Sunday, September 15, 2013

Tomato-Jicama-Avocado Salad

It is what it sounds like! I'm back at school and I'm making my own dinners this semester, so I'm learning to cook from what I have. This evening, I looked in my fridge and saw cabbage, plums, and baby carrots. Eh. Then I saw the tomatoes I had gotten at the farmer's market last weekend, and the jicama from 2 weeks ago. Maybe I could make a salad. After all, I had been wanting to try the avocado I got last weekend.

I made a quick vinaigrette with mustard, cider vinegar, and olive oil. I chopped up three small tomatoes, and about a sixth of a jicama. I cubed half the avocado, and added some cubed cheese for good measure. With some salt and pepper, a slice of toasted bread, this was a very passable dinner. The cheese (part skim mozzarella) and the avocado did not pair very well though. A crumblier cheese like
queso fresco or feta would probably have worked better.


Catherine Granger said...

looks tasty on the picture!

Toutizes said...

Sounds low-cal, but looks good!