I honestly thought I had done everything one person can do with an avocado. Guacamole. Pesto. Salad. Frosting. Hair masks. Face masks. What could possibly be left?
Oh…FRIES? I can make FRIES from an avocado? And I can bake them instead of frying? Come with me to the moment I found this out. Can you see the rays of heavenly light pouring down around me? Can you hear the Hallelujah chorus? Or do you just think I’m a little bit weirder than you did just a few minutes ago?
I had a bad Monday this week.
Who didn’t, right? Mondays suck. They have always sucked, they continue to suck, and they will suck forevermore. Monday even has its own illness. I am not at all unique in hating Mondays. This particular one, though…wow.
It started off normally – the frantic rushing out of bed, scrambling around taking turns in the bathroom, fixing lunch, grabbing the trash and recycling on the way out the door. Traffic was slow on the first part of the beautiful parkway I take to work, typical for a rainy morning. But it broke free after a few miles, and I was on track for an uneventful commute.
I’m leaving tomorrow for a weeklong business trip. I still haven’t finished unpacking from my Florida trip last week (to be fair, I’ve been home nearly a week, so that’s really on me). Whenever possible, I usually spend the day before I leave on any trip in the kitchen trying to make a few dinners for Nor to have while I’m gone, as well as getting my fill of healthy, homemade food before the inevitable streak of takeout begins. This portabello salad was just what the doctor ordered today – light but hearty, filling but healthy. It was the perfect quick, simple Saturday lunch, but it could just as easily be an entrée or a side dish for a fancy meal.
The meaty mushrooms, rich avocado, and protein-packed chickpeas elevate the humble salad to nutritional powerhouse status, and the creamy dressing has a slight kick balanced by a bit of sweetness from maple syrup. I see this becoming a regular fixture in the rotation around here, whether I’m trying to load up on healthy food pre-travel or just craving a dinner salad (this happens a lot). Add slivered almonds for some crunch and even more protein, or crumbled feta cheese – the possibilities are endless, one of the many reasons salad rules.
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