My lucky hubby has this entire week off to play with our new gifts at home while I slave away at work, it’s not fair I tell ya! Actually this week hasn’t been that bad, yet. But it’s given him a lot of time with the new camera to annoy the cats. They’re trying to be patient test subjects despite us constantly snapping awkward shots.
When they’ve had enough, they try to hide in the closet not realizing you can’t hide from super camera.
Stalking the neighbor’s cat is also fun, she seems to fear cameras more than my dog and scampering across driveways was probably the most exercise this cat’s gotten in a year!
I’m determined to stay on my salad kick this week and to get more creative with avocados when not chasing down pets. One of my favorite foods is guacamole, the smooth texture, a rich flavor that’s customizable with as much kick as you prefer and that it’s usually paired with crunchy vehicles. Guacamole also sings good times to me. Before my foodie vegan days, I used to enjoy it regularly as an appetizer with a margarita or two meeting friends for happy hour. A lot of laid back weekend fun memories are tied to guac for me and completely coating a salad in a lighter version of it makes for some good times too.
- 1 ripe avocado
- 1 celery stalk, chopped
- juice of 1/2 lime or lemon
- 1/4 medium onion, chopped
- 1 small garlic clove
- 1/4 tsp. salt
- dash of cayenne pepper
- 1/2 cup water
Blend all ingredients in a blender to a smooth, creamy texture and pour over a 4 serving salad.
To make my guac salad a meal, I added baked chipotle tempeh cubes.
Also in the salad is spinach, chopped red bell pepper, chopped tomato, cilantro and shredded carrots.
Other great adds could be corn, black beans, Daiya Cheddar Shreds and maybe a vegan cashew-based sour cream drizzle. Mmm, now I’m getting hungry again!