Saturday, September 7, 2013

Instant salad

As a parent of a school-age child, I seem to spend a fair amount of time dodging activities that cut into the dinner hour. I consider family dinner more important than most other things, so I prioritize accordingly. Recently, I have been making one exception, though, for a kung-fu class. Miss B really likes it, it ticks a lot of boxes for her physical and skills development, and it's a 2-minute walk from our house. That last part mitigates the fact that it starts at 6:30 pm, since it means I can still cram in a family dinner beforehand. I've been using it as a challenge to myself to see if I can get dinner on the table with 30 minutes or less of prep beforehand; as a result, this is now my go-to kung-fu-night salad. It's delicious, it's nutritious, and it takes even less time to prep this than it does to walk to class. (Cutting an actual salad is enough to send me over the edge in a 30-minute prep window.) And every time I do this, I think fondly of my friend J., who first introduced me to this ridiculously simple concoction.

Retro cool avocado halves
Cut one avocado in half and remove the pit. Place each half on a small plate, and sprinkle with salt and freshly ground pepper. Fill the pit cavities with balsamic vinegar. Serve as a starter or side.
Serves 2.

(Miss B is not into the avocado, so I chop her up a carrot or cucumber instead.)


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