Banana/Avocado/Tomato Salad

I invented this by forcing myself to eat the things I had been leaving leftover in my lunchbox for two days, lugging them to work and back: an avocado, a tomato, and a banana.  Now, I love adding bananas into dishes where you wouldn’t expect them to be, so this isn’t that weird…for me….okay, maybe it’s weird.  But it is my favorite thing I’ve eaten in 2017. I ate it in my staff meeting today and started to get upset about it.  So good!

This is a mini-batch of the recipe just to show you how the dry ingredients look before adding the seasonings:

Dice the meat of one ripe avocado

Dice one medium sized ripe tomato

Slice a banana into quart or half inch coins

Combine ingredients in a bowl

Add a tablespoon of hemp oil (use whatever oil you want)

Add 2-3 teaspoons of balsamic vinegar

Add 2 drops of lemon essential oil

Salt and pepper lightly

Shred a few cilantro leaves into it

 

Turn everything over a few times with a spoon (don’t overdo the stirring action or it may fall apart and become gross).

Let it rest up to an hour.

Serve chilled or room temperature (I liked mine room temperature).

Optional: add some chunks of fresh mozzarella–that’s the darker chunk that really soaked up the balsamic.  Check out the finished food! Wow.

I used an organic tomato from Henkle’s Herbs and Heirlooms out of Jessamine County.  Their ‘maters are fantastic. You can buy the best lemon oil here. You can also add a squirt of lemon or lime juice to keep things from turning brown due to contact with the air, especially if you’re not going to eat it right away.

Let me tell you, this is so healthy and clean, it’s ridiculous.  Good calories to fuel your day.  If you’re going for low carb, you may not want to use the banana.  Other than that, eat up.

 

Here’s to Your Greatness,

Harding