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Monday, April 19, 2010

Spring Salad with Garbanzos and Avocado

Healthy lunch number two.  Crisp spring greens with mild arugula added, warm garbanzos, cucumber, snap peas, avocado, and a warm corn tortilla on the side.  Refreshing yet cozy.

I am getting into beans.  There's currently a bowl of white cannellini beans soaking in my kitchen.  I want them to put on salads and mix with rice or quinoa.  Beans are nourishing, healthy, and really satisfying.  I always crave proteins, or heavy things.  I'm trying to retrain myself somewhat, and hope that someday I'll be content with a celery stick when I've got the munchies.  Ha ha.  Sigh.  But I'm finding if I have some hummus to dip the sticks in, I'm much more pleased.  So, yeah, beans. 

I always make these things when the husband's out of town.   He actually loves homemade beans, but I don't usually make the uber healthy salad meals whilst he's home.  I should.  I shall.  (He's sucking down fresh Albacore sandwiches and Rogue beers in Astoria, OR, lucky bastard).  Don't worry honey, there's leftover quinoa for you when you get home.

So, la ensalata:

Salad fixings. Definitely include avocado.

Warm garbanzos in a pan with a tiny bit of organic butter.

The dressing:

Olive oil
Nutritional yeast
Ground herb/pepper blend

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