Wednesday, December 19, 2012

Crisp lime avocado and chick pea salad

This time of year is full of parties, drinks, rich food and little to no exercise, so for the annual Christmas potluck at work I like to make a light crisp salad to counteract all the damage I am doing to my body.

This year I am into avacodo's in a big way and often have a salad with avacado in it for my lunch or dinner, so I decided to make an avacado salad with a south west twist.  This made a potluck salad for 12.

One large avacado chopped into large chunks
Grated zest from one lime
One can of chick peas
Small bunch of cilantro chopped.
3 Hearts of romaine lettuce

Dressing ingredients
  • Juice from 1 lime
  • 2 tablespoons of white balsamic vinegar or a good white wine vinegar with a pinch of sugar
  • 1 bunch of green onions chopped
  • 3 tablespoons of olive oil
  • 1 clove of garlic grated or crushed
  • 1 teaspoon of salt

Put the avacado in to the bottom of a large bowl and add the zest of the lime.

Now add all the dressing ingredients and stir well so that the avocado is covered and prevented from turning brown.

Top with the chickpeas and cilantro

DO NOT STIR now top with the lettuce.

Cover with plastic wrap and place in a fridge until just before you want to eat it.  I made this salad the night before and took it to work, kept it in the fridge there until noon, and then tossed just before we sat down to pork out.

We had some wonderful dishes, curried noodles, fried rice, potatoes rommanoff, sweet and sou ribs, dips bread and crackers.  It was a good thing I brought a salad, as we were a little carb heavy, but I am not complaining it was delicious.

Another Christmas another year of working with this great group, 2 weddings celebrated, 2 babies born and sadly losses mourned in what sometimes feels like an extended family.
Happy Christmas Payroll you Rock again

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