TOMATO, AVOCADO and GARBANZO BEAN SALAD

fresh, flavorful and fantastic. give this wonderful side dish a try.

 

FIX: 10 minutes

 

GOODS:

2 ripe AVOCADOS
2 medium size TOMATOES

(a few handful of CHERRY TOMATOES will work too)
2 can of low sodium GARBANZO BEANS
1 handful of fresh FLAT LEAF PARSLEY
CRACKED BLACK PEPPER
1 super juicy ORANGE
1 pinch of SEA SALT
1/2 LiME

 

 

TACKLE:

chef's knife
cutting board
medium size mixing / serving bowl
serving spoon
soup spoon
can opener

 

GO:

wedge up your TOMATOES (or halve up the little cherry ones). halve up and pit your AVOCADOS. slice up the halves within their skins. squeeze with LiME and give a pinch of SEA SALT onto each halve. loosely chop up your FLAT LEAF PARSLEY.

 

grab your trusty can opener and open up two cans of low sodium GARBANZO BEANS. rinse and drain good.

 

ASSEMBLAGE:

grab a medium size mixing/serving bowl. drop in your rinsed GARBANZO BEANS. gently slide in your wedged TOMATOES. with a regular old soup spoon, gently scoop out your sliced AVOCADOS from their skins. add to the mix. toss in a few pinches of the chopped FLAT LEAF PARSLEY. quarter up the ORANGE and squeeze 3/4 of it on top. give a pinch of SEA SALT and a good 5 second round of CRACKED BLACK PEPPER. lightly fold everything into each other. top off with another squeeze of orange and a pinch of FLAT LEAF PARSLEY. done.

 

FEEDS:

makes a great side dish for 2... or a fabulous healthy dinner for one.

 

download a pdf super-tasty 4x6 recipe card!