Avocado Salad

There are a blue million ways you can make a tasty avocado salad, but this is one of my favorites.  It’s so incredibly flexible that you can put all manner of odds and ends in it and have a scrumptious result.  I call this a “skeleton recipe” because it can be followed so loosely and still turn out great.  The measurements are pretty much up to you, so grab an avocado or two and check what you’ve got in your “graveyard” (aka crisper drawer) and go to town!  If there’s anything on the list below that you don’t have or don’t like, skip it.

I eat this as a meal, but it also makes a nice side dish especially with grilled chicken, pork or fish.  You can also wrap it up in a homemade tortilla and be very happy about that decision.

avocado, diced
cucumber, diced
onion, diced
tomato, diced
bell pepper, diced
clove or two of garlic, minced
piece of jalapeno, minced
1-2 T. lemon juice
drizzle of olive oil
salt & pepper to taste

Combine and eat immediately.

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Rosemary’s Refrigerator Pickles

rosiesfridgepicklesI love the influence of older, more experienced women in my life.  Their wisdom, their peace and their willingness to share what they have learned with me is of incredible value!

One such beautiful influence in my life is Rosemary.  She and her husband, Royce have been married for more than fifty years.  Through thick and thin, they have stuck it out…and were eventually able to laugh about some of their hardships.  They raised four children together, and Rosie has been such an encouragement to me during some of my tough seasons of parenting.  I appreciate her candor so much.

Rosie is also a great cook, an incredible artist, highly capable with a sewing machine and an experienced gardener.  She is kind, generous, hard-working and supportive.  I am so thankful God allowed our paths to cross.

A few years ago Rosemary found and passed along a recipe for refrigerator pickles.  These are soooo easy and super tasty.  They’re yummy on sandwiches or as a side with whatever you’re eating for lunch or supper.  I am going to give you my version, which uses a bit less sugar.

1 c. distilled white vinegar
1 T. salt
1 1/2 c. white sugar
6 c. sliced cucumbers
1 c. sliced onions
1 c. sliced bell peppers

In medium saucepan, over medium heat, bring vinegar, salt and sugar to boil; boil until sugar is dissolved.

Place vegetables in wide-mouth jars and pour hot brine over them.

Refrigerate 24 hours then enjoy.  Pickles will keep in your fridge for 2-3 months.

NOTE:  I only fill the jars about 2/3 full with the brine, because the vegetables will release water as they sit in the fridge, filling up the jar the rest of the way.  Each recipe makes about two quarts or so.  Also, if I only have cucumbers, I will sometimes make these with just the cukes.