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.
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.
This is a great, low-cost recipe from my friend, Jamie. It’s very versatile and quite tasty.
1 1/2 lbs. ground beef (I only used 1 lb. because I’m cheap.)
3 lg. green peppers, chopped (I chopped frozen pepper strips from last summer’s garden–about 3-4 c. total.)
1 lg. onion, chopped
2 cans (14 oz. each) beef broth (You could use chicken broth instead, if you prefer.
2 cans (10 oz. each) condensed tomato soup, undiluted
1 can (28 oz.) crushed tomatoes, undrained (I used one quart whole tomatoes and kinda smooshed ’em up.)
1 can mushroom stems and pieces, drained (I didn’t use these b/c I didn’t have them.)
1 1/2 c. cooked rice
salt & pepper as needed (and maybe a little bit of sugar if you’re using home-canned tomatoes)
In Dutch oven, cook ground beef, peppers and onions over medium heat until meat is no longer pink; drain. Stir in broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. Yield: 10 servings