Tomato, Avocado and Chick Pea Salad

Tomato, Avocado and Chick Pea Salad

Thanks to my vegetable garden, I’ve made this salad several times over the summer. The last of my beefsteak tomatoes will be perfectly ripe in a day or so and I’ve got a bit of basil left (and I aways have avocados) so this will be on my menu for break-the-fast. I might add some crumbled feta or goat cheese.

Tomato, Avocado and Chick Pea Salad

• 2-3 medium tomatoes, cut into bite size pieces

• 1 avocado, cut into bite size pieces

• 1 cup rinsed and drained canned or cooked chick peas

• 2-3 scallions, chopped

• 1 tablespoon chopped fresh basil

• 1 tablespoon olive oil

• 2 tablespoons wine vinegar

Place the tomatoes, avocado, chick peas, scallions and basil in a mixing bowl and toss the ingredients to distribute them. Pour in the olive oil and toss to coat the ingredients. Add the wine vinegar, toss again and let rest for 5-10 minutes before serving.

Makes 4 servings

Vegetable Salad

Light, refreshing food. That’s what we want during the summer.

Also, easy to make. And as quick as possible.

I made this vegetable salad using leftovers from the veggies we had over a couple of meals. Added some fresh tomatoes, an avocado and some herbs. Not only did I get to use up stuff from the fridge, the dish took less than 10 minutes to make.

It’s a side dish. But you can add some tofu, cheese or hard-cooked eggs and make it into a main course (or add leftover fish, meat or poultry).

Add crusty bread and it’s a sandwich filling.

Mix it into cooked penne or ziti and it becomes pasta primavera.

Use whatever vegetables you have in proportions suggested. There’s no magic here, no actual recipe that will fail if you don’t have one of the ingredients.

Vegetable Salad

• 3 cups cooked cut up cauliflower

• 1 cup cooked, cut up green beans

• 1 cup cooked cut up yellow squash

• 3-4 cut up small tomatoes

• 1 avocado, cut into small chunks

• 3 tablespoons chopped fresh basil

• 2 teaspoons chopped fresh oregano

• 2 tablespoons olive oil

• 2-3 tablespoons fresh lemon juice (or use white wine vinegar)

• salt and freshly ground black pepper to taste

Place the cauliflower, green beans, yellow squash, tomatoes, avocado, basil and oregano in a bowl and toss the ingredients to distribute them evenly. Pour the olive oil over the vegetables and toss again. Pour 2 tablespoons of the lemon juice over the vegetables and toss again. Taste for seasoning and add more lemon juice and salt and pepper to taste.

Makes 4-6 servings