salt
-Fresh Ground Pepper
– 2-3 ripe avocados
Mix the tomatoes, bocconcini, basil and olive oil in a bowl. Half the avocado, remove seed and fill the hole with the salad mixture. Drizzle with the balsamic reduction, sprinkle a small pinch of sea salt and fresh ground pepper to taste. Serve
Quinoa Mango Blueberry Salad
– 1/2 cup cooked Quinoa, and cooled
– 1/4 cup blueberries
– 1/4 cup mango, peeled, cubed into small pieces
– 1/8 cup red onion, finely diced
1 tbsp tahini
1 tsp raw honey
2 tbsp Organic Apple Cider Vinegar
Mix all the salad ingredients in a bowl. Chill. Mix the dressing ingredients into a bowl and beat until well mixed. Add dressing to quinoa mixture. Half and remove seed from the avocado. Fill the hole with the salad. Serve.
And there you have it! Each recipe yields about 2-3 avocados (about 2-6 servings depending on if you consider one half an avocado a serving or 2 halves as 1 serving)
You can bring this to your Easter Sunday meal as the “healthy option” to offset your roast, or that wonderful Brunch. This is also a great option at a barbecue or a picnic! We also love to fill them with tuna or egg salad, and they are awesome to take to work.