As a ghostwriter of memoirs, I sometimes have to pinch myself because I get paid to do something I love – which is to write. Well, today, I had to pinch myself because I can’t believe that eating healthy could be sooooo good.
In an earlier post, I praised the wonderful Greek yogurt. For a late lunch, it’s avocado’s turn. I had some fajita leftovers from Casa del Rey and was in the mood for a good fajita salad. I also had a 1/2 an avocado that was on the verge of going bad…it needed a purpose in life other than being an unfashionable color. What I don’t understand is why I have never made this before, when it is by far one of the best-tasting fajita/taco salads I have ever had.
Photo and pretty much the recipe 🙂 : steak fajita (with bell peppers and onions) on a bed of shredded red leaf lettuce topped with red onion slices, chopped homegrown orange tomato (thanks Drew!). On the side: Easy avocado dressing (see recipe below), and crunchy whole wheat tortilla strips (sprayed with olive oil, cut in strips and baked at 375 degrees for 10 minutes).
That’s it. Toss together and enjoy. It’s muy excelente!
Easy Avocado dressing (modified from paleogrubs.com)
1/2 avocado without pit
2 T olive oil
a pinch of garlic salt or eensy weensy minced garlic
1 T lime juice
2 T water (you can add more to reach desired consistency)
You can also add cilantro but I skipped it because I had none on hand.
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