In fact, I've decided to shift a majority of my eating/snacking from complex carbs to monosaturated fats (almonds and other nuts, olive oil, and the humble avocado). One of the books I purchased, entitled Best Salads Ever, has some helpful recipes to do so despite the hyperbolic name :) I took my own spin on a salsa using the superfood that is avocado.
Avocado & Black Bean Salsa w/ Green Salad
(click to enlarge)
1 small cucumber/gherkin
1/4 cup of leeks, chopped
1/2 small garlic clove
1/2 can of black beans (or ~1/3 cup dry beans, soaked overnight and cooked)
squeeze of lemon or lime juice
1 cup of mixed greens (I used spinach, arugula and red lettuce mix)
1 T olive oil
1 t apple cider vinegar
1 - 2 drops of Liquid Stevia (or a ~1/4 teaspoon of Stevia powder)
salt and pepper
grated cheese (optional but delicious, I used Vacherin/Gruyére)
- Julienne the cucumber, halve the chop leeks, and finely mince the garlic.
- Mix the vegetables with the black beans and about 1 T of the cooking liquid. Mix in the lemon/lime juice.
- Carefully cube the avocado and fold it in with the salsa. Allow to sit in th refrigerator so the garlic and flavors marinate.
- Meanwhile, mix the dressing for the green salad by whisking the olive oil with the vinegar and adding Stevia, salt and pepper to taste.
- Toss the dressing with the greens, and sprinkle with the cheese if using (it adds a robust flavor with the bean salsa, just go light on the salt).
- Serve chilled salsa on top of salad, as they go great together, or enjoy on the side.